Not My Mom’s Roasted Brussels Sprouts

This recipe is modified from my mother’s. It might seem strange, but these are amazingly good and very simple to create at home. The Brussels sprouts should end up being brownish with a little bit of black on the outside when done. Any leftovers can be reheated or even simply eaten cold from the fridge. I don’t know how, but they taste salty and sweet at precisely the same time!

Not My Mom’s Roasted Brussels Sprouts

4 from 4 votes


  • 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed

  • 3 tablespoons olive oil

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper


  • Preheat oven to 400 degrees F (205 degrees C).
  • Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet and place it on the center oven rack.
  • Roast in the preheated oven for 30 to 45 minutes, shaking the pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

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