Roasted Brussels Sprouts

Brussels sprouts.  Love ‘em or hate ‘em, the real questions is… why “Brussels”?

The things you ponder when you’ve stared at a word for a while.  Same thing happened to me with the word “laptop.”  (Laptop. Laptop.  Lap.  Top.  Starts to sound super weird.)

Wikipedia confirms for me both the spelling and capitalization of “Brussels.”  It also intensifies my questions.  Apparently they were first grown in early Rome (doesn’t compute), then possibly Belgium (okay) in the 13th Century, and its largest modern production takes place in the Netherlands and Germany (hmmm), and possibly the UK but they don’t export (selfish – also, they must eat a ton of veggies).  Okay I might as well link the Wikipedia article at this point.  

So I guess Brussels, the city, did figure in there somewhere.  I’m not sure how everyone settled on them as a namesake, but it maybe it makes more sense than some other words out there.  (Flammable/inflammable anyone?)

K I’ll stop being nerd and talk about this recipe.

Roasted Brussels Sprouts

I love that this roasted Brussels sprouts recipe gets 5 stars and 509 reviews on Food Network’s website.  Seriously?  509 people reviewed a Brussels sprouts recipe?

And, let’s be honest, as far as recipes go, this is the bare minimum you can go and still call it a recipe.  One level down is basically, “Put raw sprouts in mouth and chew.”

So why am I now posting this recipe, you may ask, with all my snarky comments?

Because it’s legitimately good.  And, obviously, easy.  And it works well with tons of dishes.  And we make it a lot.  And it’s even healthy!

Also I get to ponder the etymology of “Brussels sprouts.”  

Sarcasm aside, definitely 100% try these sprouts.  Crispy, salty, comforting, and seasonal.  Those Europeans are so smart.

Adapted from Ina Garten.

Roasted Brussels Sprouts
Prep time
Cook time
Total time
Serves: 6 servings
  • 1 ½ lb Brussels sprouts
  • 3 tablespoons olive oil
  • ¾ teaspoon kosher salt
  • ½ teaspoon fresh ground pepper
  1. Preheat oven to 400 degrees.
  2. Trim the ends off the Brussels sprouts and cut into halves. Toss them in a bowl with the olive oil, salt, and pepper.
  3. Prepare a sheet pan by covering it with aluminum foil for easy clean up.
  4. Pour the Brussels sprouts onto the pan and place in the oven.
  5. Roast for about 35-40 minutes, stirring once or twice, until sprouts are tender and the outer leaves are brown and crispy.
  6. Add more salt to taste and serve.
Adapted from Ina Garten.


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