Roasted Brussel Sprouts

Brussel Sprouts may be the Betty White of the food world this year. I mean, they’ve gone from the butt of jokes on things most wouldn’t think of eating to being on almost every table and menu and prepared in many different ways and paired with things such as mushrooms, balsamic, and, of course, bacon. The recipe below is a simple one I recommend to get your feet wet with this new craze. They’re so simple and, surprisingly, delicious, they will blow your mind and, hopefully, make a Brussel sprout convert out of you. Though, I’m not sure they will be hosting SNL any time soon.


  • 1 pound fresh Brussel Sprouts, washed and trimmed of the rough “bud” on bottom and halved
  • Olive Oil
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp Kosher Salt
  • ½ tsp Black Pepper, freshly Ground


  1. Preheat oven to 425.
  2. In a medium bowl, toss ingredients together so that everything is evenly coated.
  3. Pour the sprouts onto the baking sheet, roast for 30 minutes, turning once.

3 thoughts on “Roasted Brussel Sprouts

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