Roasted Brussels Sprouts

The secret to making Brussels sprouts palatable to just about anyone: roasting.  Roasting Brussels sprouts brings out their wonderful nutty flavor, plus it’s really easy to do.  One brilliant bonus: the roasting process browns and crisps the outer leaves, turning them into crunchy chips to munch on straight out of the oven.


Quantity Unit Name Link Alternatives
30 brussels sprouts
1 teaspoon extra-virgin olive oil
¼ teaspoon salt, or to taste
¼ cup pine nuts
¼ cup dried currants or cranberries


  1. Preheat the oven to 400°F. Cut the ends off the brussels sprouts, and take off the flimsiest outer leaves before cutting the sprouts in half. Toss them in a large mixing bowl with the olive oil and salt.
  2. Transfer the sprouts to a baking pan and place them in the oven. Roast until the outer leaves are slightly brown, about 20–30 minutes.
  3. During the last 4 minutes of roasting, add the pine nuts and currants to the pan and return to the oven.
  4. Then, remove the pan from the oven and transfer to a serving platter. Squeeze fresh lemon juice over the brussels sprouts and serve.

Prep Time: 20-30 minutes
Serving Size: 6-8 servings
Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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