Roasted Brussels Sprouts

Brussels sprouts is one of my family’s favorite vegetable to enjoy.  I cooked them in many different ways, such as putting them on the grill, or boiling and tossing them in a garlic butter sauce, etc.  But lately, my family loves these sprouts even more when I simply roasted them in the oven!  The roasting really concentrate the nutty and earthy flavors of these sprouts.  Also, the roasting method retains the natural bright green color of the sprouts, way better than boiling does.  The slight golden brown and charred edges add a whole lot more flavors as well.



Often, Brussel Sprouts come already being picked off their stalks and packaged into bags.  But if you do see them still on the stalks (see picture above and in the video), by all means grab these and take them home!  They are probably the freshest ones you can get your hands on.  The texture is a lot more tender and you can taste the freshness. 



In this recipe, I tossed the Brussels sprouts with some lemon infused olive oil (please see the bottom of the post for more information).  Also, I added some fresh lemon zest right on top after roasting.  The citrus really brightens up this dish and makes it quite delightful.  I also used smoked salt instead of regular kosher salt for some smoky aroma (please see the bottom of the post for more information as well).  You can use kosher salt if you don’t have the smoked salt on hand.  Also, for a hint of spiciness, I added a pinch of red pepper flakes.  But if you’re making this for the kids or someone who doesn’t like anything spicy, you can skip the red pepper flakes.     



This Roasted Brussels Sprouts is such an easy side dish to make for any occasion.  You can easily double the recipe if you’re feeding a crowd.  Just make sure the roasting pan is big enough so the sprouts will be roasting and not “steaming”, which is possible if the pan gets too crowded. 



This is a naturally gluten-free and vegan friendly healthy dish that anyone can enjoy.  If you’re cooking for the upcoming gathering, by all means give this recipe a try.  I’m sure all your guests will love it!



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Ingredients and Tools used:
Lemon Olive Oil (Click here for more information)
Smoked Salt (Click here for more information)
Red Pepper Flakes (Click here for more information)
Calphalon Nonstick 2-Piece Baking Sheet Set (Click her for more information)
Core Bamboo 3-Piece Cutlery Set  (Click here to see product information)




Roasted Brussels Sprouts:
1 pound Brussels Sprouts
1 tablespoon lemon infused olive oil
1/2 teaspoon smoked salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes (optional)
zest of 1 lemon

Preheat oven to 400F degree.

Rinse and pad dry the Brussels sprouts. Peel off and discard any tough outer leaves. Cut the medium ones in halves and the big ones into quarters. When they are about the same size, they roast more evenly.

Place Brussels sprouts on a baking sheet. Drizzle olive oil, salt, pepper and pepper flakes (if using) and gently toss to evenly distribute the seasonings.

Spread Brussels sprouts into a single layer and roast until the edges are golden brown, about 15 minutes. Transfer to a serving plate and top with lemon zest. Serve warm or at room temperature. Enjoy!