Side dishes should be as simple as possible for me. Roasted vegetables are almost always on my menu. I want my main course to be the star, not the side dish. They are easy to make, delicious, and can be done almost entirely by the cook. As we move into winter vegetable season, I thought it would be a good idea to share a tutorial on roast Brussels sprouts so that you can make this delicious side dish with any fall or winter meal.

What do BRUSSELS SPROUTS taste like?

Likely many people have never tried a Brussels sprout. I am sure you’re one of them. They taste like miniature cabbages but maybe not as bland. The texture is what makes them so enjoyable. It is so delicious to eat the delicately bound leaves. They are more bitter than other vegetables, so they may not be the right choice for you if bitter tastes are a concern.


Brussels sprouts are a more expensive vegetable than other vegetables. It’s best to get them when they’re available. They can be a little bit different depending on where they were grown. However, they are a cold-weather vegetable and will most likely begin to appear in grocery stores across the United States from October through February.


You can find frozen Brussels sprouts for a reasonable price all year, so it is tempting to roast them instead of fresh ones. Although you can roast frozen Brussels sprouts, fresh ones have a better texture and taste. Frozen Brussels sprouts are softer and more moister than fresh ones. However, I prefer roasted fresh Brussels Sprouts with a brighter flavour.


Roasted vegetables, including roasted Brussels sprouts, are delicious in many ways. You can season them with just salt and pepper or go wild. This recipe uses just salt, pepper, and garlic. But you can also add seasonings like Cajun seasoning, steak seasoning, Cajun seasoning or seasoning salt (like Lawry’s), a Garlic Herb Seasoning or Everything But The Bagel Seasoning or Parmesan cheese. Parmesan is great either alone or with any of these seasoning mixes. If you are a fan of balsamic vinegar, drizzle some homemade balsamic sauce over the top.

P.S. P.S. These roasted Brussels sprouts are delicious dipped into Comeback sauce!


Roasted Brussels sprouts are a delicious side dish that can be used to complement any fall or winter meal.

Prep time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes


  • 1 lb. Brussels sprouts ($1.99)
  • 1 Tbsp olive oil ($0.16)
  • 1/4 tsp salt ($0.02)
  • 1/4 teaspoon garlic powder ($0.02)
  • 1/4 teaspoon freshly cracked black pepper ($0.02)


  • Preheat the oven to 400oF. Wash the Brussels sprouts, and trim any dead ends. Each Brussels sprout should be cut in half.
  • Place the cut Brussels sprouts onto a parchment-lined baking sheet. Sprinkle the cut Brussels sprouts with olive oil. Season with salt, garlic powder and pepper. Mix well until Brussels sprouts are coated in oil and seasoning. Each Brussels sprout should be turned so that the cut side is facing down
  • The Brussels sprouts should be roasted in the oven for 25 minutes or until they have browned and become caramelized around the edges. To check the browning of the bottom layer of Brussels sprouts, you can stir them for about 20 minutes. You don’t need to turn them over for the last few minutes.
  • Take one Brussels sprout, and then adjust the salt or flavour to your taste. Serve hot.


Serving Size: 1 Serving Calories: 80.03 Kcal Carbohydrates are 5.23 G Protein: 3.83 G Fat: 3.85g Sodium is 235.83 mg Fiber: 4.3g