Roasted Brussels sprouts - NOT crockpot

Brussels...unloved veggie of champions

I absolutely LOVE Brussels sprouts. A lot of people think they are some yucky veggie that the world avoids, but if you know how to prepare them, they can be a real dinner treat!

There are a thousand ways to prepare Brussels sprouts, and about 998 of those recipes include bacon. One of the remaining recipes is mine, and the other is for Brussels sprouts with Dijon mustard, which is sort of 'meh' in my books.

I buy a big bag of Brussels at Costco, and rub my palms together evilly as I imagine what I will do to them. It's so easy, you may faint. If you do faint, rest assured I will be there...stealing your Brussels sprouts.

Roasted Brussels Sprouts with Walnuts


Approx 1 lb of Brussels sprouts
2 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon of salt
1/2 teaspoon of pepper
A handful of walnut pieces


Preheat the oven to 425F.

Rinse the sprouts in cold water, and remove any tough outer leaves. Cut a piece of the tough stem off, and then cut the sprouts in half. Place in a mixing bowl as you go along.

When you are done attacking the sprouts, add the olive oil, salt, pepper and walnuts to the bowl. Mix up thoroughly, and spread out evenly onto a parchment-lined baking sheet.

Slice the butter into little pieces and lay it randomly on the top of the sprouts.

Place in the oven, and allow to cook for 25-35 minutes, or until browned. Stir once during cooking.




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