Roasted Brussels Sprouts

Prep Time
Cook Time
Ready In

"Adapted from a recipe by Ina Garten on Barefoot Contessa and tweaked just a little. "

Original recipe yields 6 servings


  • Serving Size: 1 (120.9 g)
  • Calories 111.1
  • Total Fat - 7.3 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 0 mg
  • Sodium - 31.7 mg
  • Total Carbohydrate - 10.3 g
  • Dietary Fiber - 4.4 g
  • Sugars - 2.5 g
  • Protein - 3.9 g
  • Calcium - 48.9 mg
  • Iron - 1.6 mg
  • Vitamin C - 96.6 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 400°F. Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, black pepper and lemon zest.

Step 2

Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly.

Step 3

Sprinkle with more salt if you like, and serve hot. Squeeze over lemon juice to garnish if you wish.

Tips & Variations

No special items needed.



Definitely the best way to cook Brussels sprouts - the browning gives them a delicious flavor. I got away with using about half the oil.

review by:
(8 Apr 2015)

Bergy (RIP" Forever in our Kitchen)

I love this recipe - the brussles may look dark on the outside but they are loaded with flavor and very tender inside. This is a do again recipe for sure Thanks SharonW for a real keeper

(26 Jun 2012)


I love this version of Brussels sprouts! I removed the ends and took part of the core out before roasting them too. Next time I may try adding some bacon bits to the finished dish as a garnish. Made for Billboard tag.

review by:
(31 Jan 2012)