By far the most tedious part of making this dish is the peeling and chopping of each individual sprout. My son John, who has always been “tactile”, adopted this chore when he was about four-years-old. Thankfully, at nearly fifteen, he’s still keen to help me.
My whole family (even little Rosie) absolutely adores roasted Brussels sprouts. I served these with my simple cheddar cheese sauce. They were amazing, and I was very happy to have repeats for lunch for the next few days.
I made a large quantity of these for my family. For my family, four pounds is a good start. Four pounds of sprouts just fits on a half-sheet-pan. These make such good and nourishing leftovers, however, I think I would make these in bulk even if I didn’t have a lot of kids to feed. The leftovers are so nourishing, so delicious, so filling. Of course, it helps that I have a son who loves to peel these. My hands may not agree with my ‘more is more’ approach to roasting Brussels when my son John grows up.
No matter how many Brussels you decide to work with, just use common sense to add olive oil, salt, garlic powder and pepper. I really like to use a spray bottle to apply olive oil to my sprouts. As much as I love to load olive oil on everything, I find that if I add too much olive oil to sprouts they get soggy. Lightly coating each sprout with olive oil using a spray bottle is really efficient and effective in creating a crisp roasted sprout.
This is the seasoning blend and quantity that works best for my family in making a simple roasted brussel.
Simple Roasted Brussels Sprouts
- 4 lbs Brussels Sprouts peeled, with the stemps cup off and each sprout cut in half
- olive oil in a spray bottle
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp pepper
- Preheat oven to 400°F
- Line a half-sheet pan with parchment paper. Turn your peeled, stemmed and halved sprouts onto the pan. Spray with olive oil and toss the sprouts with your hands to evenly distribute the oil throughout the sprouts. Sprinkle sprouts with seasonings and toss again.
- Roast at 400°F for 30-40 minutes. Stir sprouts around about halfway through the roasting process. Serve alone or with my simple cheddar cheese sauce.