• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mutt & Chops

Food with purpose and sometimes re-purpose

  • Home
  • Previous Posts
    • Breakfast
    • Brunch
    • Entrée
    • Sides
    • Salads
    • Breads
    • Desserts
    • Snacks and Party Food
    • Drinks and Cocktails
    • Re-Purposed
    • Besides Food
  • About
  • Contact Mutt & Chops

Roasted Brussels Sprouts

October 18, 2016 by Lori Leave a Comment

Jump to Recipe Print Recipe

Brussels sprouts feature image

I love the Fall for many reasons, and the fact that Brussels sprouts are in season is one of them. Gosh I love these little guys!  Roast them at a high temperature, with just the right seasonings, and they caramelize into little leafy bundles of goodness.

My mom would make Brussels sprouts occasionally when we were growing up.  I never prepared them until I was working at the corporate office of Whole Foods Market (WFM) above their flagship store in Austin, TX.  The store sold a prepared version that was so delicious, sometimes I would pick up a container and that would be my entire lunch.  Just Brussels sprouts.

I was so inspired by the WFM version that I made them at home, only to have all three of my guys tell me that I did not need to repeat that meal.

I was heartbroken!  And not really sure what I had done wrong, until Steve and I went out for an anniversary dinner a few months later and the seafood dish he ordered came with roasted Brussels sprouts.  He tried them and declared them delicious.  I was dumbfounded!  They were seasoned just like WFM’s and my homemade ones.  And then I realized what I had done wrong.  I had not caramelize them near enough.

There is something magical that happens to Brussels sprouts when you get that nice dark roast on them.  So I made them at home again, achieving that beautiful roast, and both Steve and Matt decided they were amazing.  My picky second son never did see the light.  But Sam-Sam has other redeeming qualities, so I’ll let him live.

My brother asked for this recipe and he makes it for his family as well.  Shall we get started?

Ingredients for Brussels sprouts

So, so simple!  You’ll need salt and pepper too, but I have decided that since those two are basically a given for every recipe, I am simplifying my ingredients pictures by excluding them from now on.

I never did ask the chef at the Austin WFM store for the recipe.  This is really my take on how they prepared them, and to me, they taste the same.

Trimming the Brussels sprouts

Trim the base off and split each sprout down the middle the long way.  Place them in a strainer, wash them, and drain them well.

Seasoned Brussels sprouts

Transfer the sprouts to a bowl for seasoning.

Drizzle the olive oil and stir well until all of the them are well coated.

Then sprinkle salt, freshly ground black pepper, and half of the garlic powder.  Stir well, then add the rest of the garlic powder and more salt and pepper, if needed.  Stir again.  Then add the juice of half a large lemon and stir again.

Brussels sprouts seasoned and in the pan

Pour the Brussels sprouts into a sheet pan, making sure they are in a single layer.

Shake the pan every 8-10 minutes to flip the them.  That will make sure they brown evenly.

Roasted Brussels sprouts

Roast until they look this beautiful.

Don’t let the charred little bits scare you.  That’s the magic part.

And here’s a tip

Remember to watch these closely while they are roasting.  Roasting times for these guys are really a function of how big the sprouts are.  Sometimes you can get really big sprouts.  As a result of being bigger, they contain more moisture and not only need to cook longer, but tolerate the high temperature better.  Smaller ones will caramelize and cook faster, so take them out earlier if they are done or they will burn and become dry.

Smaller version of feature image

So pretty!  I am definitely serving these for our Thanksgiving meal this year.

Brussels sprouts final image

Feels like Fall!  And these bring back fond memories of food and friends from my time at WFM.  Miss you guys!

And now, it’s time for lunch!

 

Brussels sprouts feature image

Roasted Brussels Sprouts

Lori
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4 servings

Ingredients
  

  • 1 pound fresh Brussels sprouts
  • 2 tablespoons of high quality olive oil
  • 1 teaspoon garlic powder
  • Juice of 1/2 lemon
  • Salt
  • Fresh ground pepper

Instructions
 

  • Pre-heat oven to 400°F.
  • Trim the Brussels sprouts by removing the dry base and cutting them in half the long way.
  • Place trimmed sprouts in a colander, rinse and drain well.
  • Transfer to a large bowl for seasoning.
  • Drizzle the olive oil and stir well to completely coat all of the sprouts.
  • Add salt, pepper, and half the garlic powder.
  • Stir well, then add the other half of the garlic powder, and more salt and pepper, if needed.
  • Add the lemon juice and stir again.
  • Transfer to a sheet pan, single layer, and roast.
  • Shake the pan every 8-10 minutes so the sprouts caramelize evenly.
  • When the sprouts are tender and well caramelized, remove from oven and serve hot.

Notes

Roasting time will be a function of the size of the Brussels sprouts. Watch them closely during roasting and remove early if cooking smaller sprouts.

 

 

Thanks for sharing!

Filed Under: Sides Tagged With: Comfort Food, Every Day Meals, Garlic, Garlic Powder, Holiday, Lemon Juice, Olive Oil, Roast, Vegetarian

Previous Post: « Pumpkin Bread – The Sour Cream Version
Next Post: Simple Pressure Cooker Pot Roast »

Reader Interactions

Other Posts

Wilted arugula and bacon salad in a platter
Back yard view
Watermelon cocktail in a glass with ice, garnished with a wedge of watermelon and mint
Feature image of salad on a plate with chopsticks
Combo White Pizza
Turkey lettuce wrap on a plate
Triple berry cream tart on a table
Prepared tomato watermelon feta salad on a serving platter

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I accept the Privacy Policy

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to Mutt & Chops!

Lori and her two mutts

Hi! I love cooking tasty food from scratch, re-purposing leftovers, and trying food from different cultures. Oh! And I love my little mutts too! Read more…

Subscribe for email updates of new recipes!




Top Posts & Pages

  • Shrimp spring rolls on a cutting board, with mint sprigs and peanut dipping sauce Lower Carb Shrimp Spring Rolls
  • Blueberry cheesecake shooters feature image Blueberry Cheesecake Shooters
  • Passion fruit mousse on doilies Passion Fruit Mousse – Quick and Simple
  • Feature image of the Béarnaise compound butter, with a slice cutt off, on a an antique cutting board. Béarnaise Compound Butter – The Flavor of Béarnaise Sauce without the Fuss
  • Kolache featured image Sausage Kolaches
  • Baked Portuguese pizza with one slice cut, portrait orientation Portuguese Pizza (Pizza à Portuguesa)
  • Baked parmesan and panko tilapia feature image Baked Tilapia with Parmesan and Panko Crust
  • Salmon and herb pizza feature image Salmon and Herb Pizza
  • Pizza biancaneve cut with a slice being served Pizza Biancaneve (White Pizza)
  • Balsamic fried cabbage in a serving bowl, feature image Balsamic Fried Cabbage with Applewood Smoked Bacon
  • Flatbread pizza feature image Flatbread Pizza with Beef, Mushroom, and Caramelized Onions
  • Feature image of plated cioppino in a bowl with grilled sourdough crostini Easy Cioppino – A Delicious Seafood Stew
  • Pork tenderloin sandwich with fries Iowa-Style Pork Tenderloin Sandwich
  • Brazilian Beef Stroganoff Brazilian Beef Stroganoff (Estrogonofe de Carne)
  • Platter of boneless, skinless chicken thighs Grilled, Boneless Chicken Thighs
  • Carrot Cake with Apricot Filling Carrot Cake with Apricot Filling
  • Pate chaud featured image Pate Chaud (Bánh Patê Sô)
  • Sliced sausage breakfast pizza on a pizza peel Sausage Breakfast Pizza with Country Gravy
  • Shrimp stuffed mushrooms Shrimp Stuffed Mushrooms
  • Feature image of polenta on a platter next to a glass of chardonnay Lori’s Fried Polenta

Search

Archives

By Category

By Date

Footer

Connect

Lori is a self-taught cook, homemaker, and a refugee from the corporate world. Read More…

Terms and Conditions
Privacy Policy
Cookie Information
Privacy Tools

© Lori Kemph and Mutt & Chops, 2016-2019. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Lori Kemph and Mutt & Chops with appropriate and specific direction to the original content.

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. View our cookie information page for more information. You can opt-out if you wish. Accept Reject
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT
16 shares
  • 7