You guys. I think I’m sick. Or broken. (well, actually, I KNOW I’m broken. Stupid meniscus. T-minus 10 days until surgery. Ugh.) Anyhoo, sick….. There’s definitely something wrong with me.

I made Brussels sprouts. For myself. To eat. Wait, what??! I don’t even know who I am anymore!

Brussels sprouts for lunch
Yeah. Still eating Thanksgiving leftovers. Turkey for dayyyzzzzz

I know, I know. You don’t know enough about me to know why that should make your jaw hit the floor. (Unless, of course, you know me personally or have been reading since I was A Hungry Runner (ps. don’t go looking for that. it’s gone. I blew it up.) Me and those darn sprouts haven’t ever been friends.

It’s probably because my mother used to full on cook them into submission. Like, to death. Don’t ask me how she cooked them but the result was mushy, gross sprouts that would sit on my plate mocking me because I was not getting away from that table without eating at least two. Sometimes three. Never just one. And no, there was no dog to secret them to. And apparently, cats don’t like them either. Oh, and to add insult to injury, she used to like serving them with liver.

Oh dear Lord. Who does that to a child?! There is just NOT enough ketchup in the world. #justsaying

So, fast forward a few decades (don’t ask how many. that’s rude.), and suddenly, I’m reading all these food blogs, etc and I’m seeing all these roasted Brussels sprouts and …. they actually look pretty good. What?

I tried to fight it. For like a year. I was like that character in the Dr. Seuss book, Green Eggs and Ham – “I do not like them, Sam I Am. I do not like Brussels sprouts and you cannot make me eat them.”  What exactly was that thing, anyway? A cat? I don’t even know.

Anyway, somehow, someway, some Brussels sprouts made their way into my shopping cart during a recent trip to the grocery store and, instead of tossing them out with like the interlopers they were, I went ahead and paid for them and brought them home.

Brussels sprouts

Sooooooo….now what?

Welp, I’ve roasted other veggies before (roasted broccoli is my FAVE!) so it shouldn’t be too hard, right?

Ummmm, hello DELICIOUS!

Roasted Brussels sprouts

Yes, seriously. Those words actually came out of my mouth! Gone are the days of the mushy, acrid, BLEH sprouts of my childhood! Hello, crispy, tasty, flavorful, UH-MAY-ZING sprouts! Where have you been all my life?! Let’s be friends. BEST friends. 🙂

Simple. Easy. Delicious. Roasted Brussels sprouts. #recipes #eatyourveggies Click To Tweet


  • What’s your favorite way to cook the sprout?
  • What’s something you grew up hating on your plate but now actually like?
Print Recipe
Crispy outside, tender inside, packed with flavor - these aren't the sprouts of your youth!
Course Side Dish
Cook Time 35 minutes
Course Side Dish
Cook Time 35 minutes
  1. Preheat oven to 425 degrees.
  2. Wash and prepare Brussels sprouts. Cut in half and place on baking sheet.
  3. Drizzle with olive oil and sprinkle with salt and pepper, to taste.
  4. Roast 30-35 minutes or until Brussels sprouts are deep golden brown and crispy on the outside.
  5. NOM!
Recipe Notes

I didn't give an amount for the Brussels sprouts. Cook however many you want.

Share this Recipe

Leave A Comment

Leave a Reply