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Roasted Brussels Sprouts Recipe

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This recipe for Roasted Brussels Sprouts, by , is from Jamie Learns to Cook: How We Survived the Covid-19 Quarantine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jamie Suriano


3 lbs. brussels sprouts, ends trimmed and yellow leaves removed, whole or halved (your preference)
2 large onions, julienned
1 tbsp. garlic, minced
4-6 tbsp. olive oil
1-1 tsp. coarse Kosher salt
1-1 tsp. white pepper
1 lime, zested and juiced

Preheat oven to 400 F.
Line 2 rimmed baking sheets with parchment paper or foil (for easier clean-up).
Place brussels sprouts, onion, garlic, olive oil, salt, and pepper in a large Ziploc bag. Seal and shake to coat.
Arrange in a single layer on baking sheets.
Bake for 20-30 minutes or more, depending on how crispy your family likes them.
To serve, toss with lime juice and zest. Do not leave out the lime. It adds a delightful brightness to this dish.

Even our younger nieces and nephews like this veggie dish. We've only have to bribe them to eat it once - after that it is voluntary!

Refer to the Personal Notes for Cooking TImes for desired level of crispiness and other cooking tips for a perfect dish every time.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
40 mins including cook time
Personal Notes:
Personal Notes:
Size of your sprouts, whole or halved, level of crispiness, space apart on baking sheet, and individual ovens affect the cooking time. Watch closely during the last few minutes of roasting, browning and crisping quickly and reach the point of no return before you know it!

According to my oven, here are approximate time and temperature variations based on your desired texture. There are no wrong choices!

475: 15-20 minutes (extra crispy)
425: 30-35 minutes (crispy outside, less tender inside)
400: 30-40 minutes (my personal preference tender inside, with crisp outside)
375: 20-25 minutes (caramelized and tender)

Size, amount of oil, space, and heat. Cutting them in half creates more surface area for the oil to cover, and smaller pieces cook faster.

Do not crowd! Brussels sprouts like space to be crispy; otherwise, they are too close together and may steam. This releases sulphur which makes them stinky and mushy. YUCK - even I won't eat something that smells like stinky, mushy brussels sprouts:-(

Finally, the KEY is high heat. Refer to the above temps to get your personal preference for crispiness and remember NO crowding!

LAST NOTE: This is a super basic recipe (after all remember it is Jamie writing these!) Again, it is basically a healthier recipe full of good carbs just watch the salt and oil. Yes, olive oil is good for you within reason but more oil = more fat and more calories. Not preaching here, but back to my main point. This is a starter recipe. Add your own twist to it. Make it a Roasted Parmesan Brussels Sprouts recipe, a Roasted Brussels Sprouts with Balsamic Vinegar recipe, or (gasp) a Bacon Roasted Brussels Sprouts Recipe (cut back on the olive oil). Make it your own with whatever flavors you like. Enjoy!




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