Roasted Brussels Sprouts

I know, we all cringe when we hear Brussels sprouts. What the heck kind of name is that anyway? But I’m telling you, if you cook them right, they are truly delicious. Forget about steaming them or boiling them. Don made them once for me like that about a year ago. Blech! They tasted dirty and rough. Saute them or roast them, with a little olive oil, and O.M.G. It will blow your mind.

We made a Brussels Sprouts Salad with Walnuts, Cranberries, and Bacon once and it was divine. I’ve been meaning to buy them again for some time but you know how it is, one thing or another getting in the way, you forget, you fall back into old patterns thinking maybe they won’t be all that tasty after all. I conquered that fear and made them again this past week, using another recipe from Things My Belly Likes for inspiration. (Thanks again Cat for a great recipe! The mustard goes really well with the sprouts.)


  • 1 lb Brussel Sprouts, washed and the ends trimmed
  • 1/2 onion, roughly chopped
  • salt
  • extra virgin olive oil
  • 1/2 cup chopped walnuts
  • 2 tsp yellow mustard
  • 1.5 tsp apple cider vinegar
  • 3 tsp honey
  1. I placed the sprouts and onions in a parchment-lined pan and sprinkled them with salt and drizzled them with olive oil. No measurements, just eyeballed it.
  2. We roasted them at 400 degrees for about 35-40 minutes.
  3. While roasting, I mixed the mustard, cider vinegar, and honey in a small bowl and set it aside for dressing the sprouts.
  4. Five minutes before taking the pan out of the oven, I added the walnuts and roasted them for the last five minutes.
  5. Then I dumped it all into one bowl and mixed it all together well.


I was cooking alongside Don and he doesn’t like to follow recipes so I wasn’t reading Cat’s recipe closely. She has a few different steps that you might like to try. I would like to make it again, with pecans, as her recipe actually calls for. Just to see how the nuts change the flavor.

These were great though. We ate them all. One whole pound of sprouts. We realized afterwards that we probably ate 4 servings of sprouts each. Oh well. We didn’t have much else to the meal except some smothered venison over cauliflower rice.


Really, do those 13 sprouts really look like much anyway? 🙂 They are very dense little heads of cabbage. Five or six per person is probably a better portion…next time.

The cabbage surpasses all other vegetables. If, at a banquet, you wish to dine a lot and enjoy your dinner, then eat as much cabbage as you wish, seasoned with vinegar, before dinner, and likewise after dinner eat some half-dozen leaves. It will make you feel as if you had not eaten, and you can drink as much as you like.
~ Cato


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