Roasted Brussels Sprouts


Let me guess: you don't like Brussels sprouts. Not many people do. But I'm weird. And I like them. I'll eat them pretty much any way that they're cooked, although I do have my favourites: steamed and topped with sour cream, fried on the stovetop with bacon, and roasted in the oven with some salt & pepper. Mmmm. So good. (Except for that one time when I was a teenager and I cut into one and found an ant. That wasn't so cool and I didn't eat them again for a while.)

Anyway, I don't care if you don't like them. You probably haven't had them roasted so that they're soft and slightly sweet from the natural sugars being drawn out of them while they cook. If there's a vegetable you don't like, try roasting it or cooking it with bacon--that always helps.

Roasted Brussels Sprouts


  • Brussels sprouts
  • ghee/butter/bacon fat
  • salt & pepper to taste


  1. Preheat oven to 400F
  2. Wash Brussels sprouts
  3. Cut off the bottoms, then cut them in half
  4. Mix Brussels sprouts with fat of choice and salt & pepper
  5. Place in a dish or on a pan; the veggies should be in one layer and not too crowded for best results
  6. Cook for approximately 30 mins, stirring once or twice, until vegetables are nicely browned