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Betty’s Roasted Brussels Sprouts — EASTER

April 17, 2014

Betty’s Roasted Brussels Sprouts — EASTER

yt notes

Apr 14, 2014
Betty demonstrates how to make Roasted Brussels Sprouts to accompany Easter dinner. This method of preparing Brussels sprouts is delicious and very healthy.


1 pound fresh Brussels sprouts, rinsed, dried, and trimmed
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black peppercorns

Line an appropriately-sized baking pan with aluminum foil. In a large bowl, stir together olive oil, kosher salt, and ground black peppercorns. Place Brussels sprouts in bowl and stir to coat. Place coated Brussels Sprouts evenly on foil in one layer. Place another piece of aluminum foil over top of pan and seal edges with bottom piece of aluminum foil to make a packet. Bake at 400 degrees (F) for 20 minutes. Remove top piece of foil (temporarily) to stir Brussels sprouts and adjust seasoning and oil, as desired. Replace top piece of foil. Continue to bake for an additional 20 minutes, or until fork-tender. During the last 2 minutes of baking, remove the top piece of foil completely and turn oven to BROIL. When Brussels sprout are at desired brownness, remove from oven and transfer to a nice serving plate. Serve immediately. I hope you enjoy these Roasted Brussels Sprouts on your Easter table! –Betty ♥



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