Brussels sprouts used to be a dirty word around my house. One family member always made a terrible face whenever he heard this veggie would be on the menu. But that all changed one Thanksgiving – when I roasted Brussels sprouts in a hot oven with a little olive oil and garlic.

Roasted Brussel Sprouts

Roasted Brussels sprouts have a wonderful nutty flavor that makes them a great dish for the fall table.

Photo Credit: Jodi Torpey

Prepare brussel sprouts

Prepare Brussels sprouts by removing the tough outer leaves then cutting the vegetable in half.

Photo Credit: Jodi Torpey

Coat brussel sprouts with oil and herbs

Pour the olive oil mixture over the sprouts and toss before roasting.

Photo Credit: Jodi Torpey

Now our Thanksgiving meal wouldn’t be complete without them. Roasting brings out a nutty flavor that’s a perfect complement to the other traditional fare, and the vegetable’s crisp texture is a pleasant surprise.

Brussels sprouts are a good vegetable for the home garden. They look like miniature cabbages growing on tall, thick stalks that often look like small trees when they’re ready to harvest. The sprouts are not only high in fiber, they’re also a delicious source of vitamin C.

To get the biggest health benefit from these hardy veggies, avoid recipes that recommend boiling them, which damages the vegetables’ cancer-fighting properties. (Boiling could also be the reason why many people take a disliking to Brussels sprouts in the first place.)

Besides being an easy-to-prepare side dish, this recipe can be prepared ahead of time and then put into the oven as soon as the turkey comes out – taking some of the frazzle out of a hectic day in the kitchen.

Easy roasted Brussels sprouts


  • 2 pounds fresh Brussels sprouts
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped garlic
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • Lemon (optional)


Preheat oven to 450 degrees F.

Wash off the Brussels sprouts, cut off the stems and remove the tough outer leaves. Then cut each in half from the top of the sprout to the stem.

Place the sprouts in a lightly greased baking dish. Mix olive oil, garlic, oregano and salt in a small bowl, then pour the mixture over your Brussels sprouts. Toss gently to coat.

Roast for 15-20 minutes or until the vegetables are tender and lightly browned. If desired, squeeze fresh lemon juice over them before serving for extra tang.

That’s all there is to it. Roasting Brussels sprouts is a great way to incorporate a whole new delicious and healthy side dish into your Thanksgiving feast – or into any meal whenever you can get your hands on some of these fresh little vegetables.