Recipe: Roasted Brussels Sprouts

I remember eating Brussels sprouts just once growing up, and hating them. I believe they were boiled, or maybe steamed. Either way, I remember them being stinky, mushy, and gross. It’s no wonder I didn’t try them again until just a few years ago.

But I have learned a secret about Brussels sprouts, one I’m happy to share with others: if cooked right, they’re actually really good. They have become a regular side dish in our family, and one of my favorite Fall veggies (though they will always be inferior to both collard and mustard greens; you can’t beat perfection). Here, then, is my recipe for roasted Brussels sprouts.



1 pound Brussels sprouts

1 bell pepper, diced

1 medium sweet onion, diced

6-8 cloves of garlic, minced

1 Tbs stone ground mustard

2 Tbs honey

Balsamic or red wine vinegar, to taste

Salt and pepper to taste

Remove the stems and outer leaves of the Brussels sprouts. You can either cut the Brussels sprouts in halves, or shred them, as you prefer. Personally, I prefer shredding them.

Turn oven on to 400 degrees.

Heat olive oil in a cast iron skillet (or otherwise oven-safe skillet) until oil starts to shimmer. Sauté onion and bell pepper until onions become translucent. Add salt and pepper during this time.

Add minced garlic and cook until garlic becomes fragrant.

Add chopped Brussels sprouts. Sauté Brussels, garlic, bell peppers, and onion together for about 5-10 minutes, until Brussels start to brown slightly. Stir regularly.

Stir mustard and honey into Brussels mixture. Turn off burner and add vinegar.

Put entire skillet in oven and roast for 15-20 minutes, until veggies on top appear somewhat brown (but not burnt). Serve immediately.

Anticipated Questions:


Are there alternatives to the mustard, honey, and vinegar?


Yes. I’ve had this with maple syrup and lemon juice before. In my opinion, you really want a little sweetness and a little acid to compliment the slightly bitter taste of the Brussels sprouts. I include the mustard, too, because I just think it tastes good together. I suppose you don’t need any of those.

Do you have to use bell pepper?


I’m going to be honest, there are so many other, stronger flavors in this dish that you cannot really taste the bell pepper. I use the bell pepper for two reasons: 1) I use bell pepper in just about everything I make, and 2) the bell pepper can add some interesting color. Use yellow, red, or orange bell pepper to make it nice and pretty.

I saw purple Brussels sprouts at the grocery store; can I use those?


Yep. Purple Brussels sprouts taste just like their green siblings, and actually lose their purple color when cooked.

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