Brookside Brussel Sprouts


Brussel Sprouts (before cooking!)

It occurred to me that in yesterday’s post, I mentioned Brussel Sprouts (and Finally Five’s love of them), but I didn’t tell you how I make them.

Let me preface by saying that in my youth, I would have gone without food – starved, in fact – if my only option was to eat brussel sprouts.  I used to try to feed them to the dog (under the table).  To my horror, the dog wouldn’t even eat them, which also meant that I was totally busted for trying the covert operation.

Suffice it to say, it is only recently (with this recipe) that I have fallen in love with brussel sprouts.

I need to forewarn you that when you make these, husbands and children tend to gobble them up.  So, I would encourage you to make a big batch (Silver Lining)!

Brookside Brussel Sprouts


  • Brussel Sprouts
  • Olive Oil (Lucini)
  • Kosher Sea Salt
  • Pepper


  • Cut the brussel sprouts into quarters (keeping the outside skins that fall off when you cut them)
  • Spread sprouts evenly on a baking sheet (so that they aren’t stacked on top of each other)
  • Pour about 1/3 c olive oil on the sprouts (they should be glistening, but not swimming in olive oil)
  • Salt and pepper to taste (I tend to have a pretty heavy hand in the “to taste” department)*
  • Bake at 350 for about 45 minutes.  The KEY is that they are really cooked all the way through.  They will be a very dark color when done.

* An added option is to sprinkle with garlic salt.  This is a yummy option, if you like garlic!

When I made them yesterday, I prepped them with the olive oil, salt and pepper and let them sit for a ½ an hour while I visited with a friend (usually I prep them and pop them right into the oven).  Well, this batch was especially good because they were a little chewy due (I think) to the fact that I let them sit with the ingredients on them prior to baking them.

Hope you enjoy this SL recipe!

Leave a comment


  1. says

    I used to do the same thing in my youth, only with lima beans (UGH) Talk about busted…we didn't even HAVE a dog.

    Brussel sprouts were #3 on my List of Horrifying Foods, right after creamed corn, but I've since grown to like sprouts so I'm going to definitely try your recipe, thank you!

    Creamed corn however, still horrifies me.

  2. Rob Jacobs says

    I will attest….. your brussel sprouts are one of the tastiest things ever! I will attempt to start using this recipe.