Roasted Brussels Sprouts


Roasted Brussels Sprouts |

Wait come back! You’re still at the right blog. I know Roasted Brussels Sprouts is probably the last recipe you’d expect to show up, but I can explain. Sometimes bloggers reach a breaking point. Things go wrong and you are left crying because your milkshakes overflowed onto the tablecloth you just ruined. Sometimes the only thing left to do is walk away. And somehow I came back with Roasted Brussels Sprouts, which I promise are not the mushy overcooked green blobs you grew up eating as a child. In fact, these are more addicting than French fries.

Roasted Brussels Sprouts |

I should probably also note I’m not a big fan of French fries. Anyway, after my milkshake, I was really upset. Now it wasn’t just the milkshakes that pushed me. It was the failed shoot from the night before. The full time job. The house work. The search for answers. The not being good enough, popular enough, big enough. The milkshake shoot just wasn’t shaping up to what I had envisioned, and I lost it. I couldn’t even think about cooking dinner that day, so I did the one thing I knew I couldn’t mess up – I took a bunch of donations that have been building in my laundry/storage room and took it all to the thrift store. Except the first thrift store doesn’t accept donations (huh?) so I went to the other thrift store. Good thing we have three in town. Then I grabbed a sandwich for dinner and went home.

Roasted Brussels Sprouts |

Still upset, I decided to cancel all blog-related plans for the evening and read my cookbooks. I had about 5 new magazines I haven’t read yet plus books just lying all over the house. I cleaned up one shelf (I have three) plus a few piles on the floor (don’t judge) and made a HUGE donation pile so I could make room for the new ones I bought this year. As the night went on, I was reminded about why I fell in love with blogging. I’m obsessed with recipes, and the two Bon Appetit magazines (yes I was that far behind on new issues) were packed full of “I want that now!” moments.

Then it hit me – I’m hungry. I actually ate dinner at 3:30-4 pm, which is early for me (dinner is 5-6 pm). It is now going on 8 pm. What can I make? I’m trying to eat more vegetables and had Brussels sprouts in the fridge. I was too tired to actually cook anything, so I opted for simply roasting them.

Roasted Brussels Sprouts |

Growing up, my mom boiled the Brussels sprouts until they were really soft, so I never liked them. Fast forward to a few months ago where my coworker had some and made me eat one. I liked them, which was to be expected because I love cabbage. Next time I saw them fresh at the market, I bought a bunch and decided to try roasting.

This is probably my third time making Roasted Brussels Sprouts with olive oil and balsamic vinegar (seriously I can pour that stuff onto anything), and I had no intention of blogging them. However, after that horrible day, it is important to blog about what we love to eat, don’t just eat what we blog. So what if Brussels Sprouts doesn’t fit in with my blog? I started it to share recipes, not run it like a business. Besides, we need some way to balance out all of that cheesecake, right?

Yields 2

Roasted Brussels Sprouts

This is meant to be a no-recipe recipe. However, I included measurements for those who have never roasted before.

5 minPrep Time

25 minCook Time

30 minTotal Time

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1/2 pound fresh Brussels sprouts
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Sea salt, to taste


  1. Preheat oven to 375F. Have a cookie sheet ready.
  2. Peel off the outer leaves of the Brussels sprouts (they should come off easily). Trim each end then cut each sprout in half. Discard the outer leaves.
  3. In a medium bowl, toss together the sprouts, oil, vinegar, and salt. Lay them in a single layer onto a cookie sheet, cut side down. Roast for 15 minutes. Flip each sprout so the cut side is up then roast for another 10 minutes or until fork tender.


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  1. Hey, I just want to say…

    I want that now!

  2. Ugh, what a day. I am sorry, but the Brussels look awesome!

  3. I have wanted to try roasting them. I don’t think I will be seeing brussels sprouts until next year though. I did try pan frying this year and it didn’t exactly go as planned, but roasting with balsamic sounds perfect.

    • Yea I’m not sure what is considered Brussels sprouts season. When I see them at a great price, I buy them. You definitely need to try them roasted! Much easier than pan frying too.

  4. Cheryl illinois says:

    I have roasted Brussels sprouts exactly like you said but nobody ever suggested the balsamic vinegar. I will add that next time. Thanks.And sorry to hear about your bad day. Today will be better. Cheryl

  5. Thanks for reminding me that it’s been way too long since I’ve had Brussels Sprouts.

  6. I loooove roasted brussels sprouts! My mom used to boil them and place them on my plate… um… no thanks, lady! ;-)

    We all reach that “I should quit this blog thing” point at one time or another… don’t do it! :) Just keep on truckin’…

  7. I totally get this post, because I definitely have days like this. Then I have to refocus, recenter, and rediscover what my original goals were–just to have a creative outlet. There is no formulat to follow, no right or wrong way. It’s my story and I will write it how I see fit. You need to do the same. And I’m glad that you do!

  8. I love my brussel sprouts really really crunchy… and your gorgeous close-ups are making me HUNGRY. gahhhh.

  9. roasted brussel sprouts have to be my favorite veggie. ever. and it’s strange because we NEVEr had brussel sprouts growing up. my mom hated them so refused to cook them and all i ever heard were disaster stories of this horrifying veggie. until I tried it on my own. been in love ever since :)

    bad days get the best of us every now and then and it’s okay. there are times where I literally wanted to through a fist through a canvas and give up being an artist all together (no money in it) but it makes me happy. it’s my zen zone other than yoga and running, which all have their bad moments. the rest of the time, it’s love. <3

  10. I’m pretty sure your serving size is wrong, Carla. I could eat the whole pan myself. And probably would end up doing so, as I’m the only one in the family who *loves* Brussels sprouts.
    I love the darkness of your photos, yet the sprouts are lit–great.
    Thank you.

  11. Roasted sprouts are CRACK to me. I can’t get enough!

  12. We are a family of roasted brussels sprout addicts :) I can never make enough of them – oh so delicious :)

  13. This is the only way I eat my brussels sprouts! I know what you mean about blogging. Sometimes you have to walk away. : )

  14. I have days like this all the time, lady! Know that you’re not alone in the way you’re feeling and you can reach out anytime through your blog, to friends and family. But sometimes, all we need is a good cry and a few minutes of slamming doors, punching walls, and shriek-y cursing (or is that just me?). At least you ate brussels sprouts that night, as opposed to the bucket of ice cream or the dozen cookies I would’ve turned to. I’m thinking about ya and hoping things take a turn for the better soon.

    • Haha nope I throw fits too. I’m pretty sure I almost broke something after the milkshake shoot. At least I had milkshakes to wash down the sprouts ;)

  15. Carla,
    Love that you were reminded of why you fell in love with blogging and recipes . . that’s always good! and hey, nothing wrong with brussels sprouts. . I am currently obsessed with them now too. . try adding cubed avocado and walnuts with the balsamic or add some pancetta, grated cheese and fry up some shallots. OMG. Delicious!

    • Oh your suggestions sound so good! Sometimes I have trouble adding stuff to them because they taste so good on their own haha Thanks Alice!

  16. In my opinion, a good cooking blog is about honesty. What I’m really looking for when I’m looking at my blogs feed is for real recipes, shared moments of pure bliss, not just a nice photo and a strange-looking name or fancy ingredients. What we enjoy is what we enjoy – why not share it? :) Thank you for making me feel it’s ok to cook something “described as simple” and feel it’s the best gourmet food I’ve ever had in a particular moment.

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