Brussels sprouts are perhaps one of the most universally hated vegetables. It seems that everyone has a horror story of their grandma forcing them to eat their fill of these tiny, mushy cabbages before they could leave the dinner table.

Unfortunately, this reputation isn’t deserved. Brussels sprouts are full of vitamins and minerals—just one cup of cooked Brussels sprouts provides more than 100% of the recommended daily value of vitamins C and K, as well high levels of folate and potassium. And they can be delicious if cooked correctly (a.k.a. not boiling them to death).

This recipe is ridiculously simple and will completely change your mind about this unfairly demonized veggie.

Pan Roasted Brussels Sprouts

  • Prep Time:10 mins
  • Cook Time:15 mins
  • Total Time:25 mins
  • Servings:4
  • Easy


  • 1 pound Brussels sprouts
  • 3 tablespoons olive oil
  • Kosher salt
  • Fresh ground black pepper
  • Garlic powder
Tatum Kenrick
  • Step 1

    Remove the outermost leaves of the Brussels sprouts. Only take off leaves that appear yellowed or dried, as you want to preserve as many inner leaves as possible to roast.

    Tatum Kenrick
  • Step 2

    Trim the bottom of each sprout, not so much as to have the leaves fall apart, but enough to get rid of any hard stalk remnants. Half or quarter the sprouts depending on size.

    Tatum Kenrick
  • Step 3

    Coat in olive oil and season to taste with salt, pepper, and garlic powder.

    Tatum Kenrick
  • Step 4

    Roast at 400° for 15 to 20 minutes or until softened and browned.

    Tatum Kenrick
  • Step 5

    Serve warm.

    Tatum Kenrick

While delicious by itself, this recipe is also easily adjusted for personal taste. Want a little sweet and spicy combo? Make a quick Sriracha and honey sauce to drizzle on top. Not worried about keeping it vegan? Fry up some diced pancetta, and toss it in. 

Any way you make them, your grandma will be calling to ask for your recipe this time around.