45 min serves 6-8

Hanukkah Roasted Brussels Sprouts

Simple and delicious. Use a parchment or foil lined baking tray to caramelize the Brussels sprouts and make for easy clean up. Place the sprouts cut side down and don’t disrupt during roasting. Plan your timing for the sprouts to come out of the oven when you are ready to serve. This dish is best served immediately.
Gluten-Free Keto Paleo Whole30

ACTIVE: 10 min. PASSIVE: 30 min. DIFFICULTY Easy


  • 2 pounds fresh whole Brussles Sprouts
  • 2 T olive oil
  • 1 1/2 t kosher salt, divided
  • 1/4 ground pepper
  1. Preheat oven to 400 F.
  2. Trim stem ends of Brussels sprouts, cut in half lengthwise, and remove any yellowing or bruised outer leaves.
  3. Toss Brussels Sprouts with olive oil, 3/4 t salt and place cut side down on a parchment or foil lined baking sheet.
  4. Roast in oven for 25 minutes. Turn a spout over, if they are not browned on the cut side continue cooking for another 5 minutes.
  5. Turn on broiler to high, watching carefully, and broil for 1 minute, or until the topside of the spouts are lightly browned.
  6. Remove from oven, season with remaining salt, and black pepper. Transfer to a serving dish, serve immediately.


Amount per 119

  • 79kcal

  • 3.86g

  • 3.72g

  • 10.28g


Recipe developed by   Jennifer Borchardt