Roasted Brussels Sprouts

Broccoli is probably one of the more popular cruciferous vegetables being touted for its health benefits… but there are numerous other ones. Brussels sprouts is a favorite around here…. and our most favorite way of preparing it is to roast it. My mother used to harvest brussels sprouts from our garden after the first frost and prepare them by boiling and serving with butter. I always liked this, but roasting takes it to a new level.

Roasted Brussels Sprouts


  • 1-2 lbs. fresh brussels sprouts


    Brussels Sprouts before roasting

  • 3 Tbsp. extra virgin olive oil
  • 2 tsp. Maldon Salt (you can use any salt (regular or sea salt), but Maldon Salt adds a nice dimension to this dish
  • Fresh ground pepper to taste

Put it Together:

  1. Preheat oven to 400 degrees
  2. Clean brussels sprouts – cut ends off, halve, and rinse in water, removing any leaves that are damaged or wilted. Drain.
  3. Combine brussels sprouts and olive oil in a 13 x 9 inch cake pan. Add salt and lightly mix.
  4. Roast brussels sprouts in oven 30-40 minutes or until lightly browned. Toss a few times to mix during roasting time. Season with pepper and additional salt if desired.

    roasted brussels sprouts

    Roasted Brussels Sprouts

  5. Serve and enjoy!!

Garlic Roasted Dill Potatoes

Happy Easter to all….. had an enjoyable time at our niece’s place. Brought my “famous” garlic roasted dill potatoes, and they were a hit as always. Got the recipe several years ago when our church prepared a Seder meal to celebrate Easter/passover. It was my dish to prepare for the feast – not sure where it came from. Of course,  couldn’t just leave it, so put my own twist on it… the main change being the use of olive oil/butter instead of margarine. I just cannot consider margarine a food. And this change made a huge difference. Adjusted the amount of fat used (decreased) and also changed seasonings. Here’s the recipe as I use it:

Garlic Roasted Dill Potatoes
5 lbs. new potatoes cut in quarters
1/4 cup butter, melted
1/4 cup olive oil
1 Tbsp. dill weed
1 Tbsp. sea salt
1 large garlic bulb – peel and separate cloves, cut in half if large.

Preheat oven to 375

Mix all ingredients in a large roaster pan. Roast 2.5-3 hrs. Potatoes should be starting to turn brown.