Roasted Brussels Sprouts

Makes 6 servings of cup ½ each

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  • 1 pound Brussels sprouts
  • 1 Tablespoon oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • ¼ teaspoon cayenne pepper, optional
  • 1 teaspoon lemon juice


  1. Preheat the oven to 400°F. 
  2. Wash your hands well with soap and hot water. 
  3. Line a large baking sheet with aluminum foil. 
  4. Wash the Brussels sprouts. Pull off any dirty outer leaves. Cut off the end of the stems. 
  5. Cut large sprouts in half the long way. Leave small ones whole. 
  6. Place the sprouts into a large plastic bag. 
  7. Pour the oil over the sprouts. Sprinkle with salt, pepper and cayenne pepper (optional). 
  8. Shake the Brussels sprouts with the oil and seasoning in the plastic bag to coat. 
  9. Spread the sprouts in a single layer on the baking sheet.
  10. Put the sprouts in the oven. Bake for 10 to 15 minutes. 
  11. Stir the sprouts. Bake for 10 to 15 more minutes.
  12. The sprouts are done when they are tender and brown.
  13. Remove the pan from the oven. Drizzle the lemon juice over the sprouts.
  14. Refrigerate any leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.