Tuesday, November 13, 2012

Ina Garten's Brussel Sprouts - Easiest Thanksgiving Side Dish Ever!

Thanksgiving is just around the corner and you're probably planning what you can bring to the table!  Nic and I are heading east and spending the big day with friends and family so we've decided to contribute two easy crowd-pleasing dishes, roasted brussel sprouts and apple crisp.   I like to use Ina Garten's simple and classic roasted sprouts recipe and it's good every time.   I made a little practice round of the with dinner tonight!  Here's her recipe for you to try out, it turns out delicious!!!  We're also planning to use her classic apple crisp recipe on Turkey Day which you can find, here!

Ina Garten's Roasted Brussel Sprouts from Foodnetwork.com


  • 1 1/2 pounds Brussels sprouts (I decided to slice mine in half)
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.


  1. also to add some jazz you could splash some balsamic on them after they've come out the oven. HEAVEN.

  2. YUM-O!

    you're and easy side dish ... ;)

  3. Zack and I just made these on Sunday night! So good.