Roasted Brussels Sprouts Recipe

Sharing my favorite brussels sprouts recipe today! These roasted brussels sprouts have such great flavor you’ll forget they’re healthy!

Brussel Sprouts recipe

Brussels Sprouts Recipe

If you would have asked me a couple years ago to create a brussels sprouts recipe voluntarily, I would have started laughing hysterically. Brussels have a bad reputation for some reason for being one of those vegetables you don’t want to have to finish before getting to leave the dinner table.

I’m telling you, this recipe will change your mind. As I stated, my husband couldn’t stop eating these, and he doesn’t even like Gorgonzola cheese. You prepare them right on the stovetop in a nice large skillet. Takes under 15 minutes, so you could prepare these right before your guests show up. Hope you enjoy!

Try my Brussels Sprouts Bacon White Pizza too! Follow Picky Palate on Instagram for daily recipe inspiration.

Brussel Sprouts recipe

You can purchase brussels sprouts a number of ways. You can buy them still on the vine, individually or already halved for you in some grocery stores. I found a package already halved for me, so I picked that one up. If you purchase yours whole, simply just cut each of them in half before starting the recipe.

How To Prepare Brussels Sprouts

No matter what kind of Brussels sprouts you get, it’s a good idea to wash them. Washing the sprouts helps gets rid of any dirt, insects and pesticides that might still be on the surface or inside the tightly packed leaves.

  1. You can let the Brussels sprouts soak in lukewarm water for about 10 minutes. Any dirt will just sink to the bottom. You can gently stir the sprouts once or twice to help dislodge any dirt, but be careful not to agitate the water too much – you want the dirt to stay at the bottom!The disadvantage with this method is that your sprouts can end up being a bit waterlogged. If you’re planning on sautéing them or roasting them, you’ll need to let them dry first.

Trimming Brussels Sprouts

  1. You’ll want to remove any yellow or brown leaves from your Brussels sprouts. They’re wilted and won’t be any good. Just keep the nice, tight, bright green sprout.
  2. Any Brussels sprout that has a diameter much bigger than an inch and a half should be cut in half.


Brussel Sprouts recipe

How To Cook Brussels Sprouts – Sauteeing

  1. In a pan big enough to hold the sprouts in a single layer, heat some oil over medium heat.
  2. Once the oil is hot, add the sprouts to the pan and stir them to coat them in oil.
    • Try to get the cut side down so that the maximum surface possible is in contact with the hot pan – it’ll help get more of the sprout caramelized.
  3. Cook the sprouts until they’re browned, but not burnt, stirring every so often. It’ll take 10 to 15 minutes to cook them.

Brussel Sprouts recipe

Give a gentle stir to see those lovely browned sides. Stir in some fresh minced garlic at this point.


Brussel Sprouts recipe

I used about 2 tablespoons of each.

Brussel Sprouts recipe

Can’t wait for you to try these! Enjoy 🙂

Brussel Sprouts recipe

Gorgonzola Almond and Pear Roasted Brussel Sprouts

Roasted Brussels Sprouts

These Roasted Brussels Sprouts are the perfect side for any main dish and great for Holidays!
Course: Side Dish
Cuisine: American
Prep Time 5 minutes
Cook Time 15 minutes
Servings: 6
Calories: 134kcal
Author: Jenny
Cost: 10
Print Pin


  • 3 tablespoons extra virgin olive oil
  • 1 pound brussel sprouts halved
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh minced garlic
  • 2 tablespoons sliced almonds
  • 2-3 tablespoons gorgonzola


  • Heat oil in large 3 quart skillet over medium heat. Add brussel sprouts and season with salt and pepper. Let cook without stirring for 3 minutes. Close with lid and let cook for 5-7 minutes. Remove lid, and stir in garlic. Brussels sprouts should be browned. Stir in almonds, and gorgonzola cheese. Serve warm.


Calories: 134kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 278mg | Potassium: 340mg | Fiber: 3g | Sugar: 2g | Vitamin A: 606IU | Vitamin C: 65mg | Calcium: 70mg | Iron: 1mg
Keywords: brussel sprout, brussel sprout recipe, brussels sprouts, brussels sprouts in oven, brussels sprouts recipe, how to cook brussels sprouts, roasted brussels sprouts, roasted brussels sprouts recipe

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23 Responses
  1. social marketing

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  2. Maegan @ The BakerMama

    I’m always looking for new ways to serve brussels, so I’m super excited about this delicious twist! The simple additions sound delicious!

  3. ashley - baker by nature

    These sprouts look sensational!!! Totally adding them to our menu this week.

  4. jessica@stuckonsweet

    Love the flavors and a perfect side dish for Thanksgiving or any time of the year!!

  5. Shaina

    These look so delicious. I love gorgonzola on Brussels, and the almonds and pears are the perfect additions, as well.

  6. Aimee+@+Simple+Bites

    Danny and I love brussels! The kids not so much, but we’re working on it. 😉 Great recipe!

  7. Christine Shen - Sugar Cravings

    Thank you so much for this recipe!!! I made them tonight (minus the dried pears) and they were crazy good. I’m definitely adding this as a side dish for Thanksgiving! 🙂

  8. Leigh Anne Wilkes

    I am sort of embarrassed to admit I have never made or eaten Brussel Sprouts (I was a very picky eater growing up and still coming out of it!) I think that is about to change though! These look delicious!

  9. Julie+@+Table+for+Two

    omg the combo of gorgonzola and brussels sprouts just elevates this simple side dish!! i love it, Jenny!

  10. Liz S.

    AMAZING flavor combination there! This recipe will definitely make anyone like brussels sprouts, and those of us who love them will love them even more 😀

  11. Laura+(Blogging+Over+Thyme)

    Love the idea of adding gorgonzola, dried, pears, and almonds to roasted brussels sprouts! I think I would eat the entire bowl!

  12. Tieghan

    Gorgonzola Brussels!?!? Now that just sounds so good. I love these, Jenny. I could probably eat them all, but I think I will just double the recipe and make them on Thanksgiving! 🙂

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