Wednesday, October 1, 2014


I love Brussels sprouts.  Always have.  Cooked any way or even raw I think they taste yummy.  Not so Joe.  Oh, he eats them, but would rather have something else.  Until...

I started making them in the oven when I was roasting other things.  Putting them in the oven seems to bring out some sweetness.  I do them this way quite often now.  The Brussels sprouts should be brown with a bit of  black on the outside when done.


1 1/2 lbs. fresh Brussels sprouts, trimmed
3 tablespoons olive oil
1 teaspoon kosher salt (I sometimes use sea salt)
1/2 teaspoon black pepper

1.  Preheat oven to 400 degrees.
2.  Put Brussels sprouts, olive oil, salt and pepper in a large resealable plastic bag.  Seal tightly and shake to coat.  Pour sprouts onto a baking sheet.
3.  Roast for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning.  Reduce heat if necessary to prevent burning.  Season with more salt if necessary.  Serve immediately.


  1. sounds good, how about sharing some of you diabetic dishes that you make for Joe. I need to get some good ones.

    1. I really don't make anything special for Joe. This one he definitely can eat -- no carbs or sugar. If I bake a pie or cake I use Splenda instead of sugar. His diabetes is under control with his diet these days. Do I know you anonymous?