Roasted Brussels Sprouts

Roasted Brussels Sprouts |
  • Roasted Brussels Sprouts
Posted on May 3, 2014

Today is a special day here at Floating Kitchen. Because we’re celebrating a blogiversary.

You guys! Floating Kitchen is officially ONE! Yippee!

And what better way to honor this occasion than with one of my favorite vegetables: brussels sprouts.

A cake would have been good too. But sadly, I didn’t get around to making one (#foodbloggerfail). Oh well. I guess there is always next year.

I almost didn’t share these Roasted Brussels Sprouts with you today because the recipe doesn’t really seem like a recipe to me anymore. And I felt kind of silly sharing something so simple. But EVERYONE always asks for my brussels sprout secrets, so I decided today would be as good of a day as any to let the cat out of the bag. And pssst…it’s probably nothing you haven’t already heard before. Just a little high heat and minimal seasoning. That’s all the trickery you need to make this bomb diggity bomb brussels sprouts.

Roasted Brussels Sprouts |

My favorite part about these are the little leaves that fall off during cooking and get extra crunchy and slightly burnt. They weirdly remind me of popcorn and they are SO GOOD!

Thank you ALL for reading and sharing over the course of the last year. I appreciate each and every one of you. You are what helps make Floating Kitchen so special to me. Sending you virtual hugs and brussels sprouts!



Roasted Brussels Sprouts

Serves about 4

Roasted Brussels Sprouts


  • 16 ounces brussels sprouts
  • 2 tablespoons extra-virgin olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 tablespoon balsamic vinegar
  • 1 1/2 tablespoons golden raisins (can substitute dried cranberries or cherries)
  • 1 1/2 tablespoons pistachios


  1. Pre-heat your oven to 425 degrees.
  2. Wash the brussels sprouts and cut them in half. Remove and discard any outer leaves that look wilted.
  3. Toss the brussels sprouts on a large rimmed baking sheet with the olive oil, salt and pepper. Transfer to your pre-heated oven and roast for 12-15 minutes. Remove from the oven and add the balsamic vinegar, raisins and pistachios. Stir gently. Return the baking sheet to your oven and roast for an additional 5 minutes. Remove and serve.

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