Roasted Brussels sprouts from The Barefoot Contessa Cookbook (page 150) by Ina Garten

  • Brussels sprouts
  • olive oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • carol_se9mwz on May 23, 2026

    Pretty basic recipe but the best way to make unless you want to fancy them up some

  • Omsafeeya on December 26, 2022

    Cut in half

  • snoozermoose on December 05, 2021

    Good basic recipe though I prefer my Brussels halved before roasting.

  • anya_sf on January 09, 2020

    Good, simple, and delicious. Smaller Brussels sprouts may cook faster - check after 30 minutes. Watch for burnt leaves (although I usually snack on them).

  • averythingcooks on October 08, 2018

    So simple.......so delicious! I did go lighter on the salt and cut the larger ones in half before roasting. I had some chopped cooked bacon ready to toss with them but my husband tasted one and declared the bacon unnecessary. That is saying something.

  • ljholland on November 08, 2012

    Cut sprouts in half before roasting.

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