Oma's Roasted Brussels Sprouts Recipe

Roasted Brussels Spouts Recipe

Oma's Brussels sprouts recipe is so easy to make. Not only that, but Oma (that's me) knows how to make this healthy veggie into extraordinary. WUNDERBAR! And that's by ROASTING! These little 'rose cabbages' (as translated from the German "Rosenkohl") take on a whole new flavor when made this modern way.

Now, if you've ever wondered how to roast Brussels sprouts, the temps, the times, and the extras added, just follow along below. I love taking a modern approach to traditional German recipes!

Roasted Brussels Sprouts Recipe


  • 1 lb. fresh Brussels sprouts
  • 3 tbsp olive oil 
  • 3 - 4 slices bacon
  • salt, pepper
  • Preheat oven to 400°F.
  • Clean Brussels sprouts, discarding outer loose leaves. Cut in half.
  • Put the Brussels sprouts into a plastic bag. Pour in olive oil and season with salt and pepper. Shake gently to coat sprouts.
  • Pour sprouts onto cookie sheet (with a rim) spreading them out into one layer. 
  • Dice bacon and sprinkle over the sprouts.
  • Roast for 30 - 35 minutes, stirring every 10 minutes or so, until golden brown on the outside and tender on the inside. Any leaves that are loose will be crispy and brown (extra delicious!)
  • Serves 4
  • For a non-German addition, sprinkle with Parmesan cheese during the last 5 minutes.

These little cabbages have a bold taste and can be served in a variety of ways. Try them roasted with bacon! Wunderbar! Or roast up an extra batch to turn into a salad!

That's right, a salad. Mix with baby spinach or kale. Add a dressing .... check out the Oma says below as well as her more traditional Brussels Sprouts recipe.

Roasted Brussels Sprouts with bacon

I just love how my Mutti would take those traditional German vegetables and create easy vegetable recipes. Above, is an example of how this Oma turned it even easier

If you're looking for a more traditional German approach for Brussel sprouts, check out this one made with cream -- yes, that's traditional German food for sure!


Vegan Recipe
  • Omit bacon

Brussels Sprouts Salad:

Why not make a double batch of these roasted Brussel sprouts -- and let the second batch cool.

Mix them together with about 4 cups of baby spinach (or kale). Pour over some balsamic vinaegrette.

Add some cheese (goat's cheese would be awesome).

You've got yourself a wonderful Brussels sprout salad!

Some German Cabbage Recipes ...

More German recipes ...

German meat recipes
German vegetable recipes

Take a look at Oma's eCookbooks ...

Quick Fix Soup ECookbook
Top 10 Oktoberfest Recipes eCookbook
Top 10 German Recipes eCookbook
Just Like Oma's Christmas Baking eCookbook

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