Roasted Brussels Sprouts with Herb Butter

Name: Roasted Brussels Sprouts with Herb Butter
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Ingredients: 3 pounds frozen Brussels sprouts; 2 tablespoons olive oil; 1/4 teaspoon Kosher salt; 3 tablespoons unsalted butter (softened); 1 Tablespoon chopped fresh parsley; 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried; 1/2 teaspoon orange zest

Jamie Geller • Apr 15, 2011 (Updated: Jul 16, 2019)Comment Jump to Recipe

Roasted Brussels Sprouts with Herb Butter

Prep Time 3

Cook Time 12

Total Time 15

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Servings

Ingredients

3 pounds frozen Brussels sprouts
2 tablespoons olive oil
1/4 teaspoon Kosher salt
3 tablespoons unsalted butter softened
1 Tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/2 teaspoon orange zest

Instructions

Preparation

Preheat oven to 425 F.
Toss Brussels sprouts with olive oil and salt on a large sheet pan. Spread them out in a single layer and roast in the oven for 12 minutes or until tender but still crisp.
In a small bowl, stir together butter with parsley, thyme and orange zest. When Brussels sprouts come out of the oven toss with herb butter to evenly coat and serve.

Category: Recipes

Holidays: Passover

About Jamie Geller

Jamie Geller influences millions every day. Known as the “Jewish Rachael Ray” (The New York Times), and the “Queen of Kosher” (CBS) 7-time best-selling author Jamie Geller is the Founder and CEO of Kosher Network international (KNi), the #1 Global Kosher Food Media Company and World’s Most Watched Jewish Food Network with almost 1 Billion Views.Jamie Geller, the creative force behind JamieGeller.com also hosts the Chanukah Cooking Special with Jamie Geller on PBS and Create TV, is a regular on the TODAY Show and has been profiled by Yahoo, Forbes, Family Circle, Cosmopolitan, Chicago Tribune among many other media publications and outlets.One of the most sought-after Jewish food and lifestyle experts worldwide Jamie and “Hubby” live in Israel with their 6 beautiful children. Jamie loves nothing more than sharing Jewish comfort food with friends, family and a worldwide community of food enthusiasts.BUY JAMIE’S BOOKS

Comments

Malkie Lipton

Nov 2, 2022 at 2:48 pm

Thanks, what a bummer

Reply
Malkie Lipton

Nov 1, 2022 at 1:58 pm

I’ve always wanted to try Brussel sprouts, how do you check them for bugs?

Reply
- Tamar Genger MA, RD
  
  Nov 1, 2022 at 3:01 pm
  
  Many people don’t eat fresh Brussels sprouts anymore because of the concern of bug infestation, some say they can not be checked.
  
  Reply
Jamie Geller

Mar 31, 2014 at 11:27 am

LOL – and I am always double and triple checking myself every time I have to spell it! Please feel free to post your blog url I would love to check it out. And thanks for stopping by.

Reply
christine

Mar 6, 2014 at 3:19 am

Making brussels sprouts tonite. Am food blogger. Thanks for recipe. At least you know how to spell brussels sprouts; some
don’t.

Reply