Close-up overhead shot of roasted Brussels sprouts and soft-boiled eggs

Oven Roasted Brussels Sprouts with Jammy Eggs

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: side dish
  • Method: oven



  •  Brussels Sprouts

  • 1 pound Brussel Sprouts
  • 2 medium garlic cloves, minced
  • 2 tablespoons olive oil
  • ¼ teaspoon sea salt
  • 4 large Pete and Gerry’s Organic Eggs
  • Breadcrumbs

  • 1 tablespoon olive oil
  • ½ teaspoon fennel seeds
  • ⅓ cup breadcrumbs
  • Zest from 1/2 a lemon


  • Heat your oven to 425˚F. Slightly trim the ends from the Brussels sprouts and slice in half. Place on a sheet tray and toss with the minced garlic, olive oil, and salt. Place in the oven and roast until tender; 20 to 25 minutes.
  • While the Brussels sprouts are roasting, make the breadcrumbs. Heat a small pan over medium heat. Add the olive oil, followed by the fennel seeds. Toast the seeds for a minute or two, just until fragrant. Stir in the breadcrumbs and continue to cook/toast until the breadcrumbs are golden. Turn off the heat and add in the lemon zest.
  • Next, bring a pot of water to a boil. Add in the eggs and keep at a low boil. Cook the eggs for exactly 6 ½ minutes. Transfer the eggs directly to an bowl filled with ice water and let rest until the Brussels sprouts are done.
  • When the Brussels sprouts are tender, transfer to a serving tray and toss with half the breadcrumbs. Crack, peel, and then slice the eggs in half. Nestle into the Brussels sprouts and top with more breadcrumbs before serving.


Notes: Jammy soft-boiled egg recipe is from Bon Appetit.

Keywords: oven roasted brussels sprouts, roasted brussels sprouts