Roasted Brussels Sprouts
These roasted brussels sprouts are the best simple side dish. They’re made with fresh brussels sprouts seasoned with a little bit of olive oil, salt, and pepper, then roasted until caramelized and tender.
Brussels sprouts…you either love them or you hate them. But I guarantee you could turn some brussels sprouts haters into lovers if you give this recipe a go!
These roasted brussels sprouts have are perfectly golden brown and tender and with a delicious flavor that will make everyone rethink their stance on this controversial vegetable.
And not only are these sprouts so tasty, but they’re so quick and easy to make. That means they’re perfect for whipping up with any weeknight dinner when you need a side dish!
If you’re a fan of these, you’ll want to try our sautéed brussels sprouts, too. They turn out tender with crisp edges and you never have to turn on the oven.
Tips for the Best Brussels Sprouts
Cut evenly. All the brussels sprouts pieces should be pretty even in size so they cook at the same rate.
Cook them flat-side down. The flat side caramelizes on the pan while the leafier side gets crispy. You’ll get the perfect texture every time.
Customize. Feel free to add other flavors with whatever spices or spice blends you have on hand! We love garlic powder, onion powder, balsamic glaze, parmesan cheese, and even a little bacon.
How to Roast Brussels Sprouts
Preheat the oven to 425°F, and grab a large baking sheet.
Place the brussels sprouts into a large bowl and drizzle with olive oil then toss to coat.
Arrange them flat side down on the baking sheet and sprinkle evenly with salt and pepper.
Roast for 20 to 25 minutes until the bottoms are caramelized. The time may vary depending on the size of the brussels sprouts.
Serve with your favorite sirloin steak or salmon fillet.
Storage
These roasted brussels sprouts are best enjoyed right away, but any leftovers can be stored in an airtight container in the fridge for 2-3 days.
To reheat, spread them back out on a baking sheet and cook at 350ºF until heated.
How to Video
Ingredients
- 1 pound brussels sprouts, cut in half and ends trimmed
- 2 tablespoons olive oil
- ½ teaspoon salt
- pinch black pepper
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Instructions
- Preheat the oven to 425°F.
- Place the brussels sprouts into a large bowl, drizzle with olive oil, and toss to combine.1 pound brussels sprouts2 tablespoons olive oil
- Transfer the brussels sprouts to a large baking sheet, and turn them flat side down. Sprinkle with salt and pepper.½ teaspoon saltpinch black pepper
- Bake for 20 to 25 minutes or until they are browned on the bottom or the desired doneness is reached. Cooking time may vary depending on the size of the brussels sprouts.
Notes
- Store leftovers in an airtight container in the fridge for 2-3 days.
Nutrition
Do You Cut the Ends Off Brussels Sprouts Before Roasting?
Yes! Part of the brussels sprouts prep is cutting off the white, knotty part of the vegetable. You definitely don’t want to eat that part. It’s much too fibrous!
Do You Need to Blanch Brussels Sprouts Before Roasting?
Nope, there’s no need! Roasting at a high heat creates the perfect texture; no blanching necessary.
Why Won’t My Brussels Sprouts Get Crispy?
There could be a couple of different reasons your brussels sprouts aren’t getting deliciously crispy in the oven. Here are some tips so that you can make sure you get the perfect texture every time!
- Preheat the oven. It should be fully heated to 425ºF before you add the brussels sprouts in so they start crisping up right away.
- Dry the brussels sprouts well. Once the sprouts are washed, make sure you thoroughly remove as much of the moisture as possible. Extra moisture will steam them rather than roast them.
- Use olive oil. Coating the brussels sprouts in olive oil allows them to cook at a high heat without scorching them to get that beautiful caramelized texture.
Can You Roast Frozen Brussels Sprouts?
I don’t recommend it. As the sprouts thaw in the oven, the extra moisture will mess with the roasting process and you may just end up with mushy sprouts.
In theory, you could try thawing the sprouts ahead of time, then roasting them as directed, but my guess is they would still be mushy. Fresh is best!
