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. Roasting them gives them a caramelized flavor and softens the texture a bit.
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 Roasting Brussels Sprouts
All the brussels sprouts pieces should be pretty even in size so they cook at the same rate.
The flat side caramelizes on the pan while the leafier side gets crispy. You’ll get the perfect texture every time.
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.
- Make sure you’ve washed the brussels sprouts well, dried them completely, and trimmed the ends off.
- Place them into a large bowl and drizzle with olive oil then toss to coat.
- Arrange the brussels sprouts in an even layer flat side down on the baking sheet and sprinkle evenly with salt and pepper. There’s no need to blanch them ahead of time.
- 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 a baked salmon fillet.
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
- 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.