Roasted Brussels sprouts are easy to make if you follow a few simple steps. You only need four ingredients; Brussels sprouts, olive oil, salt, and pepper to make this delicious side dish. Roasting brings out the flavor and it takes minimal preparation. If you do not like Brussels sprouts, try this recipe. It will change your mind and they will be your new go-to vegetable.
When I was young I did not like Brussels sprouts because they were usually steamed which resulted in a mushy and smelly vegetable. Who would want to eat that!? The game-changer for me was roasting them in the oven. I love the caramelization on the Brussel sprouts. By roasting them, they do not smell and they are firm, not mushy. Now, Brussels sprouts are one of my favorite vegetables.
Brussels sprouts fun facts
- They are in season September through mid-February. This is the best time to purchase them because they are sweeter. However, most grocery stores carry them year-round.
- Brussels sprouts are part of the cabbage family. They look like a mini cabbage.
- They are healthy for you. They are high in vitamin C and K. If you are on a blood thinner, monitor the number of vegetables you eat that are high in Vitamin K.
- Brussels sprouts are high in fiber which helps with your digestion.
- They are also high in Omega-3 fatty acids which help to lower triglycerides.
Ingredients
- Brussels Sprouts are available in the produce section or the grocery store. They are pre-packaged in 1 and 2-pound bags, bulk in a carton or often in the fall you can purchase them on a stalk. Fresh Brussels Sprouts work the best for roasting.
- Olive oil-I like to use Olive oil, however, you can use your favorite oil. Canola or Safflower oil are two other oils that I often will use.
- Salt- This recipe calls for Kosher salt. If you use a finer grain salt, cut the amount by half.
- Ground Black Pepper- This recipe calls for coarse ground pepper. If you use a finer grind, cut the amount by half.
Steps to make roasted Brussels sprouts
- Wash the Brussels sprouts and trim the stem. Remove any brown or damaged leaves.
- Cut the Brussels sprouts in half.
- Place the Brussels sprouts on a prepared sheet pan and add the oil.
- Add the salt.
- Add the black pepper.
- Toss the Brussels sprouts to evenly coat them with the oil and seasonings. Spread the Brussels sprouts evenly on the pan. Pro tip: Shake the pan and the Brussels sprouts will distribute evenly on the pan.
- Roast Brussels sprouts.
- Enjoy! They are delicious!
Tips for success
- To make clean up easier, line the sheet pan with silicone baking mat or spray with pan release.
- Preheat the oven to 425 °. Be sure it reaches 425 ° F before putting the Brussels sprouts in the oven. Roasting requires high heat.
- Use fresh Brussels sprouts, not frozen.
- Distribute the Brussels sprouts evenly so that they can brown. If they are crowded on the pan, they will steam and will not brown.
- Do not use too much oil otherwise, the Brussels sprouts will not roast properly.
- Flip the Brussel sprouts halfway through baking so that they will brown evenly.
What goes well with roasted Brussels sprouts?
Roasted Brussels sprouts go well with almost any entree. Serve them with your favorite meals. I think they are delicious served with Fast Roast Chicken, chuck roast or turkey at Thanksgiving. They are also great for an afternoon snack!
Spicing options
Add ½-1 teaspoon of the following spices before roasting:
- Red pepper flakes
- Garlic powder
- Thyme
- Paprika
- Cumin
- Chili powder
After roasting drizzle with one of the following:
- Aged Balsamic vinegar
- Honey
- Fresh lemon juice
- Grated Parmesan cheese
Leftovers
Storing leftovers
If you have leftovers, store them covered in your refrigerator for up to a week.
How to use leftovers
- Leftovers can be reheated in the oven, saucepan or microwave.
- Use them cold on top of a salad.
- Add the roasted Brussels sprouts to soups.
- Eat them as a snack. I like them cold!
I hope you try this recipe! Give it a rating and please comment below. I love hearing from you!
Print📋 Recipe
Perfect Roasted Brussels Sprouts
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Side, Side Dish
- Cuisine: American
Description
Roasted Brussels Sprouts take minimal effort to make. They make a delicious and healthy side dish for any meal.
Ingredients
- 2 pounds Brussels sprouts, fresh (about 8 cups)
- pan spray release such as PAM (if using)
- 2 tablespoons olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper, coarsely ground
Instructions
- Preheat oven to 425°F.
- For easier cleaning, spray sheet pan (affiliate link) with pan release.
- Wash the Brussels sprouts under running water.
- Remove leaves that are discolored or damaged.
- Cut off the end of each Brussels sprout.
- Cut the Brussels sprouts in half.
- Place the cut Brussels sprouts on the sheet pan.
- Pour the oil on the Brussels sprouts. Add the salt and pepper. Toss the Brussels sprouts to evenly coat them with oil and the salt and pepper.
- Distribute the Brussels sprouts on the sheet pan. Be sure to leave space around each of the Brussels sprouts.
- Place pan in the oven.
- Bake Brussels sprouts 10 minutes.
- Toss the Brussels sprouts and bake 10-15 minutes more until they are tender and the edges are brown. Be careful not to overcook them.
- Enjoy!
Notes
- To make clean up easier, line the sheet pan (affiliate link) with silicone baking mat or spray with pan release.
- Preheat the oven to 425 °. Be sure it reaches 425 ° F before putting the Brussels sprouts in the oven. Roasting requires high heat.
- Use fresh Brussels sprouts, not frozen.
- Distribute the Brussels sprouts evenly so that they can brown. If they are crowded on the pan, they will steam and will not brown.
- Do not use too much oil otherwise, the Brussels sprouts will not roast properly.
- Flip the Brussel sprouts halfway through baking so that they will brown evenly.
Nutrition
- Serving Size: ½ cup
- Calories: 91
- Sugar: 2.6 g
- Sodium: 320.1 mg
- Fat: 5 g
- Carbohydrates: 10.6 g
- Protein: 4 g
- Cholesterol: 0 mg
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