Super simple Roasted Brussels Sprouts until crispy outside and buttery soft inside. Easy and delicious fall side dish to help you eat more vegetables.
Roasted Brussels Sprouts Recipe
Roasted brussels sprouts are either on your “hate” or “love” list. In our house, they are on adults’ “like-love” list and kids’ “hate with some likes” list. I used to be the same.
Nowadays, come October I buy local brussels sprouts and roast in the oven at least a few times a season. For their high antioxidants (all cruciferous vegetables properties), vitamins K & C, fiber and Omega-3s. And because we try to eat seasonally and locally.
Try this easy roasted brussels sprouts recipe and you might be a convert. Or at least a liker like me. My husband Alex loved them!
Roasted all around, crunchy fallen off roasted leaves and buttery inside. Easy and delicious side dish for a weeknight or Holidays.
How to Trim Brussels Sprouts
Quick rinse under cold water is all mini cabbages need. To trim brussels sprouts, cut off the ends with a paring knife and remove a few outer leaves, especially if they are yellow. That’s it.
I do not cut brussels in halves because trimming is painful enough already. I prefer to cook a tad longer but skip chopping.
How to Roast Brussels Sprouts
Place on lined baking sheet and drizzle with olive oil, then sprinkle with salt and pepper. I do not use separate bowl or plastic bag (if you do – wash and re-use to save the environment please).
I find if I stir well with spatula and shake tray a few times, brussels sprouted get coated very well in seasoning. This Instant Pot girl loves shortcuts for sure.
Bake at 400 degrees for 40 minutes. If you have gas oven, your brussels might roast faster. I have electric one and it took 40-ish minutes.
Start shaking a few times after a 30 minute mark to help brussels roast on all sides.
Dark colour baking sheet cooks faster than aluminum. I used aluminum lined with silicone baking mat. You can also roast mini cabbages in large cast iron pan but only 1 lb, half the recipe.
That is really all there is to it. Your brussels sprouts should be crispy outside and ready to eat as is. But you can do more…
Variations
Oven roasted brussels sprouts are extremely versatile. Add flavors based on your taste, pantry and fridge ingredients and let’s face it – what day of the week it is.:)
- Parmesan and Lemon: Grate fresh real Parmesan cheese over the brussels in a bowl. You can also squeeze fresh lemon. My favorite combo!
- Balsamic glaze: Drizzle with store-bought balsamic glaze. Nonna Pia is the brand we buy at Costco. Making homemade is too much work.
- Honey garlic: Drizzle with honey and add minced garlic before roasting. All to taste. I also like to add a bit of grated fresh garlic to already roasted brussels sprouts.
- Maple syrup and heat: Drizzle with maple syrup and sprinkle with a bit of red pepper flakes before baking. Sweet with heat version. All to taste.
- Bacon: Cook some diced up bacon in a skillet on medium heat. Then add to roasted brussels and toss.
More Easy and Healthy Veggie Sides
- Roasted sweet potatoes
- Roasted cauliflower
- Roasted asparagus
- Sauteed brussels sprouts with bacon
- Sauteed zucchini
Roasted Brussels Sprouts
Super simple Roasted Brussels Sprouts until crispy outside and buttery soft inside. Easy and delicious fall side dish to help you eat more vegetables.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: North American
Ingredients
- 2 lbs brussels sprouts, washed
- 3 tbsp extra virgin olive oil
- 3/4 tsp salt
- Ground black pepper, to taste
Instructions
- Preheat oven to 400 degrees F. Line half sheet with silicone mat or unbleached parchment paper.
- Trim the ends and remove outer leaves from brussels sprouts.
- Place trimmed whole brussels sprouts on baking sheet, drizzle with olive oil, sprinkle with salt and pepper.
- Stir with spatula and shake the tray to evenly coat brussels sprouts in seasonings. Spread evenly, preferably not touching and do not over crowd the sheet.
- Bake for 40 mins, shaking a few times after 30 minute mark. That’s when mini cabbages start to roast on the outside.
- Remove from the oven and serve as is or garnish with Parmesan cheese, lemon juice, balsamic glaze, garlic, maple syrup or honey. Anything you like!
Store: Refrigerate leftovers in an airtight container for up to 2 days. Do not freeze.
Did you make this recipe? Please give it a star rating in the comments.
Made these last night. Amazing. Thank you for the recipe!
★★★★★