Super simple Roasted Brussels Sprouts are baked until they are crispy on the outside and buttery soft on the inside. This is a delicious and easy fall side dish that will help you eat more vegetables.
Roasted Brussels Sprouts Recipe
Ah, roasted brussels sprouts. I just love how simple it is to make roasted vegetables like these brussels sprouts. It is my favourite way to serve side dishes in the cooler months.
In the fall, I buy local brussels sprouts and roast them in the oven at least a few times a season. Brussels sprouts are high in antioxidants, vitamin K & C, fibre and Omega-3s. Now that’s a whole lot of goodness in such a small vegetable package. 🙂
How to Make Roasted Brussels Sprouts
- Trim brussels sprouts: Quickly rinse the brussels sprouts under cold water. Then cut off the ends with a paring knife and remove a few outer leaves, especially the ones that are yellow. That’s it!
- Place on lined baking sheet: Drizzle with olive oil, then sprinkle with salt and pepper. I do not use a separate bowl or plastic bag. I use a silicone baking mat.
- Stir well: Stir with a spatula or shake the tray a few times to ensure the brussels sprouts are evenly coated in seasoning.
- Bake at 400 degrees F: for 40 minutes. At about the 30 minute mark, shake the tray to ensure that the brussels sprouts roast on all sides.
Pro Tip: 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’s really all there is to roasting perfect brussels sprouts. Your brussels sprouts should be crispy on the outside and ready to eat as is. But you can do more…
Variations for Roasted Brussels Sprouts
Oven roasted brussels sprouts are extremely versatile. You can 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 sprouts in a bowl. You can also squeeze fresh lemon. My favorite combo!
- Balsamic glaze: Drizzle with store-bought balsamic glaze.
- 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.
Need an idea for your leftover Brussels? Include them on a wintry charcuterie board with a dip!
More Roasted Vegetables Recipes
- Roasted sweet potatoes
- Roasted cauliflower
- Roasted asparagus
- Sauteed brussels sprouts with bacon
- Sauteed zucchini
Roasted Brussels Sprouts
- 2 lbs brussels sprouts washed
- 3 tbsp extra virgin olive oil
- 3/4 tsp salt
- Ground black pepper to taste
- 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 the 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.
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