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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.

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: North American
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Ingredients

  • 2 lbs brussels sprouts, washed
  • 3 tbsp extra virgin olive oil
  • 3/4 tsp salt
  • Ground black pepper, to taste

Instructions

  1. Preheat oven to 400 degrees F. Line half sheet with silicone mat or unbleached parchment paper.
  2. Trim the ends and remove outer leaves from brussels sprouts.
  3. Place trimmed whole brussels sprouts on baking sheet, drizzle with olive oil, sprinkle with salt and pepper.
  4. 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.
  5. Bake for 40 mins, shaking a few times after 30 minute mark. That’s when mini cabbages start to roast on the outside.
  6. 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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