Roasted Brussels Sprouts
Roasting Brussels sprouts brings out the best flavor! They’re easy to make, lightly seasoned and come out perfectly caramelized.
- 1 ½ pounds Brussels sprouts
- 2 tablespoons olive oil
- 1 teaspoon kosher salt ((coarse salt))
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Preheat the oven to 400°F.
- Rinse Brussels sprouts and cut in half if they are large. Remove any wilted or yellow leaves.
- Toss the Brussels sprouts with oil & seasonings and spread them, flat side down, into an even layer on a large rimmed baking sheet.
- Roast the Brussels sprouts for 20-25 minutes, stirring after 10 minutes, until tender and lightly browned
Serve them alongside almost any kind of meal.
Roasted Brussels Sprouts are a flavorful side dish that will go with countless meals from meatloaf to a steak dinner.
Brussels Sprouts – Fresh is best for roasted sprouts but frozen can be used in a pinch. Choose firm Brussels that are similar in size.
Garlic & Seasonings – This recipe is simple with garlic powder, salt, and pepper. Fresh Parmesan cheese always pairs well with Brussels sprouts, so feel free to grate away!
Variations – There are so many great variations to add to roasted Brussels sprouts.
- Try balsamic vinegar before roasting or a balsamic glaze after roasting.
- Add your favorite herbs and spices, we love red pepper flakes.
- Crumble bacon on top.
How to Make Roasted Brussel Sprouts
- Prepare the Brussels sprouts by washing, trimming, and slicing each one in half (especially if they are large).
- In a large bowl, coat the sprouts with extra virgin olive oil and the seasonings.
- Place flat side down on a large sheet pan, and roast (per recipe directions below) in a preheated oven.
Tips for the Best Brussels Sprouts
- To make sure Brussels sprouts are crispy on the outside, use fresh instead of frozen sprouts.
- Dry them thoroughly after washing. Make sure each Brussels sprout is coated with olive oil and seasonings in a separate dish before adding them to the baking sheet. Then, turn them over during roasting so all sides get evenly cooked.
- For easy cleanup, line the baking tray with foil or parchment paper.
Leftovers?
Leftover Brussels Sprouts will keep in an airtight container in the refrigerator for up to 4 days, but won’t freeze well. Instead, chop and add them to a frittata, or rewarm them in the oven (or air fryer) and serve them as an appetizer with a tasty honey mustard dipping sauce.
Did your family love these Roasted Brussels Sprouts? Be sure to leave a comment and a rating below!
