Roasted Brussels Sprouts
Quickly roast brussels sprouts with olive oil, salt, and pepper for a perfectly delicious side. Crispy, salty, and completely craveworthy!
I’ve been a brussels sprouts lover since I was a child. I know. I know. Not many kids feel that way. I grew up in a home where we had them all the time. My mom steamed them and I thought they were just perfect with a little salt and pepper.
As an adult my mother in-law introduced me to the idea of roasting them. Wow. Friends, if you’re not roasting your brussels sprouts you’re doing it wrong. Really. They’re that good.
And if you’re one of those people who doesn’t like brussels sprouts at all (I know you’re out there) I am solving your problem today. Make this. Tonight. Do it now. What are you doing still reading? Stop reading and go make this.
Roasting brussels sprouts brings out so much more flavor than when you steam them. They’re crispy and a little salty. With only four ingredients it just doesn’t much easier either!
Even my toddler loves these. She pops them like candy. That is not an exaggeration. There is no dish I can prepare that garners the same enthusiasm as when I pull a sheet of Roasted Brussels Sprouts out of my oven.
Now seriously go make these.
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Fresh brussels sprouts
- Olive oil
Trim the bottom of each brussels sprout and peel away the first layer of leaves. That’s where you usually see the dirt and any brown sprouts. Once this is done you’ll have beautiful little bright green sprouts. Slice each sprout in half and add them to your baking sheet in a single layer.
Spread on a sheet pan. Drizzle with oil. Season with salt and pepper. Place in the oven for 15 to 20 minutes.
It’s that simple!
Can you roast frozen brussels sprouts?
Don’t do it. I know somebody will tell you can. I’ve heard it and I’ve tried it. It just doesn’t work. Roasting frozen veggies results in a mushy texture that just makes me sad. The best part of roasted vegetables are those crispy pieces so start with fresh veggies.
How to customize these
This is a basic side dish – perfect and very simple roasted sprouts. Enjoy as is OR add other seasonings and herbs to change the flavor.
A few suggestions:
- Garlic powder and dried basil are delicious additions that will still keep this side mild.
- For a bolder flavor add a little chili powder or paprika.
- Sprinkle with 1/4 tsp crushed red pepper flakes for heat.
- Want to add more saltiness and a bit of dairy? Toss these brussels sprouts in parmesan cheese after roasting.
Can you meal prep with these veggies?
Absolutely! Just as with all roasted vegetables, they’re best fresh because that’s when you can really appreciate those crispy leaves. But I reheat these all the time! Keep in mind that reheated brussels sprouts will be delicious and a bit softer.
More roasted sides like this:
Roasted Brussels Sprouts
- 16 oz fresh brussels sprouts
- 2-3 tbsp olive oil, extra virgin
- 1/4 tsp salt, can add more (I do) if you like them extra salty
- 1/4 tsp black pepper
- Preheat oven to 425 degrees.
- Trim the bottom of each brussels sprout and peel away the first layer of leaves. That’s where you usually see the dirt and any brown sprouts. Once this is done you’ll have beautiful little bright green sprouts.
- Slice each sprout in half (unless already really small).
- Spread brussels sprouts in a single layer on a baking sheet. Don't pile them up on top of each other or you won't get the beautiful browning we want.
- Drizzle with olive oil. Move your brussels sprouts around so they all get coated by the oil.
- Sprinkle with salt and pepper.
- Place baking sheet in the oven for 15 to 20 minutes. The trick is to make sure you're seeing lots of browning on your brussels sprouts. This means they're soft AND crispy. Taste and add more salt and pepper as desired.