Roasted Brussels Sprouts

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Course: Sides
Cuisine: Dairy Free, Gluten Free, Paleo, Vegan, Vegetarian, Whole 30
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 110kcal
Author: Christina


  • 16 oz fresh brussels sprouts
  • 2-3 tbsp olive oil
  • salt & pepper


  • Preheat oven to 400 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 it's already really small).
  • Throw your brussels sprouts on a baking sheet. You'll want a single layer. Don't pile them up one on top of the other or you won't get the beautiful browning from roasting that you desire.
  • 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 25-30 minutes. The trick is to make sure you're seeing lots of browning on your brussels sprouts. This means they're soft AND crispy.
  • Serve!


Calories: 110kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 17.1% | Vitamin C: 116.8% | Calcium: 4.8% | Iron: 8.8%
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