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Discover just how delicious Brussels sprouts can be with this simple roasted Brussels sprouts recipe! By halving the sprouts, tossing them with olive oil, garlic, and a sprinkle of salt and pepper, then roasting them to crispy perfection, you’ll have a side dish that’s tender on the inside with a satisfying crunch on the outside. Whether you’re serving them with a holiday meal or enjoying them on a weeknight, these roasted Brussels sprouts are healthy, flavorful, and downright irresistible!
If you enjoy roasted vegetables as much as I do, be sure to try our Roasted Carrots, Roasted Cabbage, and Roasted Butternut Squash. Each one is absolutely delicious!
Why You’ll Love This Recipe
- Simple to Make: With just a handful of ingredients and straightforward steps, this recipe is quick and foolproof.
- Amazing Flavor: Roasting brings out the natural sweetness of the Brussels sprouts, adding a nutty, caramelized depth that’s hard to resist.
- Perfectly Crispy: Each bite is crispy on the outside and tender on the inside—the ideal texture for roasted Brussels sprouts.
- Versatile Side or Snack: These roasted Brussels sprouts pair beautifully with a variety of main dishes and are just as enjoyable as a healthy snack.
- Quick to Prepare: Ready in about 40 minutes, this dish is perfect for weeknight meals or holiday spreads.
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How To Select Fresh Brussels Sprouts
- Look for Vibrant Green Color: Choose Brussels sprouts with a bright green hue. The leaves should be tightly packed and firmly attached, a clear sign of freshness.
- Check the Leaves: Avoid sprouts with yellowing or wilted leaves, as these are often past their prime. Similarly, steer clear of any with dark spots, which might indicate a fungal issue.
- Consider Sprouts on the Stalk: Brussels sprouts sold on the stalk are typically the freshest option. If you’re buying pre-packaged sprouts, check that they have a vibrant color and firm, intact leaves for the best quality.
Ingredients
If you have any ingredients leftover from this small batch roasted Brussels sprouts recipe, check out our Leftover Ingredients Recipe Finder.
- Brussels Sprouts: Use about 12 ounces of fresh Brussels sprouts. Trim the ends and cut them in half to ensure even cooking and achieve that beautiful caramelization. If you have extras, consider using them in a crunchy Brussels Sprouts Salad.
- Garlic: Roasting three whole garlic cloves adds a rich, mellow flavor that complements the Brussels sprouts perfectly. As they roast, the garlic becomes soft and slightly sweet—you might find yourself sneaking a clove or two straight from the pan!
- Olive Oil: I prefer extra virgin olive oil for its rich flavor and high quality, but you can use a lighter olive oil if you prefer a milder taste. The oil helps the Brussels sprouts crisp up while adding a subtle richness.
- Seasonings: A sprinkle of salt and freshly ground black pepper is all you need to bring out the natural flavors of the Brussels sprouts. Keep it simple to let the vegetables shine!
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How To Roast Brussels Sprouts
For ingredient measurements and additional details, see the recipe card below.
- Preheat the Oven: Start by preheating your oven to 400°F.
- Prepare the Brussels Sprouts: Trim the ends of the Brussels sprouts and cut them in half.
- Season and Arrange: Place the Brussels sprouts on a baking sheet. Toss them with olive oil, salt, pepper, and, if you’d like, a few whole garlic cloves. Spread them out in a single layer to ensure even roasting.
- Roast: Roast the Brussels sprouts for 35-40 minutes, stirring halfway through to promote even browning.
- Serve: Enjoy the Brussels sprouts immediately for the best flavor and texture.
Expert Tips
- Adjust the Oil: Use just enough olive oil to lightly coat the Brussels sprouts. If you’re roasting more or fewer sprouts than the recipe calls for, adjust the oil accordingly to avoid over- or under-coating them.
- Prep for Crispy Results: Trim the stems and remove any loose or damaged outer leaves. Cutting the Brussels sprouts in half before roasting helps them cook evenly and achieve a wonderfully crispy texture.
- Roast the Loose Leaves: Don’t toss out any leaves that fall off when you’re slicing the sprouts. Spread them on the baking sheet along with the Brussels sprouts—they roast up beautifully into crispy bites!
What To Serve With Roasted Brussels Sprouts
Roasted Brussels sprouts are a versatile side dish that pairs beautifully with classic holiday recipes. Here are some perfect single serving options to complete your festive meal:
Side Dishes
- Carrot Soufflé: A lightly sweet and airy dish that contrasts wonderfully with the savory sprouts.
- Mashed Potatoes: Smooth, creamy, and a timeless holiday favorite.
- Cornbread Dressing: A touch of Southern comfort that complements the sprouts’ caramelized flavors.
- Sweet Potato Casserole: The earthy sprouts balance the casserole’s sweet, rich flavors.
- Twice Baked Potato Casserole: Creamy and cheesy, it pairs perfectly with the crispy, roasted Brussels sprouts.
Main Courses
- Turkey Tenderloin: Juicy and full of flavor, a perfect centerpiece for a smaller gathering.
- Turkey Cutlet: Quick to prepare and incredibly satisfying.
- Roast Turkey Breast: A classic holiday option that’s tender and flavorful.
- Turkey Roast: Ideal for an intimate and elegant holiday dinner.
Desserts
- Pecan Pie : A nutty and rich treat, perfectly portioned.
- Pumpkin Pie: A holiday classic with warm, spiced flavors.
- Mini Dutch Apple Pie: A comforting, cinnamon-laced dessert.
- Sweet Potato Pie: Creamy and indulgent, the perfect way to end your meal.
These dishes bring out the best in the roasted Brussels sprouts, creating a holiday spread that’s flavorful, festive, and perfectly portioned for one or two.
Frequently Asked Questions
Yes, but fresh Brussels sprouts yield the best texture and flavor. If using frozen, let them thaw and pat them dry to remove excess moisture before roasting.
Make sure the sprouts are completely dry before tossing them with olive oil. Spread them out in a single layer on the baking sheet to avoid steaming.
Absolutely! You can experiment with spices like smoked paprika, garlic powder, or a sprinkle of Parmesan cheese for added flavor.
Yes, vegetables like carrots, sweet potatoes, or red onions pair well and can be roasted together. Just make sure they’re cut to similar sizes for even cooking.
Store leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.
You can trim and halve the Brussels sprouts a day ahead and store them in the refrigerator. Roast them just before serving for the best texture.
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Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
For information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried these small batch roasted Brussels sprouts or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Small Batch Roasted Brussels Sprouts
Equipment
Ingredients
- 12 ounces Brussels sprouts -trimmed and halved
- 1 tablespoon olive oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 3 whole garlic cloves -peeled (optional)
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C).
- Prepare the Brussels Sprouts: Trim the ends of the Brussels sprouts and cut them in half.
- Season and Arrange: Place the Brussels sprouts on a baking sheet. Toss them with olive oil, salt, pepper, and, if you’d like, a few whole garlic cloves. Spread them out in a single layer to ensure even roasting.
- Roast: Roast the Brussels sprouts for 35-40 minutes, stirring halfway through to promote even browning.
- Serve: Enjoy the Brussels sprouts immediately for the best flavor and texture.
Notes
- Adjust the Oil: Use just enough olive oil to lightly coat the Brussels sprouts. If you’re roasting more or fewer sprouts than the recipe calls for, adjust the oil accordingly to avoid over- or under-coating them.
- Prep for Crispy Results: Trim the stems and remove any loose or damaged outer leaves. Cutting the Brussels sprouts in half before roasting helps them cook evenly and achieve a wonderfully crispy texture.
- Roast the Loose Leaves: Don’t toss out any leaves that fall off when you’re slicing the sprouts. Spread them on the baking sheet along with the Brussels sprouts—they roast up beautifully into crispy bites!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This is the only way I fix brussels sprouts- I add a little brown sugar and salt and even kids will eat them
I am so excited to find this. I am a widow 84 years and can’t eat a lot at once and get tired of something everyday ( trying to eat rather than waste it). These recipes sound exceptional. I can hardly wait to get at cooking them. Maybe I should say cook and “eat” them. I hope I’m accepted I signed up.
Hi Sue, I’m glad you found us and hope you find many new recipes you love. It does not appear that your email went through when you tried to subscribe. Please add your email to the sign-up form again – https://onedishkitchen.com/subscribe/
Is it correct that you have not chopped or minced the garlic? I think chopped or minced at that temp. would burn in 35 mins. If whole cloves are roasted, did you just mash them and mix into the brussels sprouts after cooking?
That is correct. I do not chop or mince the garlic – just peel the garlic and toss the cloves onto the pan with the brussels sprouts. The garlic softens beautifully and tastes sweet and delicious. I just eat the the garlic cloves whole but you could mash them if you’d like.
Do you put the sprouts on the pan with cut side up or down, or does it make a difference?
Either way works great. Just spread the brussels sprouts out in a single layer on your baking sheet.
Can these be cooked in hot air cooker
Hi Rickie, I’m actually not sure. I haven’t tested them in an air fryer yet.
The recipes look great except FOR ME that is WAY too much to eat. I have cooked for my late husband for 53 years but I have noticed that everyone eats more. No wonder Americans are getting fatter & unhealthy. I enjoy your ideas for what to eat but now that I only cook for myself, I am even more conscious of what I am eating. I have always been a gourmet type chef/cook for my family.
Hi Rose,
Thanks for your email. I totally understand what you are saying and for me, it’s very difficult to say what the “right amount” of food is for every person. The amount one person feels satisfied eating can be totally different for another person.
When it comes to the amount of meats I use in recipes, I will often look at the USDA dietary guidelines and use the amounts suggested. That said, others may prefer more and still others might want less.
My staff and I test all of our recipes many times and the serving sizes we decide on are based on what we (as a group) feel a serving size is as well as referring to the USDA guidelines.
Very many of the recipes on our site can be successfully halved so if you would like to try a recipe, know with confidence that you can reduce the amounts in half and make a more suitable amount for you. If you have any questions about a particular recipe, please don’t hesitate to ask.
Best,
Joanie