The easiest and BEST roasted Brussels sprouts recipe! Brussels sprouts, sliced in half and drizzled with olive oil, salt, and pepper make the perfect side dish or healthy snack. Crispy, full of flavor, and so easy to make.
Oven Roasted Brussels Sprouts
Oven roasted Brussels sprouts are the best Brussels sprouts. If you’re looking for an easy, foolproof method for cooking Brussels sprouts you’ve come to the right place. This is not your Grandmother’s Brussels sprouts recipe and certainly not the sprouts I grew up with.
Growing up, I ate Brussels sprouts (reluctantly) steamed or with a little butter and cheese. I was never particularly fond of how mushy Brussels sprouts became when steamed so I avoided eating them when I could.
After trying roasted Brussels sprouts for the first time a few years ago, I found there was no going back. Roasting vegetables in the oven is definitely the way to go and roasting Brussels sprouts is no exception. The heat from the oven caramelizes the Brussels sprouts making them tender on the inside and crisp on the outside.
If you haven’t tried roasted Brussels sprouts, you need to give them a chance. Roasted Brussels sprouts make the perfect side dish for Thanksgiving or any meal.
The only things you need to make perfectly roasted Brussels sprouts are an oven, a baking sheet, trimmed and halved Brussels sprouts, a little olive oil, salt, pepper, and garlic cloves.
Tips For Roasting Brussels Sprouts
You can roast as many Brussels sprouts as you like. For this Brussels sprouts recipe, I roasted 12 ounces.
Trim the bottom stem from the sprouts and peel away the loose outer leaves. Cutting the Brussels sprouts in half helps to make the sprouts more crisp when they’re roasted.
After slicing the Brussels sprouts in half, collect the leaves that may fall off the sprouts and roast them along with the Brussels sprouts.
Roast the Brussels sprouts at a high temperature. This will help to avoid mushy Brussels.
How To Roast Brussels Sprouts
Heat the oven to 400 degrees F (200 degrees C).
Rinse and pat dry the Brussels sprouts. Cut off the stubby ends of the sprouts and pull off any brownish or yellow leaves.
Cut the Brussels sprouts in half and spread on a baking sheet along with a few cloves of garlic.
Drizzle olive oil over the Brussels sprouts and garlic and add a pinch of salt and black pepper. Toss to coat completely.
Place the baking sheet in the oven and roast for 35-40 minutes, until crisp on the outside and tender on the inside. Shake the pan every now and then while the Brussels sprouts are roasting so that the sprouts can brown evenly.
Brussels sprouts are best when straight out of the oven so enjoy them immediately.
Roasted Brussels Sprouts Recipe
- 12 ounces Brussels sprouts , trimmed and halved
- 3 garlic cloves (optional)
- 1 tablespoon olive oil
- 1/8 teaspoon kosher salt
- pinch black pepper
- Heat the oven to 400 degrees F (200 degrees C).
- Rinse and pat dry the Brussels sprouts. Cut off the stubby ends of the sprouts and pull off any brownish or yellow leaves.
- Cut the Brussels sprouts in half and spread on a baking sheet along with a few cloves of garlic.
- Drizzle olive oil over the Brussels sprouts and garlic and add a pinch of salt and black pepper. Toss to coat completely.
- Place the baking sheet in the oven and roast for 35-40 minutes, until crisp on the outside and tender on the inside. Shake the pan every now and then while the Brussels sprouts are roasting so that the sprouts can brown evenly.
- Serve immediately.
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.
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