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Forget everything you thought you knew about Brussels sprouts! This recipe shows how roasting transforms them into a delicious and healthy side dish. Simply halve the Brussels sprouts, toss them with olive oil and seasonings, and roast them until they’re crispy on the outside and tender on the inside. It’s a revelation – a healthy and irresistible dish with a satisfying crunch that’s perfect for any night of the week!

If you love roasting vegetables as much as I do, try our Roasted Carrots, Roasted Cabbage, and Roasted Butternut Squash – they’re fantastic!

Why You’ll Love This Roasted Brussels Sprouts Recipe

  • Super Easy: Just a few ingredients and simple steps for a delicious dish.
  • Incredible Flavor: Roasting makes the Brussels sprouts sweet and nutty.
  • Perfect Texture: Crispy on the outside, tender on the inside – it’s the best way to eat them!
  • Versatile: Pairs well with tons of main dishes, or enjoy them as a tasty snack.
  • Quick and Easy: Ready in a flash, perfect for busy nights.

RELATED: Best Soup Recipes For One

a pink bowl filled with raw brussels sprouts.

Selecting The Freshest Brussels Sprouts

  • Vibrant Color: Search for Brussels sprouts with a vivid green color. The leaves should be dense and secure, which indicates peak freshness.
  • Leaf Condition: Steer clear of any Brussels sprouts displaying yellowed or wilted leaves, as these may signify age or less than optimal freshness. Likewise, bypass sprouts with dark spots, which can be indicative of fungal infection.
  • Peak Freshness: While Brussels sprouts still attached to the stalk are often the freshest you can purchase, many stores offer them pre-packaged and detached. For convenience without compromising on freshness, select a bag from the produce aisle that meets the above criteria for color and leaf condition.

Ingredients

This section provides a quick rundown of the ingredients used in this small batch roasted Brussels sprouts recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.

  • Brussels Sprouts: Use about 12 ounces of fresh Brussels sprouts, trimmed and halved, to ensure even cooking and perfect caramelization.
  • Garlic: For the garlic aficionados, incorporating three whole cloves offers a robust flavor that mellows beautifully when roasted, becoming sweet and mellow – they’re so delicious, you may find yourself enjoying them straight off the baking sheet as a savory treat in their own right.
  • Olive Oil: Extra virgin olive oil is my go-to for this recipe due to its top-tier quality, richer flavor, and higher concentration of olive-derived nutrients. If you have a preference for a lighter taste, feel free to substitute with a milder variety of olive oil.
  • Seasonings: Simple yet essential, good quality salt and freshly ground black pepper are all that’s needed to enhance the natural flavors of the Brussels sprouts without overpowering them.

RELATED: Thanksgiving For One Recipes

rinsed brussels sprouts in a colander.
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How To Roast Brussels Sprouts

Start by preheating your oven to 400°F. Then prep the Brussels sprouts by trimming them and cutting them in half. Toss them on a baking sheet with olive oil, salt, pepper, and optional garlic cloves. Spread into a single layer and roast for 35-40 minutes, stirring occasionally for even browning. Serve immediately for the best flavor and texture!

For the complete recipe and details, see the recipe box below.

Expert Tips

  • Adjust Oil Quantity: Tailor the amount of olive oil based on the volume of Brussels sprouts you’re roasting. Increase oil for larger quantities and reduce it for smaller batches to ensure each sprout is lightly coated.
  • Prepare for Crispness: Trim the stems and remove any loose outer leaves from the sprouts. Halving the Brussels sprouts before roasting promotes a crispier texture.
  • Utilize Loose Leaves: Don’t discard leaves that detach when you’re slicing the sprouts. Roast these alongside the halves; they crisp up nicely when roasted.

Serving Suggestions

Pair your roasted Brussels sprouts with a variety of classic holiday dishes to complete your festive spread.

Below are some top single serving choices that complement the savory notes of the sprouts:

Elevate your meal further with a protein-rich turkey dish that is ideal for smaller gatherings:

Cap off your meal with a delightful single serving dessert that echoes the warmth of the holiday season:

By serving these dishes, you ensure a well-rounded and satisfying holiday experience, whether you’re dining alone or with a loved one.

a yellow bowl filled with roasted brussels sprouts.

Frequently Asked Questions

How long will roasted Brussels sprouts stay good?

Roasted Brussels sprouts can be kept fresh in the refrigerator for up to three days. Store them in an airtight container to maintain quality. However, it’s important to note that the sprouts will soften and lose their initial crispiness once refrigerated.

Can I roast frozen Brussels sprouts?

Fresh is best for roasting, but if using frozen, ensure they’re completely thawed and dry.

Why are my Brussels sprouts not crispy?

A few things could be causing this: Overcrowding your baking sheet will make the sprouts steam instead of roast, so spread them out for maximum crispiness. Ensure you’re using enough oil, as it promotes browning. A hot oven (around 400°F or higher) is key for caramelization, which adds flavor and crispness. Finally, give those sprouts a toss halfway through cooking for even browning and air circulation.

Can I roast Brussels sprouts ahead of time and reheat?

Yes, you can, but they’ll lose some of their crispness. For the best results, slightly under-roast the sprouts so they still have a bit of bite. Let them cool completely before storing. Reheat them gently in a hot oven or in a skillet just before serving.

RELATED: Single Serving Comfort Food Recipes

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.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


Your Cooking For One Source
Because you’re worth it

Small Batch Roasted Brussels Sprouts

5 from 4 votes
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 4 servings
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.

Ingredients 
 

  • 12 ounces Brussels sprouts , trimmed and halved
  • 3 garlic cloves (optional)
  • 1 tablespoon olive oil
  • teaspoon kosher salt
  • teaspoon coarsely ground black pepper

Instructions 

  • 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.

Notes

  • Adjust Oil Quantity: Tailor the amount of olive oil based on the volume of Brussels sprouts you’re roasting. Increase oil for larger quantities and reduce it for smaller batches to ensure each sprout is lightly coated.
  • Prepare for Crispness: Trim the stems and remove any loose outer leaves from the sprouts. Halving the Brussels sprouts before roasting promotes a crispier texture.
  • Utilize Loose Leaves: Don’t discard leaves that detach when you’re slicing the sprouts. Roast these alongside the halves; they crisp up nicely when roasted.

Nutrition

Serving: 1serving, Calories: 67kcal, Carbohydrates: 7g, Protein: 2g, Fat: 3g, Sodium: 94mg, Potassium: 330mg, Fiber: 3g, Sugar: 1g, Vitamin A: 640IU, Vitamin C: 72.3mg, Calcium: 36mg, Iron: 1.2mg

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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11 Comments

  1. 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.

  2. 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?

    1. 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.

    1. Either way works great. Just spread the brussels sprouts out in a single layer on your baking sheet.

  3. 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.

    1. 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