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There’s a humble elegance to roasted Brussels sprouts that many are discovering, and this small batch recipe captures it perfectly for any night of the week. The simplicity of halved Brussels sprouts embraced by a touch of olive oil, and the right amount of seasoning brings out a crispy, golden exterior while keeping the inside tender. This isn’t just a side dish; it’s a revelation of what the humble Brussels sprout can become through the magic of roasting – a dish full of flavor, with a satisfying bite that’s both healthy and irresistible.

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

Why This Recipe Works

  • Simplicity: Few ingredients and easy steps make this an effortlessly achievable dish.
  • Flavor Transformation: The roasting process unlocks a sweetness and complexity not found in steamed Brussels sprouts.
  • Texture Perfection: Achieve the perfect contrast between crispy outer leaves and a tender center.
  • Versatility: This dish makes an excellent accompaniment to a range of main courses or can be enjoyed on its own as a healthy snack.
  • Speed: From prep to plate, one serving of Brussels sprouts comes together quickly, making it perfect for a weeknight dinner.

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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.

Ingredient Notes

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.

With these ingredients, you’re not just making a side dish; you’re making a small batch of roasted goodness that’s rich in flavor and nutrients. Whether you’re serving this as a hearty side or a healthy snack, these Brussels sprouts are sure to be a hit.

RELATED: Thanksgiving For One Recipes

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rinsed brussels sprouts in a colander.

Roasting Brussels Sprouts Step-By-Step:

  1. Preheat your oven to 400°F (200°C) for optimal roasting conditions.
  2. Prepare the Brussels sprouts by rinsing them thoroughly and patting dry. Trim the ends and remove any discolored leaves.
  3. Slice the sprouts in half for even roasting and place them on a baking sheet. Add whole garlic cloves to the mix for a burst of flavor.
  4. Generously drizzle with olive oil and season with salt and pepper. Toss everything to ensure an even coating of oil and seasonings.
  5. Spread them in a single layer on the baking sheet to promote uniform cooking.
  6. Roast in the preheated oven for 35-40 minutes. Stir the sprouts occasionally to guarantee they crisp up beautifully all around.
  7. Serve the roasted Brussels sprouts promptly, taking advantage of their peak texture and flavor directly after roasting.

For exact ingredient measurements and more detailed instructions, scroll down to the recipe box below. Enjoy your Brussels sprouts with the crispy exterior paired with a perfectly tender interior.

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 crafted 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 use frozen Brussels sprouts?

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

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 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