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.
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.