Small Batch Roasted Brussels Sprouts
This simple roasted Brussels sprouts recipe is a must-try! Halved Brussels sprouts are tossed with olive oil, salt, and pepper, then roasted to crispy perfection. They make a flavorful and easy side dish or a healthy, satisfying snack.
Servings: 4 servings
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
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
