This recipe will change the bad rap that Brussel Sprouts so often get! (original) (raw)

I’m all about keeping my side dishes as easy as possible, especially over winter when I’m gearing up for the holiday madness! One of my all-time favorite sides HAS to be these easy Roasted Brussels Sprouts. They’re simple, tasty, and mostly hands-off. And because they’re in season during the winter, they’re budget-friendly, too! I just love the delicate texture of the tightly bound leaves and how they caramelize slightly while roasting. This side is so easy to make, and it’s not just for your holiday table—I’m partial to a roasted Brussels sprout all season long. ;)

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“This is absolutely one of my favorite side dishes. I roast all kinds of vegetables all year long, but Brussels sprouts are one of the best. I just use olive oil and kosher salt. I think even people that don’t care much for Brussels sprouts will like them roasted!”

BETH

I know Brussels sprouts get a bad rap. I used to be one of those sprout-avoiders, too. Memories of mushy, over-boiled sprouts from my first time cooking them still haunt me to this day. But then I tried roasting them with a little olive oil, salt, pepper, and garlic powder, and my mind was BLOWN. This is the best, time-saving way to prepare this winter veggie (it’s on par with air-fried Brussels sprouts for me!), and I promise it’s so effortlessly easy.

If you’re preparing Thanksgiving dinner or want to try something new for the first time, you really can’t go wrong with this recipe!

1. I always stock up on Brussels sprouts when they’re in season and on sale. They should be small and firm, with green tightly bound leaves.
2. Frozen Brussels sprouts can be found for a fairly good price year-round. While you certainly _can roast a frozen Brussels sprout, it’s personally not my favorite. Frozen Brussels sprouts are much softer and a little more wet (even after roasting), and I find that roasted _fresh Brussels sprouts have a more vibrant flavor.

Roasted Brussels Sprouts

Cost 3.17recipe/3.17 recipe / 3.17recipe/0.79 serving

Roasted Brussels Sprouts are an easy, tasty, and versatile side dish to compliment any of your fall or winter meals. Perfect for meal prep!

Step-by-step photos can be seen below the recipe card.

• ▢ 1 lb. Brussels sprouts ($2.99)

• ▢ 1 Tbsp olive oil ($0.12)

• ▢ ¼ tsp salt ($0.02)

• ▢ ¼ tsp garlic powder ($0.02)

• ▢ ¼ tsp freshly cracked black pepper ($0.02)

• Preheat the oven to 400ºF. Wash and dry the Brussels sprouts well. Trim off any dry ends and cut each Brussels sprout in half.

• Place the cut Brussels sprouts on a parchment lined baking sheet. Don't over crowd the sheet! Drizzle with olive oil and sprinkle with salt, garlic powder, and pepper.

• Toss until well coated in the oil and seasoning. Turn each Brussels sprout so that the cut side facing down.

• Roast for about 25 minutes, or until they have achieved the level of browning that you like. The total time may change depending on the size of your Brussels sprouts. You can give them a stir after about 20 minutes to see how much they have browned on the cut side. No need to flip them all back over for the final few minutes.

• Taste one Brussels sprout and adjust the salt or pepper to your liking, then serve hot.

See how we calculate recipe costs here.

Serving: 1servingCalories: 80.03kcal (4%)Carbohydrates: 5.23g (2%)Protein: 3.83g (8%)Fat: 3.85g (6%)Sodium: 235.83mg (10%)Fiber: 4.3g (18%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

How to Roast Brussels Sprouts Step-by-Step Photos

Preheat the oven to 400ºF. Preheat the oven to 400ºF. Wash and dry 1 lb. Brussels sprouts well. Trim off any dry ends and cut each Brussels sprout in half. The sprouts I had today were very fresh and the ends were not dried out at all, so I simply cut them in half.

Place the cut Brussels sprouts on a parchment lined baking sheet. Don’t overcrowd the sheet! Drizzle with 1 Tbsp olive oil, then add ¼ tsp salt, ¼ tsp garlic powder, and ¼ tsp freshly cracked black pepper.

Toss until well coated in the oil and seasoning. Turn each Brussels sprout so that the cut side facing down.

Roast for about 25 minutes, or until they have achieved the level of browning that you like. The total time may change depending on the size of your Brussels sprouts. You can give them a stir after about 20 minutes to see how much they have browned on the cut side. No need to flip them all back over for the final few minutes.

Taste one sprout and adjust the salt or pepper to your liking, then serve hot. Once you try this recipe for roasted Brussels sprouts, you’ll never want to cook them any other way!

Variations to Try!

This easy Brussels sprouts recipe is a great base for experimenting with different seasonings and flavors. I’ve tried many variations over the years, and here are a few of my favorites:

1. Switch up the seasonings: The garlic powder is easily interchangeable with your favorite seasoning blend. I’ve tried steak seasoning, Lawry’s seasoning salt, Cajun seasoning, and garlic herb seasoning. I still season with salt and pepper to taste, too.
2. Add more veggies: Make this a one-sheet side dish, and add some other vegetables, like broccoli or cauliflower! Some veggies take a little longer to roast than sprouts, so I usually put them in the oven first, then add the sprouts for the remaining time.
3. Add a little sweetness: A drizzle of honey or maple syrup after roasting is always a good idea. I also love tossing these sprouts in balsamic glaze! Yum.
4. Add a sauce: I sometimes layer a sauce over my hot roasted Brussels sprouts. Other times, I serve the sauce on the side for dipping. Sweet chili sauce, ranch, and comeback sauce are all SO GOOD. Cranberry sauce is also a delicious seasonal option with your festive roasted turkey. ;)
5. Have fun with mix-ins: Nuts, Parmesan cheese, cooked bacon bits, dried cranberries, and fresh herbs are all tasty additions to try. I usually add them at the end, just before serving.

Storage suggestions

If you’re making these crispy oven roasted Brussels sprouts as part of a holiday meal, you can easily prep them ahead of time. Wash them, trim the woody ends, remove any yellow outer leaves, and cut them in half. Place them in a large, resealable bag or container and keep them in the fridge for up to a day in advance. Then, all you have to do is toss them with oil and seasoning and pop them in the oven when you’re ready to cook.

After baking, any leftover sprouts will keep well in the fridge for up to 3 days. They can be reheated in the oven or microwave, but I find they lose some crispiness when reheated.

More Brussels Sprouts Recipes

The good news is there are many ways to use up leftover sprouts, either before or after roasting!

• I love using any leftovers to make a roasted Brussels sprouts bowl with mashed potatoes and sausage (the perfect recipe for re-purposing Thanksgiving leftovers!). My roasted Brussels sprouts salad with homemade maple Dijon vinaigrette is also seriously addictive.
• Shred raw sprouts and make our shaved Brussels sprouts salad. I adore how well this keeps in the fridge, making it perfect for meal prepping.
• Want an easy side but don’t want to turn your oven on? Then you have to try these easy cast iron sauteed Brussels sprouts!
• Use them to make this easy chicken and vegetable meal-prep idea for a simple lunch or dinner throughout the week.

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Beth MoncelI’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others.More About Beth