Roasted Brussels Sprouts

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Roasting Brussels sprouts brings out the best flavor! They’re easy to make, lightly seasoned and come out perfectly caramelized.

Serve them alongside almost any kind of meal.

Roasted Brussel Sprouts on a sheet pan

Ingredients for Roasted Brussels Sprouts

Roasted Brussels Sprouts are a flavorful side dish that will go with countless meals from meatloaf to a steak dinner.

Brussels Sprouts – Fresh is best for roasted sprouts but frozen can be used in a pinch. Choose firm Brussels that are similar in size.

Garlic & Seasonings – This recipe is simple with garlic powder, salt, and pepper. Fresh Parmesan cheese always pairs well with Brussels sprouts, so feel free to grate away!

Brussels Sprouts on a cutting boardBrussels Sprouts on a cutting board

Variations – There are so many great variations to add to roasted Brussels sprouts.

  • Try balsamic vinegar before roasting or a balsamic glaze after roasting.
  • Add your favorite herbs and spices, we love red pepper flakes.
  • Crumble bacon on top.

How to Make Roasted Brussel Sprouts

  1. Prepare the Brussels sprouts by washing, trimming, and slicing each one in half (especially if they are large).
  2. In a large bowl, coat the sprouts with extra virgin olive oil and the seasonings.
  3. Place flat side down on a large sheet pan, and roast (per recipe directions below) in a preheated oven.
Brussels Sprouts on a sheet pan before being roastedBrussels Sprouts on a sheet pan before being roasted

Tips for the Best Brussels Sprouts

  • To make sure Brussels sprouts are crispy on the outside, use fresh instead of frozen sprouts.
  • Dry them thoroughly after washing. Make sure each Brussels sprout is coated with olive oil and seasonings in a separate dish before adding them to the baking sheet. Then, turn them over during roasting so all sides get evenly cooked.
  • For easy cleanup, line the baking tray with foil or parchment paper.

Leftovers?

Leftover Brussels Sprouts will keep in an airtight container in the refrigerator for up to 4 days, but won’t freeze well. Instead, chop and add them to a frittata, or rewarm them in the oven (or air fryer) and serve them as an appetizer with a tasty honey mustard dipping sauce.

More Simple Sides

Did your family love these Roasted Brussels Sprouts? Be sure to leave a comment and a rating below! 

Roasted Brussel Sprouts on a sheet panRoasted Brussel Sprouts on a sheet pan

5 from 30 votes↑ Click stars to rate now!
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Roasted Brussels Sprouts

Crispy & flavorful on the outside and tender on the inside, these roasted brussels sprouts are the perfect side dish!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

  • Preheat the oven to 400°F.

  • Rinse Brussels sprouts and cut in half if they are large. Remove any wilted or yellow leaves.

  • Toss the Brussels sprouts with oil & seasonings and spread them, flat side down, into an even layer on a large rimmed baking sheet.

  • Roast the Brussels sprouts for 20-25 minutes, stirring after 10 minutes, until tender and lightly browned

Cooking time can vary based on the size of your brussels sprouts. Larger sprouts may need a few minutes extra, smaller sprouts may need a bit less time.
Leftovers will keep in an airtight container in the refrigerator for 4 days. 

5 from 30 votes

Calories: 137 | Carbohydrates: 16g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 624mg | Potassium: 662mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1283IU | Vitamin C: 145mg | Calcium: 71mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
easy Roasted Brussels Sprouts baked on a sheet paneasy Roasted Brussels Sprouts baked on a sheet pan
crispy Roasted Brussels Sprouts with writingcrispy Roasted Brussels Sprouts with writing
oven baked Roasted Brussels Sprouts with a titleoven baked Roasted Brussels Sprouts with a title
slicing Brussel sprouts and baked Roasted Brussels Sprouts on a sheet pan with a titleslicing Brussel sprouts and baked Roasted Brussels Sprouts on a sheet pan with a title
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