Roasted Brussels sprouts are a crispy, caramelized delight that turns a humble veggie into a star of the table. With just 35 minutes from start to finish, this recipe delivers tender insides and golden, crunchy edges that are impossible to resist. The natural sweetness of the sprouts pairs perfectly with a hint of savory seasoning, creating a flavor that’s both comforting and sophisticated. Whether you’re a longtime fan or a skeptic, this dish will win you over with its irresistible texture and depth.
Packed with fiber, vitamins, and a satisfying crunch, these roasted Brussels sprouts are as nutritious as they are delicious. Each bite offers a balance of earthy richness and a touch of brightness, making them a versatile side or even a light main. The simple prep and hands-off cooking time mean you can focus on enjoying the process—and the results. Perfect for weeknight dinners or special occasions, this recipe is a must-try for anyone who loves bold flavors and wholesome ingredients.
What You’ll Need
- 1 lb brussels sprouts (trimmed and halved)
- 2 Tablespoons olive oil (extra virgin works best)
- 1 teaspoon kosher salt (adjust to taste)
- Freshly cracked black pepper (to taste)
How to Make Roasted Brussels Sprouts
- Preheat your oven to 425°F (220°C).
- Prepare the brussels sprouts: Trim the ends, remove any dirty outer leaves, and cut them in half lengthwise. Place them in a large bowl.
- Season the sprouts: Drizzle with olive oil, sprinkle with kosher salt, and add freshly cracked black pepper. Toss until evenly coated.
- Arrange on a baking sheet: Scatter the brussels sprouts in a single layer for even roasting.
- Roast: Bake on the center rack for 15 minutes, then flip with a spatula. Return to the oven and bake for another 10-15 minutes, until deeply browned and tender when pierced with a fork.
- Adjust seasoning: Taste and add more salt or pepper if needed. Serve warm and enjoy!
Delicious Sauce and Topping Ideas
Elevate your roasted Brussels sprouts with a drizzle of balsamic glaze or a sprinkle of grated Parmesan cheese. For a creamy twist, try a dollop of garlic aioli or lemon tahini sauce. If you’re feeling adventurous, add a handful of toasted nuts like almonds or pecans for extra crunch.
Perfect Pairings: Serving Suggestions
These roasted Brussels sprouts make a fantastic side dish for roasted chicken, grilled salmon, or steak. They also pair beautifully with quinoa or mashed potatoes for a hearty vegetarian meal. For a festive touch, serve them alongside holiday roasts or stuffing.
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking sheet and warm in a 350°F (175°C) oven for 5-10 minutes, or until heated through. Avoid microwaving to maintain their crispy texture.
Mix It Up: Recipe Variations
Add a burst of flavor by tossing the sprouts with minced garlic or red pepper flakes before roasting. For a sweet and savory twist, drizzle with honey or maple syrup halfway through cooking. You can also mix in other veggies like carrots or sweet potatoes for a colorful medley.
Quick and Easy: Time-Saving Tips
Save time by prepping the Brussels sprouts ahead of time—trim and halve them, then store in a ziplock bag in the fridge until ready to use. For even faster cooking, use a preheated baking sheet to jumpstart the roasting process and achieve extra crispiness.
Roasted Brussels Sprouts Recipe
Ingredients
- 1 lb brussels sprouts
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- Freshly cracked black pepper to taste
Instructions
- Preheat oven to 425F (220C).
- Trim ends of brussels sprouts (just cut off any browning) and remove any dirty outer leaves. Cut brussels sprouts in half lengthwise and place in a large bowl.
- Drizzle brussels sprouts with olive oil and sprinkle with salt and pepper. Toss until sprouts are all coated with oil.
- Scatter brussels sprouts evenly over a baking sheet.
- Transfer baking sheet to center rack of oven and bake for 15 minutes. Use a spatula to turn brussels sprouts then return to oven and bake another 10-15 minutes, until sprouts are deep brown in spots and are tender when pierced with a fork.
- Add additional salt and pepper to taste, as needed.