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This recipe for Roasted Brussels Sprouts is my go-to for the perfect crisp on the outside and tender on the inside morsels of deliciousness. Even Brussels Sprout pessimists will be back for seconds!
I think I’ve figured out why Brussels sprouts are always so unfairly abhorred. This veggie is usually prepared by boiling or steaming, which can give in an unpleasant mushy texture and very plain flavor. This simple method of roasting, even with just 4 ingredients, makes a big difference!
The flavor is incredible with these crispy and perfectly seasoned Brussels sprouts. I’ll bet even your pickiest eater will become a big fan of this recipe!
How to Trim Brussels Sprouts
I know when you buy a bag of fresh Brussels sprouts at the grocery store they can look a little dirty and ragged. Here’s how to fix them up!
Slice the stem off the end. There won’t be much, so just slice to the base of the sprout. Peel the loose outer leaves off the sprout. Voila! Look at that beautiful clean sprout. Once you’ve trimmed them, give the sprouts a quick rinse and cut them in half. This will ensure you get ultra-crispiness.
Ingredients
I kept this recipe nice and simple! You can spice it up with any of your favorite blends such as cajun, chili, Italian, or your own concoction. Keep scrolling for the full recipe and ingredient amounts.
- Brussels Sprouts – You can find these either pre-bagged or loose in the produce section. Get fresh instead of frozen.
- Olive oil – Avocado, safflower, sunflower, or vegetable oil will also work.
- Salt & pepper – Season to taste.
How to Roast Brussels Sprouts
- Prep the sprouts: Preheat your oven to 400F. Transfer the halved Brussels sprouts to a large baking sheet and drizzle with oil, then sprinkle with salt & pepper. Toss everything together and arrange the sprouts cut side down in an even layer.
- Roast the sprouts: Once your oven is full heated, roast the sprouts for 20-30 minutes or until the outside is crisp and the bottom is toasted. Serve warm and enjoy!
How to Store and Reheat
Your leftover roasted brussels sprouts will last 3-4 days in an airtight container in the fridge. While you can microwave to reheat, you’ll lose all that amazing crispiness. I would reheat these on a baking sheet in the oven at 350F for about 5 minutes or until heated through.
If you want to freeze them, your Brussels sprouts will last up to one year frozen. Let them thaw in the fridge overnight and reheat using the oven method mentioned above.
How To Serve
These little nuggets of crispy roasty delicious happiness are great with any dinner you’re planning to serve. Give these recipes a try:
- Baked Thai Salmon
- Balsamic Pork Loin
- Spatchcock Chicken
- Mexican Stuffed Peppers
- Prime Rib Roast
- Baked Chicken Thighs
- Easy Pot Roast
Did You Love This Recipe? Try These!
- Roasted Green Beans
- Easy Oven Roasted Potatoes
- Ratatouille
- Garlic Parmesan Roasted Brussels Sprouts
- Potatoes au Gratin
- Mushroom Cauliflower Skillet
Roasted Brussels Sprouts
Ingredients
- 2 pounds brussels sprouts trimmed and halved
- 3 tablespoon olive oil
- ½ teaspoon salt or to taste
- ½ teaspoon pepper freshly ground, or to taste
Instructions
- Preheat the oven to 400 F degrees.
- Transfer the brussels sprouts to a large baking sheet and drizzle with the olive oil. Toss everything together making sure each sprout is covered in oil.
- Season the brussels sprouts with salt and pepper and toss well. Arrange the sprouts with the cut side down in an even layer on the baking sheet.
- Place the baking sheet in the oven and bake for 20 to 30 minutes or until the outside is crisp and toasted on the bottom. Time may vary depending on the size of your brussels sprouts.
- Taste and season with more salt and pepper if required. Serve while warm.
Tips & Notes:
- Your leftover roasted brussels sprouts will last 3-4 days in an airtight container in the fridge. While you can microwave to reheat, you’ll lose all that amazing crispiness. I would reheat these on a baking sheet in the oven at 350F for about 5 minutes or until heated through.
- If you want to freeze them, your Brussels sprouts will last up to one year frozen. Let them thaw in the fridge overnight and reheat using the oven method mentioned above.
