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This super easy Roasted Brussels Sprouts recipe is a delicious vegetable side dish. A brown, crispy exterior with a tender middle. They are a perfect and simple accompaniment to any dinner.
Brussels Sprouts: What to Buy
This roasted brussels sprouts recipe is a simple three-ingredient recipe, if you even count oil and S&P as ingredients. You’ll probably have olive oil, salt, and pepper on hand and will only need to buy the brussels sprouts! You have some options to choose from so consider these things before buying:
- Size – the bigger they are the more time they’ll take to roast. You can cut down this time by buying smaller rounds and by chopping them in half.
- Prep Work – you are going to have to wash, cut and prep each little sprout. To make this process even faster you can buy brussels sprouts that are already trimmed and ready to go. Just make sure to cut off the stump at the end and pull off any outer layers that aren’t fresh.
- Frozen or Fresh – I would not recommend using frozen brussels sprouts for this recipe. I’d either go with some on the stalk or even the bagged brussels sprouts that are trimmed and washed.
Customize Your Brussels Sprouts
You can customize this side dish by adding some delicious add-ins. Try adding parmesan for a cheesy twist or cajun seasoning in the place of salt and pepper. For an even more crunchy texture, you can add panko breadcrumbs. One of my favorite things to do is drizzle the finished brussels sprouts with a balsamic vinegar reduction.
What are some other ways you’ve customized this recipe? Let me know in the comments below 🙂
How to Roast Brussels Sprouts
For full details on how to roast brussels sprouts in the oven, see the printable recipe card down below. Here is what you can expect from this recipe:
Preheat + Prep
There is no need to soak brussels sprouts before roasting. To prepare them, simply wash brussels sprouts, peel outer (dirty) leaves, and trim bottoms. Discard these extra leaves and pieces. Halve clean brussels sprouts and place them onto a baking sheet.
Drizzle with Olive Oil + Seasonings
Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat thoroughly. Then you’re going to want to spread these out into a single layer, all facing flat side down. This is to ensure even roasting. If they are too close, they end up steaming each other, so don’t overcrowd either.
Roast In the Oven
Roast Brussels Sprouts 20-25 minutes, or until brown and tender to your liking. (I turn mine after 20 minutes and bake another 5-10.)
How to prevent bitterness:
Overcooking brussels sprouts leads to bitterness. To prevent this my suggestions are to:
- not overcrowd or overlap
- halve and cut each piece down so they are as uniform in size as possible
- flip during baking
How to Serve Roasted Brussels Sprouts
Besides eating this dish plain, you can use and enjoy roasted brussels sprouts in a variety of ways. Consider these recipes from the site:
- Sauteed Brussels Sprouts with Bacon & Cashews
- Air Fryer Brussels Sprouts
- Brussels Sprouts Caesar Salad
- Warm Asparagus & Brussels Sprouts Salad
- Spaghetti with Bacon, Brussels Sprouts and Artichokes
Brussels Sprouts are a great side with these main dishes:
- Slow Cooked Tri Tip Roast
- Prime Rib
- Roasted Turkey – hello Thanksgiving!!
- Salisbury Steak
Storing + Reheating Roasted Brussels Sprouts
This is a great make-ahead recipe because leftovers can last in the fridge for up to 4 days. Seal in an airtight container to keep the freshness to a maximum. However, keep in mind that roasted brussels sprouts get a little smelly the older they get. So maybe make these a day ahead of time at most.
Reheat in the oven, in a skillet, or in the microwave. The microwave is the fastest but will leave them a bit soggy while the skillet and oven work best for warming.
More Side Dishes to Try!
Be sure to check out all of my vegetable side dishes <– here!
The printable recipe card is down below, enjoy friends!
Roasted Brussels Sprouts
- 1 pound brussels sprouts
- 3 tablespoons olive oil or avocado oil
- salt and pepper to taste
- Preheat oven to 425 degrees.
- Wash brussels sprouts, peel outer (dirty) leaves and trim bottoms. Discard these extra leaves and pieces. Halve clean brussels sprouts and place onto a baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat thoroughly and turn all pieces to be cut side down.
- Bake 20-25 minutes, or until brown and tender to your liking. (I turn mine after 20 minutes and bake another 5-10.)
I drizzel some honey & balsalmic vinegar over mine beofre roasting them….incredibe!
Love roasted Brussels. Next time I’ll be more careful about placing them cut side down! For Thanksgiving I added chunks of apple and onion to the pan to lift the Brussels from the ordinary.
I usually steam mine but roasting Brussel sprouts was just as easy and super flavorful! Thanks!
I love Brussel Sprouts – but no one in my family likes them. They do however love roasted asparagus – so I am thinking I can get them to like Brussel Sprouts by roasting it instead of steaming it. Thank you for a great easy recipe!