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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 are one of those vegetables that many people love to hate. Usually, a friend or a relative made a dish with brussels sprouts that weren’t prepared correctly.
Combined with the fact that many people think that you can only cook Brussels sprouts by boiling or blanching them, the results can be disastrous.
Personally, I love these underrated vegetables and think they get a bad reputation because of the well-intentioned actions of a select few. So, I’ve created this brussels sprouts recipe to bring these wonderful veggies back to life. You might not even realize you’re eating them! Let’s get into it.
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. As with many vegetables, fresh is simply better.
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 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.
If you’re not necessarily trying to make a dish that consists only of vegetables, you can try adding some bacon bits as well. The fats in the bacon will cook out and infuse into the brussels sprouts, and the bacon itself will become nice and crispy. The perfect addition for bacon lovers.
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 the brussels sprouts 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 to one another, 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. The compounds that cause bitterness are located in the center of the sprouts. Halving the brussels sprouts allows the chemicals to escape during the roasting process.
- Flip during baking
It’s also worth noting that some people have a genetic predisposition towards tasting the compounds that can make brussels sprouts bitter. While the rest of us only taste the bitterness when the sprouts have been badly prepared, individuals with a certain gene always taste the chemicals strongly, even in small amounts.
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:
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.
Health Benefits of Brussels Sprouts
Now that I’ve established that a Brussels sprouts recipe can be absolutely amazing, let’s talk about some of the wonderful health benefits of eating Brussels sprouts.
- Brussels sprouts are exceptionally high in nutrients. These cruciferous vegetables contain large amounts of nutrients like Vitamin K, folate, and even Manganese. They’re also rich in Vitamin C, which can be difficult to consume sufficient amounts of.
- Brussels sprouts contain many antioxidants. If you like to ensure that you consume plenty of antioxidants and keep your body healthy, then brussels sprouts can help with that. They counteract many harmful free radicals that can interfere with your health.
- Brussels sprouts aren’t high in calories. These vegetables are an ideal choice for the calorie-conscious. Every cup contains only 38 calories, making it the perfect low-calorie meal option. Of course, how you prepare it also has an effect.
- Brussels sprouts are full of compounds that help protect against cancer. The substance is called glycosinolate glucobrassicin and can, theoretically, help prevent DNA damage, lessening your likelihood of getting cancer. Scientists believe that regular brussels sprouts consumption can reduce the risk of getting common cancers like breast, stomach, and kidney cancers.
- Brussels sprouts help reduce inflammation. Since these lovely veggies are so high in antioxidants, they can help reduce inflammation by combatting free radicals. This, in turn, helps to combat many of the other inflammation-related disorders.
- Brussels sprouts help bring down blood pressure. These wonderful veggies contain high amounts of Vitamin K, which acts as a natural blood thinner. This can often lead to lower blood pressure overall.
- Brussels Sprouts can improve heart health. Since it helps to manage things like blood pressure, inflammation, and other disorders that harm the heart, eating brussels sprouts can help improve overall heart health.
As an aside, if you want to get the health benefits of these vegetables, it’s best to avoid boiling them. Not only does it massacre the flavor, but it can remove many of the helpful substances found in this beautiful veg.
Yet another reason to try my Roasted Brussels sprouts recipe. 😉
More Side Dishes to Try!
Be sure to check out all of my vegetable side dishes <– here!
- Maple Glazed Carrots
- Roasted Cauliflower
- Roasted Asparagus
- Cauliflower Au Gratin
- Roasted Acorn Squash
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.)