Easy Roasted Brussels Sprouts

This roasted Brussels sprouts recipe is simple to prepare and uses minimal ingredients. Roasting Brussels sprouts brings out their natural sweetness!

Roasted Brussels sprouts can be enjoyed with so many main courses! Try them with my Lemon Pepper Chicken or this Ground Beef Stroganoff recipe.

I love Brussels sprouts pretty much any way I can get them, and roasted is no exception. 

How to trim Brussels sprouts:

Pull/snap off any dry, damaged outer leaves, and then trim/cut the browned part off the stem using a knife.

What temperature and for how long to roast Brussels sprouts?

For this recipe, I roast them at 425F for 18-20 minutes. You can go longer if you wish, but I do recommend checking them after 18 minutes since you can always pop them back in the oven for longer. You could also try 400F for 30-45 minutes depending on how browned and soft you like them (and how large they are). It's recommended to roast them at quite a high heat to get that nice caramelization. 

Recipe notes & tips:

• Brussels sprouts can vary in size a lot, so I recommend checking them early if they're on the small side (even before the 18 minutes is up), especially if you don't want them to get too browned.
• I like to position some of the Brussels sprouts face-down, and some face-up. You can do either/both. Face down will yield more browning. 
• Try not to crowd the Brussels sprouts too much so they crisp up nicely vs. steam.
• I use sea salt for most of my cooking, and it's especially delicious on these Brussels sprouts!
• If you want to add fresh minced/crushed garlic to this recipe, I recommend adding it about halfway through cooking so it doesn't burn. 
• This recipe is for fresh Brussels sprouts, but here's a good recipe for roasted frozen Brussels sprouts.
• I love these baking sheets.

More delicious vegetable side dishes to try:

• Easy Brussels Sprouts and Bacon Recipe
• Roasted Green Beans
• Brussels Sprouts Gratin
• Maple Pecan Brussels Sprouts

Questions about these roasted fresh Brussels sprouts? Made this recipe? Let me know in the comments below! 

Easy Roasted Brussels Sprouts

This roasted Brussels sprouts recipe is simple to prepare and uses minimal ingredients. Roasting Brussels sprouts brings out their natural sweetness!

5 from 1 vote

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Side Dish

Cuisine American

Servings 4

Calories 111 kcal

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Ingredients

 

• 1 pound Brussels sprouts trimmed and cut into halves
• 2-3 tablespoons olive oil
• Salt & pepper to taste

Instructions

 

• Preheat oven to 425F. Move the rack to the middle position. Line a baking sheet with foil for easy clean-up.
• Prep your Brussels sprouts by cutting the dried out stem/end bit off and discarding any discolored leaves. Cut each Brussels sprout in half and add them to your baking sheet.
• Pour the olive oil over the Brussels sprouts (start with 2 tablespoons and add more if needed) and generously season them with salt & pepper. Toss with your hands until evenly coated. Spread them out a bit so they're not touching too much.
• Roast for 18-20 minutes. I recommend checking after 18 minutes (or even a bit sooner if your Brussels sprouts are particularly small) to ensure that they're soft and browned to your liking without being too well done. I like mine to still have a little bit of chew. Roast them for longer if you want an even deeper browned flavor.

Notes

• Any loose Brussels sprouts leaves will crisp right up. I like to eat those... they're kinda like veggie chips! 
• You can for sure roast more than 1 pound of Brussels sprouts. Just make sure your baking sheet isn't too crowded.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 111kcalCarbohydrates: 10gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 28mgPotassium: 441mgFiber: 4gSugar: 2gVitamin A: 855IUVitamin C: 96mgCalcium: 48mgIron: 2mg

Keyword oven roasted brussels sprouts, roasted brussels sprouts recipe

Author Natasha Bull