Easy Roasted Brussels Sprouts
This roasted Brussels sprouts recipe is a ridiculously simple 2-ingredient side dish. The naturally sweet goodness of these is a game changer, and picky eaters will devour them!
Servings: 4
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: 111kcal | Carbohydrates: 10g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg