Name: Roasted Brussels Sprouts
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound Brussels sprouts, trimmed and halved; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Jump to Recipe

Okay, picture this: Brussels sprouts, right? I know, I know – some people shudder. But trust me, *Roasted Brussels Sprouts* are a total game-changer! For years, I thought I hated them, until I tried roasting them. Seriously, this recipe is SO easy, even I can’t mess it up (and that’s saying something!). They’re my go-to quick side dish when I need something healthy, fast, and, dare I say, totally addictive. My picky kids even gobble them up – it’s like magic!

Why You’ll Love These Roasted Brussels Sprouts

Seriously, what’s not to love? These roasted Brussels sprouts are ready in like, half an hour. Plus:

Super simple! I’m talking, like, four ingredients.
You can totally tweak the flavor. Wanna add garlic? Go for it!
They’re actually good for you! Hello, healthy side dish!
And most importantly? They taste AMAZING. I’m not even kidding.

Forget everything you think you know about sprouts. You’re gonna be a believer!

Ingredients for Perfect Roasted Brussels Sprouts

Alright, gather your goodies! You only need a few things for the *best* roasted Brussels sprouts, ever:

1 pound Brussels sprouts – trimmed and halved. Don’t skip the trimming!
2 tablespoons olive oil – the good stuff, ya know?
1/2 teaspoon salt – sea salt is my go-to.
1/4 teaspoon black pepper – freshly cracked, if you’re fancy!

That’s it! See? Told ya it was simple!

How to Prepare the Best Roasted Brussels Sprouts

Okay, ready to get roasting? Here’s how I make my Brussels sprouts perfect every single time. Don’t worry, it’s super easy – even if you’re a kitchen newbie!

First things first: **Preheat your oven to 400 degrees F (200 degrees C).** Seriously, don’t skip this! A hot oven is key to getting those sprouts nice and crispy. Waiting for the oven to preheat is like waiting for a surprise, but trust me, it’s worth it!
While the oven’s heating, **trim and halve your Brussels sprouts.** Just chop off the little nubby end and slice ’em in half. I like to peel off any loose outer leaves, too. Careful with that knife!
Now, grab a bowl and **toss those sprouts with olive oil, salt, and pepper.** Make sure they’re all evenly coated. Don’t be shy with the olive oil, it helps them get nice and brown!
**Spread the Brussels sprouts in a single layer on a baking sheet.** This is important! If they’re crowded, they’ll steam instead of roast. Nobody wants soggy sprouts! Using a large baking sheet is better for maximum crispiness.
**Roast for 20-25 minutes**, keeping an eye on them. You want them to be tender and browned, but not burnt. The edges should be nice and crispy. My favorite part is when they start to smell all roasty and delicious – yum!
And that’s it! Seriously, how easy was that? Serve them up hot and enjoy!

Tips for the Most Delicious Roasted Brussels Sprouts

Okay, so you’ve got the basics down. Now, let’s turn those roasted Brussels sprouts into something *extra* special! Here’s my secret sauce (well, not literally):

**Don’t overcrowd the pan!** I know I said it before, but it’s SO important. If they’re crammed together, they’ll steam and get all mushy. Yuck!
**High heat is your friend.** 400°F (200°C) is perfect for getting those crispy edges.
**Crispy leaves matter.** Those little crispy leaves that fall off during roasting? Those are the best part! Don’t let them burn, but definitely let them get nice and dark.
**A little char is good!** Don’t be afraid to let them get a little bit of char – that’s where the flavor is!

Trust me, these tips will take your sprouts to the next level!

Variations for Your Roasted Brussels Sprouts

Okay, so you’ve nailed the basic roasted Brussels sprouts. Now, let’s get a little crazy, shall we? The best part about this recipe is how easy it is to customize! Here are a few of my favorite ways to jazz things up:

Balsamic Glaze: OMG, this is a game-changer! Drizzle a little balsamic glaze over the roasted sprouts before serving. The sweet and tangy flavor is *amazing*.
Parmesan Cheese: Everything’s better with cheese, right? Toss the hot Brussels sprouts with some grated Parmesan cheese. So good!
Bacon Bits: Because, well, bacon! Crispy bacon bits add a salty, smoky flavor that’s totally irresistible. I mean, Bacon makes most roasted vegetables better!
Spicy Sprouts: Add a pinch of red pepper flakes or a dash of your favorite hot sauce before roasting. Just enough to give them a little kick!

Don’t be afraid to experiment! Roasted Brussels sprouts are like a blank canvas – have some fun with it!

Serving Suggestions for Roasted Brussels Sprouts

Okay, so you’ve got these amazing roasted Brussels sprouts… now what? Well, they go with *everything*! Seriously, I’ve served them alongside so many different dishes. For a simple dinner, they’re great with grilled chicken or fish. And if you’re looking for other veggie ideas, you can’t go wrong garlic roasted vegetables. Plus, they add a yummy twist alongside these roasted cabbage wedges with tirokafteri. Trust me, you’ll be obsessed!

Storage & Reheating Instructions for Roasted Brussels Sprouts

Okay, so you made a batch of these amazing roasted Brussels sprouts, but you have leftovers? No worries! Just pop them in an airtight container and stick ’em in the fridge. They’ll keep for about 3-4 days (if they last that long!). When you’re ready to reheat, I like to toss them back in the oven at 350°F (175°C) for a few minutes to crisp them up. You can microwave them, but they might get a little soggy – just a heads-up!

Frequently Asked Questions About Roasted Brussels Sprouts

Got questions about roasting Brussels sprouts? I got you! Here are a few of the most common questions I get asked (besides, “Can I have more?”).

How do I prevent Brussels sprouts from being bitter?

Ah, the bitterness! Some folks are super sensitive to it. The key is to not overcook ’em. Roasting them at a high temp helps to caramelize the sugars. Plus, make sure you’re using fresh Brussels sprouts – older ones tend to get more bitter. A tiny drizzle of balsamic glaze after roasting can also work wonders!

Can I roast frozen Brussels sprouts?

You *can*, but I don’t really recommend it. Frozen Brussels sprouts tend to get a little mushy when roasted. If you’re in a pinch, make sure you thaw them completely and pat them dry before roasting. But fresh is always best, trust me!

What temperature is best for roasting Brussels sprouts?

I swear by 400°F (200°C)! It’s the perfect temp for getting those sprouts nice and crispy on the outside and tender on the inside. You might need to adjust the roasting time depending on your oven, but 20-25 minutes is usually perfect.

Do I really need to halve the Brussels sprouts?

Yup! Halving them helps them cook more evenly and get those delicious browned edges. Plus, it makes them easier to eat! If your Brussels sprouts are super tiny, you can skip the halving, but otherwise, chop ’em in half!

Nutritional Information Disclaimer

Just a heads-up: the nutrition info here is just an estimate. Things like brands and exact measurements can change stuff, so don’t take it as gospel, okay?