Roasted Brussels Sprouts is an easy and healthy side dish for a weeknight dinner or family gathering. Brussel sprouts are packed with vitamins and nutrients, and roasting them brings out the natural sugars, creating a perfect side dish your whole family will love!
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Made with simple ingredients, our roasted brussels sprouts recipe is easily adaptable, so you can use seasonings that fit your taste preferences.
For added flavor, sprinkle a little parmesan cheese over the crispy Brussels sprouts. To change up the flavor, add a squeeze of fresh lemon juice, lemon zest, red pepper flakes, brown sugar, or a balsamic glaze.
This easy recipe is a great addition to a family dinner, and my roasted brussels sprouts make a delicious and healthy snack.
If you enjoy roasted vegetables, make sure to try my oven-roasted cauliflower and roasted beets recipes.
Ingredients to make Roasted Brussels Sprouts
Let’s start by gathering the ingredients we need to make my Roasted Brussels Sprouts recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
How to make Roasted Brussels Sprouts
- Add the salt, black pepper, and garlic powder to a small bowl.
- Stir to combine, and set aside until needed.
- Clean and soak the fresh brussels sprouts for 30 minutes prior to cooking.
*This helps clean and tenderize them so the middles are softer and cook more evenly. - Using a knife cut them in half and remove any outer leaves that fall off.
- Place the cut Brussels sprouts in a medium bowl. Drizzle the olive oil over them and toss to coat, then sprinkle half of the seasoning mixture over them and mix to combine.
- Then add the remaining seasoning mixture and mix again making sure to get a good coating on them.
- Place a wire rack over a baking sheet covered with aluminum foil or parchment paper. Place the seasoned Brussels sprouts in a single layer on the rack leaving some space between them.
*If you don’t have a wire rack, you can place them directly on a foil-lined baking sheet. - Place the pan on the middle rack of the 425 degrees f. preheated oven and cook for 30 minutes or until tender and golden brown.
*cooking time may be more or less depending on the size of your brussels sprouts.
*You can place the sprouts flat side down or round side down, it doesn’t really make a difference.
Creating delicious and healthy side dishes for your family isn’t always easy. Roasted vegetables have always been one of my favorite side dishes, and roasted brussels sprouts is one of my favorites!
Serve them with roasted chicken, roast beef, or fish, along with your favorite grain or potatoes for a delicious well-balanced meal. And for a change of pace try our Honey Sriracha Brussels Sprouts. You’ll find the recipe in the notes on the recipe card.
Store any leftover brussel sprouts refrigerated in an airtight container for 2-3 days.
Recipe FAQ’s
Look for Brussels sprouts that are firm, compact, and vibrant green in color. Avoid sprouts with yellowing leaves or those that feel soft or mushy.
Yes, you do. Thoroughly washing them under running water will remove any dirt or debris. You can also soak them in cold water for 15-30 minutes to clean and help soften them.
Roast Brussels sprouts at a high temperature, around 400°F to 425°F. This helps caramelize the outer leaves while keeping the insides tender.
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Roasted Brussels Sprouts Recipe
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoon olive oil
- 1 teaspoon coarse sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Clean and soak the brussel sprouts for 30 minutes prior to cooking .This helps tenderize the sprouts so the middles are softer and cook more evenly.
- Preheat your oven to 425 degrees.
- Add the salt, black pepper, and garlic powder to a small bowl and stir to combine. Set aside until needed.
- Using a knife cut the Brussels sprouts in half.
- Place the cut Brussels sprouts in a medium bowl.
- Drizzle the olive oil over the Brussels sprouts and then toss to coat them with the olive oil.
- Pour half of the seasoning mixture over the Brussels sprouts and mix to combine.
- Add the remaining seasoning mixture, and mix again making sure to get a good coating on them.
- Place a wire rack over a baking sheet. Place the seasoned Brussels sprouts on the rack leaving some space between them so the air can circulate and cook them evenly.If you don't have a wire rack, you can place them directly on a foil-lined baking sheet.
- Place the pan on the middle rack of the preheated oven and cook for 20-30 minutes or until tender.
Notes
Brush the Brussels sprouts with the sriracha mixture and place them back in the oven for 10 minutes.
Sarah Hewis says
Can I use frozen Brussels sprouts? Do I need to thaw frozen Brussels sprouts before using?
Chef Dennis Littley says
Yes you can. Defrost them and pat them dry with paper towels, to help them get crispy.