Roasted Brussels Sprouts are a simple and flavorful way to enjoy Brussels sprouts. Roasting brings out their natural sweetness and gives the edges a crispy, caramelized texture.
🥦 Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2–3 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- Optional additions: balsamic vinegar, garlic, Parmesan cheese, lemon zest, or red pepper flakes
👩🍳 Instructions
- Preheat oven to 400°F (200°C).
- Trim and halve Brussels sprouts. Remove any yellow or damaged outer leaves.
- Toss sprouts with olive oil, salt, and pepper. Add optional ingredients if desired.
- Spread them cut side down on a baking sheet in a single layer.
- Roast 20–25 minutes, shaking the pan halfway, until edges are browned and crispy.
- Serve warm, optionally drizzled with balsamic vinegar or sprinkled with Parmesan.
🍽️ Tips
- Don’t overcrowd the pan; it helps them crisp rather than steam.
- For extra flavor, add garlic or shallots in the last 5–10 minutes of roasting.
- Toss with toasted nuts (like almonds or pecans) or dried cranberries for a festive side dish.
🥗 Serving Ideas
- As a side to roast chicken or beef
- Mixed into salads
- As a topping for pasta or grain bowls
Roasted Brussels sprouts are healthy, full of fiber, vitamins C and K, and antioxidants, and are often a favorite even among people who usually dislike Brussels sprouts.
I can also give you a variation with bacon and maple glaze that turns them into a decadent side dish.
