Easy Roasted Brussels Sprouts
There’s something so heartening about roasting vegetables, and Brussels sprouts might be one of the best of them all. When they hit the oven, the edges get crisp, the centers stay tender, and the flavor turns nutty and delicious. This recipe is simple enough for a weeknight dinner but tasty enough to put on the holiday table.
I grew up avoiding Brussels sprouts because they were always boiled and mushy, but everything changed the first time I roasted them like this. Now, they’re one of my favorite vegetables to prepare, especially when I want something quick that feels a little special.
If you love roasted veggies, you may also enjoy my recipes for Quick and Flavorful Marinated Mushrooms, Golden Parmesan Herb Potato Bites, or Oven Roasted Vegetables.
Why You’ll Love This Recipe
- Crispy edges with tender centers.
- Only a handful of simple pantry ingredients.
- Comes together quickly with minimal prep.
- Great side dish for weeknights or special occasions.
Ingredients
- Brussels Sprouts: The star of the recipe. Roasting brings out their natural sweetness and gives them a crispy outside. They’re also full of vitamins, fiber, and antioxidants.
- Olive Oil: Helps the sprouts caramelize and adds richness. You can use a good-quality extra virgin olive oil for the best flavor.
- Salt: Essential for seasoning. A small amount brings out the natural flavor of the sprouts without overpowering them.
- Granulated Garlic: Adds a mild, savory flavor that blends perfectly with the roasted sprouts. Garlic powder works too, but granulated garlic gives more even coverage.
- Black Pepper: A little pepper balances the sweetness from roasting and adds just the right touch of warmth.
Substitutions and Additions
- Olive Oil: Swap with avocado oil or melted butter for a different flavor.
- Granulated Garlic: Fresh minced garlic works if you add it halfway through roasting so it doesn’t burn.
- Salt and Pepper: Try seasoning blends like Italian herbs, lemon pepper, or smoked paprika for variety.
- Add-Ins: Toss with grated parmesan, balsamic glaze, or crushed red pepper flakes after roasting for extra flavor.
Step by Step Instructions
Preheat and Prep
Set your oven to 350°F. Wash and dry the Brussels sprouts, then trim the ends and cut each one in half so they roast evenly.
Season the Sprouts
Place the halved sprouts in a large mixing bowl. Drizzle with olive oil, sprinkle with salt, granulated garlic, and pepper, then toss well to coat every piece.
Arrange on Baking Sheet
Line a baking sheet with parchment paper for easy cleanup. Place the Brussels sprouts cut-side down in a single layer so they crisp instead of steaming.
Roast to Perfection
Roast for 15–20 minutes, keeping an eye on them. The sprouts are ready when the edges are browned and the centers are fork-tender. If you like them extra crispy, leave them in for a few more minutes.
Tips and Notes
- Cut Evenly: Trim and cut sprouts the same size so they cook at the same rate.
- Higher Heat: For extra crispy results, bump the oven up to 400°F and roast a little less time.
- Parchment Paper: Helps prevent sticking and makes cleanup quicker.
- Flavor Boost: A squeeze of fresh lemon juice right before serving brightens the dish and adds freshness.
Serving Suggestions
- Serve Warm with Parmesan: Sprinkle grated parmesan cheese over the hot sprouts for a salty, cheesy touch.
- Pair with Salmon: These sprouts make the perfect side for roasted or pan-seared salmon.
- Holiday Side Dish: Serve alongside mashed potatoes and stuffing for a balanced holiday plate.
- Add to Grain Bowls: Toss into a quinoa or farro bowl with roasted chickpeas for a hearty lunch.
Storage and Reheating Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F until warmed through to keep the crispy edges.
- Avoid microwaving, as it can make the sprouts soggy.
Easy Roasted Brussels Sprouts
Ingredients
- 1 lb Brussels sprouts washed and drained
- 3 tablespoons olive oil
- 1/3 teaspoon salt
- 1/3 teaspoon granulated garlic
- 1/3 teaspoon black pepper
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Trim ends of Brussels sprouts, remove any yellow leaves, and cut each sprout in half.
- Place sprouts in a large bowl. Drizzle with olive oil and sprinkle with salt, granulated garlic, and pepper. Toss to coat evenly.
- Spread sprouts on the prepared baking sheet, cut-side down in a single layer.
- Roast for 15–20 minutes, or until sprouts are golden brown on the edges and tender inside. For extra crispiness, roast an additional 5 minutes.
- Remove from oven and serve warm.
