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.
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.
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.