Roasted Brussels Sprouts ⋆ 100 Days of Real Food
These oven roasted Brussels sprouts are golden and crispy! Inside, they are tender. These roasted veggies are a healthy side dish or appetizer. The Brussels sprouts become caramelized in the oven. This gives them a naturally sweet and incredibly delicious flavor!
These roasted Brussels sprouts are crispy on the outside and soft and tender inside! They develop a delicious caramelization when roasted. These roasted vegetables require only 4 basic ingredients and take just over 30 minutes. This healthy side dish is perfect for family dinners, holidays, entertainment, and busy weeknights!
Why You’ll Love This Recipe
- These roasted Brussels sprouts are quick and easy to make.
- This recipe requires only a few ingredients.
- They become golden and crispy on the outer leaves.
- The insides are tender and melt-in-your-mouth delicious.
- This healthy side dish can be served with many different main meals.
- As they roast, they become caramelized. This adds a subtle sweetness!
- Oven-roasted Brussels sprouts are incredibly flavorful.
- They are great for meal prep and leftovers.
- This recipe is Paleo, gluten-free, dairy-free, vegan, vegetarian, nut-free, and sugar-free.
- Check out these Sheet Pan Brussels Sprouts and Potatoes for another favorite side dish!
Ingredients & Substitutes
Scroll down to the recipe card for the full roasted Brussels sprouts recipe.
Use fresh, large Brussels sprouts when possible. If using frozen, thaw before slicing in half.
Olive oil helps the Brussels become nice and crispy! In addition, the oil helps them become soft and tender inside. Feel free to use avocado oil, melted coconut oil, melted butter, or vegetable oil.
A little sea salt and pepper goes a long way. These classic seasonings add flavor without being overpowering.
A little garlic powder adds a pop of garlicky flavor! Feel free to omit if desired.
When to Buy & Seasonality
Brussels sprouts are sold year-round in grocery stores and markets.
Their peak season is from September until February. They are fresh and flavorful during these winter months.
Seasonal produce is the most flavorful.
Cooking Methods
There are several different ways to cook Brussels sprouts.
Boiled Brussels sprouts are incredibly tender. This easy method does not produce the crispy exterior though.
Sautéed Brussels sprouts are great as a side dish or in a stir fry. They become crispy and delicious. Be sure that they are fork tender in the middle.
Shredded Brussels sprouts cook quickly or can be eaten raw. They are great for salads and coleslaw.
Air fryer Brussels sprouts become very crispy. This method has recently become popular.
Roasting Brussels sprouts is the most common way to cook this vegetable. This highlights the flavors and textures. They become caramelized and naturally sweet. In addition, roasting yields a crispy exterior and soft interior.
Taste & Texture
Roasted Brussels sprouts have a slightly sweet, slightly savory flavor. The roasting process adds a caramelized flavor to them.
These roasted veggies have a golden crispy outside. They are soft and tender inside. Some of the outer leaves become crunchy and delicious!
How to Roast Brussels Sprouts
Step 1
First, preheat your oven to 425 degrees Fahrenheit. Wash and dry Brussels sprouts. Trim the ends off and slice in half.
Step 2
In a large bowl, add halved Brussels sprouts, oil, sea salt, pepper, and garlic powder.
Step 3
Toss until completely coated.
Step 4
Arrange in one even layer on a baking pan.
Step 5
Roast for 28 to 30 minutes.
Step 6
Finally, remove roasted Brussels sprouts from the oven. Serve hot!
Expert Tips for Success
Buy fresh Brussels sprouts when possible.
Choose firm ones with bright green leaves. Any signs of wilting or yellowing will not be as flavorful.
Buy sprouts of similar size. This will ensure even roasting.
Remove any stems or damaged leaves before roasting.
Spread them into an even layer on the roasting pan. This ensures even cooking and maximum crispiness.
Roast Brussels sprouts until the desired level of crispiness is achieved.
How to Clean & Cut
To clean and cut Brussels sprouts, first rinse them. Pat them dry with paper towels.
Trim the rough stems with a sharp knife.
Slice in half. Feel free to leave smaller sprouts whole.
If there are any damaged or yellow leaves, remove them.
How to Serve & Store
These oven roasted Brussels sprouts are versatile. They are particularly popular at Thanksgiving and Christmas. Serve them alongside some cranberry sauce!
Serve as a side dish. They complement chicken, steak, pork, lamb, seafood, and pasta dishes well.
Add them to a hearty salad for more flavor.
Add them to nourish bowls with other roasted vegetables. Sweet potatoes, carrots, cauliflower, asparagus, butternut squash, and onions pair well with them. Top with a drizzle of maple syrup and dried cranberries for more flavor.
Serve as a healthy appetizer. Bacon goes well with Brussels sprouts.
Add a drizzle of balsamic glaze on top!
Store in the refrigerator for up to 4 days. Keep them in an airtight container.
Frequently Asked Questions (FAQs)
Yes, technically, although it is better to roast fresh Brussels sprouts. Frozen sprouts will contain more water as they thaw and roast. They may become mushy.
Sure! Use avocado oil, melted coconut oil, or vegetable oil.
Bake leftovers at 350 degrees Fahrenheit for 6 to 8 minutes. Or, sauté them in a skillet with a drizzle of olive oil.
Yes! Prepare the Brussels sprouts the same way. Air fry at 400 degrees Fahrenheit for 12 to 15 minutes.
No, do not cover roasted Brussels sprouts while roasting.
Be sure to use enough oil for crispiness. Feel free to broil for a few minutes for extra crispiness.
It takes about 30 minutes to roast them at 425 degrees Fahrenheit.
Store roasted vegetables in an airtight container in the fridge. To reheat, roast in the oven for 5 to 7 minutes, or until warm.
Equipment Needed
Rimmed Baking Pan: I love these rimmed baking pans for roasting veggies. They are also great for baking cookies!
Sharp Knives: Use a sharp knife to slice the vegetable in half.
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Enjoy this Brussels sprouts in oven recipe!
