If the idea of eating Brussels sprouts makes you want to run in the opposite direction, I encourage you to try this recipe immediately. These crispy Roasted Brussels Sprouts are nothing like the mushy, soggy, green little blobs that you remember rejecting as a child (trust me, I used to push them away too). They are deliciously charred and crisp, richly caramelized, and almost sweet.
Don’t be surprised when you find yourself eating these tasty morsels straight off the sheet pan like they’re candy!
This foolproof recipe will ensure you cook up a scrumptious pan of Brussels sprouts every single time.
This easy Brussels sprouts recipe makes the perfect side dish for so many different recipes, plus they’re impressive (and delicious) enough to serve for a special occasion!
Despite the unfortunate childhood associations, I’ve found that even the pickiest of vegetable eaters still enjoy this recipe (they also love this Sautéed Brussels Sprouts and Sautéed Cabbage. Fun fact: cabbage and Brussels sprouts are actually related).
Roasted Brussels sprouts require fewer than 10 minutes prep (I just spent longer checking Instagram), and any leftovers you don’t immediately demolish can be gently reheated the next day in the oven.
I love making a big batch of roasted Brussels sprouts at the beginning of the week, then enjoying the leftovers in salads, on pizza, or mixed with pasta in the spirit of this Brussels Sprouts Mac and Cheese.
Of all of my favorite ways to enjoy them, however, nothing is better than munching them right off of the sheet pan.
Try this recipe for perfect Brussels sprouts, and I bet you too will sneak bite after bite!
YES! Like their vegetable counterparts, Brussels sprouts are packed with nutrients that benefit your overall health. Ready for some science?
While you can make roasted Brussels sprouts whole or halved, I recommend trimming and halving them for this easy recipe.
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
Roasted Brussels Sprouts
How to make perfect, crispy roasted Brussels sprouts recipe. Foolproof method that works every time! Try these for a quick and easy weeknight side.
Prep: 5min
Total: 30min
Yield: 4
Serving Size: 1 (of 4)
Nutrition Facts: servingSize 1 (of 4), calories 104 kcal, Carbohydrate 15 g, Protein 6 g, Fat 4 g, Saturated Fat 1 g, Fiber 6 g, Sugar 4 g
Ingredients:
- 1 1/2 pounds Brussels sprouts (trimmed and halved)
- 1 tablespoon, plus 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Optional flavor additions*
Instruction:
- Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Place the Brussels sprouts in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
- Bake for 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Season with additional salt and/or pepper to taste. Enjoy immediately.
Roasted Brussels Sprouts
Roasted brussels sprouts with garlic are the best, easiest way to cook brussels sprouts! Crisp on the outside and sweet and tender on the inside. DELICIOUS!
Prep: 10min
Total: 35min
Yield: 4
Serving Size: 1 serving
Nutrition Facts: servingSize 1 serving, calories 135 kcal, Carbohydrate 16 g, Protein 7 g, Fat 6 g, Saturated Fat 1 g, Cholesterol 2 mg, Fiber 7 g, Sugar 4 g
Ingredients:
- 1 1/2 pounds Brussels sprouts (trimmed and halved)
- 4 cloves garlic (very roughly chopped (leave the pieces a bit chunky; add more if you live in a house of garlic lovers))
- 1 ½ tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons freshly ground or grated parmesan
- Any of the optional additions from the blog post above: lemon, balsamic vinegar, herbs, red pepper flakes, etc.
Instruction:
- Place a rack in the upper third of your oven and preheat the oven to 400 degrees Place the Brussels sprouts and garlic in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
- Bake for 10 minutes, then remove from the oven and stir in the parmesan cheese. Continue baking 10 to 20 additional minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will be very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Remove from the oven. Season with additional salt and/or pepper to taste. Enjoy immediately or at room temperature.
GARLIC ROASTED BRUSSELS SPROUTS | Brown Girls Kitchen |
FAQ
Should I soak Brussel sprouts before roasting?
Should I cover Brussel sprouts when roasting?
Why are my roasted Brussel sprouts not crispy?
If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won’t allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet.
Should you cut Brussel sprouts in half before baking?
