These Roasted Brussels Sprouts are tender on the inside and crispy on the outside. They have tons of delicious flavor with none of the bitterness you associate with these veggies.
If you love roasted veggies, then you should try these Roasted Air Fryer Vegetables and Parmesan Roasted Potatoes.
Table Of Contents
Recipe Details
I love this recipe for Roasted Brussels Sprouts because it’s simple and delicious. It makes the perfect side for parties and special dinners during the holidays.
- TASTE: These brussels sprouts are slightly sweet and nutty, with only a touch of bitter to make things interesting. The garlic flavor is a tasty addition.
- TEXTURE: They are roasted until tender with a light crispness to the outer leaves. They’re really scrumptious.
- TIME: This recipe takes 35 minutes to make.
- EASE: These Roasted Brussels Sprouts are so easy. Just follow these step-by-step instructions and photos for the perfect holiday side dish.
What You’ll Need
Ingredient Notes
- Brussels Sprouts- As these are the stars of the show, look for high-quality sprouts that are tightly furled and without any blemishes or black spots. Remove the outer leaves if they look dry. Organic is great.
- Oil- Any neutral flavored oil will work, such as olive oil or avocado oil.
- Seasonings- We use Salt, Black pepper, and Garlic powder for these brussels sprouts. They add a simple, but pungent flavor along with a little spice. You can sprinkle on extra coarse ground kosher salt after roasting.
Add-ins and Substitutions
- Add lemon juice or balsamic vinegar- Drizzle lemon juice or balsamic over them after they’re cooked for a great contrast.
- Make it with bacon- Adding chopped bacon to these Roasted Brussels Sprouts will give this side dish so much salty, savory flavor.
- Add flavor boosters- Roast these brussels sprouts with chopped garlic and onion for a delicious caramelized sweetness.
- Make it with other veggies- You can take this versatile recipe and make it with sliced zucchini, asparagus, eggplant, broccoli, or cabbage.
How to Make Roasted Brussels Sprouts
- Prep the brussels sprouts. Wash them with cold water in a large colander, then drain and pat them dry thoroughly. Now cut off the bottoms and slice each Brussels sprout in half lengthwise.
- Add the seasonings. Place the sliced Brussels sprouts into a large bowl and the Avocado oil. Then add the salt, pepper, and garlic powder, and toss everything together using your clean hands.
- Roast them. Transfer the seasoned Brussels sprouts onto a rimmed sheet pan and place them cut side down. Then cook them for 20-25 minutes in the oven at 400 degrees Fahrenheit, or until they are crisp and browned on the outside and tender on the inside. Serve.
Pro Tip: Enhance the flavor by sprinkling on a few extra flakes of kosher salt for a saltier finish.
Recipe Tips
- Pat the brussels sprouts dry thoroughly- Any extra moister will cause the Brussels sprouts to steam instead of roast, so make sure they are dried well.
- Cut off the bottoms- The stems of the sprouts are the most bitter part. Cutting them off in the beginning will decrease the amount of bitter flavor introduced into the dish.
- Cut them lengthwise- Because the bottom of the brussels sprouts is smaller than the top, cup each one lengthwise so they are all the same uniform shape for even cooking.
- Place them cut side down- This will allow the leaves of the brussels sprouts to get nice and crispy while also keeping them from rolling around the pan when you take it in and out of the oven.
FAQs
To keep your brussels sprouts from getting soggy, pat them dry well after washing so extra moisture doesn’t create steam that decreases your crisp outer leaves. Also, toss them with oil as this will help the outer layers crisp up. Roast them in a single layer so direct heat hits each one.
They may be tough because there wasn’t enough oil. Without a nice shiny coating of oil on them, they tend to dry out in the oven rather than get crispy. Make sure you thoroughly coat them before roasting. I suggest tossing and mixing them with clean hands.
Serving Suggestions
These Roasted Brussels Sprouts go well with everything. You can serve them with meats, seafood, potatoes, or with other vegetables for a delicious meal.
- Meats: Serve them with Pork Crown Roast, Juicy Thanksgiving Turkey, Braised Beef, or Ribeye Steak.
- Seafood: Enjoy these Roasted Brussels Sprouts with Cilantro Lime Salmon, Lobster Ravioli, Easy Baked Cod (cod en papillote), or Panko Crusted Salmon.
- Potatoes: Pair them with Parmesan Roasted Potatoes, Crispy Air Fryer Baby Potatoes, Scalloped Potatoes, or Super Creamy Mashed Potatoes.
- Vegetables: Serve them alongside Sauteed Garlic Asparagus, Crispy Air Fryer Broccoli, Spinach Salad, or Roasted Air Fryer Vegetables.
Make This Recipe in Advance
Make ahead: You can prepare these Roasted Brussels Sprouts and let them cool before storing them in the fridge. Reheat and serve.
Storing: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat either in the oven or an air fryer to regain the crispy outsides.
Freeze: Once they’ve cooled, these can be frozen for up to 3 months in a freezer-safe container or ziplock bag. Thaw in the fridge and reheat in the oven or air fryer.
More Tasty Side Dishes!
Full Recipe Instructions
Roasted Brussels Sprouts
Equipment
- 1 rimmed baking sheet
Ingredients
- 24 oz Brussels sprouts
- 2 Tbsp Avocado oil
- 1/2 tsp Salt + extra kosher salt after baking
- 1/8 tsp black Pepper
- 1/4 tsp garlic powder
Instructions
- Wash the Brussels sprouts with cold water in a large colander then drain and pat dry thoroughly. Any extra moister will cause the Brussels sprouts to steam instead of roast, so make sure they are dried well.
- Cut off the bottoms and slice each Brussels sprout in half lengthwise.
- Place the sliced Brussels sprouts into a large bowl and add 2 Tbsp Avocado oil
- 1/2 tsp salt, 1/8 tsp black Pepper, and 1/4 tsp garlic powder. Toss everything together using your clean hands.
- Transfer the seasoned Brussels sprouts onto a rimmed baking sheet and place them cut side down.
- Preheat your oven to 400 degrees Fahrenheit. Bake for 20-25 minutes or until they are crisp and browned on the outside and tender on the inside. Sprinkle on a few extra flakes of kosher salt for a saltier flavor (optional).
Notes
- Pat the brussels sprouts dry thoroughly- Any extra moister will cause the Brussels sprouts to steam instead of roast, so make sure they are dried well.
- Cut off the bottoms- The stems of the sprouts are the most bitter part. Cutting them off in the beginning will decrease the amount of bitter flavor introduced into the dish.
- Cut them lengthwise- Because the bottom of the brussels sprouts is smaller than the top, cup each one lengthwise so they are all the same uniform shape for even cooking.
- Place them cut side down- This will allow the leaves of the brussels sprouts to get nice and crispy while also keeping them from rolling around the pan when you take it in and out of the oven.
Nutrition
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