Roasted Brussels Sprouts

These Roasted Brussels Sprouts are simple and delicious. They make the perfect side during the holidays.

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 91kcal

Author Dina

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).

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.