Make delicious, perfectly crispy Roasted Brussels Sprouts easily and in under 30 minutes. This side dish pairs perfectly with any meal, whether big or small. Perfect part of a holiday spread and also a great part of any simple weeknight dinner.
Why This Recipe Works
Are you in the love ’em or hate ’em camp when it comes to my favorite veggie EVER.. Brussels Sprouts. If you don’t love them and have never tried roasting them, give it a try!
This simple, easy method of cooking may transform your Brussels-loving life. When my husband and I roast them, we literally munch on them as if they were a delicious little bowl of sweet candy.
Check out the Recipe Tips section below for recommendations about how to make them even tastier (hello BACON!). Enjoy these, friends! Add them to your next holiday or any-night menu!
How To Make Oven Roasted Brussels Sprouts
Step 1
Preheat oven to 400 degrees F. Line a large, rimmed baking sheet or sheet pan with aluminum foil or parchment paper.
Start with approximately 2 pounds of Brussels sprouts and remove outer leaves that are discolored. Quarter or halve them lengthwise (depending on how big they are).
After trimming and halving them, spread in an even layer on the prepared pan. Drizzle the olive oil evenly over the tops. Toss to coat. Sprinkle with salt and pepper.
Step 2
Bake in the preheated oven for 30 minutes, stirring the veggies once at the halfway point. Serve immediately!
Recipe Notes
- Trim very small amounts from the stems before cooking if they are brown. Be careful not to trim too much so the sprout stays intact.
- Replace the olive oil with coconut, vegetable or sesame oil for a different flavor.
- Go crazy with herbs and spices, if you’d like! Italian seasoning, cumin, cayenne pepper, oregano or basil are great dried seasonings to sprinkle over the top. If you have fresh herbs on hand, basil, chives, parsley and thyme are all delicious when sprinkled over vegetables before roasting!
- Add minced garlic to the pan for an extra boost of flavor OR a sprinkling of garlic powder!
- Sprinkling Parmesan cheese (shaved or grated!) over the top before roasting adds a delicious touch.
- Table salt tastes great on these, but consider sea or kosher salt for an even tastier end result.
- Adding a few drizzles of balsamic vinegar to the pan before baking adds TONS of flavor.
- Add chopped (uncooked) bacon for a meaty, even more delicious side.
How To Store Leftover Roasted Brussels Sprouts
Store leftovers in a sealed container in the fridge for 5-7 days.
Can Roasted Brussels Sprouts Be Frozen
YES! Vegetables that have been roasted can definitely be frozen and used at a later date. Store in a sealed plastic freezer bag in a single layer (lie flat in the freezer) for up to 3 months. Allow them to thaw completely before reheating.
How To Reheat Frozen Brussels
Veggies that have been roasted and then frozen are super easy to heat back up after thawing. Either microwave them in batches, as needed, or place them in a single layer on a baking sheet and bake at 250 degrees F for 10 to 15 minutes, or until heated through.
Recipes and Ideas: Uses For Roasted Sprouts
If you roast a huge pan of veggies and you’re looking for recipes to serve with them or ideas about how to use them up, here are just a few nuggets for you!
- Serve alongside a Rotisserie chicken for a super simple and easy meal.
- Store in the fridge for easy sides, snacks and lunches throughout the week. Roasted veggies are the PERFECT meal prep recipe!
- Thinly slice after roasting and throw them onto your next homemade pizza! YUM!
- Serve with a side of homemade ranch dressing for dipping.
- Toss them with your next salad for an extra punch of nutritious flavor.
- I love roasted veggies when added to a bowl of Ramen noodles! This completely transforms an otherwise kinda boring meal into a dish packed with color and flavor.
- Really, though, they taste great alongside any chicken or beef dish. Serve them with these super easy Instant Pot Chicken Breasts for a quick and healthy meal!
Other Delicious Vegetable Side Dishes
Putting together a vegetable side for your meal should be easy and delicious. Mix up your go-to vegetables with one of these flavorful options!
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Oven Roasted Brussels Sprouts
Ingredients
- 2 pounds Brussels sprouts halved or quartered lengthwise
- 1/4 cup olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with aluminum foil. Add the Brussels sprouts in an even layer. Drizzle the olive oil evenly over the tops. Toss to coat. Season with salt and pepper.
- Bake in the preheated oven for 30 minutes, stirring the veggies once at the halfway point. Serve immediately!
Notes
- Trim very small portions from the stems before cooking if they are brown. Be careful not to trim too much so the sprout stays intact.
- Replace the olive oil with coconut, vegetable or sesame oil for a different flavor.
- Go crazy with herbs and spices, if you’d like! Italian seasoning, cumin, cayenne pepper, oregano or basil are great dried seasonings to sprinkle over the top. If you have fresh herbs on hand, basil, chives, parsley and thyme are all delicious when sprinkled over vegetables before roasting!
- Add minced garlic to the pan for an extra boost of flavor OR a sprinkling of garlic powder!
- Sprinkling Parmesan cheese (shaved or grated!) over the top before roasting adds a delicious touch.
- Table salt tastes great on these, but consider sea or kosher salt for an even tastier end result.
- Adding a few drizzles of balsamic vinegar to the pan before baking adds TONS of flavor.
- Add chopped (uncooked) bacon for a meaty, even more delicious side.
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