This is another one of those recipes that’s so easy, I’m almost embarrassed to call it a recipe.
But if you’re like me—constantly on the lookout for quick, delicious ways to prepare vegetables that aren’t those frozen, soggy little veggie steamer bags from the grocery store—then this is the recipe for you.
Roasted Brussels Sprouts: My Favorite Veggie Side
I love Brussels sprouts. And I’m convinced that the majority of the world would too if they experienced Brussels sprouts in a way that Brussels sprouts are supposed to be experienced.
That means the sprouts must be prepared from raw, fresh sprouts. (Definitely not from a bag of frozen Brussels sprouts.)
And in my book, it means that those Brussels sprouts are either seared or roasted.
Searing Brussels sprouts is a great way to incorporate sprouts into a recipe. But to enjoy Brussels sprouts on their own, or to make sprouts the perfect side dish, I prefer to roast them.
The Perfect Holiday Side
I love Brussels sprouts year-round. But there’s something about Brussels sprouts that makes them a perfect holiday side. Maybe it’s their classy appearance. Whatever it is, these roasted Brussels sprouts are one of my favorite veggie sides during the holiday season. They’re delicious with my Ciabatta Dressing and Mozzarella Mashed Potato Bake.
Make These Roasted Brussels Sprouts!
Make these Easy Roasted Brussels Sprouts a part of your holiday meals this season, or enjoy them as a healthy veggie side year-round. Even if you’re not already a Brussels sprouts fan, give this recipe a try. It may just change your mind about this underrated veggie.
A Few Things
If you’ve got a Trader Joe’s nearby, I highly recommend using their onion salt for this recipe. You can also find Trader Joe’s onion salt here [aff. link]. The herbs included in this onion salt make Trader Joe’s onion salt the best, bar none.
And, if you’re looking for the perfect spatula to help flip these Brussels sprouts (or any veggie you’re roasting, for that matter), here is my favorite on Amazon [aff. link].
Easy Roasted Brussels Sprouts
- 16 oz Brussels sprouts, washed, trimmed, and cut in halves
- ¼ tsp sea salt
- ¼ tsp garlic powder
- ¼ tsp onion salt
- 3 Tbsp olive oil
Prepare the Brussels sprouts
- Preheat the oven to 375 degrees.
- Place the halved Brussels sprouts on a standard-sized baking sheet.
- Drizzle 2 Tbsp of the olive oil over the top of the Brussels sprouts, followed by the salt, garlic powder, and onion salt.
- Toss everything together with your hands until the sprouts are evenly coated in the olive oil and seasonings.
- Now spread the Brussels sprouts out on the baking sheet so there's about a half inch of space between each sprout.
- Note: Place all the Brussels sprouts on the baking sheet uniformly, with either the flat-side down, or the round-side down. This makes it easier to keep track of which side of each sprout has already been facedown on the baking sheet when we flip the Brussels sprouts about halfway through roasting.
Roast the Brussels sprouts
- Roast the Brussels sprouts at 375 degrees for 12 minutes.
Roast the other side of the Brussels sprouts
- Take the baking sheet out of the oven, and drizzle the sprouts with the last 1 Tbsp olive oil. Now flip the Brussels sprouts so that the other side of each sprout is facedown on the baking sheet.
- Roast the sprouts for an additional 6-8 minutes.
- Note: if your Brussels sprouts are on the larger side, you may need to roast them a bit longer. A total of 12-14 minutes on the second side should be good.
Serve and Enjoy!
- Remove the Brussels sprouts from the oven, and serve as a side to any meal.