Roasted Brussels Sprouts

4.6
(4,346)

This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but these Brussels sprouts taste sweet and salty at the same time!

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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
6
Yield:
6 servings

Roasted Brussels sprouts are the crispy, smoky, and subtly sweet side dish that never fails to please. This simple 4-ingredient recipe pairs well with any protein and can easily be customized to accommodate a wide range of tastes.

If you have an oven, along with salt, pepper, olive oil, and sprouts, you have what it takes to make deliciously caramelized vegetables with lively flavor. Learn the art of oven-roasted Brussels sprouts from this recipe with thousands of 5-star reviews.

How to Roast Brussels Sprouts

Making Brussels sprouts in the oven is a fast, dependable way to get a memorable dinner on the table. Start by preheating your oven to 400 degrees F, then turn your attention to prep.

Carefully trim off the stem (the little nub at the bottom, if still attached) and remove any tough or discolored outer leaves. Gently wash and dry the sprouts before tossing them in olive oil and seasonings. Place Brussels sprouts on a lined baking sheet, making sure to spread them into a single layer for even heating.

How Long to Roast Brussels Sprouts

Roasted Brussels sprouts will be cooked to delicious, deep-brown perfection in around 30 minutes. Check the roast occasionally and reduce heat if browning happens too rapidly. The result will be a crisp, lightly salty bite that you'll want over and over.

Roasting Frozen Brussels Sprouts

No fresh produce on hand? No problem. Prepare frozen Brussels sprouts exactly as you would in the standard recipe. Toss in oil, seasonings, and bake to a lovely seared, fork-tender finish. There's no need to thaw, saving you valuable time in the kitchen.

Allrecipes Community Tips and Praise

"I used frozen sprouts and made these for Thanksgiving," shares reviewer Cairie. "Everyone, even those who don't normally like them, enjoyed!"

"This simple preparation allows the flavor of the vegetable to shine," says home cook Rita.

"My whole family eats Brussels sprouts when prepared this way!" raves Kookin Karen. "Dark brown color is key to flavor. I occasionally will add a little garlic powder, and I never have leftovers."

Editorial contributions byRai Mincey

Ingredients

  • 1 ½ pounds Brussels sprouts, ends trimmed and yellow leaves removed

  • 3 tablespoons olive oil

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

Directions

  1. Preheat oven to 400 degrees F (205 degrees C).

  2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.

  3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

    a close up view of roasted Brussels sprouts
    Rita

Nutrition Facts (per serving)

104 Calories
7g Fat
10g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 104
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 6%
Sodium 344mg 15%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 3g
Vitamin C 70mg 352%
Calcium 42mg 3%
Iron 2mg 8%
Potassium 362mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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