If you are a brussel sprout fan then you will fall in love with these easy and flavorful Oven Roasted Brussel Sprouts. Minimal ingredients help these come together fast for a tasty side dish.
I know not everyone is a brussel sprout fan, but I think that is because they haven’t had them cooked the right way. We are huge brussel sprout fans in this house.
These Oven Roasted Brussel Sprouts are one of our favorite and easiest ways to make them. This is our go-to method as there is minimal prep and ingredients needed.
Also, they are ready from start to finish in about 30 minutes! How can you go wrong with that? You really can’t! Quick and easy is the name of the game here.
These are great all year long but we really love these Oven Roasted Brussel Sprouts in the cooler months. They make a great side to a variety of things.
I have a secret, I love these so much that I will just sit down with a bowl and eat them as is. I don’t need a meal to serve these with, I enjoy them just by themselves.
Of course, not everyone is like that so that is why I say that they really do make a great side for family gatherings, dinnertime, and holidays. If you have brussel sprout lovers then this is the recipe for you!
Some of our other favorite side dish recipes that we have on our site include: Parmesan Smashed Potatoes, Butternut Squash Risotto and Baked Asparagus Fries.
WHY THIS RECIPE WORKS:
- Easily available ingredients help this come together quickly.
- You can double this recipe to have more on hand or keep for later.
- The flavors are so simple but really work well and are a great roasted taste.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Brussel sprouts
Olive oil
Kosher salt
Pepper
Butter, optional
Garlic powder, optional
HOW TO MAKE OVEN ROASTED BRUSSEL SPROUTS:
- Preheat the oven to 375°F. Place the cut Brussel sprouts in a large bowl and toss with the olive oil, salt, and pepper until coated.
- Pour the Brussel sprouts onto a large sheet tray, make sure they are not touching as much as possible and in a single layer.
- Roast for 20-30 minutes, flipping every 5 minutes to get even coloring. The Brussel sprouts are done when they are vibrant green, dark golden brown, and tender-crisp.
- Once they are done, add the butter and garlic powder to the pan and toss everything until coated, this is an optional step.
- Taste, adjust seasoning if necessary, and serve.
WHY ARE MY BRUSSEL SPROUTS BITTER?
This happens when you do not cut your brussel sprouts in half. They contain thiocyanates which is an acid that is released when they are cooked.
When they are not cut in half, they are not able to release as much of this acid which in turn makes them bitter. This is why you will see brussel sprouts are usually cut when cooked.
DO I NEED TO LINE MY BAKING SHEET?
No, you do not want to line the baking sheet. You want the brussel sprouts to come into direct contact with the pan itself. This helps it roast and get its nice charred color.
WHAT TEMPERATURE SHOULD I COOK BRUSSEL SPROUTS?
We cook our Oven Roasted Brussel Sprouts at 375 degrees F. This is a high enough temperature where they will be able to get crispy and charred but also stay firm.
You do not want to overcook these because they can become soggy or burnt and that is not what we are going for.
HOW TO STORE:
These can be stored in an airtight container and kept in the refrigerator where they will keep for up to 3-4 days. To reheat you can place on a lightly oiled pan and bake at 375 for about 5 minutes until heated through or quickly in the microwave.
I do not recommend that you freeze brussel sprouts as they can become soggy.
TIPS AND TRICKS:
- Make sure you trim and slice your brussel sprouts before roasting.
- You can easily double this batch by using two pans and cook in batches.
- Do not overcrowd the pan, we want these to cook evenly.
- Make sure you cook directly on your baking pan this will help char them.
- Stir them around every 5-10 minutes to make sure you get all sides.
If you want a fun, tasty and easy side dish recipe then you absolutely cannot go without these Oven Roasted Brussel Sprouts!
If you like this recipe you might also like:
If you’ve tried this OVEN ROASTED BRUSSEL SPROUTS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Oven Roasted Brussel Sprouts
Ingredients
- 1 pound Brussel sprouts stems removed and cut in half lengthwise
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon butter optional
- ¼ teaspoon garlic powder optional
Instructions
- Preheat the oven to 375°F. Place the cut Brussel sprouts in a large bowl and toss with the olive oil, salt, and pepper until coated.
- Pour the Brussel sprouts onto a large sheet tray, make sure they are not touching as much as possible and in a single layer.
- Roast for 20-30 minutes, flipping every 5 minutes to get even coloring. The Brussel sprouts are done when they are vibrant green, dark golden brown, and tender-crisp.
- Once they are done, add the butter and garlic powder to the pan and toss everything until coated, this is an optional step.
- Taste, adjust seasoning if necessary, and serve.
Notes
- Make sure you trim and slice your brussel sprouts before roasting.
- You can easily double this batch by using two pans and cook in batches.
- Do not overcrowd the pan, we want these to cook evenly.
- Make sure you cook directly on your baking pan this will help char them.
- Stir them around every 5-10 minutes to make sure you get all sides.
Comments & Reviews
Dana DeVolk says
Thank you!
Rafika says
I am hosting a dinner party this evening and was wondering what to make. Your homage to Brussels sprouts caught my eye, so I think I will give you recipe a try. Thanks for the lovely idea. Keep on cooking!
Heather says
I just came across this and I currently have some on the stove top could I soften them on the stove top then pop them in
Dana DeVolk says
Yes, but watch them closely, they will not need to cook as long.
Lulu says
This looks great – I live overseas where I can’t get fresh brussels sprouts, but I did find frozen at the store, so this thanksgiving (next week!) I will be trying this out. Thank you.