Oven Roasted Brussels Sprouts are an easy side dish for your favorite weeknight meal and they’re delicious enough that everyone will be fighting over the last helping.
Oven Roasted Brussels Sprouts are my second favorite way to get everyone young and old to actually eat a green vegetable at dinner (first is roasted broccoli, which is one of my absolute favorite things!). So when the prices start coming down on Brussels Sprouts I stock up!
Today’s post is a bit delayed because I am still totally under the weather. On Friday morning I posted how relieved I was for the weekend because I was so sick on Thursday and Friday… well the weekend was a downward spiral! I almost NEVER get sick, so the last five days has totally thrown me for a loop. Lots of resting and fluids and here we are on Monday morning and I’m wishing I had two more days to recover before my husband went back to the office and I was back on kid duty.
So anyway, back to the recipe! I cut the Oven Roasted Brussels Sprouts into quarters because the Brussels Sprouts were quite compacted. That is to say the leaves on them had no room to breath. Usually when you cut one in half you’ll see a tiny bit of space between the leaves, this allows for them to roast and brown nicely, leaf by leaf. These were the opposite, they almost looked like a solid vegetable, so by quartering them I was able to give them more room to brown. You can play it by ear when you slice yours, but if you feel like the leaves are quite packed together, don’t hesitate to quarter them instead. You may lose a few exterior leaves when you do it, but you’ll be happier with the outcome.
When roasting, I use a cookie sheet and a silicone spatula. If you use foil, you risk the Brussels Sprouts sticking to the foil and tearing no matter how much you grease the foil. I also used to use a plastic spatula, but found with silicone, having that bit of flexibility makes removing the veggies easier from the pan without tearing them. Those browned parts of the veggies are the best parts, you don’t want them left behind on your pan. Also, the one I linked to is a whole set of pieces, I use them for everything I need to scoop or scrape out of pans these days.
- 1 pound Brussels Sprouts
- Kosher salt and pepper to taste (I used about 1/2 teaspoon salt & 1/4 teaspoon fresh cracked black pepper)
- 2 tablespoons olive oil (if you're using Extra Virgin Olive Oil, I would do one tablespoon of it mixed with one tablespoon of cooking oil like canola or vegetable.)
- Lemon juice to finish (optional)
Preheat the oven to 400 degrees.
Toss the Brussels Sprouts in 2 tablespoons of olive oil, kosher salt and pepper and add to a cookie sheet.
Roast for 15-18 minutes, or until caramelized.