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.
Roasted Brussels Sprouts
Oven Roasted Brussels Sprouts are an often maligned but delicious side dish. In the past five years Brussels Sprouts have been having a popularity renaissance since popular restaurants all over the country have turned them into popular appetizer recipes like our Tin Roof Brussels Sprouts copycat.
If you’re looking for a swap for Roasted Cabbage recipes, these Brussels Sprouts have a more kid friendly bite sized crispy texture.
How to Roast Brussels Sprouts:
Whole: If roasting whole, trim just the bottoms enough to cut off the browned portions. You can quite easily roast whole Brussels Sprouts when they’re on the smaller side, but whole larger ones should be steamed before roasting whole.
Halved/Quarters: This recipe calls for the Brussels Sprouts to be quartered before roasting. Perfect for roasting and just the right size for 1 bite, roasting them in halves is the most popular way to roast these delicious mini-cabbages. You can also cut them in half instead of in quarters depending on your preference.
- When cutting you will lose outer leaves, which can either be discarded or roasted along side the rest of the vegetables. Be aware, loose leaves will brown quickly.
Slices: If you are looking to make a roasted slaw or salad you can slice these Brussels Sprouts and toss them with some oil before spreading them evenly over the sheet pan and roasting. This leads to a more crispy texture than the other two options above.
When roasting 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. Using a silicone spatula is preferable to plastic, 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.
OTHER HOLIDAY SIDE DISHES
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VARIATIONS ON ROASTED BRUSSELS SPROUTS
- Cheese: Toss with olive oil, grated Parmesan cheese, garlic salt and pepper for an easy cheesy side dish.
- Breadcrumbs: Whisk together a bit of grated Parmesan cheese and panko breadcrumbs to create a crispier coating.
- Bacon: Brussels sprouts with bacon is a delicious and easy way to roast these veggies with a punch of additional flavor.
- Balsamic Glaze: Once out of the oven top with balsamic glaze for a quick and immediately fancy side dish.
- Toppings: Top with crumbled feta or goat cheese for a creamy cheesy flavor. Use dried fruits for an easy holiday side dish worth serving to company.
DELICIOUS HOLIDAY MAIN DISHES
HOW TO STORE BRUSSELS SPROUTS
- Serve: Safe to serve at room temperature for up to 2 hours.
- Store: Cooled to room temperature, then stores in an airtight container, they’re good for 4-5 days.
- Freeze: You can keep Brussels Sprouts in the freezer for up to 6 months.
- 1 pound Brussels Sprouts
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons olive oil , or vegetable oil
- 1 tablespoon lemon juice , garnish (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 baking sheet.
- Roast for 18-20 minutes, or until caramelized.
- Garnish with lemon juice if desired.