The Best Brussels Sprouts (Oven-Roasted)
This Brussels sprout recipe is truly the best way to prepare and enjoy Brussels sprouts. They are tossed in salt, pepper, and garlic powder then oven-roasted to perfection. The only way I like to eat Brussels sprouts is oven-roasted – and there is a reason for that! It produces the best flavor and a crispy texture. This has turned into a family favorite side dish recipe.
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I do not make the claim of “the best” lightly. But, I promise these little bite sized Brussels sprouts are the BEST way to prepare and enjoy Brussels sprouts. It is beyond easy to prepare and pairs well with any type of main course. We enjoy them alongside Easy Homemade Hamburger Helper, Healthy Grilled Shrimp, or Easy Crock Pot Mississippi Pot Roast.
When oven-roasting Brussels sprouts, you get a crispy outside and soft inside. Brussels sprouts often get a bad rap, but I fully believe this is because they are poorly prepared. Oftentimes they are boiled or steamed resulting in a mushy Brussels sprout. If you choose to roast them in the oven, you will get the best texture and flavor.
Ingredients
- Brussels sprouts: you will want to trim the stems and halve them. Make sure you cut them in half by slicing down the direction of the stem.
- Olive oil: you toss the Brussels sprouts in olive oil so all the seasonings coat on them. Avocado oil is another great option.
- Salt: It enhances the best flavors in the brussels sprouts
- Pepper
- Garlic powder – just a little bit goes a long ways in the flavor profile of this dish. You can omit this and still have delicious crispy Brussels sprouts
How to make oven-roasted brussels sprouts
Line a baking sheet with parchment paper and prepare the Brussels sprouts by:
- Cutting in half down the stem.
- Tossing in olive oil and spices.
- Laying cut side down on the baking sheet.
Roast at 425 degrees for about 18 minutes. How long you roast them will vary on personal preference. You could easily add a few more minutes and get a darker roast on the leaves and “crunchier” texture.
Why you will love this recipe
Healthy, nutritious side dish: Brussels sprouts are high in fiber, folate, vitamin C and vitamin K.
Crispy texture: This is one reason oven-roasted Brussels sprouts are far superior to steamed or other cooking methods.
Pairs well with main courses: It can be served with a variety of main courses and complements them so well.
FAQ
If the leaves are discolored or falling off you can remove them. Some may naturally fall off while they are baking in the oven and that is perfectly fine.
If the stem on your Brussel sprouts are too long, dry, or discolored – yes you can trim some of it off. Although don’t cut them too short or the Brussel sprout will not stay together when halved.
Substitutions
Olive oil: Avocado oil
Garlic powder: onion powder
What to serve this with
Brussels sprouts pair well with many different main dishes including:
Shepherd’s Pie with Instant Potatoes
Variations
- Sprinkle parmesan cheese on the Brussels sprouts when they have 5 minutes left to bake.
- Drizzle with lemon juice after baking
- In a separate saucepan on the stovetop, sauté bacon and onion. Toss them in with the oven-roasted the Brussels sprouts.
Equipment needed
Cutting board and paring knife
1 large mixing bowl
How to store and reheat
Store in an airtight container in the fridge. To reheat them, bake at 375 degrees for about 5 minutes.
Tips for Success
– Spread out the brussels sprouts on the pan! If you overcrowd the pan they will steam instead of roast.
– Place them cut side down on the baking sheet to achieve the crunchy exterior and soft interior.
The Best Brussels Sprouts (Oven-Roasted)
Equipment
Ingredients
- 1 pound of Brussels sprouts
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Trim the stems as needed and cut brussels sprouts in half (slicing the stem in half).
- In a large bowl toss all ingredients together (brussels sprouts, olive oil, salt, pepper, and garlic powder).
- Line the baking sheet with the brussels sprouts. Place the brussels sprouts flat side down so they will become crispy when baked.
- Bake for 18-21 minutes on the middle oven rack.*
This recipe for Brussels sprouts is great! I used to roast them at a lower temperature and could never get them quite right. Roasting them at 425 like this recipe says makes them delicious!
In the past I always roasted Brussels sprouts at a lower temperature and they never turned out right! Roasting at 425 like this recipe says makes a huge difference!