Simple Roasted Brussels Sprouts
This recipe transforms humble Brussels sprouts into a delicious, tender, and slightly caramelized side dish that even skeptics will love. Roasting at a high temperature brings out their natural sweetness and creates a perfect balance of crispy edges and a tender interior.
For 4 servings
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
Wash the Brussels sprouts thoroughly. Trim off the tough, woody ends of each sprout and remove any loose or discolored outer leaves. Halve each sprout lengthwise. If any sprouts are particularly large, you can quarter them to ensure even cooking.
In a large mixing bowl, combine the trimmed and halved Brussels sprouts with olive oil, salt, black pepper, and garlic powder. Toss well to ensure all the sprouts are evenly coated with the oil and seasonings.
Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet. Ensure they are not overcrowded; if necessary, use two baking sheets to allow for proper caramelization and crisping.
Roast for 15 minutes. After 15 minutes, remove the baking sheet from the oven and give the sprouts a good stir or shake to flip them, ensuring even browning on all sides.
Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the Brussels sprouts are tender when pierced with a fork and have nicely browned, crispy edges.
Taste and adjust seasoning if needed. Serve immediately as a delicious side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the pan: Spreading the sprouts in a single layer with space between them is crucial for roasting, not steaming. Overcrowding leads to soggy sprouts.
- 2High heat is key: Roasting at 400°F (200°C) ensures the sprouts caramelize and get crispy rather than just softening.
- 3Uniform size matters: Halving or quartering sprouts to a similar size promotes even cooking, preventing some from burning while others are still raw.
- 4Parchment paper for perfection: Lining your baking sheet with parchment paper prevents sticking and helps achieve those desirable crispy, caramelized bits without excess oil.
Adapt it for your goals.
Balsamic Glaze
Drizzle 1-2 tablespoons of balsamic glaze over the roasted sprouts during the last 5 minutes of cooking, or immediately after removing from the oven, for a sweet and tangy finish.
Spicy KickSpicy Kick
Add 1/4 to 1/2 teaspoon of red pepper flakes along with the other seasonings for a subtle or pronounced spicy flavor.
Parmesan GarlicParmesan Garlic
Toss with 1/4 cup grated Parmesan cheese during the last 5 minutes of roasting, or sprinkle on top immediately after cooking, for a savory, cheesy crust.
Why this is on our healthy list.
Rich in Fiber
Brussels sprouts are an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps regulate blood sugar levels.
High in Vitamin C
They are packed with Vitamin C, a powerful antioxidant that supports immune function, skin health, and protects cells from damage.
Antioxidant Powerhouse
These cruciferous vegetables contain various antioxidants, including kaempferol, which may help reduce inflammation and lower the risk of chronic diseases.
Frequently asked questions
Look for sprouts that are firm, bright green, and tightly packed. Avoid any with yellowing leaves, soft spots, or a strong sulfurous smell.
