Oven Roasted Brussel Sprouts
User Reviews
5
Oven Roasted Brussel Sprouts
Description
This recipe trims the ends and removes yellow leaves from fresh Brussels sprouts, then coats them evenly in olive oil, kosher salt, and black pepper using a resealable bag. They are roasted on a greased baking sheet at 400°F for 20–30 minutes, turning them once or twice during cooking for even browning and crispiness. The high heat roasting develops a slightly nutty, caramelized flavor on the edges while maintaining a tender interior.
The result is Brussels sprouts with a satisfying crispy outer layer contrasted by a soft interior, enhanced by the olive oil's richness and seasoning's subtle salt and pepper balance. Roasting instead of boiling reduces bitterness and intensifies the vegetable's natural sweetness and texture.
Served warm, these roasted Brussels sprouts pair well with roasted meats or as part of a vegetable-centric meal. They can also be seasoned further after cooking if desired.
Leftovers store well in the refrigerator for 3-4 days or can be frozen for 2-3 months. Reheating in a 350°F oven helps restore crispness. To avoid bitterness, remove outer yellow leaves and trim stems before roasting; smaller sprouts tend to be less bitter. Frozen Brussels sprouts can be roasted from frozen but may require additional baking time.
Ingredients
- 1½ pounds Brussels sprouts ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt coarse
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°F.
- Place trimmed Brussels sprouts, olive oil, salt, and pepper in a large Ziploc bag. Seal and shake to coat.
- Pour onto a lightly greased baking sheet and cook for 20-30 minutes (based on how crispy you want them.
- For a more even cook, toss sprouts once or twice while they cook. Serve warm, and ENJOY!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for 2-3 months.
- Reheat in a 350°F oven until warmed through to restore crispness.
- Give sprouts enough space on the baking sheet to brown instead of steam; roast in batches if needed.
- Remove outer leaves and trim stems before roasting to reduce bitterness.
- Smaller, younger sprouts usually have milder flavor than larger ones.
- Frozen sprouts can be roasted directly; add a few extra minutes to cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 624mg | 26% |
| Potassium | 661mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 1280IU | 26% |
| Vitamin C | 144.6mg | 161% |
| Calcium | 71mg | 7% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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