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Brussels sprouts are something I hated as a child, and into adulthood I assumed I would always hate them. But then I tried them after someone roasted them, and my life was changed. That’s a little dramatic, but it did make me realize that I love brussels sprouts—if they are prepared correctly! These are a winter vegetable and tend to be cheaper as the weather gets colder, so this is a great time to make this as a side dish. The easiest way to eat these is to roast them in the oven. My easy roasted brussels sprouts only have a few ingredients, and they are perfect to take to holiday gatherings!
For another delicious way to eat these, try my crispy bacon brussels sprouts.
Easy Roasted Brussels Sprouts Recipe
I got my brussels sprouts at Costco, where they were about $5/bag.
I was making these for easy lunches for a week, so I made 4 lbs at once!
All you have to do is slice them in half length-wise, then toss them in olive oil (about 1 tbsp. per pound of sprouts) and add salt and pepper. You can also add minced garlic if you want to!
Then place on a parchment paper lined baking sheet and spread them out. Some people like to make sure they are all facing the same way but that felt like a lot of work, so I just spread them out and flipped them halfway through.
Cook at 425 degrees for about 25 minutes. You can also turn the broiler on at the end to get them a little crispy. As I said before, I flipped mine halfway through.
Once they’re done, try not to eat them all at once. I tossed mine with shrimp and added some soy sauce for an Asian-inspired lunch!
Ingredients
- 4 lb brussels sprouts
- 1/4 cup olive oil
- salt and pepper to taste
Directions
- Slice the sprouts in half length-wise.
- Toss with olive oil and salt and pepper.
- Spread out on a baking sheet lined with parchment paper.
- Bake at 425 degrees for 25-30 minutes, tossing halfway through.
