Prep time: 5 mins | Cook time: 25 mins | Total time: 30 mins | Servings: 4
These roasted Brussels sprouts are an amazing side dish that you can easily throw together using just four ingredients. Crispy, nearly sweet, and caramelized Brussels sprouts that are excellent to pair with just about anything!
Ingredients
1 tbsp extra-virgin olive oil, plus 1 tsp
1 ½ lbs Brussels sprouts, trimmed and halved
Optional flavor additions
½ tsp kosher salt
¼ tsp black pepper
How to make Roasted Brussels Sprouts
Step 1: In the upper third of the oven, place the oven rack and preheat the oven to 400 degrees F.
Step 2: In the middle of a large rimmed sheet, place the Brussels sprouts. Over the Brussels sprouts, drizzle the olive oil and sprinkle with salt, pepper, and spice additions. Gently toss to evenly coat the Brussels sprouts. On the baking sheet, spread the Brussels sprouts in a single layer. Flip the Brussels sprouts so all the cut sides are down.
Step 3: Place in the preheated oven and bake for about 20 to 30 minutes or until the Brussels sprouts are lightly charred and crisp on the outside and tender in the middle. At this point, the outer leaves of the Brussels sprouts are very dark. To taste, season with extra salt and pepper.
Step 4: Take the Brussels sprouts out of the oven and serve right away. Enjoy!
Tips:
In an airtight jar, keep the cooked Brussels sprouts and store them in the fridge for up to 4 days.
To reheat, place the Brussels sprouts on a lightly greased baking pan and place them in a 350 degrees F oven. Bake for about 5 minutes or until well heated. You can also do this in the microwave. Place the Brussels sprouts on a plate and reheat for 30 seconds to 1 minute.
You can also freeze cooked Brussels sprouts for up to 12 months. Simply place them in an airtight freezer-safe container. Defrost overnight and reheat accordingly.
Nutritional Facts:
Calories: 104 kcal, Carbohydrate: 15g, Protein: 6g, Fat: 4g, Saturated fat: 1g, Potassium: 662 mg, Fiber: 6g, Sugar: 4g, Vitamin A: 1283IU, Vitamin C: 145mg, Calcium: 71mg, Iron: 2mg
Ingredients
- 1 tbsp extra-virgin olive oil, plus 1 tsp
- 1 ½ lbs Brussels sprouts, trimmed and halved
- Optional flavor additions
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
Step 1: In the upper third of the oven, place the oven rack and preheat the oven to 400 degrees F.
Step 2: In the middle of a large rimmed sheet, place the Brussels sprouts. Over the Brussels sprouts, drizzle the olive oil and sprinkle with salt, pepper, and spice additions. Gently toss to evenly coat the Brussels sprouts. On the baking sheet, spread the Brussels sprouts in a single layer. Flip the Brussels sprouts so all the cut sides are down.
Step 3: Place in the preheated oven and bake for about 20 to 30 minutes or until the Brussels sprouts are lightly charred and crisp on the outside and tender in the middle. At this point, the outer leaves of the Brussels sprouts are very dark. To taste, season with extra salt and pepper.
Step 4: Take the Brussels sprouts out of the oven and serve right away. Enjoy!
Notes
In an airtight jar, keep the cooked Brussels sprouts and store them in the fridge for up to 4 days. To reheat, place the Brussels sprouts on a lightly greased baking pan and place them in a 350 degrees F oven. Bake for about 5 minutes or until well heated. You can also do this in the microwave. Place the Brussels sprouts on a plate and reheat for 30 seconds to 1 minute. You can also freeze cooked Brussels sprouts for up to 12 months. Simply place them in an airtight freezer-safe container. Defrost overnight and reheat accordingly.
