All you need are four ingredients to make the best oven roasted brussel sprouts. Nothing complicated, just a delicious, simple side dish.
Brussel sprouts, most people either love them or hate them. When Kim and I first met, she was the latter of the two. Can you really blame her? Most of us grew up eating mushy, under seasoned frozen Brussels sprouts. It’s no wonder the average person can’t stand them.
Anytime I made dinner, she always preferred sautéed asparagus or coconut rice. (My Greek yogurt chicken marinade is growing on her, too! She’s coming around. 🙂 ) However, after reassuring her that my recipe did not taste like frozen sprouts, she finally tried them again.
After that, she’s been a fan ever since. For today’s recipe, we’re sharing my oven roasted Brussel sprouts recipe. We used fresh sprouts, olive oil, and spices to create a simple dish that will make you rethink your stance on this vegetable.
How to make Roasted Brussel Sprouts
- First, you want to prep the sprouts. What does that mean? Well, it means washing them in warm water, drying them off, and removing loose leaves.
- After that, cut off the ends of the Brussels sprouts. I’m referring to the white, knotty, part of the vegetable.
- Now, cut them into halves. Starting from the top and slicing down to the bottom. Take a look at the photo above. Notice how we cut our sprouts?
- Next, when the sprouts have been prepped, place them into a large mixing bowl. Go ahead and preheat your oven to 425°F.
- Drizzle them with olive oil. Due to the roasting temperature, I don’t recommend using extra virgin olive oil.
- Afterward, gingerly toss the raw brussels sprouts. Transfer them to a large (9 by 13-inch) sheet pan. Be sure to place them flat side down.
- Then, sprinkle the vegetable with sea salt and freshly ground black pepper. Place the pan into the oven to roast the brussel sprouts for 25-35 minutes.
- While they cook, your oven roasted Brussel sprouts will caramelize on the bottom and brown on the top.
- The photo below shows what caramelized sprouts should look like when they’re done cooking.
- Last, once the timer goes off, remove the pan from the oven and serve the sprouts while they’re hot.
Can I roast frozen brussel sprouts?
Honestly, no. As the sprouts thaw in the oven, the extra moisture will ruin the roasting process. You could thaw them out ahead of time and try the recipe.
But, I’m guessing due to the potential solutions added to the frozen brussel sprouts (I say potential because every brand is slightly different) the final product will still be mushy.
There’s a reason why most chefs only work with fresh or minimally processed ingredients. Remember, the best recipes usually have a small ingredient list and start with fresh, whole ingredients.
Why are my brussel sprouts bitter?
In many cases, Brussels sprouts are naturally bitter when cooked. The most common solution we’ve seen is to saute them with butter or olive oil and brown sugar.
However, I despise this method because you’re adding sugar to a wholesome vegetable. Why add sugar to mask a flavor when you can compliment that bitterness with another simple ingredient?
I recommend either roasting Brussels sprouts with balsamic vinegar or drizzling the vinegar over the vegetable when they’re done roasting. Those are much tastier solutions!
Oven Roasted Brussel Sprouts RecipePrint Pin SaveSaved!
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- 2 Pounds Brussel Sprouts washed, dried, with ends cut off, cut in half, and loose pieces discarded
- ¼ Cup Olive Oil
- 1 Teaspoon Sea Salt
- ¼ Teaspoon Freshly Ground Black Pepper
- Preheat the oven to 425 degrees
- Place the Brussels sprouts into a large bowl and drizzle with olive oil. Toss to coat.
- Arrange the Brussels sprouts, flat side down, on a large baking sheet and sprinkle evenly with salt and pepper. Roast for 25 to 30 minutes until the bottoms are caramelized.
- Remove from the oven and serve hot.