Seasoned with olive oil and garlic, these tasty Brussels sprouts are roasted in the oven until crispy and caramelized.
It's a delicious side dish that goes with so many entrees. And leftovers are good too, whether reheated or added cold to a salad.
I must confess: I like simply boiled Brussels sprouts. When they are young and fresh and simply boiled, I find them very tasty, with or without a cheese sauce.
Having said that, roasted Brussels sprouts are a delicacy. It's difficult to believe it when you look at the raw vegetable. But when oven-baked and caramelized, it transforms into a truly delectable dish.
You'll only need a few simple ingredients to roast Brussels sprouts in the oven. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Fresh Brussels sprouts. You definitely want fresh ones in this recipe, not frozen. We want them to crisp up in the oven, and this is unlikely to happen with frozen sprouts.
Olive oil: You can also use melted butter if you wish. Melted ghee works too.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Garlic powder: I actually prefer garlic powder to fresh minced garlic cloves in this recipe. It better coats the vegetable and it won't burn as easily in a hot oven.
Baking Brussels sprouts in the oven is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You start by washing and drying the sprouts, then cutting them in half.
Next, drizzle them with some olive oil.
I like to use my hands to coat the sprouts in the oil. But a mixing spoon will work too.
Season the sprouts with salt, pepper, and garlic powder.
Roast them for 15 minutes in a 425°F oven. Gently stir, then keep roasting until they're tender and browned. This should take about 10 more minutes, but check on them often, in case your oven runs hotter than mine.
A trick to make the sprouts crispy is to use pre-washed bagged sprouts. This ensures that they'll be completely dry. If you need to wash them, make sure to dry them thoroughly. Otherwise, they will steam rather than roast.
Frequently asked questions
They are basically little cabbages, so why don't we call them "mini cabbages?" Because they were cultivated in Belgium in the 16th century, so they're named after the place from where they originated.
The secret is to use plenty of olive oil (or butter), mix everything so that the sprouts are well-coated, then patiently bake them in a hot oven until they are crispy and caramelized.
I don't recommend it. They will not become crispy and caramelized. You might as well just boil them if you use frozen sprouts.
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- You can use butter instead of olive oil.
- Add more spices. Good options include dried thyme and dried oregano.
- Sprinkle the cooked sprouts with bacon bits or with grated parmesan (or both!)
Roasted Brussels sprouts are very versatile and go well with many main dishes.
But since I bake them in a 425°F oven, I like to serve them with a main dish that I can cook in the same oven. So I often serve them with one of the following:
And sometimes I make myself a plate of them topped with a couple of fried eggs for a tasty and filling meatless lunch.
You can keep the leftovers in a sealed container in the fridge for up to three days. Reheat them in a low oven (250°F) to crisp them back up. They won't be as good as the freshly cooked dish, but they should still be tasty.
Sometimes, instead of reheating them, I add them cold to a salad the next day.
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Easy Roasted Brussels Sprouts
- 1 lb. Brussels sprouts
- 3 tablespoons olive oil (Or melted unsalted butter)
- 1 teaspoon Diamond Crystal kosher salt (Or ½ teaspoon fine salt)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- Preheat your oven to 425 degrees F.
- Rinse the Brussels sprouts and dry them well. Remove the outer leaves as needed, cut off the stems, and cut each sprout in half.
- In a 9 X 13-inch baking dish, mix the Brussels sprouts with olive oil, salt, pepper, and garlic powder. Roast them for 15 minutes.
- Gently stir them, then keep roasting them until they're caramelized and fork-tender. This should take about 10 more minutes, but check on them often, in case your oven runs hotter than mine.