Perfect Roasted Brussels Sprouts are a quick and easy side to make for holiday dinners or weekday meals. The seasonings are minimal to go with any meal.
Ah...the mighty Brussels Sprout. Though many kids and adults cringe at the thought of them, I think that if everyone just gave these little veggies a chance, opinions would change.
Plus, pretty much all veggies taste better after they are roasted.
Brussels sprouts are one of the veggies I regularly keep on hand in the fridge for last-minute additions to weeknight meals.
They make the cut in my always crowded fridge:
- Because they last a long time without going bad and
- They can be super quick and easy to prepare.
I have a few standby ways to prepare Brussels sprouts, but Perfect Roasted Brussels Sprouts is by far my favorite.
Not only is this recipe a great quick and easy addition to any Holiday dinner (like maybe Thanksgiving, only a couple days away! wink wink), but it also makes a great veggie to add to pretty much any weeknight meal.
The seasonings for this particular recipe are minimal, which means that it will go well with whatever you're preparing.
Plus, if you prep your sprouts in advance, all you have to do is toss them onto a baking sheet and throw them in the oven.
How do you prepare Brussels Sprouts?
Prepping Brussels sprouts involves cutting off the ends and peeling away any loose outer layers. You'll also want to remove any brown or damaged spots.
For this recipe we'll also be cutting the sprouts:
- Cut medium sprouts in half, lengthwise.
- Cut large sprouts into quarters.
- Very small sprouts can stay whole.
If you do this prep-work ahead of time, all you'll have to do when it comes to mealtime is toss the sprouts with some olive oil, water and salt, and pepper and throw them in the oven.
The key to this recipe is to cover the spouts with foil for part of the roasting time. This allows them to steam for a little bit, which helps them soften and cook without burning.
Halfway through the roasting time, the foil comes off (watch out for steam burns!), allowing the sprouts to brown and get nice and crispy.
Perfect Roasted Brussels Sprouts Variations:
If you want to, toss the finished sprouts with some shredded Parmesan, or maybe some crumbled bacon to add even more flavor. Definitely good, especially if the rest of your meal is on the
minimal plain side.
However, I think Brussels sprouts are delicious enough on their own that kosher salt and pepper are all they really need. Note that this is a great recipe (as are any roasted vegetable recipes) to try MSG-salt in place of kosher salt.
If you're at a loss for side dishes to make for this season's holiday dinners, consider popping some sprouts in the oven. You won't be disappointed.
Want more roasted vegetables?
Perfect Roasted Brussels Sprouts Nutrition Notes:
Brussels Sprouts are a healthy cruciferous vegetable that are high in fiber, vitamin C and vitamin K. Go ahead and have a couple of servings if you like.
If you need to cut back on sodium try using a little less salt than the recipe says.
Perfect Roasted Brussels Sprouts
- 2 ¼ pounds brussels sprouts
- 3 Tablespoons olive oil
- 1 Tablespoon water
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Move oven rack to upper middle position and heat oven to 500°F. Trim the ends off brussels sprouts. Leave small sprouts (less than 1") whole, cut medium ones (over 1") in half, and large sprouts (more than 2") into quarters.
- Toss brussels sprouts with oil, water, ¾ teaspoon salt and ¼ teaspoon pepper in a large bowl. Transfer sprouts to a rimmed baking sheet and arrange them with cut sides down.
- Cover baking sheet tightly with aluminum foil. Roast for 10 minutes. Sprouts will be bright green and beginning to soften. Carefully remove foil and roast for 10-12 minutes longer, until sprouts are browned and tender. Transfer to serving dish and season with additional salt and pepper to taste.
Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.