Now, I know what you might be thinking. “Brussel sprouts? Really, Liliana?” Trust me, I get it. For years, I was firmly in the “no sprouts, no way” camp. My only experience with them was the soggy, bitter kind Grandma used to make at Christmas, and frankly, that was enough to scar me for life! But then, a friend, bless her heart, practically begged me to try her Roasted Brussel Sprouts, and my world was changed forever.
The first time I bit into one of those perfectly browned, slightly crispy Roasted Brussel Sprouts, it was like a culinary epiphany. Sweet, nutty, and not a hint of bitterness in sight! I was hooked. I immediately begged her for the recipe, and after a few tweaks and adjustments to fit my family’s preferences (and my own cooking style, of course!), I landed on what I consider the Best Brussel Sprouts Recipe – the one I’m about to share with you.
This Roasted Brussel Sprouts recipe has become a staple in our house. It’s simple enough for a weeknight dinner, yet impressive enough to serve to guests. Even my kids, who used to turn their noses up at anything green, now devour these Roasted Brussel Sprouts like candy. Okay, maybe not quite like candy, but you get the idea!
I remember one particularly hectic evening when I was juggling work, school pick-ups, and the looming threat of a mountain of laundry. I needed a quick and easy side dish, and Roasted Brussel Sprouts came to the rescue. I tossed them with some olive oil and balsamic vinegar, threw them in the oven, and while they were roasting, I managed to get the rest of dinner on the table. It was a lifesaver! That’s the beauty of this recipe, it’s so flexible. It’s truly the Easy Roasted Brussel Sprouts recipe I rely on.
One thing I learned the hard way (and I’m sure many of you can relate!) is the importance of not overcrowding the pan when roasting Roasted Brussel Sprouts. If they’re too close together, they’ll steam instead of roast, and you’ll end up with those dreaded soggy sprouts. Nobody wants that!
My cooking philosophy is all about making delicious, nourishing food that brings people together. And these Roasted Brussel Sprouts do just that. They’re a celebration of simple ingredients, cooked with love and a little bit of kitchen wisdom.
So, grab your apron, preheat your oven, and let’s get roasting! I promise, even if you’re a Brussel sprout skeptic, this recipe will change your mind. And if you’re already a fan, get ready for the Best Brussel Sprouts Recipe of your life!
Oh, and if you want more ideas for roasted veggies, check out my recipe for Roasted Vegetable Soup; it’s another family favorite!
What You’ll Need for This Roasted Brussel Sprouts
Alright, let’s gather our ingredients. This Roasted Brussel Sprouts recipe is all about simplicity, so you won’t need anything too fancy. Here’s what I always use:
- 1.5 pounds Brussel sprouts, trimmed and halved (or quartered if large)
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar (optional, but highly recommended!)
- 1 tablespoon maple syrup (optional, but makes them extra delicious!)
For my Roasted Brussel Sprouts, I always use good quality olive oil. It makes a difference in the flavor! I prefer extra virgin olive oil for its rich, fruity taste.
Shopping Tip: When buying Brussel sprouts to make your Easy Roasted Brussel Sprouts, look for ones that are firm, compact, and bright green. Avoid any that are yellowing or have brown spots. Smaller Brussel sprouts tend to be sweeter and more tender than larger ones, which can sometimes be a bit more bitter.
Kitchen Wisdom: Here’s a Roasted Brussel Sprouts trick I learned from my mom: after trimming the sprouts, soak them in cold water for about 15 minutes. This helps to remove any lingering bitterness and makes them extra crisp when roasted. It really brings out the potential for that Crispy Brussel Sprouts texture!
For a shortcut when making Roasted Brussel Sprouts on a busy weeknight, buy pre-washed and pre-trimmed Brussel sprouts. They’re a little more expensive, but they can save you a ton of time.
Cost-Saving Tip: Brussel sprouts are often cheaper when they’re in season, typically during the fall and winter months. Stock up when they’re on sale and freeze them for later use. Just blanch them for a few minutes before freezing to preserve their quality.
Storage Tip: Store leftover Brussel sprouts in an airtight container in the refrigerator for up to 3 days. They might lose a little bit of their crispness, but they’ll still taste delicious.
Before we move on to the actual roasting, I’ll share another tip. If you love garlic, a little bit of minced garlic adds another layer of flavor to this Roasted Brussel Sprouts Recipe. For more ways to use garlic, check out my Roasted Garlic Potato Soup – it’s so comforting!
Let’s Make This Roasted Brussel Sprouts Together
Now for the fun part: actually making these Easy Roasted Brussel Sprouts! Don’t worry, it’s super easy, even if you’re a beginner cook. Just follow along, and we’ll have a batch of delicious, crispy Roasted Brussel Sprouts in no time.
- Preheat your oven to 400°F (200°C). This is the magic temperature for getting those perfectly browned Roasted Brussel Sprouts.
- Prepare the Brussel sprouts. Rinse the trimmed and halved (or quartered) Brussel sprouts under cold water. Pat them dry with a clean towel. This is important! Excess moisture will prevent them from getting crispy.
- Toss with oil and seasonings. In a large bowl, toss the Brussel sprouts with olive oil, salt, and pepper. Make sure they’re evenly coated. I like to use my hands for this, it’s the best way to make sure every sprout is covered.
- Arrange on a baking sheet. Spread the Brussel sprouts in a single layer on a baking sheet. Again, don’t overcrowd the pan! If necessary, use two baking sheets. This is key for achieving those Crispy Brussel Sprouts we’re after.
- Roast for 20-25 minutes. Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the Brussel sprouts are tender and golden brown, with slightly crispy edges. I usually flip them halfway through to ensure even cooking. I learned the hard way with Roasted Brussel Sprouts that if you don’t flip them, one side will be perfect, and the other will be… not so perfect!
- Drizzle with balsamic vinegar and maple syrup (optional). Once the Brussel sprouts are done roasting, remove them from the oven and drizzle with balsamic vinegar and maple syrup (if using). Toss to coat. This adds a touch of sweetness and tanginess that really elevates the flavor.
- Serve immediately. These Roasted Brussel Sprouts are best served hot, straight from the oven.
Cooking Tip: I learned the hard way with Roasted Brussel Sprouts that the roasting time can vary depending on the size of the sprouts and your oven. So, keep an eye on them and adjust the cooking time accordingly.
Timing: In my kitchen, Roasted Brussel Sprouts usually takes about 30 minutes from start to finish, including prep time. Perfect for a quick and easy weeknight side dish!
Sensory Cues: Your Roasted Brussel Sprouts should smell like a combination of roasted vegetables, olive oil, and a hint of sweetness from the balsamic vinegar and maple syrup. The edges should be slightly browned and crispy.
While the Roasted Brussel Sprouts are cooking, I usually take the opportunity to tidy up the kitchen or start on the main course. Multitasking is my superpower!
Don’t worry if your Roasted Brussel Sprouts get a little bit charred around the edges. That’s where all the flavor is!
How I Love to Serve This Roasted Brussel Sprouts
Okay, so you’ve got a beautiful batch of Roasted Brussel Sprouts, now what? Well, the possibilities are endless! These little guys are so versatile, they pair well with just about anything.
My family loves this Roasted Brussel Sprouts when I serve it alongside roasted chicken or pork. The sweetness of the sprouts complements the savory flavor of the meat perfectly. They also go great with grilled salmon or steak.
Some of my go-to side dishes that pair well with Roasted Brussel Sprouts are mashed potatoes, quinoa, or a simple green salad. The creamy texture of the mashed potatoes or the lightness of the quinoa provides a nice contrast to the slightly crispy texture of the sprouts.
This Roasted Brussel Sprouts is perfect for Thanksgiving, Christmas, or any other holiday gathering. It’s a delicious and healthy alternative to some of the heavier, more traditional side dishes. Plus, it’s always a crowd-pleaser!
For presentation, I like to arrange the Roasted Brussel Sprouts on a pretty serving platter and garnish them with a sprinkle of chopped parsley or a drizzle of extra balsamic vinegar. It just makes them look a little bit more special.
If you have extra Roasted Brussel Sprouts, don’t let them go to waste! You can add them to salads, frittatas, or even use them as a topping for pizza. They’re also delicious reheated in a skillet with a little bit of olive oil.
For a seasonal twist, try adding different ingredients to your Roasted Brussel Sprouts. In the fall, I like to toss them with roasted apples and pecans. In the winter, I add cranberries and walnuts.
Friends always ask for this Roasted Brussel Sprouts Recipe whenever I make it for a potluck or dinner party. It’s just that good! I even had one friend who swore she hated Brussel sprouts tell me that she couldn’t stop eating them. That’s how you know you’ve got a winner! The Best Brussel Sprouts Recipe, indeed!
Want even more inspiration? Check out Crispy Roasted Brussels Sprouts for more ideas.
Your Roasted Brussel Sprouts Questions Answered
I know you might have some questions about making Roasted Brussel Sprouts, so I’ve compiled a list of the most frequently asked questions I get from my readers and my family. Let’s dive in!
Q: My Roasted Brussel Sprouts always turn out soggy. What am I doing wrong?
A: Ah, the dreaded soggy Brussel sprouts! There are a few things that could be causing this. First, make sure you’re not overcrowding the pan. The sprouts need room to breathe and roast properly. Second, pat them dry before roasting. Excess moisture will prevent them from getting crispy. Third, make sure your oven is hot enough. 400°F (200°C) is the sweet spot for perfectly Roasted Brussel Sprouts. And lastly, make sure you’re using enough oil to lightly coat the sprouts.
Q: Can I roast frozen Brussel sprouts?
A: You can, but I don’t recommend it. Frozen Brussel sprouts tend to be more watery than fresh ones, which can make them more difficult to get crispy. If you must use frozen, make sure to thaw them completely and pat them dry before roasting.
Q: What’s the best way to trim Brussel sprouts?
A: I like to trim off the very end of the stem and then remove any loose or yellowing outer leaves. Then, I halve or quarter them, depending on their size.
Q: Can I add other vegetables to the pan with the Brussel sprouts?
A: Absolutely! Roasted Brussel Sprouts are delicious with other root vegetables like carrots, potatoes, and sweet potatoes. Just make sure to cut them into similar-sized pieces so they cook evenly.
Q: What if I don’t like balsamic vinegar?
A: No problem! You can substitute it with lemon juice or apple cider vinegar. Or, you can simply leave it out altogether. The Roasted Brussel Sprouts will still be delicious.
Q: My kids hate Brussel sprouts. How can I get them to eat them?
A: Ah, the million-dollar question! I’ve found that roasting them with a little bit of maple syrup or honey can help to sweeten them up and make them more appealing to kids. You can also try adding bacon or pancetta for a savory flavor that kids love. One reader told me that they sprinkled parmesan cheese on top of the Roasted Brussel Sprouts and her kids devoured them.
Q: Can I make these ahead of time?
A: You can roast the Roasted Brussel Sprouts ahead of time and then reheat them in the oven or in a skillet with a little bit of olive oil. However, they’ll be best if you eat them immediately after cooking.
You know what I do when my Roasted Brussel Sprouts aren’t as crispy as I like? I crank up the heat for the last few minutes of roasting and keep a very close eye on them!
Still have questions? The Roasted Brussels Sprouts Recipe from Love and Lemons might answer them!
My Final Thoughts on This Roasted Brussel Sprouts
Well, there you have it! My go-to recipe for Easy Roasted Brussel Sprouts. I truly hope you give it a try. This recipe holds a special place in my heart because it transformed me from a Brussel sprout hater to a Brussel sprout lover. And that’s a pretty big deal!
My Roasted Brussel Sprouts Pro Tips:
- Don’t overcrowd the pan! I cannot stress this enough. This is the key to getting those perfectly Crispy Brussel Sprouts.
- Use good quality olive oil. It makes a difference in the flavor.
- Don’t be afraid to experiment with different seasonings. Get creative and find what you like best!
Here are a few variations I’ve tried with my family:
- Roasted Brussel Sprouts with Bacon: Crispy bacon bits add a salty, smoky flavor that’s simply irresistible.
- Roasted Brussel Sprouts with Parmesan Cheese: A sprinkle of grated parmesan cheese adds a cheesy, savory element that kids love.
- Roasted Brussel Sprouts with Balsamic Glaze: A drizzle of balsamic glaze adds a touch of sweetness and tanginess that’s simply divine.
My son, Mateo, loves the version with bacon, while my daughter, Sofia, is partial to the one with parmesan cheese. As for me, I can’t resist the classic Roasted Brussel Sprouts with balsamic vinegar and maple syrup.
I encourage you to make this Roasted Brussel Sprouts Recipe your own. Don’t be afraid to experiment with different ingredients and seasonings to find what you like best. Cooking is all about having fun and creating something delicious that you and your family will enjoy.
I hope you have as much fun making these Roasted Brussel Sprouts as I do. And I hope they bring as much joy to your table as they do to mine. The process of getting these Crispy Brussel Sprouts just right is worth every minute!
If you’re looking for more ways to cook Brussel sprouts, check out The Best Brussels Sprouts of Your Life!
So, go ahead, give it a try. I promise, you won’t be disappointed. And who knows, you might just become a Brussel sprout convert too! Happy roasting, friends! I hope this recipe for the Roasted Brussel Sprouts becomes a family favorite in your household.
Roasted Brussel Sprouts
These roasted Brussel sprouts are perfectly caramelized and tender. With just a few simple ingredients, they make a delicious and healthy side dish for any meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baked
- Cuisine: American
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 tablespoon balsamic glaze or maple syrup
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper.
- Spread Brussels sprouts in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and browned, flipping halfway through.
- Optional: Drizzle with balsamic glaze or maple syrup before serving.
Notes
For extra crispy Brussels sprouts, don’t overcrowd the pan. If necessary, use two baking sheets. You can also add a pinch of red pepper flakes for a little heat.