Steal my tips for perfectly roasted Brussels sprouts so that you can get the perfect crisp every single time!
How to Make Perfectly Roasted Brussels Sprouts
When making this delicious veggie side dish, you’ll want to prepare your Brussels sprouts by giving them a good rinse and making sure they are fairly dry. Too much water left on your veggies will result in a more “steamed” Brussels sprout…and we want to get a nice crispy char!
Once your Brussels are rinsed and dried, you’ll want to remove the stem and slice them in half vertically. Make sure you keep the extra leaves that fall off while you’re chopping! They add some extra crunch when roasting…almost like little brussel sprout chips.
Add your brussels to a sheet pan and drizzle with some oil, salt, and pepper. I don’t always measure here. You’ll want just enough cooking oil to coat the veggies. I do not line my pans with foil or parchment paper. I highly recommend the goldtouch pro line of baking pans from William Sonoma! Salt and pepper to taste and then do not skip this next step…
Flip over every single Brussels sprout so that the flat side is touching the pan. This will give each piece a nice brown crust & delicious roasted flavor! *Make sure your Brussels sprouts aren’t too crowded. Consider using two pans if needed.
Pop them into the oven at 450F for 10-15 minutes, or until tender and the flat side is nicely browned!
You can keep this recipe simple, or jazz it up with a few optional add ins. Consider roasting these Brussels sprouts with some red onions and or bacon chunks. I love adding a little balsamic glaze at the end.
Use roasted Brussels sprouts as part of a balanced meal
While I usually feel like I could just eat a whole pan of these like candy, I like to use my meal planning tips for a balanced meal. Pair these perfectly roasted Brussels sprouts with a protein source + grain or starch.
For another delicious roasted vegetable idea…try out my fall harvest bowls!
Roasted Brussels SproutsPrint Recipe
- 1 lb brussels sprouts
- 1 tbsp olive oil just enough to coat
- 0.5 tsp salt or to taste
- 0.5 tsp pepper or to taste
- Pre-heat oven to 450F
- Rinse brussels sprouts and dry well*Too much water will result in a more "steamed" than roasted veggie!
- Cut off stems and slice in half vertically
- Add to pan & drizzle with oil, salt, and pepper
- Flip over every half so that the flat side is touching the pan*Make sure pan is not over-crowded…split into 2 pans if necessary
- Roast for 10-15 minutes or until tender and crisp
- Serve immediately*Optional: Add drizzle of balsamic vinegar or glaze