This Roasted Brussels sprouts are tender on the inside and crispy on the outside. They have tons of delicious flavor without the bitterness you associate with these veggies.
If you love roasted veggies, you should try these Air Fry Roasted Vegetables and Roasted Parmesan Potatoes.
Table of contents
recipe details
I love this Roasted Brussels Sprouts recipe because it’s easy and delicious. It’s the perfect side dish for parties and special dinners throughout the holiday season.
- TASTE GOOD: This Brussels sprouts are slightly sweet and nutty, with just a hint of bitterness to keep things interesting. The garlic flavor is a tasty addition.
- TEXTURE: They are roasted until tender and the outer leaves are slightly crispy. They are really tasty.
- TIME: This recipe takes 35 minutes.
- EASE: These Roasted Brussels Sprouts are so easy. Just follow these step-by-step instructions and photos for the perfect holiday supplement.
what you will need
Notes on ingredients
- The Brussels sprouts Since these are the stars of the show, look for quality sprouts that are tightly coiled and free of blemishes or black spots. Remove the outer leaves when they look dry. Organic is great.
- Oil- Any neutral-flavored oil will work, like olive oil or avocado oil.
- Spices- For these Brussels sprouts we use salt, black pepper and garlic powder. They add a simple yet pungent flavor along with a little bit of spice. You can sprinkle extra coarsely ground kosher salt on top after frying.
Add-Ins and Substitutions
- Add lemon juice or balsamic vinegar Drizzle lemon juice or balsamic vinegar over them after they’re cooked for a great contrast.
- do it with bacon- Adding chopped bacon to these roasted Brussels sprouts gives this side dish so much salty, savory flavor.
- add flavor enhancers- Roast these Brussels sprouts with minced garlic and onion for a delicious caramelized sweetness.
- Do it with other vegetables- You can take this versatile recipe and make it with sliced zucchini, asparagus, eggplant, broccoli, or cabbage.
How to make Roasted Brussels Sprouts
- Prepare Brussels sprouts. Wash them with cold water in a large colander, then drain and pat dry thoroughly. Now cut off the bottom and halve each Brussels sprouts lengthwise.
- Add the spices. In a large bowl, add the sliced Brussels sprouts and the avocado oil. Then add salt, pepper and garlic powder and mix everything together with your clean hands.
- Fry them. Place the seasoned Brussels sprouts on a rimmed baking sheet and place cut-side down. Then bake them in the oven at 400 degrees Fahrenheit for 20-25 minutes or until crisp and browned on the outside and tender on the inside. Surcharge.
Pro tip: Amplify the flavor by sprinkling on a few extra flakes of kosher salt for a saltier finish.
recipe tips
- Thoroughly pat the Brussels sprouts dry Any extra moisture will cause the Brussels sprouts to steam instead of roast, so make sure they’re well dried.
- cut off bottom part The stems of the sprouts are the most bitter part. Cutting them off in the beginning will reduce the amount of bitter flavor introduced into the dish.
- Cut them lengthwise- Since the bottom of the Brussels sprouts is smaller than the top, lift each one lengthwise so they all have the same uniform shape for even cooking.
- Lay them cut side down This will give the Brussels sprouts nice and crispy leaves while also preventing them from rolling around in the pan as you take them in and out of the oven.
frequently asked Questions
To prevent your Brussels sprouts from becoming soggy, be sure to pat them dry after washing them so extra moisture doesn’t create steam that reduces your crisp outer leaves. Apply them with oil as well, as this will help the outer layers get crispy. Fry them in a single layer so direct heat hits each individual layer.
They can be hard because there wasn’t enough oil. Without a nice glossy layer of oil, they tend to dry out in the oven instead of crisping up. Make sure you coat them thoroughly before frying. I suggest tossing and shuffling them with clean hands.
serving suggestions
This roasted Brussels sprouts goes with everything. You can serve them with meat, seafood, potatoes, or with other vegetables for a delicious meal.
- Meat: Serve them with pork roast, succulent Thanksgiving turkey, braised beef or ribeye steak.
- seafood: Enjoy this Roasted Brussels Sprout with Cilantro Lime Salmon, Lobster Ravioli, Simply Baked Cod (Cod with Papillote), or Panko Crusted Salmon.
- Potatoes: Pair them with roasted Parmesan potatoes, crispy baby potatoes from the air fryer, baked potatoes or super-creamy mashed potatoes.
- Vegetables: Serve them alongside sautéed garlic asparagus, crispy air-fried broccoli, spinach salad, or roasted air-fried vegetables.
Make this recipe ahead of time
Get ahead: You can prepare this Roasted Brussels Sprout and let it cool before storing it in the fridge. Warm up and serve.
storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat it in either the oven or in an air fryer to regain the crispy outside.
Freeze: Once chilled, they can be frozen in a freezer safe container or ziplock bag for up to 3 months. Thaw in the fridge and reheat in the oven or air fryer.
More delicious side dishes!
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Full Recipe Guide
Roasted Brussels sprouts
These Roasted Brussels Sprouts are easy and delicious. They make the perfect site during the holidays.
Press Pen rate
Servings: 6
Calories: 91kcal
instructions
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Wash the Brussels sprouts in a large sieve with cold water, drain and pat dry thoroughly. Any extra moisture will cause the Brussels sprouts to steam instead of roast, so make sure they’re well dried.
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Trim the bottom and cut each Brussels sprouts in half lengthwise.
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Place the sliced Brussels sprouts in a large bowl and add 2 tbsp avocado oil
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1/2 tsp salt, 1/8 tsp black pepper and 1/4 tsp garlic powder. Throw everything together with your clean hands.
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Place the seasoned Brussels sprouts on a rimmed baking sheet and place cut-side down.
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Preheat your oven to 400 degrees Fahrenheit. Bake for 20-25 minutes or until crisp and browned on the outside and tender on the inside. Sprinkle a few extra flakes of kosher salt for a saltier taste (optional).
Remarks
- Thoroughly pat the Brussels sprouts dry Any extra moisture will cause the Brussels sprouts to steam instead of roast, so make sure they’re well dried.
- cut off bottom part The stems of the sprouts are the most bitter part. Cutting them off in the beginning will reduce the amount of bitter flavor introduced into the dish.
- Cut them lengthwise- Since the bottom of the Brussels sprouts is smaller than the top, lift each one lengthwise so they all have the same uniform shape for even cooking.
- Lay them cut side down This will give the Brussels sprouts nice and crispy leaves while also preventing them from rolling around in the pan as you take them in and out of the oven.
Nourishment
Calories: 91kcal | Carbohydrates: 10G | Protein: 4G | Fat: 5G | Saturated Fatty Acids: 1G | Polyunsaturated fat: 1G | Monounsaturated fatty acids: 3G | Sodium: 222mg | Potassium: 443mg | Fiber: 4G | Sugar: 2G | Vitamin A: 855ie | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg
Hello, I’m Dina, so glad you stopped by! I think life is too short for bad coffee and boring meals. With my easy-to-follow step-by-step recipes, you’ll be amazed at how quickly a healthy and delicious meal can be prepared. I hope you find something you enjoy!