Let me tell you about my absolute favorite way to transform Brussels sprouts from “meh” to “WOW!” This simple roasted Brussels sprouts recipe will make even veggie skeptics come back for seconds. I’ve been making this exact version for years – it’s the dish that finally converted my “I hate vegetables” nephew into a Brussels sprouts fan!
The magic happens when those little green gems get crispy and caramelized in the oven. Just toss them with olive oil, garlic powder, salt and pepper – that’s it! No fancy techniques, no complicated steps. In about 30 minutes, you’ll have perfectly roasted Brussels sprouts with irresistible golden edges and tender centers.
This foolproof brussel sprouts recipe has saved me countless times when I needed a quick, healthy side dish that actually tastes amazing. The hardest part is waiting for them to come out of the oven – the smell is incredible!
Why You’ll Love This Brussel Sprouts Recipe
Once you try this roasted Brussels sprouts recipe, you’ll understand why it’s my go-to side dish for everything from weeknight dinners to holiday feasts. Here’s what makes it so special:
- Effortless perfection: Just toss, roast, and enjoy! No complicated techniques – even beginner cooks can nail this every time.
- That magical crunch: The high heat transforms the sprouts into crispy little flavor bombs with caramelized edges and tender centers.
- Endless adaptability: Dress them up with Parmesan or keep it simple – they’re delicious either way! They pair beautifully with almost any main dish.
- Healthy indulgence: You get all the satisfaction of a decadent side without the guilt. Just olive oil, salt, and pepper do all the heavy lifting.
Seriously, these aren’t your grandma’s soggy boiled sprouts. One bite of these golden beauties and you’ll be hooked!
Ingredients for Brussel Sprouts Recipe
Here’s all you need to make my go-to roasted Brussels sprouts – simple ingredients that create incredible flavor:
- 1 pound Brussels sprouts – look for bright green, firm sprouts (trim stem ends and halve them lengthwise)
- 2 tablespoons olive oil – my secret for that perfect crispy texture
- 1 teaspoon salt – kosher salt works best for even seasoning
- 1/2 teaspoon black pepper – freshly cracked is ideal
- 1 teaspoon garlic powder – gives that savory depth without burning
Pro tip: After rinsing your sprouts, pat them completely dry with paper towels – any extra moisture will make them steam instead of roast. And don’t worry if some leaves fall off while prepping – those crispy little leaves become the best part!
How to Make Brussel Sprouts Recipe
Okay, let me walk you through my foolproof method for perfect roasted Brussels sprouts every single time. It’s so easy you’ll memorize the steps after making it once!
- Fire up that oven: Preheat to 400°F (200°C). This high heat is crucial for getting those crispy edges we all love.
- Prep your sprouts: Toss those halved Brussels sprouts with olive oil, salt, pepper, and garlic powder in a big bowl. Really get in there with your hands to coat every nook and cranny!
- Spread them out: Arrange the sprouts in a single layer on a baking sheet. No piling up – give them some personal space to crisp up properly.
- Roast to perfection: Pop them in the oven for 25-30 minutes. At the 15-minute mark, stir them around so they brown evenly. You’ll know they’re done when they’re golden brown with some delicious-looking dark edges.
The hardest part? Waiting while that amazing roasted veggie smell fills your kitchen! But trust me, those slightly charred bits are worth the wait.
Tips for Perfect Roasted Brussels Sprouts
Here are my secret weapons for Brussels sprouts that’ll have everyone asking for your recipe:
- Parchment paper is your friend: Line your baking sheet for effortless cleanup. No more scrubbing off stuck-on sprouts!
- Don’t crowd the pan: Use two baking sheets if needed. Overcrowding makes them steam instead of roast.
- Cheese makes everything better: Toss with grated Parmesan right after roasting – the residual heat will melt it perfectly.
- Watch closely at the end: Those last 5 minutes can mean the difference between perfectly caramelized and burnt.
Oh, and save those loose leaves that fall off during prep – they get extra crispy and make the best little “chips”!
Brussel Sprouts Recipe Variations
Once you’ve mastered the basic roasted Brussels sprouts recipe, it’s time to play with flavors! Here are my favorite easy twists that take this dish to the next level:
- Balsamic Glaze: Drizzle with balsamic reduction right before serving – the sweet-tart pop is incredible.
- Bacon Bliss: Toss in some crispy bacon bits during the last 5 minutes of roasting.
- Honey Heat: Mix in a teaspoon of honey and red pepper flakes before roasting for sweet-spicy goodness.
- Parmesan Crust: Sprinkle with grated Parmesan during the last 10 minutes for a crispy cheesy crust.
The beauty of this recipe? It’s like a blank canvas for your favorite flavors. Have fun with it – I’ve never met a version I didn’t love!
Serving Suggestions for Brussel Sprouts Recipe
These golden roasted Brussels sprouts play well with so many main dishes! My go-to pairings:
- Crispy-skinned roast chicken – the ultimate comfort food combo
- Juicy grilled steak – the caramelized sprouts balance the richness perfectly
- Pan-seared salmon – healthy weeknight dinner magic
- Holiday feasts – they hold their own next to turkey or ham
They’re also fantastic tossed into grain bowls or piled on flatbreads with goat cheese. Really, you can’t go wrong!
Storing and Reheating Brussel Sprouts
Got leftovers? Lucky you! Store cooled Brussels sprouts in an airtight container in the fridge for up to 4 days. When reheating, skip the microwave – it makes them soggy. Instead, spread them on a baking sheet and pop them in a 350°F oven for about 10 minutes. They’ll regain most of their crispy magic! Pro tip: If they seem a bit dry, drizzle with just a touch of fresh olive oil before reheating. The crispy leaves won’t be quite as perfect as fresh-from-the-oven, but they’ll still taste delicious.
Brussel Sprouts Recipe FAQs
Can I use frozen Brussels sprouts for this recipe?
Honestly? I don’t recommend it. Frozen sprouts release too much water when they thaw, which makes it nearly impossible to get that perfect crispy texture we love. If you must use frozen, thaw completely and pat them bone-dry with paper towels before roasting. Even then, they won’t caramelize as beautifully as fresh ones.
Why are my Brussels sprouts soggy instead of crispy?
Three likely culprits: overcrowding the pan (they steam instead of roast), not drying them well enough after washing, or oven temperature being too low. Next time, spread them in a single layer, crank your oven to 400°F, and double-check those sprouts are dry before tossing with oil.
How do I pick the best Brussels sprouts at the store?
Look for bright green, compact sprouts no bigger than a ping pong ball. Avoid any with yellow leaves or black spots – they should feel firm and heavy for their size. Smaller sprouts tend to be sweeter and more tender!
Can I prep Brussels sprouts ahead of time?
Absolutely! Trim and halve them up to 2 days in advance – store in an airtight container with a paper towel to absorb moisture. Just wait to toss with oil and seasonings until right before roasting.
What’s the deal with the bitter taste?
That usually means they’re overcooked! Roast just until tender with golden edges – about 25-30 minutes max. The garlic powder in our recipe also helps balance any natural bitterness beautifully.
Nutritional Information
Here’s the scoop on what you’re getting in each serving of these delicious roasted Brussels sprouts: about 120 calories, 7g fat (mostly the good kind from olive oil), 12g carbs with 5g fiber (that’s 20% of your daily needs!), and 4g protein. Not too shabby for something that tastes this good!
Remember – these numbers can vary slightly based on your exact ingredients and how much oil gets left on the pan. But either way, you’re getting a nutrient-packed veggie that’s as good for you as it is tasty!
Share Your Brussel Sprouts Recipe Experience
I’d love to hear how your roasted Brussels sprouts turned out! Did you stick with the classic version or try one of the fun variations? Drop a comment below with your experience – and don’t forget to rate the recipe if you loved it as much as I do. Happy roasting!
Print
Crispy 30-Minute Brussel Sprouts Recipe That Converts Haters
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A simple and delicious recipe for roasted Brussels sprouts.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, salt, pepper, and garlic powder.
- Spread evenly on a baking sheet.
- Roast for 25-30 minutes, stirring halfway, until crispy and golden.
Notes
- For extra flavor, add grated Parmesan cheese after roasting.
- Ensure sprouts are dry before roasting for crispier results.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 120
- Sugar: 2g
- Sodium: 590mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Brussels sprouts, roasted Brussels sprouts, easy vegetable recipe
