Oh, Brussels sprouts! You know, people either *love* them or they haven’t had them prepared the right way. I used to be a skeptic myself, but trust me, this simple brussel sprouts recipe changed EVERYTHING for me! It’s my absolute go-to when I need a fuss-free, super tasty side dish that actually gets eaten. The best part? We’re talking minimal ingredients, super quick prep, and that *perfectly* crispy texture that just makes you swoon. I remember the first time I made these for my picky brother-in-law – he went back for seconds and thirds! That definitely sealed the deal for this brussel sprouts recipe in my kitchen.
Why You’ll Love This Brussel Sprouts Recipe
Seriously, why AREN’T you making Brussels sprouts more often? This recipe makes it so, so easy to fall in love. It’s:
- SO Easy: We’re talking basically just tossing a few things together. No fancy techniques needed here!
- Super Speedy: Prep is a breeze, and they’re out of the oven in about 25 minutes. Perfect for weeknights!
- Deliciously Crispy: Forget those mushy veggies of the past. This method gets them perfectly tender on the inside and delightfully crunchy on the outside.
- Actually Healthy: Packed with vitamins and fiber, these are a side dish you can feel *really* good about serving.
Ingredients for Your Perfect Brussel Sprouts Recipe
Okay, the beauty of this brussel sprouts recipe is its simplicity! You really don’t need much to get amazing results. Here’s what you’ll want to grab:
- 1 pound Brussels sprouts: Make sure they’re fresh! You’ll want to trim off those tough little stems and then cut them in half lengthwise. It helps them cook more evenly and get nice and crispy.
- 2 tablespoons olive oil: My go-to is always extra virgin olive oil, but honestly, any good quality olive oil will work wonders here.
- 1/2 teaspoon salt: Kosher salt is my favorite because it’s easy to grip and pour, but use what you have!
- 1/4 teaspoon black pepper: Freshly ground pepper makes a big difference in flavor, so if you have a grinder, now’s the time to use it!
That’s it! See? So easy. Just a few simple things that make Brussels sprouts absolutely sing.
Step-by-Step Guide to This Easy Brussel Sprouts Recipe
Alright, let’s get these Brussels sprouts roasting! This part is so straightforward, you’ll be amazed at how quickly you get from raw veggies to a side dish that’ll make *everyone* happy. Trust me, I used to dread cooking Brussels sprouts, but this method is just foolproof. It’s kind of like how I prepare my baked potatoes – simple steps leading to maximum deliciousness!
Preheating and Preparing Your Brussel Sprouts
First things first, get that oven fired up to 400°F (that’s 200°C for anyone using Celsius!). While it’s heating, grab your prepped Brussels sprouts (trimmed and halved, remember?). Toss them in a bowl with that lovely olive oil, salt, and pepper. Give them a good stir so every single sprout gets a nice coating. This oil is going to help them get that gorgeous crispy edge we’re after!
Roasting for Crispy Perfection
Now, spread those oiled Brussels sprouts out onto a baking sheet. This is super important: make sure they’re in a *single layer*. Don’t pile them up! If they’re too crowded, they’ll steam instead of roast, and we want that lovely char. Pop them into your hot oven for about 20 to 25 minutes. About halfway through, give that baking sheet a little shake or use tongs to flip them over. This ensures they get beautifully browned and tender all over. You’ll know they’re ready when they’re fork-tender and those edges are just starting to look a little crispy. Mmm, the smell alone is fantastic!
Tips for the Best Brussel Sprouts Recipe
Okay, so you’ve got the basic brussel sprouts recipe down, but let’s take these little green gems to the *next* level! I’ve learned a few tricks over the years that just make them shine, whether you’re serving them up for a holiday or just because. Think of it like adding a little extra something special, kind of like how I fuss over my green beans or my veggie medley!
Flavor Boosts for Your Brussel Sprouts
Want to kick things up a notch? Before you roast, try adding a sprinkle of garlic powder or a pinch of red pepper flakes for a little warmth. And seriously, a little drizzle of balsamic glaze *after* they come out of the oven? Pure magic! It adds this wonderful sweet-tangy finish.
Achieving Crispy Brussels Sprouts
The secret to avoiding sad, soggy sprouts is all about space and heat! Make *sure* they’re in a single layer on the baking sheet – don’t overcrowd them, or they’ll steam. I also find using the middle or even the upper-middle rack in the oven helps get them nicely browned and crispy without burning. Don’t be afraid of those little charred bits; that’s where the flavor is!
Serving and Storage Suggestions for This Brussel Sprouts Recipe
These roasted Brussels sprouts are seriously one of the most versatile things you can make! They’re fantastic alongside pretty much any main course. Think grilled chicken, a juicy steak, or even a hearty pork loin. They’re also a great addition to a brunch spread or even tossed into a grain bowl. Seriously, they just *work*! If, by some miracle, you have leftovers (which I highly doubt!), they store really well in an airtight container in the fridge for up to 3 days. Just pop them in the oven or a toaster oven for a few minutes to reheat to bring back some of that lovely crispiness. They’re also surprisingly good cold the next day, maybe tossed onto a salad! You can find even more amazing side dish ideas over in my sides and sauces section.
Frequently Asked Questions About This Brussel Sprouts Recipe
Got questions about these little green powerhouses? I’ve got you! People ask me all the time about making these Brussels sprouts just right, so here are a few answers to those burning thoughts.
Can I prepare this brussel sprouts recipe in advance?
You can totally prep the sprouts (trim and halve them) a day ahead and keep them in the fridge. For the best texture, I’d roast them right before serving, but leftovers reheat okay in the oven!
What are some good substitutions for this brussel sprouts recipe?
No olive oil? No problem! Avocado oil or even melted butter works well. If you don’t have fresh pepper, a little bit of everything bagel seasoning is also delish!
Why are my Brussels sprouts not crispy?
This happens when they steam instead of roast! Make sure they’re in a single layer on your baking pan, not piled up. Also, check that your oven is fully preheated to 400°F. Sometimes, moving the rack to the upper-middle position helps too!
Nutritional Information
Just a little heads-up, these numbers are estimates, okay? They can change a bit depending on the exact olive oil you use or even how big your Brussels sprouts are! But generally, one serving of these yummy roasted sprouts is around 100 calories, with about 7g of fat, 8g of carbs, and 4g of protein. Not bad for something so delicious, right?
Print
Roasted Brussels Sprouts
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple recipe for perfectly roasted Brussels sprouts.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
- Spread the Brussels sprouts in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly crispy, flipping halfway through.
Notes
- For extra flavor, add a sprinkle of garlic powder or red pepper flakes before roasting.
- You can also add a drizzle of balsamic glaze after roasting.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 100
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: brussel sprouts recipe, roasted brussel sprouts, easy brussel sprouts, vegetable side dish, healthy side