Roasted Brussels Sprouts Recipe
I absolutely love roasting Brussels sprouts in the oven! A simple toss with olive oil and salt lets their natural flavors shine. By halving the sprouts while pan roasting, they cook up beautifully crisp and golden on the cut sides, making them so delicious! Just like my roasted mushrooms, roasted broccoli and roasted sugar snap peas, this is a quick to make recipe. You can serve them as a side dish on your dinner table, or throw on top of steamed rice of pasta for a really easy weeknight meal. I hope you try it soon! This recipe calls for 2 pounds of brussels sprouts. You can easily adjust it to 1 pound for a smaller family by halving the ingredients, or double it if you’re making it for a large holiday dinner.
How long to roast brussel sprouts at 400F?
I recommend roasting Brussels sprouts in the oven for 30 minutes, making sure to stir them halfway to prevent sticking and burning. This is perfect time to make crispy, delicious Brussels sprouts.
How to Cook Brussels Sprouts in the Oven
Wash your Brussels sprouts, and dry them. You can dry them by dabbing them with a towel or I like quickly drying them in my salad spinner. Trim the ends and cut each in half. Place your Brussels sprouts directly on a baking sheet, or put parchment paper on it first for easy cleanup. Honestly, I think roasted vegetables always taste better cooking directly on the baking sheet so it’s worth the extra cleanup for me. Add a little bit of olive oil and a pinch of salt, stirring to coat the vegetables completely. Cook for 30 minutes, stirring them half way. This will make sure the Brussels sprouts get those beautiful roasted marks all over them! And just like that you have delicious roasted Brussels sprouts cooked in the oven! Serve and enjoy!
Storing Leftover Roasted Brussels Sprouts
Store leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven to restore their crispiness or quicky in the microwave. Pin for later:
