Easy Roasted Brussels Sprouts

It’s a delicious side dish that goes with so many entrees. And leftovers are good too, whether reheated or added cold to a salad. I must confess: I like simply boiled Brussels sprouts. When they are young and fresh and simply boiled, I find them very tasty, with or without a cheese sauce. Having said that, roasted Brussels sprouts are a delicacy. It’s difficult to believe it when you look at the raw vegetable. But when oven-baked and caramelized, it transforms into a truly delectable dish.

Ingredients

You’ll only need a few simple ingredients to roast Brussels sprouts in the oven. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Fresh Brussels sprouts. You definitely want fresh ones in this recipe, not frozen. We want them to crisp up in the oven, and this is unlikely to happen with frozen sprouts. Olive oil: You can also use melted butter if you wish. Melted ghee works too. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty. Garlic powder: I actually prefer garlic powder to fresh minced garlic cloves in this recipe. It better coats the vegetable and it won’t burn as easily in a hot oven.

Instructions

Baking Brussels sprouts in the oven is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Expert tip

A trick to make the sprouts crispy is to use pre-washed bagged sprouts. This ensures that they’ll be completely dry. If you need to wash them, make sure to dry them thoroughly. Otherwise, they will steam rather than roast.

Frequently asked questions

Variations

I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:

You can use butter instead of olive oil.Add more spices. Good options include dried thyme and dried oregano.Sprinkle the cooked sprouts with bacon bits or with grated parmesan (or both!)

Serving suggestions

Roasted Brussels sprouts are very versatile and go well with many main dishes. But since I bake them in a 425°F oven, I like to serve them with a main dish that I can cook in the same oven. So I often serve them with one of the following:

Baked chicken legsBaked salmonKeto Chicken ParmesanBaked cod

And sometimes I make myself a plate of them topped with a couple of fried eggs for a tasty and filling meatless lunch.

Storing leftovers

You can keep the leftovers in a sealed container in the fridge for up to three days. Reheat them in a low oven (250°F) to crisp them back up. They won’t be as good as the freshly cooked dish, but they should still be tasty. Sometimes, instead of reheating them, I add them cold to a salad the next day.

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