A hot oven, a little olive oil, and a few pantry staples are all you need to turn Brussels sprouts into a side dish worth making again and again. These Roasted Brussels Sprouts keep things simple, letting the vegetables develop browned, crispy edges while becoming tender on the inside. With just salt, pepper, and good olive oil, this easy recipe delivers plenty of flavor without a complicated ingredient list.
Fresh Brussels sprouts are the star here. Before roasting, trim away the tough ends and remove any yellow or damaged outer leaves. Toss the sprouts with olive oil, kosher salt, and freshly ground black pepper, then spread them across a sheet pan. Roasting at 400°F for about 35 to 40 minutes gives them time to brown and soften. Shake the pan occasionally so they cook more evenly, and keep an eye on them toward the end for the level of browning you prefer.
For the best results, give the sprouts room on the pan instead of crowding them together. If they are piled too closely, they can steam rather than roast. A sturdy rimmed sheet pan for roasting vegetables is a useful kitchen essential for this recipe and plenty of other weeknight favorites.
These roasted Brussels sprouts make a versatile side for steak, grilled chicken, pork, or a holiday dinner. Their savory, lightly crisp texture pairs especially well with grilled meats, making them an easy addition to everything from a casual family meal to a special occasion spread.
The recipe uses just four ingredients and takes about 50 minutes from start to finish, including preparation. It is a simple vegetable side dish to consider when planning a balanced meal. Serve the sprouts immediately after roasting, with an extra sprinkle of kosher salt if desired.
When you want a dependable way to prepare Brussels sprouts without rich sauces or elaborate seasonings, this straightforward oven-roasted version is an excellent place to start. Try these Roasted Brussels Sprouts with Grilled Tri Tip Steak, St. Louis-Style Steak or Savory Grilled T-Bones.
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Roasted Brussels Sprouts
- Total Time: :50
- Yield: 6 1x
Ingredients
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, and serve immediately.
- Prep Time: :10
- Cook Time: :40
- Category: Side Dish
- Method: Oven