Learn how to make the very Best Roasted Brussels Sprouts Recipe with just five simple ingredients including olive oil, fresh garlic, salt, and pepper. Tender on the inside and perfectly golden and caramelized around the edges, this easy recipe is my absolute favorite way to enjoy Brussels sprouts.
The BEST Brussels Sprouts
Did you know that Brussels Sprouts are one of the most disliked vegetables in the US? Despite my own love/hate relationship with this vegetable, I found this surprising. I mean, what about fennel? Fennel tastes like black licorice! And then there are beets. Personally, I love beets. But, I guess people really dislike beets, too.
Since I’ve already argued (heavily) for beets in past posts, today I’m here to fight for Brussels sprouts.
I admit- it took me a while to jump on the Brussels train, but now that I’m it, I’m here to stay.
With a hard, tough exterior, raw Brussels sprouts look like mini cabbages. Delicious shredded and mixed into salads or baked with potatoes and covered with cheese, there are loads of ways to enjoy this cruciferous vegetable.
This recipe, however, is my favorite. Garlicky and bursting with flavor, these little bites are guaranteed to convert the even the pickiest of eaters.
What are Brussels Sprouts?
Aside from having a rocky relationship with these cute little mini “cabbages” in the beginning, I admit that I had no idea what they really are.
So, what are Brussels Sprouts?
- How did Brussels Sprouts get their name? They were actually first cultivated in Belgium in the 13th century. Since Brussels is the capital of Belgium, that’s where it got its name. It will also (maybe) help you remember that the correct spelling of this tasty little vegetable is Brussels sprouts, not Brussel sprout.
- Are they really mini cabbages? No. Not exactly. They look like baby cabbages because they’re part of the same family. With cabbages, we eat the part the grows from the ground (like lettuce). Brussels sprouts, however, are little round buds that grow along the length of a thick stalk.
- They are part of the same group as broccoli, cabbage, collard greens, kale, and kohlrabi.
Ingredients in Roasted Brussels Sprouts
You don’t need a lot of ingredients. Yay! In fact, the difference between delicious Roasted brussels sprouts and bitter, hard ones, is getting them tender in the middle, yet golden and caramelized on the edges.
To make this Roasted Brussels sprout recipe, you’ll need,
- Brussels sprouts – This one should be fairly obvious. Fresh will yield far better results than frozen. However, frozen can be used in a pinch.
- Olive oil – Whenever I roast vegetables, I typically use olive oil that actually tastes good. With so few ingredients, it’s important to use ones that you actually think taste good. Sometimes, I’ll drizzle melted butter over the top after roasting for extra buttery flavor.
- Garlic – finely minced fresh garlic adds TONS of flavor.
- Salt + Pepper – salt and pepper, aside from the garlic, is the only seasoning you really need. Add more or less to taste.
Can you roast frozen Brussels Sprouts?
Yes. However…frozen Brussels sprouts are a bit more delicate and tend to turn bitter and mushy when they’re not prepared correctly.
When it comes to frozen Brussels sprouts, your best bet is to sauté or roast them from frozen. Great news for us today since this is a recipe for roasted. To make this easy recipe, simply follow the instructions above or those in the recipe card below. You may need to add additional time or set the oven to broil at the end of baking to brown the top and edges.
Take note, however, that fresh Brussels sprouts will yield far better results (in taste and texture) when compared to frozen.
How to Roast Brussels Sprouts
To make the VERY BEST roasted Brussel sprouts, simply-
Preheat oven. Preheat oven to 400°F and line a large baking sheet with parchment paper or foil. Set aside.
Prepare. First, cut off the brown tip (but only the very tips!) of each Brussels sprout and remove any yellow or brownish-colored leaves. Next, cut them in half. For especially large Brussels sprouts, slice into quarters lengthwise.
Mix. Transfer the trimmed and halved Brussels sprouts to a large mixing bowl. Drizzle with olive oil, minced garlic, salt, and pepper. Toss well to combine and transfer to the prepared baking sheet in a single layer.
Bake. Transfer baking sheet(s) to the oven and bake for 30-40 minutes, or until they are crisp on the outside and tender on the inside. Remove from the oven and sprinkle with additional salt and pepper, if desired.
Serve. Serve immediately with all your favorite main courses or enjoy as a healthy snack. Enjoy!
Are Brussels Sprouts good for you?
Yes! These little cruciferous vegetables are jam-packed with nutrients and come with several health benefits.
In a half-cup (78 grams) of cooked Brussels Sprouts, you’ll get,
- Calories: 28
- Protein: 2 grams
- Carbs: 6 grams
- Fiber: 2 grams
- Vitamin K: 137% of the RDI
- Vitamin C: 81% of the RDI
- Vitamin A: 12% of the RDI
- Folate: 12% of the RDI
Brussels sprouts are low in calories and high in fiber, making them a healthy choice for anyone looking for a diet-friendly side dish. Additionally, when compared to other green vegetables they are particularly high in protein.
Also packed with loads of vitamin K which is necessary for blood clotting and preventing bone loss. Meanwhile, the high levels of vitamin C promote iron absorption and help in tissue repair and immune function.
It is believed that since Brussels sprouts contain high amounts of chlorophyll, it is beneficial to consume them when eating charred meats since charred food generates heterocyclic amines which are known to cause cancer.
Tips + Tricks
- The key to delicious Brussels sprouts is getting a tender interior, yet golden and caramelized edges.
- To achieve this, do not overcrowd your baking sheet. Each halved or quartered Brussel sprout should a little space around it and not be touching each other. This gives you sweetly caramelized edges, rather than bitter, mushy sprouts.
- It may take between 30-40 minutes to reach that sweet spot. Don’t rush it. The wait is worth it.
- You need to slice them in half, or for especially large Brussels sprouts, in quarters. This allows for more surface area to caramelize the outside of the sprouts.
How to store and reheat leftovers
Leftover roasted Brussels sprouts will keep for approximately 3-4 days.
However, as you may know already, leftovers have a tendency to turn stinky and stinky food is never appealing. So, although your leftovers will still be fully edible, they are best eaten right out of the oven.
Reheating leftovers can also be tricky since they are quick to turn mushy and gross.
Your best bet is to sauté them in a skillet or reheat in the oven. They’re also fantastic mixed with other leftovers such as mashed potatoes or scrambled in eggs.
What to serve with Roasted Brussels Sprouts
Fortunately, you can serve these little guys with just about anything.
A few of my favorite ways to dish them up are with Garlic Butter Steak Bites, Instant Pot Pork Tenderloin, or juicy Baked Chicken Breasts. In other words, any kind of protein (including fish!) taste really great with these Roasted Brussels Sprouts.
You can also serve them tossed in spaghetti noodles with bacon and a little olive oil for an easy pasta dinner. Serve them at the holidays with Slow Cooker Ham, Spinach and Pear Salad, and Garlic Roasted Potatoes.
Or, enjoy them right out of the oven for a healthy and delicious snack!
For more side dish recipes, check out:
- Roasted Asparagus Recipe; How to Roast Asparagus
- Roasted Cauliflower Recipe (How to Roast Cauliflower)
- Homemade Apple Cider Recipe
- 10 Minute Garlic Bok Choy Recipe
- Cheesy Baked Asparagus Gratin Recipe
- How to Roast an Acorn Squash
If you try the BEST Roasted Brussels Sprout Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Roasted Brussels Sprouts Recipe
- 1.5 pounds Brussels sprouts
- 2 tablespoon olive oil
- 3 cloves fresh garlic - minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Preheat oven. Preheat oven to 400°F and line a large baking sheet with parchment paper or foil. Set aside.
- Prepare the Brussels sprouts. Cut off the brown ends of each Brussel sprout and remove any yellow or brownish-colored leaves. Cut in half. For especially large Brussels sprouts, slice into quarters.
- Mix the Brussels sprouts. Transfer the trimmed and halved Brussels sprouts to a large mixing bowl. Drizzle with olive oil, minced garlic, salt, and pepper. Toss well to combine and transfer to the prepared baking sheet in a single layer (note 1).
- Bake. Transfer baking sheet(s) to the oven and bake for 30-40 minutes, or until they are crisp on the outside and tender on the inside. Remove from the oven and sprinkle with additional salt and pepper, if desired.
- Serve. Serve immediately with all your favorite main courses or enjoy as a healthy snack. Enjoy!
- If needed, use two baking sheets to prevent overcrowding of the Brussels sprouts. In order to get slightly crispy, yet tender, Brussels sprouts, it's best if they have a bit of space between them when baking.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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