Roasted Brussels Sprouts

Oven-Roasted Brussels Sprouts make a crispy yet tender side dish that's perfect for any meal. Seasoned to enhance their natural flavors, these sprouts pair wonderfully with roasted meats, pasta, or rice. Roasting brings out a delightful taste, making them a versatile addition to your lunch and dinner.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 78

Author Sangeetha Vel

Ingredients

1½ lb Brussels Sprouts
¾ tsp Garlic Powder
½ tsp Onion Powder
½ tsp Ground Black Pepper
½ tsp Chili Flakes or paprika or chili powder for spicy flavor
1 tbsp Lemon Juice or vinegar
Salt to taste

US Customary - Metric

Instructions

Making Roasted Brussels Sprouts

Start by removing any yellow or spoiled leaves from the Brussels sprouts. Wash them, pat dry, trim the thick stems, and cut the sprouts in half.
In a mixing bowl, toss the halved sprouts with garlic, onion powder, black pepper, lemon juice, olive oil, chili flakes, and salt. For those who like it spicy, you can add a bit of chili powder or paprika to ramp up the heat. Mix well to ensure all the sprouts are evenly coated.
Spread the seasoned Brussels sprouts on a parchment-lined baking tray, placing them cut side down. Make sure they are spaced well apart to avoid overcrowding, which helps them roast evenly. The parchment paper not only prevents sticking but also simplifies cleanup.
Cook the sprouts in a preheated oven at 400°F for 30 to 40 minutes. They should be crispy on the outside and tender on the inside. For more uniform crisping, consider flipping them halfway through the cooking time.
Once roasted, remove the sprouts from the oven. For an extra touch of flavor, garnish with grated Parmesan cheese or a drizzle of garlic butter sauce.

Serving

This versatile side dish pairs beautifully with a wide array of main courses. It's perfect alongside various grains and proteins, providing a balanced and flavorful addition to any meal. Check out our Serving Suggestions section for more great pairing ideas.

Notes

Here are my top tips for achieving Perfect Roasted Brussels Sprouts:

Trim and Clean: Start by thoroughly washing the Brussels sprouts and trimming off the stems. Cut them in half for even cooking and better flavor absorption. While I typically use olive oil in this recipe, feel free to experiment with a mix of olive oil and butter for a richer, caramelized finish.
Uniform Size: Ensure all your Brussels sprouts are cut to similar sizes for even roasting. Uneven sizes can lead to some sprouts being overcooked or undercooked.
Prep in Advance: You can trim and halve the Brussels sprouts a day in advance and store them in an airtight container in the refrigerator. This makes your cooking process quicker and more streamlined when you're ready to roast.
Seasoning: Don’t hesitate to get creative with your seasonings. Spice things up with Cajun or fajita seasoning, buffalo or chili sauce for a kick. For a creamy, cheesy touch, try adding garlic parmesan sauce or a sprinkle of parmesan cheese.
Roasting Temperature: I recommend roasting the sprouts at 400-425°F. The ideal cooking time can vary depending on their size. For this recipe, I roasted them at 400°F for about 30 minutes, which perfectly balanced the texture and flavor.
Experiment with Sweetness: For a touch of sweetness, drizzle a little honey or maple syrup over the Brussels sprouts in the last few minutes of roasting. This can complement their natural flavors and reduce bitterness.

Nutrition

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