Description
This Easy Roasted Brussels Sprouts recipe is a simple and delicious way to enjoy a healthy side dish. Crispy on the outside and tender on the inside, these Brussels sprouts are perfectly roasted with olive oil, salt, and pepper, making them a quick and flavorful addition to any meal.
Ingredients
Scale
Ingredients
- 1 pound Brussels sprouts (trimmed and cut into halves)
- 2-3 tablespoons olive oil
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C). Position the oven rack in the middle for even roasting. Line a baking sheet with foil to facilitate easy cleanup after cooking.
- Prepare the Brussels sprouts: Trim off the dried stem ends of the Brussels sprouts and discard any discolored or damaged outer leaves. Cut each sprout in half lengthwise and place them evenly on the prepared baking sheet.
- Season the sprouts: Drizzle 2 tablespoons of olive oil over the Brussels sprouts, adding more if needed to ensure they are well coated. Generously season them with salt and black pepper. Toss thoroughly with your hands so that all halves are evenly coated. Spread them out on the baking sheet, ensuring they are not overcrowded to allow proper roasting.
- Roast in the oven: Place the baking sheet in the oven and roast the Brussels sprouts for 18 to 20 minutes. Begin checking at around 18 minutes especially if they are small, to prevent overcooking. They should be soft inside with a golden brown exterior and a bit of chewiness. For a deeper, caramelized flavor, roast a few minutes longer as desired.
Notes
- You can customize the seasoning by adding garlic powder, smoked paprika, or Parmesan cheese after roasting for extra flavor.
- Ensure the Brussels sprouts are spread out evenly on the pan to get crispy edges.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.
