Roasted Brussels Sprouts

The brussels sprout (Yes, it’s actually brusselS sprouts with an S on the end). Such a divisive vegetable amongst people. I think it’s one of those veggies that you either love or hate. I used to be a hater. My dad was not a fan, so we NEVER ate them at home growing up. And the only ones I ever recall eating as a kid were mushy or stinky or both!

A friend of mine told me he saw a TikTok that said the version we eat now are different than the ones we had as kids. Apparently, genetically, they are less bitter. (???) You might want to fact check that last part, but I still think you should give them a try! I’m glad I revisited these veggies as an adult because they are now a favorite.

I love my brussels sprouts super roasted and crispy with a little heat. There’s lots of ways you can build on this basic recipe too. So master this version and then have fun playing with the accessories! I’ll list some of the ideas at the end.

Here’s what you need:

  • 1 lb brussels sprouts trimmed and halved/quartered so equal in size
  • 2 TBSP olive oil
  • 3/4 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp granulated garlic
  • 1/8-1/4 tsp of cayenne pepper (depends on how spicy you like it)
  • sheet pan
Trimmed Brussels Sprouts

Preheat your oven to 400 degrees. While the oven is heating up, prep your sprouts. You want the bottoms trimmed off and then either halve or quarter the sprout. You want them to be approximately the same size so they roast evenly. The picture above shows the trimmed bottom on the right and the halved/quartered heads on the left. Don’t discard the loose leaves. Place those on the sheet pan with the rest of the trimmed sprouts.

Once you have all your sprouts trimmed and on the sheet tray toss them in the olive oil, salt, pepper, granulated garlic, and cayenne pepper. Spread them out evenly across the pan. THIS IS IMPORTANT…do not crowd your pan! If you crowd the pan and don’t give them space, you’ll end up with steamed brussels sprouts. Steamed=mushy! NO NO NO. So make sure you spread them out well so they can get roasty and toasty.

Once the oven has reached 400 it’s time to roast. Place the pan in the oven on the middle rack and roast for 10 minutes. When the 10 minutes are up, pull them out and toss the sprouts around. You are doing this so you can get them roasted all over. The next pic is what they look like after the 1st 10 minutes in the oven. They are starting to soften a bit and get a little brown. THEY NEED MORE TIME!

After you’ve tossed them, return the pan back into the oven for another 8-10 minutes. You’ll want to keep an eye on them around the 8 minute mark. Depending on your oven, it could need a little less or more time for them to get nice and crispy.

They are done when the leaves are a dark brown and the heads have golden roast on them. Pull them out of the oven and they are DELICIOUS just like this. You can always add a little more salt to finish them if they need it. But that’s it! They are done! Now you enjoy them with steak, chicken, whatever!


Some other tasty ways to try them:

Now that you have this basic recipe, you can play with variations of it. I love to add 4 strips of bacon, sliced into small pieces, and toss that with the sprouts and seasonings before I put them in the oven. It adds a smoky, meaty, deliciousness to the sprouts. HIGHLY recommend! Parmesan cheese is another winner. Just sprinkle some on in the last couple minutes of roasting to add a nutty salty component.

Some other things I’ve done is add a balsamic glaze or honey drizzle on top as soon as they come out of the oven. The drizzle melts and adds a sweetness that is amazing.

I have also added some things after cooking them like feta crumbles, dried cranberries, and walnuts. You can really experiment. The slight bitterness of the brussels sprouts goes well with a little sweetness. Get creative! Let me know what you try!

4 thoughts on “Roasted Brussels Sprouts

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