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Simple Roasted Brussels Sprouts

Simple Roasted Brussles Sprouts

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My latest recipe video is all about the magic of Brussels Sprouts. Crispy on the outside, tender on the inside—these little green gems are a must-have side dish for your holiday feast. Get ready to impress your guests with this easy, yet incredibly delicious recipe! This step-by-step guide will help you achieve golden-brown goodness.
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Course Side Dish
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Equipment

  • large bowl
  • large sheet pan

Ingredients
  

  • 1 ½ pounds Brussels sprouts halved
  • 3 tbsp extra virgin olive oil
  • 1 tsp Himalayan sea salt
  • 1 tsp pepper

Instructions
 

  • Preheat oven to 400℉
  • Clean and trim off the ends of the sprouts and tear away any dead outer leaves and cut in half.
    1 ½ pounds Brussels sprouts
  • Mix sprouts in a large bowl with olive oil, salt and pepper
    3 tbsp extra virgin olive oil, 1 tsp Himalayan sea salt, 1 tsp pepper
  • Spread the sprouts in one even layer on a large sheet pan.
  • Roast for 35 minutes, mix the sprouts after 15 minutes to cook evenly.
  • Serve immediately.

Video

More About This Recipe

A Few Simple Cooking Tips

1. Keep them crispy
For maximum crispiness, make sure your Brussels sprouts are in a single layer on the baking
sheet. Crowding them causes them to steam instead of roast, and we want that beautiful
caramelization!
2. Cut them evenly
Halve or quarter the Brussels sprouts depending on their size. This ensures they all cook evenly
and you get that nice crispy edge on each piece.
3. Add a squeeze of lemon
For a little extra zing, squeeze some fresh lemon juice over the roasted sprouts right before
serving. The acidity really brightens up the dish and complements the caramelized flavors.
4. Optional toppings
Feel free to sprinkle with some parmesan or toss with balsamic glaze for extra flavor—though
honestly, these are amazing all on their own!

Must-Have Kitchen Tools

  • Baking sheet: I always recommend using a heavy-duty sheet pan. It holds the
    heat well, allowing for even roasting and those crispy edges we’re aiming for.
  • Mixing bowl: A large mixing bowl makes tossing the Brussels sprouts with olive
    oil, salt, and pepper super easy and mess-free.
  • Sharp knife: A good, sharp knife is key for trimming and halving the Brussels
    sprouts quickly and evenly.
Tried this recipe?Let us know how it was!