Crispy Oven Roasted Brussel Sprouts

These Crispy Oven Roasted Brussel Sprouts are a household favorite all year round! Super easy to make, only two simple ingredients, and perfect for every diet. Within 30 minutes, you can have the nuttiest, crispiest, and most delicious bowl of brussel sprouts to serve with your weeknight dinner. Every bite is layered with some of the best flavors. When you’re in need of an easy, quick, and fresh side for your dinner or lunch…make this these brussel sprouts!

white cocotte with roasted brussel sprouts and a white napkin

About The Recipe

I have to admit, I haven’t always eaten brussel sprouts. As a kid, I thought they were the most disgusting thing to ever exist. Brussel sprouts? Blah!

I don’t think it was until about.. two years ago that I actually began liking them. It wasn’t even a gradual learning to like them, I just tried them again one day, and I suddenly loved them! From the nuttiness, to the slight almost buttery flavor, and the fact they were super healthy – I fell in love! Suddenly, it was like we were having them with every meal.

Not that I was complaining! From boiled, to roasted, to sautéed. We enjoyed them every way, but this is my absolute favorite!

overhead shot of roasted brussel sprouts in a white cocotte

I quickly learnt that when you roast them, it brings out an amazing flavor that quickly made it my favorite way cook them! Plus, it’s super easy and requires almost no effort.

It’s a win-win!

Equipment Needed

Ingredients

  • Brussel Sprouts
  • Olive Oil
  • Salt & Pepper
brussel sprouts and olive oil in glass bowls

Instructions

First, wash the brussel sprouts and discard any ruined leaves. Chop off the bottoms. If you have brussel sprouts that are a bit bigger, I recommend slicing them in half lengthwise.

chopped brussel sprouts in a bowl with a measuring cup of oil

Once cut, place brussel sprouts in a bowl and toss with a little bit of olive oil and salt and pepper.

Grease baking sheet and spread brussel sprouts across pan. Bake at 425 degrees for 13 minutes, or until leave start to blacken.

Take out of oven and serve!

Storing/Reheating

If you have some leftovers, don’t sweat it! After they’ve cooled, you can easily store these into an airtight plastic container and keep in the fridge for 4-6 days. You can also reheat them in the microwave, but you won’t have the crispiness as you had the day you roasted them.

But, they still taste just as good!

Expert tips

  • Don’t line your baking sheet with parchment. Just lightly grease your pan.
  • Don’t over crowd the pan. Leave enough room for the brussel sprouts to be stirred.
  • You can leave small brussel sprouts whole.
  • Feel free to use avocado oil instead of olive oil.

When you make this Crispy Oven Roasted Brussel Sprouts recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

white cocotte with roasted brussel sprouts and a white napkin

Crispy Oven Roasted Brussel Sprouts

Caylie
These Roasted Brussel Sprouts are golden and crispy on the edges, but not dried out. They're so easy to make, and a great side for any meal or just as a healthy and quick snack!
5 from 1 vote
Prep Time 5 mins
Cook Time 13 mins
Total Time 18 mins
Course Sides
Cuisine American
Servings 2 cups
Calories 160 kcal

Ingredients
 

  • 16 ounces brussel sprouts
  • ¼ cup olive oil
  • Salt and pepper to taste

Instructions

  • Preheat oven to 425 degrees.
  • Grease baking sheet.
  • Wash and cut off the bottom ends of the brussel sprouts. Slice in half lengthwise.
  • Mix brussel sprouts, olive oil, salt and pepper in a medium sized bowl.
  • Dump brussel sprouts onto prepared pan and spread out
  • Bake for about 13 minutes, or until leaves start to blacken.
  • Take out of oven and serve.

Notes

  • Don't line your baking sheet with parchment. Just lightly grease your pan.
  • Don't over crowd the pan. Leave enough room for the brussel sprouts to be stirred.
  • You can leave small brussel sprouts whole.
  • Feel free to use avocado oil instead of olive oil.

Nutrition

Serving: 1/2 cupCalories: 160kcalCarbohydrates: 8gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 12gSodium: 98mgFiber: 3gSugar: 2g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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2 Comments

    1. Hi Susan! Thanks for catching that! Both work, but I recommend 425 for about 13..ish minutes. Just until they’re nice and crispy! I’ll go ahead and fix the error. xo Caylie