Roasted Brussels Sprouts
This recipe for Roasted Brussels Sprouts is my go-to for the perfect crisp on the outside and tender on the inside morsels of deliciousness. Even Brussels Sprout pessimists will be back for seconds!
- 2 lbs brussels sprouts trimmed and halved
- 3 tbsp olive oil
- 1/2 tsp salt or to taste
- 1/2 tsp pepper freshly ground, or to taste
Preheat the oven to 400 F degrees.
Transfer the brussels sprouts to a large baking sheet and drizzle with the olive oil. Toss everything together making sure each sprout is covered in oil.
Season the brussels sprouts with salt and pepper and toss well. Arrange the sprouts with the cut side down in an even layer on the baking sheet.
Place the baking sheet in the oven and bake for 20 to 30 minutes or until the outside is crisp and toasted on the bottom. Time may vary depending on the size of your brussels sprouts.
Taste and season with more salt and pepper if required. Serve while warm.
- Your leftover roasted brussels sprouts will last 3-4 days in an airtight container in the fridge. While you can microwave to reheat, you'll lose all that amazing crispiness. I would reheat these on a baking sheet in the oven at 350F for about 5 minutes or until heated through.
- If you want to freeze them, your Brussels sprouts will last up to one year frozen. Let them thaw in the fridge overnight and reheat using the oven method mentioned above.
Calories: 95kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 174mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg