Roasted Brussel sprouts are one of the easiest ways to serve up these nutrient-packed little jewels. Just four ingredients and a wicked hot oven is all you need, and your family will be popping them in their mouths like candy!
- 1 pound Brussel sprouts fresh or frozen
- 2 tablespoons olive oil
- salt and pepper to taste
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Preheat the oven to 450 degrees Fahrenheit. Put the baking sheet in the oven to preheat it (that maximizes the gorgeous browning that you want).
*If using frozen Brussel sprouts, spread them out on a large cutting board and allow them to defrost for about 5 minutes before cutting them.
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Cut each of the Brussel sprouts in half. Some of the outer leaves may fall off, but that is ok! Keep them in the mix - they'll get crispy like chips :)
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Put the Brussel sprouts in a bowl, and toss with the olive oil until well coated. Sprinkle generously with salt and pepper.
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Using an oven mitt*, remove the hot pan from the oven.
*I remind you to wear an oven mitt because, from experience, I can tell you that an empty pan in a hot oven plays evil tricks with your mind haha!
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Pour the Brussel sprouts out on the pan, spreading them out so they are not piled on top of each other (the key to good roasting is both high heat and contact with the pan by large amount of the surface area of the vegetable). Return the pan to the oven.
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Roast for a total of about 30 minutes. Stir the sprouts once,half way through the roasting time, to ensure they brown evenly. The Brussel sprouts are done when they are softened and golden brown.
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Adjust seasoning as desired and serve warm or at room temperature.
This recipe works with both fresh and frozen Brussel sprouts. If using frozen ones, just allow them to defrost at room temperature for a few minutes before cutting.
The size of the Brussel sprouts will affect cooking time. If the sprouts are very large, either cut them in quarters, or increase the cooking time in 5 minute increments until they reach that golden color and are softened.