The BEST Roasted Brussel Sprouts
Roasted Brussel sprouts are a veggie house staple. Perfectly tender with a crispy outside, they are the perfect side to any dinner and totally kid-approved.
Prep Time10 mins
Cook Time30 mins
Servings: 4 people
- 1 1/2 pounds Brussel sprouts
- 2 tbsp avocado or olive oil
- 1/2 tsp salt or to taste
- black pepper to taste
Preheat oven to 400℉
Trim and halve the Brussel sprouts. Be sure to remove any yellowed leaves.
Place them in a medium bowl and drizzle the Brussel sprouts with the oil. Add salt and black pepper. Toss to coat everything.
Arrange the Brussel sprouts in a single layer on a large baking sheet, cut side down. Don't crowd the sprouts, as they will steam instead of roast if they are too close together. If you don't have a large enough baking sheet, divid them between to smaller ones to ensure they have enough space to roast.
Roast for 25-30 minutes or until tender. If your sprouts are on the larger side, consider quartering them or upping your cooking time by about 5-10 minutes. If you are working with smaller sprouts, reduce cooking time to 15-20 minutes
The sprouts are done when the bottom and outer part of the parts are evenly browned.
Remove from the oven and enjoy warm. Add extra salt, a few pomegranate seeds, a squirt of lemon, some cooked bacon or a sprinkling of cheese. Or just enjoy as is!
Let leftovers cool and store in an air-tight container in fridge for 3-4 days.
Calories: 135kcal | Carbohydrates: 15g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 333mg | Potassium: 662mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1283IU | Vitamin C: 145mg | Calcium: 71mg | Iron: 2mg