The Only Roasted Brussels Sprouts Recipe You Need

Okay, folks, let’s talk Brussels sprouts! I know, I know, some of you are probably thinking, “Ew, Brussels sprouts?” Trust me, I get it. Growing up, they were the bane of my existence. Boiled, mushy, and… well, let’s just say they weren’t winning any awards. But then, a culinary epiphany! Roasting them? Total game-changer. This easy **Roasted Brussels Sprouts** recipe has gone viral in my own family, and I’m betting it’ll be a hit with yours too. My secret? A simple toss with olive oil, salt, and pepper, roasted to crispy perfection. It’s so simple, but the flavor? Unbeatable! And that’s coming from someone who used to hide them under the mashed potatoes.

Why You’ll Love This Roasted Brussels Sprouts Recipe

Seriously, these aren’t your grandma’s Brussels sprouts (sorry, Grandma!). Here’s why you’re gonna be obsessed:

• Super easy! Takes, like, five minutes to prep.
• Crispy edges, tender inside – the perfect texture.
• They’re actually kinda healthy! Veggies, yay!
• Basic ingredients = recipe success.
• You can totally customize them – more on that later!

Ingredients for Perfect Roasted Brussels Sprouts

Alright, gather ’round! Here’s what you’ll need for the best Roasted Brussels Sprouts ever: 1 pound Brussels sprouts, trimmed and halved (don’t skip the trimming!), 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Simple, right?

How to Prepare Delicious Roasted Brussels Sprouts

Okay, listen up! This is so easy it’s almost ridiculous, but pay attention, ’cause even simple things can be messed up (we’ve all been there!).

1. First things first: Preheat your oven to 400°F (200°C). Get that oven nice and toasty – a cold oven is a sad oven. And sad ovens don’t roast Brussels sprouts properly.
2. While the oven’s heating, grab a big bowl. Toss those trimmed and halved Brussels sprouts with the olive oil, salt, and pepper. Make sure they’re all coated nicely. Don’t be shy with the seasoning!
3. Spread the Brussels sprouts in a single layer on a baking sheet. Seriously, a single layer is key! If they’re crowded, they’ll steam instead of roast, and nobody wants soggy sprouts.
4. Roast ’em for 20-25 minutes, or until they’re tender and browned (a little char is a good thing!). Flip them halfway through so they get evenly crispy. Careful, they might be a bit splattery!
5. Last but not least, serve immediately! Hot Brussels sprouts are happy Brussels sprouts. Trust me on this one.

Tips for the Best Roasted Brussels Sprouts

Want to take your Roasted Brussels Sprouts game to the next level? Of course, you do! Here are a few tricks up my sleeve:

• Don’t be afraid of the heat! 400°F (200°C) is your friend. Higher heat = better browning.
• Make sure those sprouts are DRY before roasting. Wet sprouts = sad, steamed sprouts. I sometimes pat them down with a paper towel.
• Season generously! Salt and pepper are a must, but don’t be afraid to experiment. Garlic powder? Red pepper flakes? Go wild!
• Don’t overcrowd the pan! I said it before, I’ll say it again: a single layer is KEY.

Variations for Your Roasted Brussels Sprouts

Okay, so you’ve mastered the basic recipe? Awesome! Now, let’s get a little fancy. My favorite part is adding a drizzle of balsamic vinegar after roasting – it’s sweet, tangy, and oh-so-delicious! You could also try tossing them with some toasted pecans and dried cranberries for a sweet and savory vibe. And if you’re feeling *really* adventurous? A little sprinkle of parmesan cheese never hurt anyone!

Serving Suggestions for Roasted Brussels Sprouts

These Roasted Brussels Sprouts are seriously versatile! I love serving them alongside a juicy steak or roasted chicken. They’re also fantastic with a hearty grain bowl or as a side for your holiday turkey. Honestly, they’re so good, you could just eat them straight from the pan (I may or may not have done that before…oops!).

Frequently Asked Questions About Roasted Brussels Sprouts

Got questions about these Roasted Brussels Sprouts? I got answers! Here are a few FAQs to help you on your Brussels sprouts journey:

Can I store leftover Roasted Brussels Sprouts?

Yep! Store them in an airtight container in the fridge for up to 3 days. But, fair warning, they won’t be *quite* as crispy as when they’re fresh out of the oven.

How do I reheat Roasted Brussels Sprouts?

The best way? Toss them back in the oven (or air fryer!) at 350°F (175°C) for a few minutes until heated through. Microwaving them works in a pinch, but they can get a little soggy. Nobody wants soggy Brussels sprouts!

Can I use frozen Brussels sprouts?

I wouldn’t recommend it. Fresh Brussels sprouts are *way* better for roasting. Frozen ones tend to get mushy. But hey, if that’s all you’ve got, give it a shot! Just make sure to thaw them completely and pat them super dry before roasting.

What if I don’t have olive oil?

Any neutral oil will work! Avocado oil, vegetable oil, or even melted coconut oil are all good substitutes. Just make sure it has a high smoke point so it doesn’t burn in the oven.

Can I add other vegetables?

Totally! Roasted Brussels Sprouts are great with other veggies like carrots, onions, or butternut squash. Just adjust the roasting time accordingly.

Nutritional Information Disclaimer

Heads up! Just a friendly reminder that nutritional info can vary depending on brands and ingredients, so these numbers are just estimates. Don’t come yellin’ at me!

Enjoyed This Recipe? Leave a Comment Below!

Loved these Roasted Brussels Sprouts? Give it a try and please share below! And don’t forget to rate the recipe and share it with your friends – sharing is caring! Let me know if they become your family’s new fave!

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