You need just olive oil, salt, and pepper to make these Best Simple Roasted Brussels Sprouts! They’re roasted to perfection and perfect for a side dish or to add to pasta or salads.
I feel a little strange posting these Best Simple Roasted Brussels Sprouts because they’re so easy, and I know for sure I’m not the first one to make them. But each year, I try to post Brussels sprout side recipes with fun new flavors, and then when it comes to cooking them for my family, I always go back to this simple recipe because it really is the best!
Don’t get me wrong—I love all the Brussels sprout recipes I’ve posted here, but I always return to this simple recipe because it’s so good! When it comes to roasting vegetables, you really only need a little olive oil, salt, and pepper.
I know some of you are still having warm temperatures and might not quite be ready for fall foods, but we just moved, and the weather is in the 70s here, so I’m going all in! Back in Arizona, it’s still about 100 degrees, so I’m taking full advantage of the cooler temperatures we’re getting now. 🙂
The Best Roasted Brussels Sprouts Recipe Ingredients
- Brussels sprouts – I used 1 1/2 pounds of Brussels sprouts. Be sure to cut them into similar-sized pieces so they roast evenly.
- Olive oil – Coating veggies with olive oil lets them caramelize and brown nicely.
- Kosher salt
- Black pepper
Why I Love Roasted Brussels Sprouts
- Roasted Brussels sprouts make a really great side dish. I serve them at Thanksgiving and Christmas, but they’re great for so many other things, too.
- I like to add them to Buddha bowls, pasta, rice dishes, salads, and so much more! I have a delicious meal prep recipe coming up using these best simple roasted Brussels sprouts that I think you are going to love!
- The act of roasting them brings out such amazing flavor, and they’re perfect when they’re brown and caramelized. After I make them, I always find myself standing by the Brussels sprout tray and eating them like candy. They’re seriously that good!
Why Your Body Will Love Roasted Brussels Sprouts
- Antioxidants – Brussels Sprouts are full of antioxidants (like beta-carotene and kaempferol) that protect cells against free-radical damage, which reduces the risk of diseases like heart disease and cancer. beta-carotene, and kaempferol. They’re also high in Vitamin K and folate.
- Digestive Health – Brussels Sprouts are an awesome source of fiber. Fiber is vital to our digestive health, keeping us regular and binding to and carrying out toxins in the bile. It also promotes health blood sugar levels.
- Roasting Benefits – Roasting is a great way to retain and enhance the natural gifts of veggies. Roasting helps keep B vitamins like thiamine and riboflavin, making other nutrients like lycopene (found in tomatoes) and beta-carotene (carrots) more bioavailable. Butter and olive oil, which make the roasted veggies so delicious, aid in absorbing fat-soluble vitamins (K, E, and A). When choosing an oil, aim for one that stands up to high heat and has a high smoke point; this preserves the oil’s natural benefits.
The Best Roasted Brussels Sprouts Recipe Tips
- Make sure all Brussels sprouts are similar sizes. This way, they’ll all cook evenly, and you won’t have some that are brown and others that need more time.
- If my Brussels sprouts are extra large, I like to cut them in fourths so they cook faster, but it’s up to you.
- You’ll find that some of the outer leaves aren’t always the freshest-looking, but you should only have to pull off a few leaves to get a perfect Brussels sprout.
- I like to cut off some stems because it can be tough, but you can leave as many as you want.
- One of the keys to delicious roasted vegetables is good-quality olive oil!
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Simple Roasted Veggie Recipes?
The Best Simple Roasted Brussels Sprouts
- Total Time: 1 hour
- Yield: 4 1x
Description
These Best Simple Roasted Brussels sprouts highlight the Brussels sprouts while also adding tons of flavor!
Ingredients
- 1 1/2 lbs brussels sprouts
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Pre-heat oven to 400 degrees F. Rinse brussles sprouts, cut most of the thick stem off, remove any outer leaves that don’t look fresh and then slice Brussels sprouts in half. If they’re really big I like to cut them in fourths.
- On a large sheet pan, toss together Brussels sprouts, olive oil, salt and pepper. Bake Brussels sprouts until browned and caramelized, 30-40 minutes, flipping occasionally.
Notes
Measurements of olive oil, salt and pepper can easily be adjusted to your liking. You can also halve or double the recipe easily!
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Side, Vegan, Gluten Free
- Cuisine: American
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