I’m all about keeping my side dishes as easy as possible, especially over winter when I’m gearing up for the holiday madness! One of my all-time favorite sides HAS to be these easy Roasted Brussels Sprouts. They’re simple, tasty, and mostly hands-off. And because they’re in season during the winter, they’re budget-friendly, too! I just love the delicate texture of the tightly bound leaves and how they caramelize slightly while roasting. This side is so easy to make, and it’s not just for your holiday table—I’m partial to a roasted Brussels sprout all season long. ;)
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“This is absolutely one of my favorite side dishes. I roast all kinds of vegetables all year long, but Brussels sprouts are one of the best. I just use olive oil and kosher salt. I think even people that don’t care much for Brussels sprouts will like them roasted!”
BETH
I know Brussels sprouts get a bad rap. I used to be one of those sprout-avoiders, too. Memories of mushy, over-boiled sprouts from my first time cooking them still haunt me to this day. But then I tried roasting them with a little olive oil, salt, pepper, and garlic powder, and my mind was BLOWN. This is the best, time-saving way to prepare this winter veggie (it’s on par with air-fried Brussels sprouts for me!), and I promise it’s so effortlessly easy.
If you’re preparing Thanksgiving dinner or want to try something new for the first time, you really can’t go wrong with this recipe!
Budget-Saving Tips
- I always stock up on Brussels sprouts when they’re in season and on sale. They should be small and firm, with green tightly bound leaves.
- Frozen Brussels sprouts can be found for a fairly good price year-round. While you certainly can roast a frozen Brussels sprout, it’s personally not my favorite. Frozen Brussels sprouts are much softer and a little more wet (even after roasting), and I find that roasted fresh Brussels sprouts have a more vibrant flavor.
Roasted Brussels Sprouts
Servings 4Ingredients
- 1 lb. Brussels sprouts ($2.99)
- 1 Tbsp olive oil ($0.12)
- ¼ tsp salt ($0.02)
- ¼ tsp garlic powder ($0.02)
- ¼ tsp freshly cracked black pepper ($0.02)
Instructions
- Preheat the oven to 400ºF. Wash and dry the Brussels sprouts well. Trim off any dry ends and cut each Brussels sprout in half.
- Place the cut Brussels sprouts on a parchment lined baking sheet. Don't over crowd the sheet! Drizzle with olive oil and sprinkle with salt, garlic powder, and pepper.
- Toss until well coated in the oil and seasoning. Turn each Brussels sprout so that the cut side facing down.
- Roast for about 25 minutes, or until they have achieved the level of browning that you like. The total time may change depending on the size of your Brussels sprouts. You can give them a stir after about 20 minutes to see how much they have browned on the cut side. No need to flip them all back over for the final few minutes.
- Taste one Brussels sprout and adjust the salt or pepper to your liking, then serve hot.
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Equipment
- Enamelware Sheet Pan
- Parchment Paper
- Chef’s Knife
Nutrition
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How to Roast Brussels Sprouts Step-by-Step Photos
Preheat the oven to 400ºF. Preheat the oven to 400ºF. Wash and dry 1 lb. Brussels sprouts well. Trim off any dry ends and cut each Brussels sprout in half. The sprouts I had today were very fresh and the ends were not dried out at all, so I simply cut them in half.
Place the cut Brussels sprouts on a parchment lined baking sheet. Don’t overcrowd the sheet! Drizzle with 1 Tbsp olive oil, then add ¼ tsp salt, ¼ tsp garlic powder, and ¼ tsp freshly cracked black pepper.
Toss until well coated in the oil and seasoning. Turn each Brussels sprout so that the cut side facing down.
Roast for about 25 minutes, or until they have achieved the level of browning that you like. The total time may change depending on the size of your Brussels sprouts. You can give them a stir after about 20 minutes to see how much they have browned on the cut side. No need to flip them all back over for the final few minutes.
Taste one sprout and adjust the salt or pepper to your liking, then serve hot. Once you try this recipe for roasted Brussels sprouts, you’ll never want to cook them any other way!
Variations to Try!
This easy Brussels sprouts recipe is a great base for experimenting with different seasonings and flavors. I’ve tried many variations over the years, and here are a few of my favorites:
- Switch up the seasonings: The garlic powder is easily interchangeable with your favorite seasoning blend. I’ve tried steak seasoning, Lawry’s seasoning salt, Cajun seasoning, and garlic herb seasoning. I still season with salt and pepper to taste, too.
- Add more veggies: Make this a one-sheet side dish, and add some other vegetables, like broccoli or cauliflower! Some veggies take a little longer to roast than sprouts, so I usually put them in the oven first, then add the sprouts for the remaining time.
- Add a little sweetness: A drizzle of honey or maple syrup after roasting is always a good idea. I also love tossing these sprouts in balsamic glaze! Yum.
- Add a sauce: I sometimes layer a sauce over my hot roasted Brussels sprouts. Other times, I serve the sauce on the side for dipping. Sweet chili sauce, ranch, and comeback sauce are all SO GOOD. Cranberry sauce is also a delicious seasonal option with your festive roasted turkey. ;)
- Have fun with mix-ins: Nuts, Parmesan cheese, cooked bacon bits, dried cranberries, and fresh herbs are all tasty additions to try. I usually add them at the end, just before serving.
Storage suggestions
If you’re making these crispy oven roasted Brussels sprouts as part of a holiday meal, you can easily prep them ahead of time. Wash them, trim the woody ends, remove any yellow outer leaves, and cut them in half. Place them in a large, resealable bag or container and keep them in the fridge for up to a day in advance. Then, all you have to do is toss them with oil and seasoning and pop them in the oven when you’re ready to cook.
After baking, any leftover sprouts will keep well in the fridge for up to 3 days. They can be reheated in the oven or microwave, but I find they lose some crispiness when reheated.
More Brussels Sprouts Recipes
The good news is there are many ways to use up leftover sprouts, either before or after roasting!
- I love using any leftovers to make a roasted Brussels sprouts bowl with mashed potatoes and sausage (the perfect recipe for re-purposing Thanksgiving leftovers!). My roasted Brussels sprouts salad with homemade maple Dijon vinaigrette is also seriously addictive.
- Shred raw sprouts and make our shaved Brussels sprouts salad. I adore how well this keeps in the fridge, making it perfect for meal prepping.
- Want an easy side but don’t want to turn your oven on? Then you have to try these easy cast iron sauteed Brussels sprouts!
- Use them to make this easy chicken and vegetable meal-prep idea for a simple lunch or dinner throughout the week.
Could I please have the original bowl recipe sent to me?
Sent!
I am also looking for the original recipe, if someone could share with me!
Just sent it!
Can you also email me the original recipe with the mustard sauce and vegetarian sausage? Thank you
Emailed it to you!
I was also looking for the old recipe with a mustard vinaigrette and vegetarian sausage! Can someone email it to me?
Just emailed it to you!
Can someone email me the original Brussels sprout bowl recipe please?
Just emailed it to you!
The seasonings are perfect
easy and taste great
Hi, would someone on the Budget Bytes team email me the original Roasted Brussels Sprouts Bowls recipe? It looks like it was taken off the site and the link now redirects here. It was one of my favorites, thanks!
I’m with Meredith! That was one of my reliable go to week night recipes! :(
Just emailed the recipe to you!
Just emailed the it to you!
Yes! The original bowl link redirects to this recipe. So disappointed ☹️ I loved the original!
I just emailed you the recipe for the bowls! :)
Maple syrup plus balsamic vinegar is my perfect combination
I was so disappointed to find that the link to the “Roasted Brussels Sprout Bowls” recipe now redirects to this page. There used to be this incredible dressing that went with the Brussels sprouts, sausage and mashed potatoes bowls (although we always used bulgur instead).
For anyone else looking for the dressing, I believe the recipe went something like this:
1/3 C olive oil
1/3 C mayonnaise
2 Tbsp red wine vinegar
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp sugar
If anyone remembers more accurately, please respond! Or perhaps the website admin wouldn’t mind bringing back the old recipe page?
I just emailed that recipe to you!
I would please like the brussels sprout bowl recipe as well, it was one of our staples and I’m crushed I can’t find it now!
I just emailed it to you!
Can you also email it to me? Disappointed it was removed from the site.
Just emailed it to you!
Can I also have the recipe?! Thank you!!
Just emailed it!
Thank you! I was looking for the sauce and could not find it!
No the healthiest option, but substitute the olive oil with leftover bacon grease. Tasty!
I have read about roasting asparagus and sprouts I am going to try it.It looks delicious and healthy.
I find that adding a drizzle of honey to brussels sprouts right when they come out of the oven really cuts any bitter flavor that may be present. It’s delightful! Maple syrup also works well.
I made these and they were so yummy! I forgot the garlic powder, they would have been even better with that. I loved the carmlization that you get, with them being a bit burnt. Will make again. A nice change from oven roasted broccoli.
Delicious, simple recipe! I love keeping the loose leaves on the tray as well. They get so crunchy – almost like a chip.