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Oven Roasted Brussels Sprouts are a delicious side dish, and one of my favorites! We absolutely love Brussels sprouts in our household, and eat them several times a week.
Oven roasting Brussels sprouts is one of my favorite ways to make them. They come out super flavorful and with a light crunch. But my favorite part is the leaves that separate from the sprouts – they become a crunchy tasty treat!
What ingredients do you need for oven roasted Brussels sprouts?
One of my favorite things about roasting vegetables is that it is always pretty simple – just a cooking oil, and seasonings.
Here are my picks for roasting Brussels sprouts:
- Avocado Oil
- Brussels Sprouts
- Salt
- Pepper
…and that’s it, folks!
What type of oil should you use to roast vegetables?
A lot of people will tell you to just use olive oil…
But I would honestly recommend avocado oil, mostly because has a higher smoke point. But also, the flavor of avocado oil is fuller and more satisfying, in my opinion.
Are Brussels sprouts low carb?
Yes! Brussels sprouts are a great low carb option, and one of my favorite side dishes when I’m following a low carb diet.
There are a lot of ways to dress up these simple roasted Brussels sprouts too, so stay tuned for more Brussels sprouts recipes!
Let’s get cooking!
Easy Oven Roasted Brussels Sprouts Recipe
Equipment
- Large Sheet Pan
- Large bowl
- Large Spoon or Spatula
- Parchment Paper optional
Ingredients
- 1 lb. Fresh Brussels Sprouts Washed & halved (or quartered, if large)
- 2-3 tbsp Avocado Oil or oil of choice
- ½ tsp Salt
- ¼ tsp Ground Black Pepper
Instructions
- Preheat your oven to 425℉.NOTE: If you're using a cooking oil with a lower smoke point, you'll need to lower the temperature, and increase your cooking time.
- In a large bowl, Brussels sprouts, avocado oil, salt, & pepper.
- Spread your Brussels sprouts evenly on your parchment paper lined sheet pan.
- Once oven is preheated, place the sheet pan in the oven, and let the vegetables cook for 20 minutes, flipping / stirring them up once closer to the end.
- When the Brussels sprouts started to char a bit on the edges, and they're fork tender, carefully remove the sheet pan from the oven & let cool a few minutes before serving.
- Dish the Brussels sprouts out, & enjoy!
Nutrition
Recipe Tips for Oven Roasted Brussels sprouts
Cooking Time: 20 minutes is just a guideline. If you’d like to have them a little more roasted, leave them in for a couple more minutes.
Fresh vs. Frozen Brussels sprouts: Your Brussels sprouts are going going to taste the best if you use fresh. I’ve tried them with frozen, and they’re OKAY. But they’re not as good as fresh – so if you can, use fresh Brussels sprouts.
The Salt: I prefer using sea salt, but you can use whatever you have on hand. 1/2 teaspoon is a great start, I usually end up adding another 1/4 of a teaspoon to taste. If you like things a little more salty, just add a bit more salt.
Pepper: I’m very simple with my pepper most of the time. Simple black ground pepper is best!
Oil: You can get by with two tablespoons, but I usually end up using three. I will leave the amount to use up to you!
About the Brussels sprouts leaves: When you cut up your Brussels sprouts, chances are you will end up with a decent amount of leaves that will become detached. Don’t throw them away! These are my favorite part. I typically keep the loose leaves all together but spread out in the middle of the pan. Then, when there’s about 6-8 minutes of cook time left, I’ll pull the pan out and flip the sprouts. I also remove the cooked loose leaves, and set them aside before returning the pan to the oven. They turn out so crispy and flavorful!
How did your Brussels sprouts turn out?
Drop a comment below, and don’t forget to rate the recipe! I’d love to hear what you think.
Visit my main Recipe Page for more of my favorite side dishes.
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