Brussels sprouts are one of those classic holiday side dishes. Whether you love 'em or hate 'em, these roasted Brussels sprouts are not what you remember eating as a kid. This week I'm sharing my favorite way to prep and get the best tasting results from this super flavorful vegetable. Oven roasting and proper seasoning creates golden crispy outer leaves with a chewy tender inside. They are slightly salty and oh so addictive (kinda like potato chips). Seriously, what's not to love?! If you don't believe me, you'll have to try them for yourself.
How To Make Great Tasting Sprouts
If you like cabbage, it's likely you will like Brussels sprouts because they are similar in flavor. But preparation and cooking method does matter. If not sliced correctly or if over or under cooked, you're likely to be very underwhelmed. Proper seasoning also helps to bring out that slightly sweet, nutty, smokey flavor that makes them so delicious.
Roasted Brussels Sprouts Ingredients
Just 4 ingredients are needed for this basic roasted Brussels sprouts recipe.
- Brussels Sprouts- look for sprouts that are bright green and tightly packed. Avoid leaves that looked overly damaged, withered or with signs of black spots which could indicate rotting on the inside. Store sprouts in a ziplock bag, unwashed in the crisper drawer of the fridge. Sprouts lose their moisture content and flavor with age so it's best not to store them for too long. If you can find sprouts on the stalk, they tend to last a bit longer.
- Extra-Virgin Olive Oil- has more flavor than just regular olive oil. A good quality extra-virgin olive oil will have great texture (meaning not thin and oily) and taste rich (slightly fruity and peppery after taste). This will give a ton of flavor to your sprouts.
- Coarse Salt and Freshly Ground Pepper- don't use regular table salt to season your veggies. Coarse salt like Kosher salt has more punch. And freshly ground pepper is well, fresher.
How to Roast Brussels Sprouts
If you follow this method you'll get perfectly roasted and deliciously tasting bites every time!
- Start by rinsing Brussels sprouts under cold water, pat dry then discard any discolored or damaged outer leaves.
- If you are using regular sized sprouts (not the tiny ones), cut the very edge of the stems first, then cut them in half.
- Place them on a baking sheet and sprinkle on a generous amount of salt, pepper and drizzle with the olive oil.
- Toss together and roast for 20-25 min until golden brown and crisp but tender on the inside There is no need to turn or toss them half way through cooking. In fact, leaving them undisturbed ensures they'll get crispy and brown. * Cooking time will depend on the size of your sprouts and how crisp or tender you like them.
If you like this recipe you'll may also enjoy this Farro Salad with Beets and Roasted Brussels Sprouts.
Roasted Brussels Sprouts
- 1 ½ lbs Brussels sprouts
- 2 tablespoon extra virgin olive oil
- ½ teaspoon coarse salt
- ⅛ teaspoon freshly ground pepper
- Preheat oven to 425°F.
- Discard any outer leaves that are damaged or discolored.
- Rinse sprouts under cold water and pat dry with a towel.
- Remove the very edge of the stem of the sprouts then cut in half legnthwise (from stem to top of sprout).
- Place sprouts on baking sheet and sprinkle on the salt, pepper and then the olive oil. Toss together with clean hands.
- Roast for 20-25 min until golden brown, crispy and tender inside.