Now we Love them!
We were not the biggest fans of Brussels sprouts in the Merkley house until we finally figured out the perfect way to cook them. Now, we can’t get enough of this crispy green vegetable side dish and have it as often as possible. This great side can be prepared many ways, but this is our classic version of Roasted Brussel Sprouts – easy, in the oven, and so yummy. For more variations, be sure to check out our Brussel Sprouts with Bacon, Balsamic Brussel Sprouts, and Parmesan Brussel Sprouts. Not only are these great for Sunday dinners, but they’re great for holidays like Thanksgiving and Christmas.
Ingredients
PREP TIME: 10 minutesCOOK TIME: 30 minutes
1½ pounds Brussels sprouts – choose sprouts that are 1-1 ½ inches in diameter, bright green, tightly closed leaves (remove outer leaves if loose), and feel firm. I cut my sprouts in half to make them bite-sized, easier to eat, and ensure an even cook with a crispy outside. If desired, leave them whole and bake them for 45 minutes at 375°F. 3 tablespoons olive oil – helps the seasoning stick and aids in creating a crisp crust 1 teaspoon kosher salt ½ teaspoon black pepper – Or season with garlic powder, red pepper flakes, balsamic vinaigrette, cooked crumbled bacon, and more.
How to Make Roasted Brussels Sprouts
Frozen. Coat and roast frozen Brussels sprouts at 400°F for 30-35 minutes or until tender and browned. Thawed. You can also thaw them enough to slice them in half, coat, and roast according to the recipe.
475°F: 15-20 minutes (extra crispy) 425°F: 30-35 minutes (crispy outside, less tender inside) 400°F: 30-40 minutes (my personal preference – tender inside, with crisp outside) 375°F: 20-25 minutes (caramelized and tender)
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