Learn how to make perfect Roasted Brussels Sprouts. When you roast the cruciferous vegetables, they get super crispy on the outside and tender on the inside. Brussels Sprouts are a nutrient-dense side dish great for low carb dieters.
How to Purchase and Store Brussels Sprouts
Brussels Sprouts grow on long fibrous stalks. To package for retail sale, they are pulled from their stalks and packaged in one-pound bags. When shopping, look for bright green and firm sprouts of similar size. They should not have black spots or yellow leaves.
You can remove them from the bag, give them a rinse, trim the woody end of each one with a paring knife, and proceed with this recipe. When you cut them in half, you can see they look like little cabbages.
Refrigerate unwashed in a plastic bag in the crisper drawer of the refrigerator. The sprouts should keep for 4-5 days. If they are farm fresh and purchased on a stalk, wrap the whole stalk in a plastic bag and refrigerate. They will last an extra few days than if they are loose.
Ingredients
- Brussels Sprouts
- Olive oil
- Salt
How to Roast Brussels Sprouts
Toss the trimmed Brussels sprouts with oil and salt in a mixing bowl, making certain that both are evenly distributed.
I have seasoned this dish with just salt. Feel free to toss in some pepper, garlic powder, Italian seasoning, or dried thyme before cooking for additional flavor. If using fresh herbs, like thyme or parsley, chop them up and sprinkle them on after roasting, so they don't burn.
Roasted Brussels Sprouts is a great dish that can be enjoyed by your whole family, and it makes a convenient make-ahead side dish for large family meals. I like to roast the sprouts cut in half because the flat side gets crunchy and golden brown. If you are cooking the sprouts whole, you can roast them whole for 40 minutes or until tender.
How to Double the Recipe
If you have a standard size 15" baking sheet, you can get roughly a pound and a half of sprouts to roast nicely on it. If you want to roast 2 pounds or a little bit more, use half a sheet pan and add another tablespoon of oil and a little extra salt.
What To Do with Leftovers?
Store the leftovers in an air-tight container in the refrigerator for up to three days. Freezing is not recommended.
Leftover roasted Brussels sprouts make a great omelet! Heat a tablespoon of butter or oil in a skillet, toss in the sprouts, and let them heat up for a few minutes, shaking the pan from time to time so they heat evenly. Beat two or three eggs and pour them over the sprouts. Let the eggs set for a minute, season with salt and pepper, and fold over into an omelet.
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How to Roast Brussels Sprouts
Ingredients
- 1 pound Brussels Sprouts rinsed and patted dry
- 2 tablespoons olive oil or avocado oil
- ½ teaspoon pink Himalayan salt
Instructions
- Preheat oven to 400 degrees Fahrenheit with oven rack set in the center of the oven. Prepare a rimmed baking sheet with parchment paper; set aside.
- Trim the woody end off of each sprout with a paring knife and discard. Slice each sprout lengthwise through its stem. Toss sprouts (and any leaves that have fallen off) with oil and salt in a large mixing bowl. Add a little more oil if needed. They should be glistening with oil, not drenched.
- Place on the baking sheet with the cut side down. Leaves should be scattered around the sprouts.
- After 15 minutes, flip the sprouts over with tongs. You'll see that the sprouts that were cut in half have browned and the leaves should be brown. You can pull the loose leaves off the pan and enjoy them while the sprouts continue roasting. Roast another 10 minutes and check to see if the sprouts are tender. If not, give them another few minutes.
- Seve hot.
Notes
Nutrition
Nutrition Information
The nutrition information is provided as a courtesy and it comes from online calculators. Although we try to attempt to provide accurate information, these figures are estimates only.