Easy Roasted Brussel Sprouts

Ok, half of you probably wrinkled up your nose and thought “ewwww” when you read the word “Brussel Sprouts”. But have you ever tried Roasted Brussel Sprouts? The other half of you have seen the light and your mouth started watering. If you don’t like Brussel sprouts do me a favor. Try this once, and honestly tell me what you think. There is a comment section JUST FOR YOU to give your thoughts, and we want you to use it.

Roasted Brussel Sprouts

I absolutely HATED Brussel sprouts when I was a kid. They were served at our school cafeteria…slimy…green…mushy…bland. Pretty disgusting. (This is by no means an insult to the fine ladies that fed me at school. Hard working ladies…just poor choice by the school system??)

These are not your lunch lady’s Brussel sprouts, ok? Just trust me.

I think the key is not to overcook them, or they just taste gross. Prepared this way, the roasting sweetens their flavor and they have a little cabbage-y crunch to them. Sometimes, food just needs to be itself. Prepared simply to let their own great flavor come through.

Want to know how I know these are good? My kids eat them and ask for more. Kids. Brussel sprouts. Yes, this makes you feel like a super mom!

So set aside all of your Brussel hate and preconceptions and wipe that lunchroom memory out.

Awwww…how cute! They look like baby cabbages, and IMHO they are photogenic.

How to make Roasted Brussel Sprouts:

1. Wash the sprouts and dry completely.
2. Cut each Brussel sprout in half.
3. In a bowl, toss with olive oil, lemon juice, and seasonings.
4. Spread in an even layer on a baking sheet and roast for 10 minutes.
5. Flip the sprouts and roast for another 10 minutes.
6. Enjoy!

Half the Brussel sprouts, toss in a bowl with olive oil, lemon juice and seasoning. Too easy, right?

Here are more great recipes for easy side dishes:

Okra Peppers + Vidalia

Savory Sage Winter Squash

Butter Basil Corn

Balsamic Roasted Cauliflower

Roast for 10 minutes, flip, then roast for another 10 minutes.

They are like beautiful little cabbages, and so healthy. This recipe highlights their flavor, and makes this an excellent side dish for any meal.

Roasted Brussel Sprouts are great with meatloaf and mashed potatoes, chicken and a salad, basically any dish that needs something special.

Love this post? Sign up for the Buy This Cook That Newsletter for a weekly email of new content. You can also follow us on Facebook, Pinterest, Twitter and Instagram for our latest + greatest ideas!

5 from 1 vote

Print

Roasted Brussel Sprouts

A delicious and simple recipe for roasted brussel sprouts. 

Course Side Dish

Cuisine Belgian

Keyword roasted brussel sprouts

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 170 kcal

Buy This

• 1.5 pounds Brussel sprouts fresh
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice fresh
• 1 clove minced garlic
• 1/2 teaspoon all purpose seasoning

Cook That

1. Preheat oven to 400 degrees.
2. Wash Brussel sprouts, drain and pat dry. Cut each sprout in half.
3. In a large bowl, toss the Brussels with the olive oil, lemon juice, garlic and seasoning. Let sit for about 5 minutes, then toss again.
4. Spread evenly on a baking pan. Roast for 10 minutes, flip them over, and return to the oven for another 10 minutes.
5. Done to perfection!

Nutrition Facts

Roasted Brussel Sprouts

Amount Per Serving (1 g)

Calories 170 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 1g 5%

Sodium 43mg 2%

Potassium 661mg 19%

Total Carbohydrates 16g 5%

Dietary Fiber 6g 24%

Sugars 3g

Protein 5g 10%

Vitamin A 25.6%

Vitamin C 179.1%

Calcium 8.1%

Iron 14.8%

* Percent Daily Values are based on a 2000 calorie diet.