Brussels Sprouts are one of my favorite vegetables. I love them steamed and then slathered with brown butter, salt and pepper as well as roasting them in the oven until they are a nice crispy brown color. DELICIOUS! I posted a recipe for Parmesan Noodles with Ham and the night I made it, I added roasted Brussels sprouts to it. So, I decided to create a separate post to show how I roast mine in the oven.
Here’s how I do it.
To roast the Brussels sprouts, preheat the oven to 400 degrees. Meanwhile, trim the ends off of each one.
Depending on the size, either half or quarter them. Mine were larger than usual, so I quartered them.
In a medium size bowl, toss them in some extra virgin olive oil, add a little salt and pepper to taste and toss to coat well.
Spread them in a single layer on a covered baking sheet. Cook about 30 minutes, turning them a couple times during the process. The time will vary depending on the size of the Brussels sprouts.
When they’re a bit crispy and brown on the outside and fork tender on the inside, they are done!
These are great on my Parmesan Noodles with Ham! Check out this post! Speaking of Brussels sprouts, you may also like my Mediterranean Chicken. It’s a super healthy dish with chicken, tomatoes, Brussels sprouts and lots of great flavors!
Could this be considered a finger food? Possibly? I just love Brussels sprouts.
Do you have a favorite way to prepare them?
Here’s the printer friendly recipe.
Roasting them in the oven is a wonderful and easy way to prepare Brussels sprouts.
Ingredients
- 2 cups Brussels sprouts, rinsed and pat dry
- 3 Tablespoons extra virgin olive oil
- 1/4 - 1/2 teaspoon salt
- 1.4 teaspoon fresh cracked pepper
Instructions
- Preheat the oven to 400 degrees.
- Trim the ends of the Brussels sprouts and cut them in half.
- In a bowl, toss the Brussels sprouts with enough extra virgin olive oil to coat each piece.
- Add the salt and pepper and toss well.
- Spread them in a single layer on a lined baking sheet.
- Bake about 30 minutes, turning them a couple times during the process. The time will vary depending on the size of the Brussels sprouts.
- When they’re a bit crispy and brown on the outside and fork tender on the inside, they are done!
Notes
This is great with my Parmesan Noodles with Ham. For that recipe, go to: sweetteawithlemon.com/parmesan-noodles-with-ham
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