How to Make Oven Roasted Brussels Sprouts Like a Pro

How to Make Oven Roasted Brussels Sprouts Like a Pro

Brussels sprouts are a staple side dish thanks to their versatility and health benefits. So why not learn how to master making them at home? Our recipe for simple roasted Brussels sprouts will become your go-to for serving alongside all your favorite entrees.

The natural nutty flavor and sweetness that’s released from the Brussels sprouts as they roast makes them a perfect match for a drizzle of balsamic or squeeze of lemon on top. And when it comes to simple sides like this, the serving opportunities are endless.

Brussel sprouts can be served right out of the oven, room temp, or cold. Arrange a pile of roasted sprouts on a tray with some toothpicks for an easy make-ahead party appetizer. Or toss them out of the oven into a spinach salad to slightly wilt your greens for a warm winter salad.

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As for nutrition, one serving of our roasted Brussels sprouts has 5 grams of fiber and 5 grams of protein, make this tasty side healthy and delicious! Pair with a perfectly cooked piece of salmon for a well rounded meal, or roast a few batches in the beginning of the week and toss them into a salad for your lunches.

Find the full recipe for roasted Brussels sprouts below.

roasted brussels sprouts - brussels sprout ingredients

roasted brussels sprouts - overhead shot of brussels
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Olive Oil and Sea Salt Roasted Brussels Sprouts

Course Side Dish
Cuisine American
Keyword brussels sprouts
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 servings
Calories 119 kcal

Ingredients

Instructions

  1. Preheat oven to 400°

  2. Line large baking sheet with parchment paper; coat lightly with cooking spray. Set aside.

  3. Trim any brown stems and cut Brussels sprouts in half. Place on prepared baking sheet.

  4. Drizzle with oil; sprinkle with thyme, salt, and pepper; toss to coat. Arrange cut-side-down, leaving space between sprouts to prevent steaming.

  5. Bake for 15 minutes, or until Brussels sprouts are golden brown on the cut side. Stir; continue baking for 15 minutes more, or until browned and tender when pierced with a fork.

Recipe Notes

  • Finish brussels sprouts with a drizzle of good balsamic or sherry vinegar just before serving, if desired.
  • Roast brussles sprouts with other vegetables cut to similar size, like baby carrots, butternut squash, or onion wedges.

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Olive Oil and Sea Salt Roasted Brussels Sprouts
Amount Per Serving (1 serving)
Calories 119 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 323mg14%
Carbohydrates 12g4%
Fiber 5g21%
Sugar 3g3%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

roasted brussels sprouts - overhead shot of brussels

How to prep Brussels sprouts

You’ll be hooked on how easy these sprouts are to make. First, peel away the wilting or brown leaves, chop off the ends, and then chop them in half.

Then, you can place them on a baking sheet (see below), or you can you can toss them raw and unseasoned into a plastic bag and store them in the fridge for future cooking.

For the seasoning options, there’s really no wrong choice. If you’re not a fan of thyme (which we use in our recipe) you can swap it out for any fresh herb you have on hand, like rosemary or oregano.

 

How Do You Cook Brussels Sprouts in the Oven?

One of the highlights of these veggies is that they require minimal prep and little to no attention in the oven.

After you’ve cut them in half, place them cut side down on a lined baking sheet. Make sure you don’t overcrowd your pan, or you may lose those crispy brown edges. Give them one toss halfway through baking, and fifteen minutes later you’ve got perfectly roasted sprouts! Well done, chef.

Show us your home made creation by tagging us in your pictures on Instagram or Twitter @MyOpenfit!

Photography by Anguel Dimov, AB Creative

Magdalena O'Neal

About

Magdalena O'Neal is an Editorial Assistant at Openfit. Coming to Los Angeles from Oakland, California she has self published a book of poetry, written for Brit + Co., and has been studying creative writing and journalism for the last 7 years. She loves baking and coming up with new recipes to fuel her vegan and gluten free companions!

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