Roasted Brussels Sprouts

5 from 2 ratings

from kristineskitchenblog.com

These Roasted Brussels Sprouts are crispy, caramelized and perfectly tender in the center. This quick and easy side dish is perfect for the holidays or a weeknight dinner.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 135kcal

Ingredients

1 ½ pounds Brussels sprouts
2 tablespoons olive oil
salt and pepper to taste

Instructions

Preheat oven to 425° F. Line a baking sheet with parchment paper.
Wash the Brussels sprouts and dry them well. Cut off the stem ends. Cut Brussels sprouts in half and place them on the prepared baking sheet.
Drizzle the olive oil over the Brussels sprouts and toss to evenly distribute the oil. Sprinkle the sprouts with salt and pepper.
Spread the Brussels sprouts out on the pan so that there is a little space between each one. Don't overcrowd the pan, as this will cause the Brussels to steam rather than roast in the oven. Optional: arrange the Brussels sprouts so that they are all flat side down on the pan to get more caramelized edges.
Bake Brussels sprouts in the preheated oven for 18-24 minutes, until they are browned on the outside and tender in the center. I find it is best to not stir or toss the Brussels sprouts during the cook time, just leave them as is. Serve immediately.

Video

Notes

Storing Leftovers: Brussels sprouts will have the best flavor and texture right after cooking. However, if you find yourself with leftover Brussels, you can reheat and enjoy them over the next few days. Store leftover cooked Brussels sprouts for up to 3 days in an airtight container in the refrigerator.
To Reheat: The best way to reheat cooked Brussels sprouts is to put them on a pan in a 350° F oven for about 10 minutes, or until warm and re-crisped. The next best way to reheat them is in a skillet on the stove with a little bit of olive oil.

Nutrition

Nutrition information is only an estimate.