You only need olive oil, salt and pepper to make these Best Simple Roasted Brussels Sprouts! They’re roasted to perfection and perfect for a side dish or to add to pasta or salads!
I feel a little strange about posting these Best Simple Roasted Brussels Sprouts because they’re so easy and I know for sure I’m not the first one to ever make this recipe. But, each year I try to post Brussels sprout side recipes with fun new flavors and then when it comes to cooking them for my family I always go back to this simple recipe. Because it really is the best!
Don’t get me wrong, I love all the Brussels sprout recipes I’ve posted on here, but I always just keep going back to this simple recipe because it’s so good! When it comes to roasting vegetables you really only need a little olive oil, salt and pepper.
The act of roasting them brings out such amazing flavor and they’re perfect when they’re brown and caramelized. After I make these I always find myself standing by the Brussels sprout tray and eating them like candy. They’re seriously that good!
Roasted Brussels sprouts make a really great side dish, they’re what I serve at Thanksgiving and Christmas, but they’re great for so many other things too. I like to add them to buddha bowls, pasta, rice dishes, salads and so much more! I have a delicious meal prep recipe coming up using these best simple roasted Brussels sprouts that I think you are going to love!
I know some of you are still having warm temperatures and might not quite be ready for fall foods, but we just moved and the weather is in the 70s here so I’m going all in! Back in Arizona it’s still about 100 degrees so I’m taking full advantage of the cooler temps were getting now 🙂
Tips for the best roasted Brussels sprouts:
- Make sure all Brussels sprouts are similar sizes. This way they will all cook evenly and you won’t have some that are brown and others that need more time.
- If my Brussels sprouts are extra large I like to cut them in fourths so they cook faster, but it’s up to you.
- You’ll find that some of the outer leaves aren’t always the freshest looking but you should only have to pull off a few leaves to get a perfect Brussels sprout.
- I like to cut off some of the stem because it can be tough but you can leave as much as you want.
- One of the keys to delicious roasted vegetables is using a good quality olive oil!
Are you all excited about fall foods? I’d love to hear from you if you have any recipes you’d love to see me post this fall! I’m working on a list right now and can’t wait to get busy on them 🙂Print
These Best Simple Roasted Brussels sprouts highlight the Brussels sprouts while also adding tons of flavor!
- 1 1/2 lbs brussels sprouts
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Pre-heat oven to 400 degrees F. Rinse brussles sprouts, cut most of the thick stem off, remove any outer leaves that don’t look fresh and then slice Brussels sprouts in half. If they’re really big I like to cut them in fourths.
- On a large sheet pan, toss together Brussels sprouts, olive oil, salt and pepper. Bake Brussels sprouts until browned and caramelized, 30-40 minutes, flipping occasionally.
Measurements of olive oil, salt and pepper can easily be adjusted to your liking. You can also halve or double the recipe easily!