Oven Roasted Brussel Sprouts that have a crispy outside and roasted golden color. All you need is 10 minutes for prep and 30 minutes to cook.
Roasted Brussel Sprouts have a rich caramelized flavor that compliments many main dish recipes.
You will want to make this healthy and delicious recipe every night of the week since it's an easy recipe to make.
Would you believe that this recipe is a vegetable that 2 out of 3 of my kids love? That makes this mom's heart full because we all know getting kids to eat veggies isn't easy.
How To Prep The Sprouts
If you liked my recipe for Oven Roasted Butternut Squash then you are really going to love this for oven-roasted Brussel Sprouts.
This vegetable reminds me a little of cabbage but with a milder taste. If they aren't cooked right they can have a bitter taste.
That's why my preferred way to cook them is to roast them in the oven. I love the crispiness you get from roasting Brussel Sprouts.
I start prepping Brussels by placing them in a colander and running cold water over them a few times.
This will remove any dirt from the sprouts however, you can also soak them for 10 minutes in cold water if you like.
I cut the ends off the Brussel Sprouts first. Then cut them in half so they are easier to eat. Cutting them in half will help add crispiness to them when roasting.
Place the halved Brussel Sprouts into a bowl for the next step.
Drizzling olive oil over them will help with getting the caramelized color when roasting. As well as helping to achieve crispiness.
I like to keep my seasoning simple with this recipe so I only season with salt and pepper.
If you like you could add a little garlic powder, or maybe even a little cajun seasoning to spice the Brussel Sprouts up.
Sometimes when I'm cooking I find the best tool to use is my hands. With my hands, I will mix the olive oil and seasoning with the Brussel Sprouts.
Of course, you can use a spoon to mix. Making sure to get as well coated as you can.
How To Roast Brussel Sprouts In The Oven
On a sheet pan, I will place the sprouts cut side down. I like to do this so I can get a roasted golden color on that side. Place into a preheated 400 ℉ oven for 30 minutes.
About halfway through the cooking time, I will flip the Brussel Sprouts over using a spatula. This will help give an even caramelization to the sprouts.
One of my kitchen tips is using silicone liners on my sheet pans or using foil whenever I can. The silicone liners have saved me time when it comes to clean up.
Also by using silicone liners it will help to make sure the sprouts don't stick to the pan. You can also use foil on your baking sheet or no foil.
The olive oil that is on the Brussel Sprouts should help from making them stick to the sheet pan. If you want to take an extra precaution step then spray whatever you are using with cooking pray.
Just look at these little nutty, sweet, crispy bites of goodness.
Answering the question " what's there to eat" with simple recipe creations ~ Jen
Other My Creative manner recipes you may enjoy are:
Oven Roasted Brussel Sprouts
Sweet, nutty, crispy oven roasted Brussel Sprouts that have a beatiful cramlization to them.
- 1 ½ Pounds Brussel Sprouts Fresh
- 2 Tablespoons Olive Oil
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
Preheat Oven to 400℉
Clean Brussel Sprout by placing them in a colendar and running cold water over them until I feel they are clean. You can let them soak in a bowl of water for 5 minutes if you like.
On a cutting board cut the ends off the sprouts.
Once all the ends are cut off the sprouts cut the Brussel Sprouts in half.
Placing the half sprouts into a medium sized bowl.
With the Brussel Sprouts all cut in half, pour the olive oil over them. Season with the salt and pepper.
Mix the Brussel Sprouts with a large spoon or clean hands until all the sprouts are covered with the oil and seasoning.
Place cut side of Brussel Sprouts down onto a sheet pan.
Put the sheet pan into a preheated 400 ℉ oven for 30 minutes. About halfway through cooking time flip the sprouts to get that caramelized color on both sides.
Serve and enjoy.