Easy Roasted Brussels Sprouts

This is a simple way to prepare Brussel sprouts that can be enjoyed as is or dressed afterwards. Simply toss with olive oil and some simple herbs and spices and roast until golden brown. It doesn’t get easier than that! I love them as a side but they are also great in my harvest salad and perfect with any protein.

Why You Will Love Them:

• Easy to prepare
• Minimal ingredients
• Customizable recipe
• Staple recipe that you will be using over and over again
• Staple recipe that you can dress up with different spices or even vinaigrettes once they are roasted
• Great for meal prep - roasting veggies is always my fav for meal prep - add to any meal.
  
  

Roasted Brussels Sprouts Ingredients

• BRUSSEL SPROUTS: I like to chose ones that are very similar in size so that they cook evenly.
• OLIVE OIL: Just enough to very thinly coat the Brussel sprouts.
• GARLIC POWDER: Just a little for flavour. Ofocourse fresh garlic is always wonderful but in this case because we are roasting at high temps - fresh garlic will burn so I stick to garlic powder.
• HERBS: I prefer to use dried herbs here as well - I love thyme but often do a blend like Italian seasoning. Switch up the herbs to taste and also adjust the amounts to taste as well
• SALT & BLACK PEPPER: Season to taste
  
  

How To Roast Brussels Sprouts

1. Trim stems & remove and loose ragged exterior leaves: This is probably the most time consuming/ tedious part of the recipe but also a job to do with a friend or in front of the tv! (also can be done a day ahead - see make ahead section)
2. Wash & thoroughly dry the brussel sprouts: A simple tip to ensure your sprouts roast up with nice and crisp edges is to ensure they are as dry or free of excess water as possible. Extra moisture creates extra steam and less crispy edges. I like to prep them ahead or at least a little ahead of when I’m roasting them so that I can let them air dry. Other times I will give them a little spin in a salad spinner and pat them dry with pepper towels.
3. Toss brussel sprouts with olive oil & spices: For 1 ½ lbs of Brussel sprouts 2 tablespoons of olive oil should do the trick - you want to add just enough to be able to thinly coat them - too much then you will have the same issue as too much moisture. Adjust seasoning - salt, pepper and spices to taste.
4. Roast until golden brown and tender: Just like roasting any other vegetables, ensure to roast the brusseel sprouts in a single layer - and a bonus tip cooking them cut side up helps them cook without too much steaming happening as opposed to cut side down.
5. Serve warm: Serve them as is or feel free to amp up the flavors a little more with any of the variations mentioned below.
   
   

Roasted Brussels Sprouts Variations

• Serve these little beauties as is or feel free to finish them off dressed or drizzled with something a little extra. Below are a few options that work for Brussel sprouts or really any oven roasted veggies
• Finish them off with an extra drizzle of olive oil, a squeeze of fresh lemon juice, a touch of dijon mustard and a sprinkle of freshly grated parmesan cheese
• Toss them in a Tamari Tahini Dressing: 2 tbsp tahini, and 1 tbsp tamari or soy sauce
• You could also toss the roasted sprouts with 1 tsp to 1 tbsp of maple syrup, honey or balsamic vinegar or drizzled with a little balsamic glaze for a little sweetness
• Serve them tossed with cooked bacon bits/ or even some cooked and crumbled pancetta
• Serve them with chopped candied pecans or candied pecans crumbled bacon, dried cranberries or pomegranate arils and some crumbled feta.
  
  

Roasted Brussel Sprouts Make Ahead & Storage

• MAKE AHEAD: You can slice, wash, and store brussel sprouts, but they will only last a 1-2 days in the fridge in an airtight container or bag. They store better with the stalks of course but if you want to save a little time feel free prep them the day ahead.
• STORAGE: Cooked brussel sprouts/ leftovers can be stored in the fridge for up to five days in an airtight container or zip-top bag but for best quality and taste, they should be eaten within two days. To reheat cooked brussel sprouts, either reheat in the oven at 350 for a few minutes or microwave them for 30 seconds to one minute. Technically cooked brussel sprouts can be frozen but they are much better enjoyed right out the oven.

More Recipes You Will Love:

• Apple Walnut Salad
• Candied Sweet Potatoes
• Roasted Sweet Potatoes With Bacon
• Roasted Butternut Squash Salad
• Baked Mac and Cheese
• Honey Roasted Delicata Squash
• Easy Roasted Parmesan Potatoes