I’ll never understand why more people don’t love Brussels sprouts! They’re unbelievably good for you and when roasted, they take on this wonderful caramelized flavor. These take about thirty minutes start to plate and are a perfect, healthy side dish for winter!
These are really simply to make. You’ll lose a couple of outer leaves when you trim the hard end off of Brussels sprouts. That’s fine. Don’t worry about it. You can throw all of the loose leaves on the baking sheet or discard them. They’ll obviously get crispy faster, but personally I love the variety of texture! Put loose leaves underneath your sprouts to prevent them from burning.
Make sure you season these well with sea salt and freshly cracked pepper. That’s key! If you collect fun salts like me, now is a great time to use them.
Want a more decadent version of this? Try my Maple Glazed Bacon Brussel Sprouts!
Roasted Brussels Sprouts
1 lbs Brussel sprouts
2 Tbsp extra virgin olive oil
Sea salt, freshly cracked black pepper
- Preheat oven to 400 degrees. Trim ends off of Brussels sprouts and slice sprouts in half. Season well with sea salt and pepper. Drizzle with olive oil and gently massage it into the sprouts. You want every sprout thoroughly coated with oil and salt and pepper.
- Roast on an ungreased jelly roll sheet for about 25 minutes, until nicely caramelized. Toss once halfway through cooking time. Serve immediately.
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