Make perfectly Roasted Sprouts with simple ingredients in 20 minutes! Restaurant-style roasted Brussels sprouts that are tender on the inside with crisp outer leaves. Yum-O!
You know that saying 'you eat with your eyes?' Well, thankfully these Brussels sprouts taste as good as they look!
As with many of my recipes, this recipe for Roasted Sprouts was inspired by a meal I enjoyed at a local restaurant. They had the perfect texture and an incredible flavor that would go well with various main dishes.
On the days I roast sprouts, I make extra. This is because I eat them right out of the oven - they are that good! And, of course, I want to have enough to serve with dinner. 😉
As for what to serve roasted Brussels sprouts with, I highly recommend serving them with Pork Tenderloin, Grilled Chicken, or Salmon Pasta. I can't wait for you to try it!
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Why You'll Love This Recipe
- Easy Recipe Easy enough to make on busy weeknights and delicious enough to serve with Thanksgiving dinner! This recipe makes slightly crispy roasted sprouts with minimal ingredients without frying them. Use a sharp chef's knife to cut the sprouts with ease.
- Kid-Approved These roasted sprouts have the perfect texture for kids. They are soft on the inside, making them easier to chew and have crisp outer leaves that will have your kids asking for more.
- Meal Prep Brussels sprouts can be washed, the stems can be removed, and sprouts cut in half ahead of time. And the leftovers (if there are any!) can be added to salads, omelets, or stir-fries. Or they can be re-crisped in an air fryer.
Dietitian Tip
I was inspired to re-name this recipe when I thought about this tip: sometimes it's all about what you call something. I often say, "Sometimes it's not about what you serve but how you serve it." And other times, "It's not what or how you serve something, but the way you make it."
The more I think about it, the more I realize that what you call a particular food is just as influential (if not more) than how you serve it. Not only is "Brussels Sprouts" a mouthful to say, but it also doesn't sound appetizing if you ask me.
So, the next time you serve Brussels sprouts, consider abbreviating it to 'sprouts.' After all, doesn't "we're having roasted sprouts with your favorite grilled chicken!" sound more appealing than "we're having chicken and Brussels sprouts for dinner?" 😍
Ingredient Notes
- Brussel Sprouts Rich in vitamin C, vitamin K, folate, carotenoids, and fiber. Brussels sprouts are most often packaged in plastic bags. They can be found in the produce section of the grocery store. It's important to wash sprouts well before cooking with them.
- Olive oil I use extra virgin olive oil because it contains omega-3 fats and has a pleasant flavor. Avocado oil can be used instead.
- Balsamic vinegar Adds flavor and gives roasted Brussels sprouts a caramelized texture when it's added while the sprouts are still hot.
How to Make This Easy Roasted Sprouts Recipe
Here’s a summary of the steps for making the best, restaurant quality, oven roasted sprouts. For the full list of ingredients and instructions, scroll down to the recipe card.
- Use a sharp knife to cut the small rough ends off the bottom of each Brussels sprout. Then cut each Brussel sprout in half, lengthwise.
- Add the halved sprouts to a medium-sized mixing bowl. Add oil, salt, and pepper. Toss to coat.
- Spread the Brussel sprouts (including the loose leaves of the Brussel sprouts!) out evenly on a rimmed sheet pan or bar pan. Roast sprouts in the oven until the Brussel sprouts are tender and slightly brown on the tops (but not burnt). Toss after the first 8 minutes in the oven.
- Drizzle the Balsamic vinegar over the sprouts and toss to coat immediately after you take the sprouts out of the oven, while they are still hot. Enjoy!
Helpful Tips
- Do not discard the leaves of the Brussels sprouts that fall off as you cut. The leaves will caramelize and crisp up so nicely in the oven!
- Prepping Brussels sprouts correctly and cooking them on high heat lessens the cooking time.
- Splashing the balsamic on the Brussels sprouts immediately after they come out of the oven is key to getting the sweet maple, caramelized flavor and perfect texture.
- Use Brussels sprouts that are uniform in size to ensure even cooking.
- Spread Brussels sprout halves out in a single layer. A crowded pan is okay, but the pieces should not overlap. Use two baking pans, if needed.
- In my opinion, this is the best way to make roasted sprouts. Still, if you like spice, try adding red pepper flakes. Or, if you love everything cheese, sprinkle some parmesan cheese on right after they come out of the oven.
- Cooking time is dependent on the size of your Brussels sprouts. Smaller sprouts will be done in about sixteen minutes, while large Brussel sprouts can take up to twenty-five minutes to cook. These roasted sprouts are ready when the flat sides and edges are golden brown, and the loose leaves will look brown and caramelized.
Questions You May Have
Yes, they are for most people. In fact, Brussel sprouts have a similar nutrient profile to broccoli. If your child has been instructed to follow a low-fiber diet, they should avoid eating Brussel sprouts.
Yes, you absolutely can eat the leaves of Brussel sprouts. The leaves crisp up nicely and are delicious!
Yes, Brussel sprouts can be eaten raw. Raw Brussel sprouts are best enjoyed (especially by kids) when shredded and added to a salad.
No, you don't have to soak them, but you should wash them well with water. I let them sit in water for a minute or two to loosen any dirt, then swish them around in the water before I drain the sprouts.
Some recipes suggest soaking Brussels sprouts for 30 minutes before roasting them, but I've never done that and mine have always turned out great. 😅
More Side Dish Recipes
Did your kids love these roasted sprouts? Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know. A 5-star rating is the best compliment!
Don't forget to tag me @carrots.and.cookies on Instagram so I can see when you make this delicious side dish. Enjoy!
Easy Oven Roasted Sprouts (Brussels Sprouts)
Equipment
Ingredients
- 14 ½ ounces Brussel sprouts I have been finding 14 ½ ounce bags of Brussels sprouts. Can use one pound instead. Trim the ends off and half lengthwise.
- 1 tablespoon olive oil extra virgin
- ½ teaspoon sea salt or to taste
- 1 pinch pepper or to taste
- 2 teaspoon Balsamic vinegar
Instructions
- Preheat oven to 425° Fahrenheit.
- Add prepared Brussel sprouts, olive oil, salt, and pepper to a medium bowl. Toss to coat.14 ½ ounces Brussel sprouts, 1 tablespoon olive oil, 1 pinch pepper, ½ teaspoon sea salt
- Spread Brussel sprouts out evenly over a rimmed sheet pan or bar pan.
- Roast in the oven for 8 - 10 minutes (see notes), carefully toss the sprouts, and bake for an additional 8-10 minutes. Brussels sprouts are finished roasting when they are tender, the tops are light brown, and the leaves are crisp (but not burnt).
- Remove Brussel sprouts from the oven and drizzle with balsamic vinegar immediately, while they are still hot and on the sheet pan. Toss to coat.2 teaspoon Balsamic vinegar
- Serve and enjoy!
Notes
- To prepare the Brussels sprouts: wash well, remove the tough ends of each sprout, then half the sprout lengthwise.
- To wash Brussels sprouts: add all of the sprouts to a bowl of water. Use your hands to swish them around to loosen all of the dirt. Drain and rinse. All excess water should be drained before roasting them.
- Do not discard the leaves of the Brussels sprouts that fall off as you cut. The leaves will caramelize and crisp up so nicely in the oven!
- Cooking time is dependent on the size of your Brussels sprouts. Smaller sprouts will be done in about 16 minutes, while large Brussel sprouts can take up to 25 minutes to cook. These roasted sprouts are ready when the flat sides and edges are golden brown, and the loose leaves will look brown and caramelized.
- In my opinion, this is the best way to make roasted sprouts. Still, if you like spice, try adding red pepper flakes. Or, if you love everything cheese, sprinkle some parmesan cheese on right after they come out of the oven.
- Spread Brussels sprout halves out in a single layer. A crowded pan is okay, but the pieces should not overlap. Use two baking pans, if needed.
- Use Brussels sprouts that are uniform in size to ensure even cooking.
- Splashing the balsamic on the Brussels sprouts immediately after they come out of the oven is key to getting the sweet maple, caramelized flavor and perfect texture.
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