Crispy Roasted Brussels Sprouts (Easy Oven Recipe)
Oven roasted Brussels sprouts with olive oil, garlic, salt, and pepper. Crispy edges, tender centers, and ready in about 30 minutes.
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Serves: 6
Ingredients
- 2 lbs Brussels sprouts - bottoms trimmed, and sliced in half
- ¼ cup olive oil
- 3 garlic cloves - minced
- 1 tsp salt
- ½ tsp ground black pepper
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper for easier cleanup.
- Trim the bottoms off 2 lbs Brussels sprouts and slice them in half. Remove any loose outer leaves.
- Add the Brussels sprouts to a large bowl and toss with ¼ cup olive oil, 3 minced garlic cloves, 1 tsp salt, and ½ tsp ground black pepper until evenly coated.
- Spread the Brussels sprouts onto the prepared baking sheet in a single layer. Place the cut sides facing down for better caramelization.
- Bake for 30–35 minutes, flipping halfway through, until the edges are crispy and the centers are tender when pierced with a fork.
- Transfer the roasted Brussels sprouts to a serving dish and serve warm.
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Notes
- Pat Brussels sprouts dry after washing so they crisp instead of steaming.
- Roast cut-side down so the flat surface caramelizes against the baking sheet.
- Use a large baking sheet so the Brussels sprouts roast instead of crowding and steaming.
- Roast at 400–425°F for the best crispy edges.
- Add parmesan cheese, lemon juice, or red pepper flakes after roasting for extra flavor.
Nutrition
Calories: 147kcal | Carbohydrates: 14g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 426mg | Potassium: 597mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1141IU | Vitamin C: 129mg | Calcium: 67mg | Iron: 2mg
Nutrition info is auto-calculated and meant to be an approximation only.
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