Crispy on the outside and tender on the inside, these brussels sprouts are incredibly easy to prepare with simple ingredients.
This side dish is an absolute cinch to throw together and complements just about any main course. Roasting gives these delicious little veggies a smoky flavor that is a welcomed change to basic Brussels sprouts boiled in water.
How to Reheat
While these are best served immediately after roasting, they can be reheated. I discourage against microwaving because the crispy texture will be compromised (they’ll be soggy!).
If you must make ahead (or reheat leftovers), the best way to reheat is to place on a baking sheet in a single layer and bake at 350 degrees F for 10 minutes, or until heated through.
Your Simple Ingredients
- Fresh Brussels sprouts
- Olive oil
- Kosher salt
- Black pepper
- Garlic powder
If you love Brussels sprouts with bacon and cheese, be sure to try my Baked Cheesy Brussels Sprouts. Enjoy!
More Veggie Side Dishes
- 1 ½ pounds Brussels sprouts
- 3 tablespoons olive oil extra virgin
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- ½ teaspoon garlic powder
- Preheat your oven to 400 degrees F.
- Remove any outer yellow and/or discolored leaves from sprouts. Trim stems, rinse and slice in half vertically.
- Toss Brussels sprouts in a large bowl with olive oil, salt, pepper and garlic powder, coating as evenly as possible.
- Spread evenly on a large baking sheet in a single layer. Roast for 25 to 30 minutes, or until browned and crispy on the outside and tender on the inside (time will vary depending upon size).
- Sprinkle with additional salt and pepper, if desired. Serve immediately.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published November 12, 2015. Photographs updated, recipe slightly revised and republished September 17, 2019.