Roasted Brussels Sprouts
Easy roasted Brussels sprouts with olive oil, salt, and pepper for a crisp, caramelized finish. A go-to veggie side that’s flavorful and so satisfying.
Servings: 4
Ingredients
- 1 lb Brussels sprouts washed, trimmed and cut into halves
- 1-2 Tablespoons olive or avocado oil
- ½ teaspoon sea salt or kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Rinse, trim and cut brussels sprouts into halves.
- Add Brussels sprouts to a large mixing bowl. Add oil, salt and pepper and toss to coat the Brussels.
- Cook for 25-30 minutes, flipping halfway, or until Brussels are tender in the center and golden brown on the outside.
Notes
- Storage: Let leftovers cool completely, then store in an airtight container in the fridge for up to 4–5 days. To reheat, pop them back in the oven or air fryer for a few minutes until warm and crispy again.
- Serving tip: These Brussels sprouts taste amazing fresh out of the oven, but if you’re prepping ahead, wait to season with salt until after reheating to keep them crisp.
Nutrition
Serving: 1/4 recipe | Calories: 94kcal | Carbohydrates: 10g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 318mg | Potassium: 443mg | Fiber: 4g | Sugar: 2g