This Oven Roasted Brussel Sprouts recipe is easy to make with only 4-ingredients! A simple vegetable side dish for dinner any night of the week. Plus, they’re also a perfect side dish for Thanksgiving and Christmas!
An Easy Oven Roasted Vegetable Side Dish
Why do some vegetables get a bad reputation? If there’s one vegetable side dish that is almost always leftover, it has to be Brussels Sprouts.
If you haven’t tried them since you were a kid (and, let’s be honest, your palate likely wasn’t nearly as refined as it is now, am I right?), I highly recommend you give this delicious vegetable a shot!
Once you learn how to roast vegetables, you’ll try to roast anything you can get your hands on.
Loaded with Vitamin K, Vitamin C, and fiber, but low in carbs and calories, these mini cabbages are a nutritious and tasty leafy green option that is an easy side dish for Thanksgiving. If you have never liked brussels sprouts in the past, you really need to try these little veggie bites.
In order to truly give them a fighting chance, you need to roast them. Oven-roasted brussels sprouts are crispy on the outside, tender on the inside, and are a fantastic low carb side dish for any meal. Roasting keeps them from getting mushy, which is a less desirable version.
The ingredients and prep are both minimal, which is ideal for a Thanksgiving side dish! Here’s what you need:
- Brussels Sprouts
- Olive Oil – Extra virgin is best
- Sea Salt – freshly ground
- Black Pepper – freshly ground
Don’t you just love a recipe that only calls for one extra ingredient from the store that you don’t have in your pantry already? Seriously, this recipe doesn’t get much easier.
How To Roast Brussel Sprouts
All you have to do is prep by cutting off the ends and removing the yellow leaves, toss them in the olive oil, salt, and pepper, then spread them on a sheet pan. Next, just pop them in the oven and shake the pan a few times to brown evenly, that’s it!
How To Store Leftovers
First off, you probably won’t have any leftovers. But if you do, toss them in a lidded container and store them in the refrigerator for up to 3 days.
How to Freeze:
Blanching (scalding in boiling water, then plunging into an ice bath to stop the cooking process) is a great way to safely freeze your brussels sprouts, but you can freeze them raw, too.
You will need to cut the ends off and soak them in warm water for 10 minutes, rinse with fresh water and pat dry, then place in freezer safe bags. Don’t forget to label the bags with the date!
They should be good for about a year or more.
When you’re ready to use your frozen brussels sprouts, lay them out on your cutting board for about 5 minutes to allow them to thaw a bit. Then you can cut them for roasting!
Variations to mix it up
If you tire of the delicious simplicity of oil, salt, and pepper, consider one of these options to change it up a bit:
- After roasting, toss in Balsamic Vinegar and honey before serving.
- Add garlic powder, butter, Panko, parmesan cheese, oil, salt, and pepper before roasting for a parmesan crust and extra crunch!
- Omit the salt and top the sprouts with bacon slices before roasting.
More Veggie Recipes:
Roasted Brussel Sprouts
- 1 1/2 pounds brussel sprouts
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Preheat oven to 400 degrees
- Pull off any yellow leaves and cut off the ends. Next, cut the brussel sprouts in half.
- Add to a large bowl and top with olive oil, salt, and pepper. Mix well.
- Add to a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
- Shake the pan from time to time to brown evenly.
- Sprinkle with more salt and eat immediately.