Enjoy this tried and true savory side dish with burgers, steak, and more.
Of all the vegetables I cook, Brussels sprouts are probably the one I’ve written the most about. I can’t help it! They’re such a staple in my household that I typically prepare them at least once a week. Roasting them in the oven with a precious blend of olive oil and savory seasonings isn’t just easy—it’s also incredibly versatile. Between potential food and drink pairings, plus extra seasoning possibilities, roasted Brussels sprouts are an easy “win” for almost any meal. They go great with burgers, steak, chicken, and fish for dinner—or on top of a salad for lunch. I’ve even made them for brunch before, alongside a spinach omelet and hash browns.
Once roasted to perfection in the oven, each Brussels sprout turns out tender with a crispy, golden brown outside. When my grandma makes them, she keeps them in the oven for an extra five to ten minutes for extra char and crispiness. Depending on your preferences, you can adjust roasted Brussels in myriad ways. And since I’ve explored these ways a few times now, I’m delighted to share them with you.
Tips for the most flavorful Brussels sprouts
As you can see, this recipe offers an optional minced garlic clove for a pop of garlicky flavor. But there’s so much more you can do with Brussels sprouts, such as drizzling them with apple cider vinegar or balsamic vinegar. The first option has a fruitier, bright taste, while the second tastes more full-bodied and earthy. I like to do this step at the very end, so that the flavors are as fresh as possible. A tablespoon of maple syrup also goes a long way if you’d like more sweetness in your sprouts. But if it’s heat you’re seeking, try a teaspoon of red pepper flakes or smoked paprika. There are so many options, you might want to make this recipe multiple times to play with the potentials!
How do I store leftovers?
Let your roasted Brussels sprouts cool completely to room temperature before transferring them to an airtight container. Refrigerate them for 3-4 days or freeze them in a freezer-safe container for up to 3 months. Thaw them in the fridge overnight before reheating in the oven at 300°F for 10-15 minutes. You can also reheat them in the air fryer for 5-10 minutes instead.
Similar recipes to try
I wasn’t kidding when I said that there are many different ways to enjoy these fun leafy greens. For more full-bodied flavor, bake Balsamic Brussels Sprouts. For more cheese in every satisfying bite, try Smashed Brussels Sprouts. And if you ever find yourself with less time on your hands, craft Air-Fryer Brussels Sprouts—the recipe cuts the cook time almost in half. Oh, and if you want to try them fresh, without any cooking needed, then toss together Shaved Brussels Sprouts Salad. With so many tasty options, you’ll never get bored of Brussels sprouts!
Roasted Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 garlic clove minced (optional)
Instructions
- Preheat your oven to 400°F.
- Wash the Brussels sprouts, trim off the tough ends, and cut them in half.
- In a bowl, toss the Brussels sprouts with olive oil, salt, pepper, onion powder, and minced garlic if using.
- Spread the sprouts on a baking sheet in a single layer. Roast in the oven for about 25-35 minutes, stirring halfway through, until browned and fork-tender. Serve warm.
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