If you’ve never tried oven roasted brussel sprouts, you’re missing out on a game-changing way to enjoy vegetables. I have a confession to make: it wasn’t until about five years ago that I ate my first brussel sprout. Eating my vegetables growing up wasn’t difficult; brussel sprouts just weren’t one of them. I had plenty of broccoli, green beans, and carrots, but it wasn’t until I started cooking for myself that I branched out and tried some new things.
Eating my first batch, I remember thinking to myself, “where have these been all my life?” I even wrote it on Facebook because I was flabbergasted that something so tasty had such a bad reputation.
I guess these little green balls have intimidated many cooks, and a lot of people boiled the flavor right out of them. If you are one of the many skeptics, my recipe for oven roasted brussel sprouts will change your mind!
Why Brussel Sprouts Deserve a Second Chance
Brussel sprouts might have been your least favorite vegetable at one time, but properly roasted, they become a crispy and nutty delight. The following steps will walk you through how to prep and roast brussel sprouts so they turn out perfectly every time.
Step 1: Preheat Your Oven
Heat your oven to 450 degrees. Start with about 20-25 fresh brussel sprouts and chop off the ends where the stems are. Use a sharp knife since the stems are a bit tough. I like using my Global Chef Knife because it provides a firm grip and makes cutting easier.
Step 2: Cut and Prep
Slice the brussel sprouts in half, or quarter them if any are particularly large. This helps them roast evenly. You’ll also need a large bowl with 5 tablespoons of melted butter ready for tossing.
Step 3: Toss in Butter and Season
Place the brussel sprouts in the bowl with the butter and toss them until they’re fully coated. Add about 1 teaspoon each of salt and pepper, just enough to bring out their flavor without overpowering it.
Step 4: Spread on a Cookie Sheet
Spread the brussel sprouts out in a single layer on a cookie sheet. Don’t worry if some leaves fall off. These loose pieces will roast into crispy, flavorful bites. Place the sheet in the oven at 450 degrees and roast for about 5-7 minutes, or until you smell a rich, nutty aroma.
Step 5: Toss and Crisp
Remove the pan from the oven and gently toss the brussel sprouts to give each side a chance to crisp up. Return them to the oven for another 5 minutes. Be sure to keep an eye on them so they don’t burn.
Step 6: Check for Crispy Perfection
Take the brussel sprouts out of the oven when they have crispy, browned leaves. Some pieces may be darker than others, which adds more depth to their flavor. Serve warm and enjoy!
Step 7: Plate and Present
Once the brussel sprouts are perfectly roasted, carefully plate them in a bowl or on a serving dish. For an extra touch, you can sprinkle a pinch of finishing salt or add a drizzle of balsamic glaze for added flavor.
Pairing Ideas for Oven Roasted Brussel Sprouts
I love to serve these delectable brussel sprouts with a juicy grilled steak or next to shredded hashbrown cheesy potatoes. I’ve also plated them with chicken, salmon, and lamb. Honestly, they go with any kind of meat.
And if you’re a vegetarian, I have great news! These oven roasted brussel sprouts are an amazing addition to salads, especially when topped with balsamic vinaigrette.
Are you already a brussel sprout lover? Or if you’re skeptical, do you think you’ll give these a try? I’d love to hear your thoughts and see if this recipe changes your mind! Happy cooking, y’all!
