I realize that I may sound a bit like a broken record when I extol the virtues of simply prepared side dishes. Nonetheless, Easy Roasted Brussels Sprouts make a great addition to many types of menus, ranging from casual to fancy. The slightly crispy edges add a nice textural element.
These Easy Roasted Brussels Sprouts may be so simple that they don’t warrant a recipe. However, when I’m working on pulling together a whole menu, I often find it easier to have everything up and available for reference, particularly if I wind up with assistance in the kitchen. Then I can just point to the directions. (In our house, we’re kind of cooking nerds and pull up whatever recipes we’re using on a wall-mounted kitchen computer. That’s totally normal, right?)
What You Need to Make Easy Roasted Brussels Sprouts
Equipment
- Cutting Board
- Chef’s Knife
- Large Zip Top Bag – You could also use a very large mixing bowl instead. When I’m working with this quantity, I suggest a 2-gallon zip top bag, if you can find them.
- 2 Large Rimmed Baking Sheets
- Heavy Duty Aluminum Foil – Optional for easier cleanup.
- Measuring Spoons
Ingredients
- Brussels Sprouts – Trimmed and quartered or halved, depending on size. 32 ounces = 1 family size bag.
- Avocado Oil – Or regular olive oil
- Kosher Salt – I list a suggested amount, but adjust to your taste.
- Ground Black Pepper – As with the salt, I list a suggested amount, but adjust to your taste.
Getting Started with Making Easy Roasted Brussels Sprouts
The simple (TL;DR) version of these instructions are: trim and quarter, season, and roast at 425°F. However, if you want a little more explanation, here you go.
Prepping the Brussels Sprouts
These Easy Roasted Brussels Sprouts are great for prepping in advance and then cooking right before your dinner. To start, you’ll want to trim off the bottoms of the Brussels Sprouts and remove any undesirable (i.e. dirty, bruised, non-appealing) outer leaves. Then you’ll go through and either quarter or halve each of them depending on the size. As with much of cooking, you’re looking for relative uniformity.
Next we need to season the Brussels Sprouts. When working with a large quantity, I find that an easy way to season them is to use a 2-gallon zip top bag. You can just dump in the Brussels Sprouts and sprinkle in 2 teaspoons of Kosher Salt and 2 teaspoons of Ground Black Pepper. Feel free to adjust to your taste, but that’s where I usually land. I typically do this in 2 or 3 installments, so I can shake things around in between.
If you are prepping the Brussels Sprouts in advance for later cooking, you can pause that this point and store them in the refrigerator.
Roasting the Brussels Sprouts
When you’re ready to cook, you’ll want to preheat the oven to 425° F and line 2 rimmed baking sheets with heavy duty aluminum foil (optional for easy cleanup).
Since you’ve already got the seasoning in, you’ll just drizzle in about 3 tablespoons of Avocado Oil. Then we’ll seal the bag again, shake until everything is coated, and dump them out on the prepared baking sheets.
We’ll roast them at 425°F for 20 minutes, take them out to flip / toss them, and then put them back in for another 20 minutes.
Serve warm.
Related Recipes
Are you interested in some other super simple sides? Check out these recipes:
- Roasted Za’atar Broccoli
- Simple Roasted Asparagus
- Garlic Roasted Broccolini
- Broccoli Caesar Salad
- Simple Caprese Salad
- Sautéed Garlicky Spinach
- Easy Roasted Zucchini
- Green Beans with Garlic & Roasted Red Peppers
- Easy Fajita Veggies
- Broccoli with Roasted Red Peppers and Parmesan
Wondering what you might want to serve with your Easy Roasted Brussels Sprouts? You should take a look at my:
- Savory Turkey with Pumpkin Wine Reduction Sauce
- Savory Spiced Beef Roast
- Easy Low Carb Pot Roast
- Braised Beef in Wine Reduction SauceBraised Beef in Wine Reduction Sauce
- Pumpkin Sage Low Carb Lasagna
- Easy Herb-Rubbed Pork Tenderloin
- Lamb Lollipops (i.e. Lamb Chops)
Or take a peek at my Fall Fun Dinner Party for a complete menu.
Easy Roasted Brussels Sprouts
Ingredients
- 64 ounces Brussels Sprouts Trimmed and quartered or halved, depending on size. 32 ounces = 1 family size bag.
- 2 teaspoons Kosher Salt Or to taste
- 2 teaspoons Ground Black Pepper Or to taste
- 3 tablespoons Avocado Oil
Instructions
- Preheat the oven to 425°F and line 2 rimmed baking sheets with heavy duty aluminum foil (optional for easier clean-up).
- Trim and remove the outer leaves from 96 ounces Brussels Sprouts. Then quarter or halve them, depending on their size, and toss into a large zip top bag (2-gallon bags work best for this quantity).64 ounces Brussels Sprouts
- Sprinkle in 1 tablespoon Kosher Salt and 1 tablespoon Ground Black Pepper, seal the bag, and toss to coat.2 teaspoons Kosher Salt, 2 teaspoons Ground Black Pepper
- Drizzle in ¼ cup Avocado Oil. Seal the bag again and toss until the sprouts are coated.3 tablespoons Avocado Oil
- Spread the seasoned and oiled Brussels Sprouts out on the rimmed baking sheets.
- Roast at 425° for 20 minutes, flip / toss them, and roast them for another 20 minutes.
- Serve warm.
Equipment
- Large Zip Top Bag 2-gallon if you can find them
- Heavy Duty Aluminum Foil Optional for easier cleanup
- Measuring Spoons
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