This recipe for roasted Brussels sprouts is simple and delicious. It’s also easy to customize, making it ideal for myriad dishes and cuisines.
Granted, when it comes to veggies, Brussels sprouts tend to get a poor reputation. In fact, you might have hated the vegetable growing up, as many kids wholeheartedly do! But as with many foods, it’s all about how you prepare the sprouts.
Thankfully, roasting can bring out the best of the veggie. Simply toss the sprouts in olive oil and spices, then roast until crispy and caramelized. The result is a delightfully smoky, almost sweet flavor that’s hard to resist.
You can serve Brussels sprouts as a side dish or in an entrée. Personally, we’re big fans of tossing the veggie in pasta, Vegan Vodka Sauce, and a generous dose of Vegan Parmesan Cheese. Enjoy!
Table of Contents
Key Ingredients
- Brussels sprouts. Brussels sprouts are sold loose (by the pound) or on stalks. One pound makes enough for two entrees or four side servings.
- Olive oil. You can also use other oils like avocado or grapeseed oil.
- Spices. Salt and pepper are classic choices, but you can make many variations with other spices. For example, we used garlic powder and chili flakes for an extra kick.
How to Make Roasted Brussels Sprouts
This easy recipe for roasted Brussels takes about 20 minutes to make. If you want to make more than four side servings, simply double or triple all the ingredients. In this case, you may need to use two baking sheets depending on the size of your Brussels sprouts and sheets.
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.
To prepare each sprout, cut off the bottom stem.
2. Next, remove the outer leaves, especially if they’re wilted or discolored. Cut the sprout in half. If the sprout is very large, cut each piece in half again to make quarters.
3. Repeat with the remaining sprouts.
4. In a bowl, toss the Brussels sprouts with olive oil and spices until evenly coated.
5. Spread the sprouts on the baking sheet in an even, single layer.
6. Roast for 18 to 21 minutes, tossing once halfway. The Brussels sprouts are ready once they are crispy and golden brown. You may need more or less time depending on the size of the sprouts and your actual oven.
Serve warm on their own or with the dish of your choice.
Recipe Tips, Variations, and Substitutions
- Use vegan butter. Instead of oil, try roasting Brussels sprouts in melted butter.
- Add different spices. In addition to salt and pepper, spices like garlic powder, onion powder, chili flakes, and turmeric all taste great with Brussels sprouts. Don’t be afraid to experiment!
- Toss with condiments. Lightly toss the Brussels sprouts with maple syrup, sriracha, balsamic vinegar, or lemon juice before roasting. You can even combine these ingredients for even more flavor.
- Cut the sprouts into smaller pieces. When cut in half, Brussels sprouts can be easily pierced with a fork. But if you want the sprouts to seamlessly mix into a warm salad or rice dish, you can cut them into smaller pieces. Be sure to reduce the cooking time, as the sprouts will cook quickly.
- Serve with vegan cheese. Garnish with grated vegan Parmesan cheese just before serving.
Frequently Asked Questions
Can I store leftovers?
Roasted Brussels sprouts taste best right out of the oven. However, you can store leftover roasted Brussels sprouts in the refrigerator in an air-tight container for 3 to 4 days.
Can I freeze it?
It’s not recommended to freeze roasted Brussels sprouts. Doing so will change the texture and consistency of the roasted sprouts, which are crispy right out of the oven.
Serving Suggestions
- Fall Harvest Salad — As a late-fall veggie, roasted Brussels sprouts will be right at home in this seasonal salad.
- Vegan Nacho Cheese Sauce — Who says nacho cheese is only for chips? Enjoy it with crispy roasted sprouts instead.
- Vegan Mac and Cheese — Liven up your next vegan mac with roasted sprouts.
- Vegan Ranch Dressing — For a simple side dish, serve roasted Brussels sprouts with this vegan dressing.
Roasted Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts washed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ to ½ teaspoon garlic powder optional
- ¼ teaspoon chili flakes optional
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone mat. To prepare each sprout, cut off the bottom stem.
- Next, remove the outer leaves, especially if they’re wilted or discolored. Cut the sprout in half. If the sprout is very large, cut each piece in half again to make quarters.
- Repeat with the remaining sprouts.
- In a bowl, toss the Brussels sprouts with olive oil and spices until evenly coated.
- Spread the sprouts on the baking sheet in an even, single layer.
- Roast for 18 to 21 minutes, tossing once halfway. The Brussels sprouts are ready once they are crispy and golden brown. You may need more or less time depending on the size of the sprouts, as well as your oven.
- Serve warm on their own or with the dish of your choice.
Notes
- In addition to salt and pepper, spices like garlic powder, onion powder, chili flakes, and turmeric all taste great with Brussels sprouts. Don’t be afraid to experiment!
- If you’d like, lightly toss the Brussels sprouts with maple syrup, sriracha, balsamic vinegar, or lemon juice before roasting. You can even combine these ingredients for even more flavor.
- Roasted Brussels sprouts taste best right out of the oven. However, you can store leftover roasted Brussels sprouts in the refrigerator in an air-tight container for 3 to 4 days.
- It’s not recommended to freeze roasted Brussels sprouts. Doing so will change the texture and consistency of the roasted sprouts, which are crispy right out of the oven.
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Hi! Just wanted to let you know that I included your sprouts in my post, “An Allergy Friendly Christmas Dinner” today. Looks delicious!
http://allergyfreecookery.blogspot.com/2011/12/allergy-free-christmas-menu.html
Happy holidays,
Lisa @ Allergy Free Vintage Cookery
Not sure how it would figure into your diet, but my FAV way to have these is roasted (same way you said) with some pine nuts, a splash of balsamic vinegar and sometimes parmesan cheese. I’m guessing the cheese would be out, but roasting is DEFINITELY the best way to have these babies!