Simple Roasted Brussels Sprouts
It’s time to K.I.S.S.
No, not kiss as in “smooch”. I don’t think my mister would like that.
It’s time to K.I.S.S. as in Keep It Simple Stupid. And these brussels sprouts are stupid simple.
Speaking of stupid, when I was chopping these up my husband picked up a brussles sprout and asked me, “What happens if you don’t pick these while they’re still small?” And without skipping a beat I said, “They grow into cabbages.” And the dumb dumb believed me! Shawn is too easy to trick sometimes. Don’t worry, I told him he was an idiot…I mean…I told him they’re not baby cabbages. *wink*
Sometimes I can fall into the trap of wanting to make dishes a little fancier or a little more complicated than necessary. But with most vegetables you don’t need to do a whole lot to bring out their wonderful flavor. And it doesn’t get much more delicious or simple than these perfectly roasted brussels sprouts. It will turn you into a brussels sprouts lover instantly.
By the way, did anyone else think it was “brussel” sprouts, not “brussels” sprouts. So weird that there is an “s” on the end. But Google says so, so brussels sprouts it is.
Simply trim them, toss them in a little olive oil, salt and pepper and roast for about 20 minutes. That’s all they need. Their natural sugars get released and slightly caramelize, it’s amazing. You don’t even need to toss them as their roasting. The oven does all the work for you. Giving you plenty of time to get the rest of dinner ready.
And if you want to keep it extra simple, roast them on parchment paper so there is no clean up. Parchment paper might be my best friend in the kitchen. I’m using it constantly.
If you were to peek into my house on a typical weeknight, this is exactly the type of side dish I would be making for dinner. Don’t worry, I’ll serve it with a main dish that is a little fancier. Tune in Thursday to see what. Want a little hint? It involves pork chops and a vanilla bean. Say what?
Simple Roasted Brussels Sprouts
Ingredients
- 1 pound brussels sprouts
- 1 tablespoon olive oil
- 2 teaspoons salt
- 2 teaspoons pepper
Equipment
Instructions
- 1. Preheat oven to 425 degrees with the rack in the upper 1/3.
- 2. Trim the brussels sprouts by cutting the bottom 1/8" off the base, peeling away the loose outer leaves that should easily fall away once the base is cut, then slice in half.
- 3. Toss in olive oil, spread in an even layer on a parchment lined baking sheet for easy clean up. Salt and pepper.
- 4. Roast until the brussels sprouts begin to turn golden brown, about 20 minutes. No need to toss or turn the sheet while they are roasting.
- 5. Serve immediately while warm. Will keep in an airtight container for 1 week.
25 Comments on “Simple Roasted Brussels Sprouts”
simple and beautiful! :)
Why fix it if it’s not broken right?? Sometimes simple things like these brussel(s) (I’ve always written it without the “s”) sprouts are better! Love how yours turned out. What a flawless side-dish!
Can’t wait for the pork chop recipe! ;–)
Thanks Consuelo! Glad you write it without the “s” too. Brussel sprouts just makes so much more sense. Have a good weekend friend : )
Oh, I love brussels sprouts and roasted is my favorite! Great photos, these look delicious!
This is my favorite way to make brussel sprouts! I am leaving the s off because it just makes no sense haha! Such a good idea to share this easy secret for an awesome side!
Brussels Sprouts are my go to snack, I love them so much! These roasted ones look delicious!
literally lol’d at your KISS acronym, I love it!! (oh and this recipe, I love that too)
I LOVE roasted brussel sprouts! These look divine. Your photographs are stunning! You have a beautiful site!
I absolutely love this recipe! It’s so simple, healthy, and it looks delicious!! Gotta try this for sure!
Love love love roasted brussel sprouts! It’s pretty much the tastiest way to enjoy them (in my opinion, at least ;) ).
Um…how the heck was not already following you on pinterest?! Fixed that. Following you there now (geez, that sounds creepy, but you know what I mean).
Have a lovely Wednesday Natalie! :)
i made these for the first time recently and i love them!
Pass the sprouts, please!
Lol @ your hubby! He sounds like mine! And I am loving your acronym for KISS. I am SO guilty of overcomplicating dishes…especially vegetables. Aaaand then they aren’t even healthy or recognized as a vegetable anymore. Such a predicament.
I love brussel sprouts so this is perfect! Yum-o-rama!
Okay Natalie. I will try these. But just for you. Because somehow you make the most disgusting vegetable known to man look like ambrosia.
PS I can’t believe Shawn fell for that!!!
I still call them brussel sprouts and not brussels sprouts.. It can get so confusing when writing it… Such a lovely dish I can’t wait to see the pork chops and vanilla!! Yum! Yum!!
I will admit that I’m not too crazy about brussels sprouts, but you make these look so good, I just might have to give them another try—I LOVE pretty much any roasted vegetable. pinned!
I love brussels sprouts and can’t seem to get enough of them lately! Nothing wrong with keeping it simple, I love simple and fast side dishes and these look perfectly roasted girl :)
These look really tasty! I love Brussels sprouts, but I kind of dislike cabbage! Isn’t that weird? I’ve never roasted them though, so I will have to try this out! That top picture is so pretty, I just have to pin it! :)
I love roasted veggies! I don’t know if it’s the simplicity or the fact that they are super healthy, But one thing I know, they always taste amazing! I love how you roasted these Brussels sprouts!!
K.I.S.S.! Love it! I need these babies in my life. Fast side-dishes are always winners in my book.
Parchment paper and foil are truly lifesavers. I use them constantly, too. I loathe scrubbing dishes, so any opportunity to short-cut it, I will take it. Gotta save the nails. :)
I agree. Most of the time simply roasted veggies are perfect with just a bit of salt. I am a Brussels sprouts junkie. :) yours look perfectly done.