The BEST Way to Make Roasted Brussels Sprouts

By Polly Conner

When I say this is the best way to make roasted Brussels sprouts, I mean it. Use this method for future Brussels sprout success in your oven.

Roasted Brussels Sprouts
Roasted Brussels Sprouts in a white bowl

This super simple way to cook Brussels sprouts will transform this vegetable from, “meh” to “Yeah!” It’s all about getting as much crisp as possible in my opinion. 

This isn’t necessarily a recipe (although I’ll provide a guided one below) but more of a method that I use.

To start, slice the stem off the Brussels sprout. Then slice it into about 1/4 inch pieces. lots of little leaves will flake off in the process. Do not discard those. They are the BEST!

Sliced Brussels Sprouts

Toss your sliced Brussels sprouts (and leaves) with some olive oil and kosher salt.

Lay them out on a baking sheet, making sure to spread them out evenly.

Bake them at 450 for about 15 minutes, giving them a flip halfway through cooking time.

Roasted Brussels Sprouts in a while bowl
Roasted Brussels Sprouts

Make sure to eat them immediately. That delicious crisp won’t last too long.

Print

The BEST Way to Make Roasted Brussels Sprouts

  • Author: Polly
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 cups 1x
  • Category: side dish
  • Method: baking
  • Cuisine: vegetable

Description

My favorite way to eat roasted Brussels Sprouts


Ingredients

  • 2 cups Brussels sprouts
  • 1/4 cup olive oil
  • 1/21 teaspoon kosher salt

Instructions

  1. Preheat oven to 450
  2. Slice stems off of Brussels spouts and then slice them into small, flat pieces, about 1/4 inch thick
  3. Toss sliced Brussels with olive oil and kosher salt
  4. Spread Brussels out evenly on baking sheet
  5. Bake for about 15 minutes, giving them a turn half way through

Notes

Don’t leave the little leaves behind! They will crisp up and give some great flavor and texture.

Baking time might vary. Keep them in oven until the big pieces start to turn golden brown.

Roasted Brussels Sprouts

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2 replies
    • Polly Conner says:

      I’d guess roughly a pound? I wouldn’t get too caught up on the exact measurements for this though. It’s more the method that makes the difference!

      Reply