Easy Roasted Brussels Sprouts

My little cabbage might be a French term of endearment, but many people are not in love with the little mini-cabbages called Brussels sprouts - until they have them oven roasted. Roasting brings out the wonderful, nutty flavor of Brussels sprouts and turns many into fans. Best, it takes about 20 minutes to roast them. Once you love them, try these lemon thyme Brussels too.

Easy Roasted Brussels Sprouts

Brussels sprouts are a wonderful vegetable, so it always amazes me how much people dislike them. My guess is they’ve had them overcooked, which makes them gray and strong tasting. Cooked like that I wouldn’t eat them either!

Properly cooked, Brussels sprouts are terrific with roast chicken, roast turkey or as part of a vegetarian dinner. They are also a great side dish for holiday feasts, like Thanksgiving and Christmas. Roasting Brussels sprouts is a great technique for several reasons. It’s easy, its hands-off, which allows you to focus on other tasks, and it caramelizes them, bringing out their nutty flavor.

What Are Brussels Sprouts?

Nutritionally, Brussels sprouts are a member of the same family as cabbage, broccoli and cauliflower – the brassica or cruciferous family of vegetables. They deliver vitamin C, soluble fiber and have cancer-fighting properties, so Brussels sprouts are a good thing to add to your diet.

How To Buy Brussels Sprouts

When buying Brussels sprouts, I go for the medium to larger size. Choose bright green heads with no brown or withered edges. The heads should feel firm and fairly hard, not soft, and have no yellow or black spots (often signs of age or mold).

I prefer to buy loose Brussels sprouts (versus packages) so I can choose them individually for size and freshness. I don’t buy the stalks, because the sprouts are all different sizes. Different sizes mean some will roast faster than others. Consistent size means consistent  roasting and even results.

How to Prep Brussels Sprouts

To prep Brussels sprouts, trim off the root end with a sharp paring knife. Peel off any loose or discolored leaves. Cut them in half top to bottom.

How to Roast Brussels Sprouts

Place trimmed Brussels sprouts in a bowl and toss with the oil to evenly coat, then lay them flat, cut side down, on the baking sheet lined with parchment. Sprinkle with salt, pepper, garlic and fresh thyme, then roast. In my oven it takes about 20 minutes. As ovens vary, check yours a minute or two before then and continue if needed.

The Brussels sprouts will be browned and tender when pierced with a sharp paring knife. To serve, sprinkle with pine nuts, lemon zest or a drizzle of Balsamic syrup to bring out their sweetness. A little Parmesan is good too.

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Brussels sprouts are wonderful served with whole roast chicken or roast chicken breasts. They are also a great side dish for Thanksgiving with roast turkey. If desired, serve along side mashed potatoes

Easy Roasted Brussels Sprouts

These little cabbages of the vegetable world, Brussels sprouts, are best from fall through early spring. Roasting them is easy and brings out their natural nutty sweetness. Lining the baking sheet with parchment makes clean up easy and prevents over browning. It’s available everywhere these days on the aisle where you find foil and storage supplies.

Print Recipe Rate Recipe

5 from 1 vote

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Course: Side Dish, vegetables

Cuisine: American

Keyword: Brussels Sprouts, roasted

Servings: 4

Calories: 207kcal

Equipment

• Sheet tray
• Parchment or foil

Ingredients

• 1 ½ - 1 ¾ pounds fresh Brussels sprouts
• 1 ½ tablespoons olive oil
• 1 tablespoon fresh chopped thyme leaves
• ⅛ teaspoon salt
• ⅛ teaspoon ground black pepepr
• ⅛ teaspoon granulated garlic

Garnishes (optional)

• Balsamic syrup
• lemon zest
• toasted pine nuts
• fresh chopped chives or parsley
• grated Parmesan

Instructions

• Pre-heat oven to 400 degrees. Line a half-sheet rimmed baking sheet with parchment paper or foil. Trim the root end off of each Brussels sprout.
• Place trimmed Brussels sprouts in a bowl and toss with the oil to evenly coat, then lay them flat, cut side down, on the baking sheet lined with parchment. Sprinkle with salt, pepper, garlic and fresh thyme, then roast.
• Roast until browned and tender when pierced with a sharp paring knife, about 20 minutes. Timing will vary depending on your ovens and the size of the sprouts. Serve drizzled with Balsamic syrup, sprinkled with lemon zest, toasted pine nuts, or grated Parmesan

Nutrition

Calories: 207kcal | Carbohydrates: 34g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 165mg | Potassium: 1446mg | Fiber: 14g | Sugar: 8g | Vitamin A: 2862IU | Vitamin C: 316mg | Calcium: 162mg | Iron: 6mg

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