Nothing makes me happier than seeing Brussels sprouts have their day in the sun. These tiny little cabbages used to be hated by almost everyone, but then restaurants started to deep fry them or put them with fun sauces and suddenly they are trendy. You can easily make perfect roasted Brussels sprouts in your home kitchen that will make everyone enjoy this once despised veggie.
There are a few veggies that were once thought to be gross but are now desirable. Brussels sprouts are in good company with kale and celery. Although, I don’t think celery juice is as delicious as a plate of perfect roasted Brussels sprouts.
Kale can be made palatable from time to time, but Brussels sprouts are the real winners. You can shave them down and use them in a salad raw. You can saute them and make little nests for eggs. And, of course, my real favorite, roasting them in the oven so that they are crisp, yet flavorful.
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The brussels sprouts that I remember from my childhood were soft and mushy. My parents used to steam them. It wasn’t their fault, my mom was a big believer in the low-fat movement.
Thankfully she no longer has a fear of fat and roasts her veggies in healthy oils. Which brings me to my next point, you have to roast these in the right amount of oil and salt! Oil and salt are what bring out the delicious natural flavor of the sprouts and helps cut through the bitterness.
To make perfect roasted Brussels sprouts and get that nice level of brown caramelization in the oven you will need a coating of oil, but not a drenching. There are 2 ways to perfect this. You can toss the Brussels Sprouts in oil in a metal bowl or you can spray them with some spray avocado oil on both sides.
It is easier than you might think to make perfect roasted Brussels sprouts in your oven at home. You need some simple ingredients and a few basic kitchen tools. You just need some raw, whole Brussels sprouts, avocado oil or spray avocado oil, salt, and pepper.
The kitchen tools that you will need are a sharp knife for slicing the Brussels sprouts. You will need a bowl to use to toss them in oil to ensure they get coated evenly. You will also need a baking sheet and some parchment paper for baking the Brussels sprouts.
The most important thing to remember is to roast the Brussels sprouts with the cut side facing down and do not flip them while roasting!
To make perfect roasted Brussels sprouts in your home kitchen preheat the oven to 400F. Line a baking sheet with parchment paper. Then take whole, raw Brusells sprouts and trim the ends off of them and slice them in half longways.
Next, toss the Brussels sprouts in avocado oil and season liberally with coarse sea salt and black pepper. You will want the Brussels sprouts to be lightly coated in the oil, but not drenched because then they will be soggy. Then, place Brussels sprouts on the baking sheet with the cut side down.
Be sure to leave some space between each sprout on the baking sheet. Then, place the baking sheet in the oven and cook the Brussels sprouts for 25-30 minutes. Keep the Brussels sprouts on the tray with the cut side down the entire time – do not toss.
Finally, remove the Brussels sprouts from the oven and allow to cool slightly. I find that these perfect roasted Brussels sprouts are best enjoyed immediately, but if you do reheat them I recommend using an oven or toaster oven and not a microwave. Keep reading to find the full, detailed instructions. If you make these, please let me know in the comments or on Instagram.