When we’re in a pinch for a veggie and need something green, we opt for Brussels sprouts as a side dish. They’re warmer than a salad, don’t require anything more than olive oil, salt, and pepper, and are insanely easy to get right consistently. Brussels also crisp up nicely and are a nice alternative to chips when you’re craving summer hot dogs.
This recipe is all about technique. It takes advantage of a dark or nonstick baking sheet and a hot oven to deliver crispy, golden Brussels sprouts with minimal effort. It’s hands-off, forgiving (even if they get a little too toasty), and endlessly adaptable. Toss with steak seasoning, feta, or a splash of rich, well-aged balsamic vinegar for an easy upgrade.
Oven Roasted Brussels Sprouts
Ingredients
- 4 cups medium-sized Brussels sprouts
- Olive oil for drizzling
- Salt pepper, or seasoning of choice
Instructions
- Preheat oven to 400ºF.
- Wash, trim the ends, and slice Brussels sprouts in half lengthwise.
- Place the halved sprouts directly onto a dark or nonstick baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, or your preferred seasoning. Toss everything together right on the pan to coat evenly.
- Flip each sprout so it’s cut side down. Some loose leaves may fall off during tossing—leave them on the pan! They crisp up into delicious chips.
- Roast for 18–22 minutes, or until the cut sides are deeply golden and the outer leaves begin to crisp. Serve hot.
- Optional: top with feta, steak seasoning, or a drizzle of balsamic glaze.