Roasted Brussels Sprouts - Spend With Pennies

Roasting Brussels sprouts brings out the best flavor! They’re easy to make, lightly seasoned and come out perfectly caramelized.

Serve them alongside almost any kind of meal.

Ingredients for Roasted Brussels Sprouts

Roasted Brussels Sprouts are a flavorful side dish that will go with countless meals from meatloaf to a steak dinner.

Brussels Sprouts – Fresh is best for roasted sprouts but frozen can be used in a pinch. Choose firm Brussels that are similar in size.

Garlic & Seasonings – This recipe is simple with garlic powder, salt, and pepper. Fresh Parmesan cheese always pairs well with Brussels sprouts, so feel free to grate away!

Variations – There are so many great variations to add to roasted Brussels sprouts.

Try balsamic vinegar before roasting or a balsamic glaze after roasting.
Add your favorite herbs and spices, we love red pepper flakes.
Crumble bacon on top.

How to Make Roasted Brussel Sprouts

Prepare the Brussels sprouts by washing, trimming, and slicing each one in half (especially if they are large).
In a large bowl, coat the sprouts with extra virgin olive oil and the seasonings.
Place flat side down on a large sheet pan, and roast (per recipe directions below) in a preheated oven.

Brussels Sprouts on a sheet pan before being roasted

Tips for the Best Brussels Sprouts

To make sure Brussels sprouts are crispy on the outside, use fresh instead of frozen sprouts.
Dry them thoroughly after washing. Make sure each Brussels sprout is coated with olive oil and seasonings in a separate dish before adding them to the baking sheet. Then, turn them over during roasting so all sides get evenly cooked.
For easy cleanup, line the baking tray with foil or parchment paper.

Leftovers?

Leftover Brussels Sprouts will keep in an airtight container in the refrigerator for up to 4 days, but won’t freeze well. Instead, chop and add them to a frittata, or rewarm them in the oven (or air fryer) and serve them as an appetizer with a tasty honey mustard dipping sauce.