These Roasted Brussels Sprouts are an easy side dish. They’ve become my kids’ favorite way to enjoy this usually-hated vegetable.
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I don’t take my kids shopping. Remember, they’re big (9, 9 and 12), so it’s not a toddler-tantrum thing.
They know I shop with a list (as I have for all of their lives). But they’re ridiculous. Last time I took them to Target they were loudly begging for Brussels sprouts. The vegetable.
They’re complete weirdos, I tell you. I never ate Brussels sprouts as a kid. I only knew they were a “hated” vegetable because of TV.
But now we eat them all the time, because I’ve learned to cook them to bring out their texture and fresh flavor (hint–no boiling!).
These Roasted Brussels Sprouts are incredibly easy to prepare, and if you’ve never tried them, I hope you will. They’re just delicious!
Brussels sprouts are filled with vitamin C, vitamin K and folic acid. But many people hate them because they’ve been served overcooked sprouts.
Overcooking them make them gray and soft, and they get a strong flavor and odor (which is why so many people hated them as kids).
Roasting Brussels sprouts bring out their flavor. If this simple preparation isn’t enough for you, consider sprinkling some shredded Parmesan cheese on top.
We love that when they’re roasted, some of the outside leaves get a little crunch. The texture makes all the difference!
If your kids are able to use a knife safely, let them help with the prep. That saves me SO much time with a side dish like this on a busy weeknight. My kids wash them in a colander, then cut off the ends and halve them so they’re ready to go.
Roasted Brussels Sprouts
This is such a simple recipe that we make it all the time. I buy a bag of Brussels sprouts at Aldi or Costco, then trim the ends and cut each one in half.
Toss in a bowl with olive oil and garlic. Spread in a single layer on a baking sheet and season with salt and pepper. Then roast until tender. So easy!
Print the recipe
- 1-2 lbs Brussels sprouts (look for the ones in the bag)
- 2 -3 tsp minced garlic
- 2-3 Tbsp olive oil
- salt and pepper
Preheat oven to 400 degrees.
Clean the Brussels Sprouts with water, then chop off each end and slicing the large ones in half.
In a large bowl, combine the Brussels Sprouts, olive oil and garlic. Toss to evenly coat.
Spread in a single layer on a baking sheet. Sprinkle liberally with salt and pepper.
Roast at 400 degrees for 20 minutes, tossing once.
Amount Per Serving: Calories: 178Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 82mgCarbohydrates: 12gFiber: 4gSugar: 3gProtein: 4g
Want a fancier recipe?
This is our go-to side dish recipe for Thanksgiving. My kids just love it!
Once you learn to love Brussels sprouts, consider kicking it up a notch with flavor. Try our Brussels Sprouts with Bacon and Shallots, where they are sauteed on the stovetop. We make these for every holiday dinner, and they’re always a huge hit.
Roasted Brussels Sprouts is linked up to Too Cute Tuesday at Funky Polkadot Giraffe.