Roasted Brussels Sprouts
Equipment
- 1 Large bowl
- 1 9 ½" x 13" stainless steel baking sheet or 9" x 13" glass baking sheet
- 1 parchment paper or silicone baking sheet (optional)
- measuring cups and spoons
Ingredients
- 2 pounds brussel sprouts
- 3 tbsp olive oil
- 1 tsp seasoned salt
- ¼ tsp ground black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit. Optional: line baking sheet with parchment paper or silicone baking sheet.
- While oven is preheating, wash brussel sprouts in a large bowl with water. Cut stems off and cut brussel sprout in half or quarters if they are large.
- Place cut brussel sprouts on a stainless-steel baking sheet or in a glass baking pan. Add olive oil, seasoned salt, and black pepper and mix well to coat.
- Put baking sheet or pan in the oven and cook for 22 to 30 minutes or until the brussel sprouts are tender when pierced with a fork and have crispy bits on the edges.
Video
Notes
Tips and Tricks
What’s the best cookware to use to roast brussel sprouts?
Usually, I will use a stainless steel (not aluminum) baking sheet or a glass baking dish. It depends on what’s clean. (I hate doing dishes.) The stainless steel baking sheet is SO easy to clean. A glass baking dish easily does into a dishwasher since it can be heavy to wash by hand.
If you only have an aluminum baking sheet, not to worry. Just line it with aluminum foil or parchment paper. (Note: it’s difficult to mix the ingredients on the baking sheet itself if you are using parchment paper. Thus, mix all the ingredients in a large bowl before putting the brussel sprouts onto the parchment paper-lined baking sheet.)
How long do leftovers last in the fridge?
Roasted brussel sprouts will last about 4 to 5 days in the fridge. They taste great reheated in the microwave or cold.
What if we are not fans of leftovers?
Make your leftover Roasted Brussel Sprouts taste like a different dish by chopping them up and adding them to your egg dish (e.g., scrambled eggs, egg bites, quiche, etc.) or to a creamy pasta sauce. You can also reheat them in the oven topped with Parmesan cheese or Pecorino Romano cheese for a nutty flavor.
Leftovers would also be a great addition to stuffing/dressing for a roast chicken or ham. Cook some quinoa or other grain, add jarred roasted red bell peppers and cheese with the leftover brussel sprouts, toasted nuts, and a dried fruit to make a grain salad. There are so many possibilities!