Prepped and Roasted Brussels Sprouts Recipe
Roasted Brussels sprouts make a simple, flavorful, and nutritious side dish that’s perfect for any meal. This recipe features halved Brussels sprouts tossed in olive oil, seasoned with kosher salt and black pepper, then roasted to a tender, slightly caramelized perfection. For an extra touch of tangy sweetness, you can finish them with a drizzle of balsamic vinegar. Easy to prep ahead and store, this dish is ideal for busy weeknights or holiday dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 ½ pounds Brussels sprouts, trimmed and halved
Seasonings & Condiments
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the Brussels sprouts.
- Toss Brussels Sprouts: In a mixing bowl, combine the halved Brussels sprouts with olive oil, kosher salt, and freshly ground black pepper. Toss thoroughly until each sprout is evenly coated with the seasoning and oil.
- Arrange on Baking Sheet: Spread the coated Brussels sprouts in a single layer on a sturdy baking sheet lined with parchment paper to prevent sticking and make cleanup easier.
- Roast the Brussels Sprouts: Place the baking sheet in the preheated oven and roast for 20 to 25 minutes. Halfway through the cooking time, gently shake or toss the sprouts on the pan to ensure they cook evenly and develop a nice, browned exterior.
- Optional Balsamic Drizzle: After roasting, remove the Brussels sprouts from the oven and transfer to a serving dish. Drizzle with balsamic vinegar if desired for a sweet and tangy flavor boost. Serve immediately.
Notes
- For easier cleanup, line your baking sheet with parchment paper before spreading the sprouts.
- You can prep the Brussels sprouts a day ahead by trimming and halving them, then storing in an airtight container in the refrigerator until ready to roast.
- Shaking or tossing the sprouts halfway through roasting helps them brown evenly and prevents burning on one side.
- If you prefer a stronger balsamic flavor, use a balsamic glaze instead of vinegar.
- This recipe can be easily doubled or halved depending on your serving needs.
Keywords: Roasted Brussels sprouts, healthy side dish, easy vegetable recipe, holiday side, balsamic Brussels sprouts
