This Roasted Brussels Sprouts recipe is a quick and easy way to bring these tiny cabbages to life. They’re caramelized on the outside and tender on the inside.

I think Brussels sprouts have been given a bad reputation and are often times described as the worst vegetable. I know I never wanted to eat them as a kid. Who’s with me? I think it’s time we give Brussels sprouts another chance and take them from the bottom of the list to the top! This roasted Brussels sprouts recipe is the sure way to do this. These roasted Brussels sprouts are crispy and flavorful and will soon become your favorite vegetable. It makes an amazing side dish that even your kids will enjoy. You may even find yourself (and your kids!) wanting these roasted Brussels sprouts for an afternoon snack.

Recipe FAQs:

How to cook Brussels Sprouts?

Cooking Brussels sprouts is so simple. First, trim the Brussels sprouts and cut them in half. Then, cover the Brussels sprouts in water, oil, vinegar, salt, and pepper. Next, lay the Brussels sprouts cut side down on a cookie sheet and cover with aluminum foil. Then, after 10 minutes remove the foil and bake them for another 10 minutes until they are brown and tender. Finally, season with salt and pepper to taste and enjoy!

How do you trim Brussels sprouts?

Because Brussels sprouts look like mini cabbages, many people want to remove the core of the Brussels sprout just as you do in cabbage. Don’t do that! The Brussels sprouts would fall apart if you did this. Instead, you just want to trim the Brussels sprouts. Trimming Brussels sprouts is easy. First, you will trim the base of the core to create a new surface. Next, peel off the outer layer of the leaves and rinse them. That’s it, you are done and you’re ready for this Baked Brussels Sprouts recipe!

Cook’s Note – Baked Brussels Sprouts:

Select sprouts that are about 1½ inches long. Quarter Brussels sprouts longer than 2½ inches; don’t cut sprouts shorter than 1 inch.
This recipe serves a TON! This is great for large family gatherings and holidays like Thanksgiving, Christmas, Easter, etc. If you’re making them for a weeknight meal, then cut the recipe in half.

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5 from 1 vote

Roasted Brussels Sprouts

Author Jillian Wade

Prep Time 16

Cook Time 24

Total Time 40

8 people

This Roasted Brussels Sprouts recipe is a simple way to caramelize the Brussels sprouts on the outside and make them tender on the inside.

Ingredients

▢ 2 pounds Brussels sprouts trimmed and halved (see notes above on how to)
▢ 3 Tablespoons extra virgin olive oil
▢ 1 Tablespoon water
▢ 1 Tablespoon balsamic vinegar
▢ ¾ teaspoon salt
▢ ¼ teaspoon pepper

Instructions

Move the oven rack to the upper-middle position and preheat to 500 degrees F. In a large bowl toss together the Brussels sprouts, olive oil, water, balsamic vinegar, salt, and pepper until well coated.
Line a rimmed baking sheet with foil and place the sprouts cut side down. Cover the baking sheet with another piece of foil and roast the sprouts for 12 minutes. Then, remove the foil and keep cooking for another 12-14 minutes, or until the sprouts are browned and tender.
Season the Brussels sprouts with salt and pepper to taste and serve.