These crisp-tender, slightly caramelized oven roasted Brussels sprouts are easy to make and so delicious, even Brussels sprouts haters are often converted!
Brussels sprouts have always been given a bad rap, and understandably so. If not cooked properly, they are pretty much “yuk.” But Brussels sprouts seasoned well and roasted properly are literally one of the best veggies you’ll ever eat.
Since I originally wrote this post two years ago, I’ve changed one thing about how I cook these that has made a huge difference.
Instead of using a standard 11 x 13 baking dish, I now use a large baing sheet. This Nordic Ware Big Sheet is perfect for spreading the Brussels sprouts so that they don’t touch during cooking (which causes them to steam rather than roast). The only way to achieve perfectly crispy, caramelized edges is to use a large enough baking sheet.
If you’ve never tried oven roasted Brussels sprouts, you really should; they are outstanding. My whole family loves these, and I cook them almost once a week. To add interest and another layer of flavor, I often cut a sweet potato or two into cubes to roast with them. So yummy!
I’d love to hear from you if you try this recipe, so please feel free to leave comments. Thanks so much for stopping by. Be blessed, and stay savvy!
Update: Since filming the video below, I’ve learned best results come from using the largest baking sheet possible (so I no longer use the white baking dish).
Amount Per Serving: Calories: 133 Total Fat: 14g Carbohydrates: 3g