Roasted Brussels Sprouts

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Roasted Brussels Sprouts are easy, quick, and so delicious. Vegetables, in general, taste so much better when roasted than prepared any other way. Add a little bit of seasoning and after 15-20 minutes in the oven or on the grill you have magic. I especially like the leave that fall off and get overly crispy, like mini cabbage chips. Finish off with a drizzle of balsamic vinegar and olive oil or dip them in some mayonnaise. These little gems are great with steak, roasted chicken, or grilled tri tip along with garlicy noodles or roasted potatoes.

I love cruciferous veggies and Roasted Brussels Sprouts are right at the top of the list. Cabbage, broccoli, cauliflower, bok choy, and brussels sprouts are so versatile and available year-round almost everywhere. Most are nutrient dense and help lower inflammation, particularly if you grow your own! In Western Montana we are a bit more limited, but in warmer climates they’re a great winter crop to plant when your summer crops have been harvested. It’s well worth the time and effort.

This roasting method works well for any dense vegetable. You can skip the shallots if you don’t have them on hand, it’ll still be great. And, as you’re trimming your vegetables, be sure to save those stems, outer leaves, or skins to make some stock! Throw them in a baggie in your fridge or freezer and toss them into the pot with leftover meat bones. Or, at the very least, start a compost pile so you keep adding nutrients to your garden soil!

Roasted Brussels Sprouts

Vickie Young

Roasted Brussels Sprouts are easy, quick, and so delicious. They taste so much better when roasted than prepared any other way. Add a little bit of seasoning and after 15-20 minutes in the oven or on the grill you have magic.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine American

Servings 4

Ingredients

  

• 30-35 Brussels sprouts, cleaned and cut in half
• 1 med shallot, sliced
• 3-4 cloves garlic, minced
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder or seasoning blend of choice

Instructions

 

• Preheat oven to 425 degrees and line a large baking sheet with parchment paper or spray with cooking spray.
• Wash Brussels sprouts and peel off any wilted outer leaves, cut off stem end and cut in half. Slice shallot, mince garlic, and spread everything on prepared baking sheet.
  
• Season with olive oil, salt, pepper, and garlic powder.
  
• Place in preheated oven and roast for 15-20 minutes or until tender and starting to brown.
  

Notes

We’ve found that 6-8 Brussels sprouts per person is a great rule of thumb

Keyword dinner, Easy, recipe, Vegetables