Roast Brussels sprouts in the oven with a little olive oil and sea salt for a healthy, simple, and surprisingly flavorful side dish to any meal.
Sometimes simpler is better, especially when it comes to preparing vegetables. I think they taste pretty good as-is, so I don’t usually season them or dress them up with much other than basic salt and pepper. Exception: cheese and/or bacon—because they makes everything better, let’s be real.
One of my favorite cooking methods for veggies? Roasting them in the oven. For some reason I’ve done this with asparagus, mushrooms, broccoli, etc.—but it never occurred to me to try it with Brussels sprouts until recently. As soon as I started doing this, I discovered that I actually love the leafy vegetable (a statement 10-year-old me would be horrified by).
My go-to method of roasting Brussels sprouts is to remove their outer leaves (since they’re usually dirty and a bit bug-y), remove any excess stem, and then slice each sprout in half from the stem to the top.
To make sure they actually roast, I toss them with juuust enough olive oil so they’re lightly coated (either in a bowl or directly on a baking sheet). Then I spread them out on the baking sheet and sprinkle whatever seasoning I’m in the mood for across the top (usually just sea salt).
I’ve found the magical temperature to roast them (and most veggies) is 425 degrees. It usually takes about 18-22 minutes for them to start to char. Pro tip: You don’t want them to get too brown to the point of burning, but you want to be able to insert a fork without too much resistance.
Every time I make these, I pop them into my mouth like candy. I guess that means this whole setting small health goals thing is working for me, because no one should enjoy Brussels sprouts as much as I do all of the sudden.
Here’s a closer look at how I make them:
Ingredients:
- 16 oz. Brussels sprouts
- 1 Tbs olive oil
- Sea salt to taste
Instructions:
- Peel off the outer (dirty) leaves of the Brussels sprouts and cut any excess stem off. Slice them in half length-wise.
- Add the sprouts to a baking sheet coated with non-stick spray, and drizzle with olive oil. Toss until they're evenly coated, then spread them out across the baking sheet. Season to taste.
- Bake at 425 degrees for about 18-22 minutes, or until brown and when fork can easily be inserted.
Hope you enjoy the little bites of cruciferous goodness!
Asparagus used to be our main jam. I think it’s been replaced by brussel sprouts. We’ve actually added diced potatoes to it for a more complete side. Yummmm.
I am newly loving brussels sprouts! Hope you will join our meatless monday link up