If you’ve never made roasted brussels sprouts at home before, you’ve gotta try it! There’s loads of fun variations you can make (like with balsamic vinegar, bacon, Parmesan, lemon & more) but really all you need are brussels sprouts, oil and some salt to make your own crispy, buttery, fork tender roasted veggies. Simple & easy enough to make any night of the week, but the results are delicious enough for your holiday table too!
2 lbs Brussels sprouts
3 tbs avocado oil (or any other neutral-flavored cooking oil you like)
1 tsp salt
Preheat oven to 400 degrees.
Prepare your Brussels sprouts by trimming off the ends and discarding them. Then slice them down the center from top through the core.
Add the halved Brussels sprouts to a metal baking sheet. Toss with the oil and then sprinkle with salt. Bake for 15 minutes. Then remove the tray from the oven and stir the Brussels sprouts around with a spatula. Bake again for another 10-15 minutes (until softened and brown around the edges).
Remove from oven, salt to taste and serve warm.
The size of the Brussels sprouts you get will also affect the cook time, if yours are on the smaller side then they likely won’t take as long to cook. Similarly, if they’re on the larger side you may need more cook time (or to cut them into quarters to cook through in less time).
For more info on ingredients, tips for avoiding burnt Brussels sprout leaves, substitutions and fun variations – scroll up to see the full blog post above!