You can have roasted Brussels sprouts ready in 15 minutes! Crispy brown, deeply green, and utterly cute, this healthy vegetable makes any meal feel like a celebration.
I’m always delighted when someone brings roasted Brussels sprouts to a potluck or serves them for dinner. I finally realized they are so easy to make that I can have them any time I want. My quick recipe skips the boiling, cream, and fuss of old-fashioned recipes.
Because Brussels sprouts naturally come in a two-bite size, they are perfect when you are cooking for one or two. Unless I have the oven going for another reason, I roast them in my convection toaster oven to save energy and money.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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- 1 pound Brussels sprouts
- 1 teaspoon olive oil
- kosher salt or sea salt, to taste
Ingredients
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- Heat oven to 425 degrees F. Trim brown ends and any wilted or damaged leaves from the Brussels sprouts. Cut each in half through the stem.
- Heap Brussels sprouts in the center of a cookie sheet or baking pan. Drizzle with olive oil and toss to coat each sprout. Spread them out cut-side down in a single layer so they don't touch each other. Sprinkle generously with salt and roast for 10 minutes, until deep brown.
- Serve hot or at room temperature. Refrigerate any extra for up to five days.
- Look for tight green Brussels sprouts with few damaged spots. Use them within two or three days for best flavor.
- Use table salt if you don't have kosher salt or coarse sea salt.
- I buy Brussels sprouts off the stalk to save on energy for shipping and so the farmer can compost the stem. To my surprise, some folks on Chowhound rave about steaming the stalks and eating the creamy center. The stalk could also be an investment in teaching your kids how plants grow. Compare prices and make your own decision.
Nutritional Information for Roasted Brussels Sprouts
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