Roasted Brussel Sprouts
roasted brussel sprouts with a finishing sprinkle of flaky sea salt and a crack of black pepper
Brussel sprouts definitely have their fair share of a bad rep, but I’ve always loved them! (unlike asparagus, which took a good decade for me to start eating) From honey-roasted, balsamic sautéed, to just boiled or raw, I’ve tried countless ways of cooking these micronutrient-packed veggies. Don’t get me wrong, these are all super delicious ways of enjoying brussel sprouts. My favorite, however, has got to be a simple roast with just olive oil, salt, and pepper! The simple seasonings don’t mask the delicious, pure flavor of brussel sprouts, and the olive oil’s flavor and lower smoke point let the sprouts caramelize and crisp up.
Brussel sprouts right out of the oven! I roast them all cut-side down to get the best caramelization and color.
Prep Time: 10 mins
Cook Time: 35 mins
Yield: 4 servings
Ingredients
- 2 pounds whole brussel sprouts, rinsed and trimmed
- 1-3 tsp olive oil
- 1 tsp salt
- cracked black pepper to taste
- flaky sea salt, optional for finishing
Directions
- Preheat oven to 400°F and line a baking sheet with aluminum foil.
- Cut brussel sprouts in half and place in large bowl.
- Drizzle brussel sprouts with olive oil, salt, and a few cracks of black pepper. Toss well to evenly distribute.
- Transfer brussel sprouts to the baking sheet, cut-side down.
- Roast in oven for 35-40 minutes, or until the leaves begin to brown and the bottoms are a golden-brown color.
- Remove from oven and serve as a warm side with a sprinkle of flaky sea salt and black pepper!
Per serving: 124 calories: 20.3 g carbs; 3.7 g fat; 7.7 g protein
