How to Cook Brussel Sprouts in The Oven | With Black Pepper

If you’re looking for some side dishes to make in the oven, this Brussel sprouts recipe will be your best dish. Easy and fast to cook with just a few ingredients, these are perfect for your lunch or dinner table.

You can make healthy and delicious oven-roasted Brussels sprouts in 20 minutes. When I make Brussel sprouts, I mostly like roasting them in the oven that creates the best flavor and texture.

The oven leaves sprouts caramelized and crispy, while entirely tender and cooked on the inside. I use just simple sprinkle salt and pepper! Roasted Brussels sprouts can be served as a side dish straight from the oven.

But if you’re not familiar with Brussel sprouts, they’re vegetables like little cabbages; the flavor is similar to cabbage but better.

Brussel Sprouts in the Oven

Are Brussel sprouts healthy for you?

One serving ½ cup about 76 grams of cooked Brussels sprouts includes 28 calories. Brussels sprouts are high in vitamins, fiber, antioxidants, and minerals and that makes them a healthy addition to your diet.

They also come with additional nutritional benefits, including the possibility to decrease inflammation, reduce the risk of cancer, and control blood sugar.

 

Summary: These are high in fiber, which supports digestive health and reduces the risk of heart disease and diabetes.

Roasted Brussels Sprout Basics

Oven-roasted require three things, trimmed and halved Brussels sprouts by removing the end and any brown or yellow leaves, a hot oven, and enough time for the sprouts to transform into tasty and tender pieces. You’ll need a perfect salt to taste, pepper, few drops oil, and a baking sheet.

A hot oven is important for excellent roasted Brussels sprouts, so allow your oven enough time to preheat. Then toss the halved sprouts with olive oil or avocado oil and season with salt before roasting, you can also use vegetable oil with butter.

 

Tips for Brussels sprouts in the Oven

  1. Buy right-sized Brussels sprouts: Shop the right-sized of Brussels sprouts; these can be small or large, pick all sprouts with similar size so they’ll cook evenly. Choose for the bright green with whole outside leaves; smaller sizes are usually more sweet and tender.
  2. Roast the sprouts at a rather high temperature: After setting the oven temperature, don’t just preheat the oven, but you need to preheat the sheet pan too. Should be high enough to cook crispy, caramelized, but not too high, I recommend roasting at 425 degrees Fahrenheit.
  3. Trim and halve the sprouts: Trim and halve the sprouts and place them cut-side down in the baking sheet. The cut side will golden and caramelize well while the outside leaves get crisp.
  4. Avoid overlapping in the pan: You can roast as many you like, but make sure there is a little space between your sprouts and avoid overlapping on the roasting sheet, so they roast and don’t steam.
  5. Give the right time: Some people roast them for too much time to make them golden brown, but then they dry out. But It depends on size, roast for about 25 to 30 minutes.
  6. Make Brussels sprouts crispy: Size and amount of oil used are the main components to crispiness. Cutting them in halves makes more outside areas for oil to cover and the smaller pieces will cook quicker than whole sprouts.

Roasted Brussels sprouts Recipe

Oven-roasted Brussels sprouts are an easy and fast 25-minute side dish that is delicious and healthy. Just a few simple ingredients and you can make them with flavor.

These Roasted Brussels Sprouts will be caramelized and golden on the edges, but not dried out. They’re simple to cook, and an excellent side dish for many meals!

Ingredients

  • 2 lbs. Brussels sprouts trimmed & halved
  • 3 tablespoons olive oil
  • ½ teaspoon salt or to taste
  • ¼ teaspoons freshly ground black pepper

Instructions

Preheat the oven to 400 degrees F, and add in a large bowl.

Toss the Brussels sprouts with the olive oil, salt, and black pepper cut side down and spread them on a sheet pan evenly.

Roast for 25 to 30 minutes you can give 5 minutes more if the size is large until they’re browned and caramelized on the bottom, edges, and tender.

If the Brussels sprouts are not browned on the cut side, again cook for another 3 to 4 minutes, until crispy and well-browned. Make sure they don’t get over-cooked.

Serve on time while warm, and enjoy with other main dishes!

Some sauces, such as soy sauce or barbecue sauce, can change the color of Brussels sprouts while cooking. To avoid these pitfalls, roast them simply, add just oil and salt, and toss with more tasty sauces after cooking. They are sautéed in little oil and butter, but this helps them to prepare crispily and only adds to the taste.

Summary: Grated Parmesan is always best with roasted Brussels sprouts, sprinkle on some crumbled soft cheeses.

 

Seasoning Combination Suggestions

Put a few pats of butter and sprinkle Italian seasoning while it is still hot and then toss to coat.

You can also serve with Maple syrup and whole-grain mustard seeds.

Fish Sauce just a few drops will give you that tasty, and salty flavor

Brussels sprouts with chopped apples give you more taste and flavor.

Worcestershire sauce brings a rich flavor to roasted sprouts; you just need a little to benefit from its spicy, salty flavor.

With chopped salted peanuts and Chile paste

Glaze roasted Brussels sprouts with an apple cider, drizzle it over the veggies to give a sour, sweet seasonal flair.

Drizzle honey that will boost Brussels sprouts tastes and caramelize them, while also balancing their a little cabbage-like flavor.

Squeeze a lemon wedge or some grated lemon zest over the roasted Brussels sprouts; you can also add some red pepper flakes for spice and color.

Any type of fresh herbs will be delicious mixed in like chopped cilantro, parsley, rosemary, basil, thyme, oregano, or sage.

Nutritional Value
Calories:154kcal | Carbohydrates: 20g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Sodium: 492mg | Potassium: 882mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1710IU | Vitamin C: 192.8mg | Calcium: 95mg | Iron: 3.3mg

Bottom Line

Brussels sprouts make a nutrition addition to any diet and are easy to incorporate into appetizers and side dishes. Roasted Brussels sprouts are best to put inside grilled cheese sandwiches, and cheese quesadillas.

Brussels sprouts can also be mixed to sautéed dishes, pasta, and frittatas for a tasty and healthy dinner. Place roasted Brussels sprouts on toast, spread hummus and garnish with chopped small tomatoes.

You May Ask

1: Can I freeze fresh Brussels sprouts?

Blanch small sprouts for three minutes, medium size four minutes, and large five minutes. Fast freeze Brussels sprouts separately on cookie sheet. For quickest freezing, Place the cookie sheet close to where cold air comes in your freezer. When sprouts are frozen, put all them into freezer bags in together.

2: Brussels sprouts are good for weight loss?

Brussels sprouts are one of the best foods to help weight loss. They are rich in nutrients but have slight calories which mean that you can eat sprouts without any doubt about your weight. In addition, these contain a rich amount of fiber that makes you feel full for a long time.

3: Should you soak Brussels sprouts?

To make, soak Brussels sprouts in cold, salted bowl water for 25 minutes. Then drain and trim the stem ends of them, picking off any yellow outside leaves.

How to Cook Brussel Sprouts in the Oven

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: How to Cook Brussel Sprouts in the Oven
Servings: 5
Calories: 154kcal

Ingredients

  • 2 lbs. Brussels sprouts trimmed & halved
  • 3 tablespoons olive oil
  • ½ teaspoon salt or to taste
  • ¼ teaspoons freshly ground black pepper

Instructions

  • Preheat the oven to 400 degrees F, and add in a large bowl.
  • Toss the Brussels sprouts with the olive oil, salt, and black pepper cut side down, and spread them on a sheet pan evenly.
  • Roast for 25 to 30 minutes you can give 5 minutes more if the size is large until they’re browned and caramelized on the bottom, edges, and tender.
  • If the Brussels sprouts are not browned on the cut side, again cook for another 3 to 4 minutes, until crispy and well-browned. Make sure they don’t get over-cooked.
  • Serve on time while warm, and enjoy with other main dishes!
  • Some sauces, such as soy sauce or barbecue sauce, can change the color of Brussels sprouts while cooking. To avoid these pitfalls, roast them simply, add just oil and salt, and toss with more tasty sauces after cooking. They are sautéed in little oil and butter, but this helps them to prepare crisply and only adds to the taste.

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