These Easy Oven Roasted Brussels Sprouts are the perfect easy and healthy side dish that’s on the table in under 30 minutes and perfect for the holidays!
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I don’t know about you, but Brussels Sprouts might just be my favourite vegetable of all time. But it wasn’t always that way – and if you’ve ever had boiled Brussels Sprouts you’ll know exactly why. These Easy Oven Roasted Brussels Sprouts are the BEST way to enjoy these delicious green veggies, and if you’re a Brussels Sprouts-hater I’ll almost guarantee this recipe will change your opinion!
Roasting vegetables gives them SO much delicious flavour, texture, and colour, and with a few simple ingredients you can take mushy green veggies to a whole new level! I love to enjoy these Easy Oven Roasted Brussels Sprouts whenever I can get my hand on fresh Brussels Sprouts at the grocery store or Farmer’s Market and they’re the perfect side dish for grilled meats and even for Easter dinner!
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And my favourite thing about these Oven Roasted Brussels Sprouts? They’re so healthy, light and low in calories, making them the perfect side dish for your healthy eating journey!
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I hope you love this recipe as much as we do! Let me know in the comments below, what’s your favourite side dish for Easter? I’d love to know!
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Recipe Video
Watch the video below to see exactly how I make this great side dish. You can find more delicious recipe videos on my YouTube channel
Easy Oven Roasted Brussels Sprouts
Ingredients
- 1 kilogram Brussels sprouts about 2 pounds
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt more or less, to taste
- black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika optional, for flavour and colour
- parmesan cheese (optional) for garnish, after roasting
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Wash the Brussels sprouts and cut the rough ends off. I also like to chop the Brussels sprouts in half as it reduces roasting time and creates a pretty presentation.
- Place the chopped Brussels Sprouts in a 9-inch by 13-inch casserole dish (or an oven-safe dish of comparable size).
- Add the olive oil, salt, pepper, garlic powder, and paprika (if using).
- Toss well and roast at 375 degrees Fahrenheit for about 17-22 minutes, or until the Brussels sprouts are tender and the edges are just barely crispy.
- Serve immediately with a sprinkling of freshly grated parmesan cheese, if desired, or enjoy as they are.
Brandy O'Neill says
Such an easy and great side dish! I see myself making this often!
The Busy Baker says
Thanks!I hope you give it a try!
Sara Welch says
I will have to prepare these for my family’s Easter brunch; looks healthy and delicious!
The Busy Baker says
Thanks so much!! I hope you enjoy them 🙂
Beth Pierce says
I love the idea of adding paprika to the veggies! I usually just do garlic salt or garlic powder, but I’ll add the paprika next time!
The Busy Baker says
Let me know how you like it! 🙂
Catalina says
I am always down for Brussels Sprouts and these look so yummy!
The Busy Baker says
Thanks!They’re delicious!
Taylor says
I LOVE brussels! So yummy with tons of flavor!
The Busy Baker says
We agree! 😀
Andrew Fox says
This recipe is the combination of healthy + easy to cook.We can easily have it in our breakfast.
Many thanks for sharing!!
The Busy Baker says
Glad you like it! You’re welcome 🙂
Krista says
This is a great side dish! Love the way you flavored these!
The Busy Baker says
Thanks!Glad you like it!
Paul Lee says
Yum! Makes a great appetizer along with the lemon garlic grilled shrimp to go with the marinated beef tenderloin!