Crispy Roasted Brussels Sprouts are easy to make and so tasty! Oven roasted they come perfectly caramelized and delicious. It could not be more simple to make and it’s a perfect side dish for any meal!
Not a fan of Brussels sprouts? Then this recipe will change your mind. No more soggy, bland vegetables! These are crunchy, flavorful and delicious! The edges are crispy and browned. Made with minimal effort, you’ll be snacking on these right off the pan!
Ingredients
- brussels sprouts – fresh vegetables are plentiful and sprouts are available year-round.
- olive oil – it coats the vegetables to assist with caramelization and good olive oil adds great flavor.
- ranch salad dressing & pepper – simple spices really season the vegetables!
Directions
- Wash the sprouts, remove any brown leaves and slice in half. Put in a bowl and drizzle with olive oil.
- Sprinkle with a packet of ranch dressing.
- Top with pepper and mix to combine.
- Spread on a baking sheet placing cut side down and roast until caramelized.
This simple method for Oven Roasted Brussels Sprouts Recipe is a hit ever time!
Tips and FAQ
Brussels sprouts are really good for you. They are high fiber, vitamins and nutrition and a great addition to your diet. When roasting be sure to place the cut side down. That’s how you get that wonderful caramelization!
How do you choose the best ones?
Sprouts are sold loose or on the stalk. Look for vegetables that are bright green and firm, avoid ones with limp or brown leaves.
Do brussel sprouts go bad?
Yes they can. When you bring them home they should be refrigerated immediately. They will spoil more quickly if left on the counter.
Store in the refrigerator with damp towel in a plastic bag in the vegetable drawer. Brussels sprouts can be refrigerated in a ventilated plastic bag for about a week.
Can I make this recipe with frozen brussel sprouts?
Actually you can! Thaw the sprouts completely and pat them dry. Season with the ranch dressing and pepper and bake as directed.
What is the best way to eat them?
I jokingly call myself the Brussel Sprout Queen! I say that because I really enjoy them, whether it’s in a salad or pan-fried, they are easy to make and delicious!
Can you freeze sprouts?
Once cooked they really don’t freeze well, they become squishy and soggy. They are best eaten fresh. When I’ve had success freezing them is when I’ve mixed them with a soup.
How to store and reheat
- Store – allow to cool completely and place in an airtight storage container. They will keep in the refrigerator for 4-5 days.
- Reheat – preheat the oven to 400 degrees. Place on a baking sheet and bake for 5-10 minutes until reheated and crispy
Variations
Oven Roasted Brussels Sprouts are so simple, but there are several variations to amp up the flavor!
Jazz up Oven Roasted Brussels Sprouts Recipe
- Add your favorite vegetables – carrots, potatoes and onions will roast at the same temperature and become a great roasted vegetable mixture.
- Parmesan Cheese – add a sprinkle of ¼ cup of parmesan cheese for the last 10 minutes of cooking. It browns nicely and adds great cheesy goodness!
- Lemon – a squeeze of lemon right when they come out of the oven. It brightens the flavors and adds a great touch of savory to the sweetness of the roasted vegetables.
- Red Pepper Flakes – add a ¼ teaspoon prior to roasting. It adds a just a hint of heat.
- Bacon – of course! Use 4-5 slices chopped into small pieces. Toss with the sprouts and bake with the sprouts. Because they bake in just about the same of time. If you want to really make them special when this comes out of the oven toss with a tablespoon of honey or maple syrup, YUM!
- Drizzle with balsamic vinegar the instant they come out of the oven. That acidity compliments the sweetness of the sprouts!
What to serve with Oven Roasted Brussels Sprouts Recipe
If you’re wondering what is tasty with this recipe, well the short answer is just about everything! Ok – to be more specific, try this with grilled chicken, ribs or prime rib!
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Oven Roasted Brussels Sprouts Recipe
Equipment
Ingredients
- 2 lbs. brussels sprouts
- ¼ cup olive oil
- ¾ oz. ranch salad dressing one packet
- ½ tsp black pepper
Instructions
- Preheat the oven to 400 degrees. Spray cooking sheet with non-stick spray, set aside.
- Wash the sprouts, remove any brown leaves and slice in half. Put in a bowl and drizzle with olive oil.
- Sprinkle with a packet of ranch dressing and black pepper and mix well and combine.
- Spread on a baking sheet placing cut side down.
- Bake until carmalized 18-22 minutes.
Notes
- Add your favorite vegetables – carrots, potatoes and onions will roast at the same temperature and become a great roasted vegetable mixture.
- Parmesan Cheese – add a sprinkle of ¼ cup of parmesan cheese for the last 10 minutes of cooking. It browns nicely and adds great cheesy goodness!
- Lemon – a squeeze of lemon right when they come out of the oven. It brightens the flavors and adds a great touch of savory to the sweetness of the roasted vegetables.
- Red Pepper Flakes – add a ¼ teaspoon prior to roasting. It adds a just a hint of heat.
- Bacon – of course! Use 4-5 slices chopped into small pieces. Toss with the sprouts and bake with the sprouts. Because they bake in just about the same of time. If you want to really make them special when this comes out of the oven toss with a tablespoon of honey or maple syrup, YUM!
- Drizzle with balsamic vinegar the instant they come out of the oven. That acidity compliments the sweetness of the sprouts!
