Oven Roasted Brussels Sprouts

If you’ve never been a brussels sprouts fan, these Oven Roasted Brussels Sprouts will convert you!  When they’re crispy, crunchy, and salty it’s hard not to eat the whole batch at once.  They’re such a versatile side dish, and so easy to whip up when you’re short on time.  They’re also always a crowd pleaser at holiday gatherings, and taste best when they’re fresh from the oven!

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Main Supplies Needed:

• A Knife And Cutting Board

• A Bowl

• Baking Sheets

• Aluminum Foil (optional, for easier cleanup)

Ingredients:

• Brussels Sprouts
• Extra Virgin Olive Oil (roughly 2 tablespoons per 16 ounces of whole sprouts)
• Sea Salt
• Black Pepper

Directions:

Preheat the oven to 400°

Cut the bottoms/tips off of the sprouts and peel off the outer layer

Cut each larger sprout in half (smaller ones can be left whole)

Toss in a bowl with extra virgin olive oil, sea salt, and black pepper

Spread evenly on a baking sheet (lined with foil if you prefer for easier cleanup)

Cook for about 35 minutes (stirring/flipping halfway) or until the outside is brown and crispy

Add additional sea salt and black pepper if needed after taste testing

Enjoy!

If you loved these Oven Roasted Brussels Sprouts and want more oven roasted veggies, try these Oven Roasted Sweet Potato Circles!