Description
A simple and delicious recipe for roasted Brussels sprouts that are crispy on the outside and tender inside.
Ingredients
Scale
- 16 ounces frozen Brussels sprouts, no need to thaw
- 2 tbsp extra virgin olive oil
- ½ tsp kosher salt
- ½ tsp ground black pepper
- Optional: Freshly squeezed lemon juice or freshly grated Parmesan
Instructions
- Preheat your oven to 450°F. Line a large rimmed baking sheet with parchment paper and position it on the lower rack while the oven preheats. (If roasting a large batch, use two sheet pans to avoid overcrowding).
- Add the frozen brussels sprouts to a bowl and drizzle with the olive oil. Season with salt and pepper and toss to combine.
- Once the oven is hot, carefully remove the baking sheet. Pour the Brussels sprouts onto the center of the hot pan and quickly spread them into an even layer using a spatula.
- Return the pan to the lower rack and roast for 15 minutes.
- Remove the pan from the oven. Toss well then return the pan to the oven and continue roasting for another 10–15 minutes, or until the sprouts are deeply browned and tender when pierced with a fork.
- Finish with a squeeze of fresh lemon juice and a sprinkle of Parmesan cheese. Serve immediately.
Notes
- Using frozen Brussels sprouts is convenient and they roast well without thawing.
- Feel free to customize with different seasonings or toppings as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg