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Oven Roasted Brussels Sprouts

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  • Author: The Fitchen
  • Total Time: 30 minutes
  • Yield: 4 1x


Crispy, golden brown and full of savory garlic flavor, these brussels sprouts throw mushy and bland out the window.


  • 2 pounds of brussels sprouts
  • 4-5 Tablespoons olive oil
  • 1/2 Tablespoon sea salt
  • 2 teaspoons black pepper
  • 2 cloves of garlic, minced


  1. Preheat the oven to 415º. Line two baking sheets with parchment paper or aluminum foil.
  2. Chop the stalks off the sprouts, usually about 1/4", and remove the outer leaves – this will allow you to make sure the sprouts are clean. Wash them thoroughly.
  3. Chop the sprouts in half and toss them into a large bowl.
  4. Add olive oil, garlic, salt, and pepper and toss them to coat well.
  5. Arrange brussels sprouts on the baking sheets and place them into the oven. Remove at around the halfway mark to toss the sprouts around for even baking.
  6. Serve as a side, or as a main. An over-easy egg is the cherry on top, if you're into that kind of thing. ;)
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Category: Appetizer