Use this easy recipe for Simple Roasted Brussels Sprouts as a guide for cooking better veggies!
Roasted vegetables work great for meal prep or a quick side dish for a weeknight dinner. You can customize it as you see fit to change the flavor.
Of course, since this recipe is super basic, it’s gluten free, paleo, keto, vegan, and just plain delicious.
How to roast veggies for a quick side dish
Keep three keys in mind for roasting awesome veggies every time:
- cooking fat
- cooking time
Let’s walk through each of the keys so you can roast confidently every time!
Use enough good quality cooking fat
Have you ever tried cooking vegetables in the oven without any cooking fat (olive oil/butter/vegetable oil/etc.)? The results aren’t pretty.
My go-to for roasting is always a good quality extra virgin olive oil.
I always use enough olive oil to really coat the veggies. Don’t fear the fat! It’s what makes for great roasting.
Salt is magic
Salt enhances flavor, so don’t skip it!
You may be shy of using too much salt, but as you roast more veggies you’ll get a taste for how much you like. Just experiment and push the boundaries as you cook to figure out what you like best!
Regardless of what other spices you might add, always make sure you use salt.
This recipe specifices kosher salt, which has a larger grain. If you’re using a finer grain salt, use less.
Cook long enough for caramelized flavor
The best part about roasting, in my opinion, is the tender, caramelized flavor that roasted veggies gain. SO much good flavor is unlocked in the oven!
So make sure to cook these long enough that they’re nice and tender, with slight browning as they come out of the oven.
Your tastebuds will be happy for it.
How to adapt this recipe for different flavors
The easiest way to change up this recipe: add different spices before roasting!
Use a teaspoon or two of whatever favorite spice blend you have on hand. If you don’t have spice blends waiting to be used, try chili or chipotle powder, garlic powder, or cumin.
Just add the spice(s) when you add the salt and toss the brussels sprouts to distribute. The cooking time stays the same.
Another way you can change up and add to this recipe is with a splash of acid right as these roasted brussels sprouts are coming out of the oven.
Add a splash of balsamic vinegar, apple cider vinegar, or a squeeze of lemon juice right as you pull the tray out of the oven. Stir to coat, and serve just as you would. You’ll probably fall in love with the zing of flavor a big of acid adds!
Recipes to pair with roasted brussels sprouts
- Glazed Baked Ham (Paleo, Gluten Free)
- How to Make Poached Chicken Breast
- Pepperoncini Shredded Beef Roast
- Slow Cooker Chipotle Pulled Pork
Did you try this recipe? I’d love to hear what you think! Comment below or tag me on Instagram.Print
Master the basics and you’ll always be able to roast up a sheet pan of vegetables for meal prep or a quick dinner!
- 2 lbs brussels sprouts
- 2 tablespoons extra virgin olive oil
- 2 tablespoons kosher salt
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Trim the brussels sprouts and if they’re large, halve them. Spread the brussels sprouts on the baking sheet, drizzle with olive oil, and sprinkle with salt, tossing to coat.
- Place the baking sheet in the oven and roast for 20 minutes, stirring once halfway through, until brussels sprouts have crisped at the edges a bit and are tender all the way through.
- Serve immediately or store in an airtight container for up to a week.
Keywords: brussels sprouts, side dish, paleo, keto, low carb, whole30