Roasted Brussels Sprouts

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Crispy, citrusy Roasted Brussels Sprouts are a delightfully herbaceous and earthy side that will complement countless main dishes! Made with lemon juice and red pepper flakes, the spicy flavor belies just how simple this recipe is to assemble! {Paleo}

Spiriteds, if you’ve been following along for any length of time, then you’ll know I was a picky eater growing up. I abhorred asparagus and refused to wrap my head around the concept of a Brussels sprout. I would, however, eat the single cherry in the can of fruit cocktail. Poor Mom. I was nothing if not a dramatic child. 

Over time, I’ve become, shall we say, accustomed to vegetables. And it’s only taken decades, but I’m here with an incredible Roasted Brussels Sprouts recipe. We have Dame Mary Berry and all her cooking shows to thank for this developing story. I thought, not only do I want Dame Mary to adopt me, but also she wouldn’t lead me astray. If she says the Brussels sprouts are good, then the Brussels sprouts are good.

Roasted Brussels Sprouts only need three base ingredients to get started. We take it up several simple notches with a splash of fresh lemon juice, coarse black pepper, and red pepper flakes. Because SPICY. And then you have yourself a merry little side. These sprouts are roasty-toasty good, lightly crispy, and utterly filling. Even I go back for seconds! As do K-Hubs and the second born because Roasted Brussels Sprouts really are just that good. 

So, Spiriteds, are you ready to roast-toast some Brussels sprouts? Because if you are, then do I have a recipe for you!

Roasted Brussels Sprouts are

• Earthy and herbaceous
• Lightly citrusy with a bit of crisp and kick to them
• Paleo and vegan
• Ready in minutes

Side note: Roasted Brussels Sprouts are best enjoyed right after they are made.

Roasted Brussels Sprouts ingredients 

• Brussels sprouts. One pound, give or take. Peel and scared the outer leaves, trim off the stalk, and slice the sprouts in half, lengthwise.
• Olive oil. Use just a few tablespoons so as not to turn the sprouts soggy.
• Sea salt. Stir into the olive oil. While the suggested amount is one teaspoon, you can adjust the quantity up or down to fit your preferences.
• Red pepper flakes. Adjust the quantity up or down for just how spicy you like your Brussels sprouts. Think in terms of teaspoons or fractions of teaspoons, such as 1/4 or 1/2 teaspoon.
• Lemon juice. A splash of fresh lemon juice brightens the flavor and complements the earthy undertones of the sprouts.
• Coarse black pepper. A pinch or two.

Side note: While we keep this recipe fairly simple, you can zhuzh it up with garlic, pancetta, bacon, or other toppings, whatever your heart desires. 

How to make Roasted Brussels Sprouts

1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper and set aside. To a small dish add the olive oil, sea salt, red pepper flakes, and lemon juice. Stir until evenly combined and set aside.
2. Discard the outer leaves of the Brussels sprouts, trim and discard the stalks, and slice the sprouts in half. Rinse and thoroughly drain the Brussels sprouts and transfer them to a bowl. Drizzle the olive oil mixture over the Brussels sprouts and stir to evenly coat them. Transfer them to the parchment-lined baking sheet, spreading them out in a single layer. Roast for approximately 25 minutes, rotating the baking sheet once halfway through.
3. Remove the Brussels sprouts from the oven, transfer them to a serving bowl, and sprinkle them with a pinch of coarse black pepper.
4. Serve immediately. This recipe is best enjoyed right after it is made. 

Recipe secrets

If you want to know the secrets to a really good Roasted Brussels Sprouts recipe, here they are! Hat tip to Mary Berry’s shows for teaching us the art of the Brussels Sprout.

• Don’t overcook them. She shared people often dislike Brussels sprouts because they overcook the vegetable. It doesn’t take long to cook them to perfection, so check recipe temps and times to ensure your Brussels sprouts aren’t overdone.
• Slice them in half. Mary Berry also shared slicing the sprouts in half speeds the cooking process along and streamlines it. The heat moves through the vegetables quicker so the sprouts are done faster. This reduces then chance they’ll get overcooked.
• I find working with similarly-sized Brussels sprouts is also helpful. If you work with Brussels sprouts of significantly varying sizes then you have a few options. One, remove the teeny-tiny ones. If you don’t want to do that, then consider option two. And that is to remove the smaller ones from the baking sheet before the cook time is up. There is a secret third option, and that’s to let the tiny sprouts roast to a crisp. If, like me, you love a good char, then you might enjoy the crispy bits and bites.

More vegetable side dish recipes!

We continue to learn to love our vegetables and do love our side dishes. If you do, too, then bookmark these tasty vegetables for a rainy day, a special holiday, or because it’s a day of the week ending in day.

• Crumbled Bacon Asparagus
• Spicy Roasted Broccoli
• Lemon Garlic Roasted Asparagus

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always remember I’m glad you’re here. ❤️

Roasted Brussels Sprouts

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Crispy, citrusy Roasted Brussels Sprouts are a delightfully herbaceous and earthy side that will complement countless main dishes! Made with lemon juice and red pepper flakes, the spicy flavor belies just how simple this recipe is to assemble! {Paleo}

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings 1x
• Category: Side Dishes
• Method: Roasting
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon red pepper flakes
• Splash of fresh lemon juice
• 1 pound Brussels sprouts
• Pinch of coarse black pepper

Helpful equipment:

• Large baking sheet
• Lemon squeezer

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Instructions

1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper and set aside. To a small dish add the olive oil, sea salt, red pepper flakes, and lemon juice. Stir until evenly combined and set aside.
2. Discard the outer leaves of the Brussels sprouts, trim and discard the stalks, and slice the sprouts in half. Rinse and thoroughly drain the Brussels sprouts and transfer them to a bowl. Drizzle the olive oil mixture over the Brussels sprouts and stir to evenly coat them. Transfer them to the parchment-lined baking sheet, spreading them out in a single layer. Roast for approximately 25 minutes, rotating the baking sheet once halfway through.
3. Remove the Brussels sprouts from the oven, transfer them to a serving bowl, and sprinkle them with a pinch of coarse black pepper.
4. Serve immediately. This recipe is best enjoyed right after it is made.

Notes

• From Mary Berry’s cooking shows, excellent Brussels sprouts aren’t overcooked. And to streamline the cook process, slice them in half first, which we do in this recipe.
• I find working with similarly-sized Brussels sprouts is also helpful. If you work with Brussels sprouts of significantly varying sizes then you have a few options. One, remove the teeny-tiny ones. If you don’t want to do that, then consider option two. And that is to remove the smaller ones from the baking sheet before the cook time is up. There is a secret third option, and that’s to let the tiny sprouts roast to a crisp. If, like me, you love a good char, then you might enjoy the crispy bits and bites.
• If you aren’t sure how salty and/or spicy you want your Brussels sprouts, then start with 1/4 – 1/2 teaspoon each and then add more as desired.
• Additions: Pancetta, crispy bacon, or garlic