Perfect Roasted Brussel Sprouts

Whether you’re a Brussels sprouts enthusiast or a skeptic, this recipe will win your taste buds over! Forget about bland, mushy sprouts – we’re talking golden-brown and irresistibly crisp outer leaves, tender on the inside, and seasoned to perfection. The Perfect Roasted Brussel Sprouts are a delicious side dish for a Thanksgiving dinner, holiday feast, or for almost any meal! Just 6 ingredients, and 15 minutes of prep time.

No steamed Brussel sprouts allowed! Brussels sprouts have long been misunderstood and underappreciated, but today, we’re here to change that. When roasted and prepared just right, these vibrant green gems can be the star of your dinner table. The crispy exterior, umami richness, and nuanced hints of nuttiness, garlic, and mild cheesiness (if you opt for nutritional yeast) make these the absolutely Perfect Roasted Brussels Sprouts!

The Brussels Sprouts Makeover

Sweet Deliciousness: Roasting Brussels sprouts is the secret to unlocking their full flavor potential. When you roast them, the natural sugars in them caramelize (that’s the brown goodness you see). This means they taste sweeter and more delicious.

Crispy Goodness: Roasting Brussels sprouts at a high temperature transforms them into crispy, golden-brown bites. Each sprout becomes a tiny flavor bomb.

Nutrient-Rich: These green beauties are loaded with vitamins, fiber, and antioxidants. So, not only are you enjoying a delicious side dish, but you’re also doing your body a favor.

Versatility: Roasted Brussels sprouts are incredibly versatile. They are the perfect side dish to almost any meal, and are one of my favorite ways to get some cruciferous veg into my diet!

How to Make the Perfect Roasted Brussel Sprouts:

Preheat oven to 425°F (220℃).

Spread the halved Brussels sprouts across a large baking sheet. Drizzle the olive oil over the sprouts, and then sprinkle over the nutritional yeast (if using), garlic powder, salt, and pepper. Toss well so that the sprouts are evenly coated in the oil and seasonings. Spread the Brussels sprouts evenly across the pan in a single layer with ample space around each sprout so that they can get crispy.

Bake for 20 – 25 minutes, stopping to stir halfway through. They will be done when they are fork tender, and are browned in areas. (They will look almost burnt in some areas, but will taste AMAZING)!

These perfect roasted brussel sprouts are:

crispy on the outside and tender in the middle
the perfect side dish for almost any meal
easy to make

What to serve alongside this dish:

Vegan Alfredo Pasta Bake
The Best Vegan Turkey Roast
Stuffed Roasted Butternut Squash
Puff Pastry Wrapped Lentil Loaf
The Best and Easiest Vegan Garlic Mashed Potatoes
Easy Vegan Mushroom Gravy

If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull

Print Recipe

Prep Time15 minutes

Cook Time25 minutes

Total Time40 minutes

Course : Side Dish

Cuisine : American

Servings: 6

Author: Sam Turnbull • It Doesn’t Taste Like Chicken

Cook ModePrevent your screen from going dark

Instructions

Preheat oven to 425°F (220℃).
Spread the halved Brussels sprouts across a large baking sheet. Drizzle the olive oil over the sprouts, and then sprinkle over the nutritional yeast (if using), garlic powder, salt, and pepper. Toss well so that the sprouts are evenly coated in the oil and seasonings. Spread the Brussels sprouts evenly across the pan in a single layer with ample space around each sprout so that they can get crispy.
Bake for 20 – 25 minutes, stopping to stir halfway through. They will be done when they are fork tender, and are browned in areas. (They will look almost burnt in some areas, but will taste AMAZING)!