Roasted Brussels Sprouts are super easy to make! Just add a little oil and seasonings and pop them in the oven! Crispy roasted brussel sprouts are a great side dish for just about any meal, and they’re perfect for Thanksgiving dinner! This easy recipe is vegan and gluten-free.
Roasted Brussels Sprouts
Brussels sprouts. Love them or hate them. It’s easy to see how hated they are, because every time I post something about them on social media, people are very vocal about their feelings.
I used to hate them too, so I completely understand. I looked upon my sprouts aversion as something to be conquered though, so I cooked them up using various methods and recipes until I found something I could tolerate. Somewhere along the line I found that I liked them – I really liked them! – and now I can’t get enough of them.
When we talk about vegetables, many of my health coaching clients tell me that sprouts on their lists of foods they don’t like and don’t want to eat. Others say they don’t like them, but they’re willing to give them a shot. I always give them this simple roasted brussels sprout recipe as a way to ease them into the world of sprouts. It’s easy to make, and roasting just about any veggie will make it more tolerable to skeptics.
Trimming Your Brussels Sprouts
Before you cook your sprouts, you need to trim them. This is super easy to do!
- First you cut off any excess stem from the bottom of the sprout.
- Then you remove any leaves that may look yellow or brown.
- Finally you slice your sprout in half.
If sprouts are super large, I’ll cut them into quarters. When sprouts are on the smaller side, I’ll leave them intact.
This recipe makes for a good side dish for Thanksgiving dinner – just about any meal, really. It’s super easy to make, that it’s almost silly not to include it in your holiday feast. I usually chop my sprouts the day before and then pop them in the oven when the meal is almost ready.
- Once your sprouts are trimmed and sliced, you toss them together with oil, salt, and pepper.
- You roast them on 375°F for about 20 minutes.
- Then you remove the pan from the oven and give the sprouts a big stir. This will ensure they cook evenly.
- You add your slivered almonds to the pan and return it to the oven.
- Cook your sprouts for another 15 to 20 minutes. They’re done when they’re golden brown and fork-tender.
I admit that I’ve made up the serving amount here. According to multiple websites, a serving of Brussels sprouts is four sprouts. FOUR? Who eats just four? I could probably eat half the pan! When making this recipe and serving it as a side, I usually get six servings. That could vary for you, depending on your hunger level and what you’re serving them with.
How to Customize Your Roasted Brussels Sprouts
Your roasted sprouts can easily be customized to your liking:
- You can use pretty much any nut in the place of almonds. Pistachios, pecans, and walnuts work well.
- If you’d like to add more seasonings, you can add whatever you’d like. Try 1/2 teaspoon garlic powder, onion powder, red pepper flakes, or smoked paprika.
- Many brussels sprouts recipes call for bacon, so you can add tempeh bacon or store-bought vegan bacon.
Roasted Brussels Sprouts
- 1 1/2 pounds Brussels sprouts trimmed and cut in half
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup slivered almonds
- Preheat the oven to 375 degrees and line a roasting pan with parchment paper.
- In a large bowl, toss together the Brussels sprouts, olive oil, salt, and pepper. Spread the sprouts out on the roasting pan.
- After 20 minutes, stir the Brussels sprouts with a spatula or large spoon to prevent burning and ensure all sides roast evenly. Add the almonds to the dish with the sprouts.
- Continue to roast the Brussels sprouts for about 15 -20 more minutes, until they are browned and fork tender.
Originally posted on November 16, 2012. Updated October 20, 2021.
More Brussels Sprouts recipes you might enjoy include:
- Cornmeal Crusted Brussels Sprouts
- Shaved Brussels Sprouts Salad with Maple Mustard Dressing
- Brussels Sprout Pizza
- Sweet and Sour Brussels Sprouts
More Thanksgiving Side Dishes include:
- Green Bean Casserole
- Thanksgiving Rice from Back to the Cutting Board by Christina Pirello
- Smashed Potatoes
- Maple Miso Glazed Squash