Roasted Brussels sprouts are one of my favorite snacks. If you haven’t tried them roasted, you’re missing out: a little olive oil and a pinch of salt transform these nutritious little cabbages into sweet, crunchy, golden bites that can rival popcorn.
This month’s Recipe Redux theme is tapas, and roasted Brussels sprouts make a perfect healthy bite to serve with other small plates like olives, seed crackers, chicken skewers, roasted chickpeas, or tofu nuggets. They’re simple, satisfying, and easy to share.
Roasted Brussels Sprouts
These tasty morsels will become your go-to when you want salty, crunchy goodness. They also work as an appetizer or side. Vegan, gluten-free, and full of flavor—enjoy!
Print Recipe
Servings
8
8
Calories
88 kcal
88 kcal
Prep Time
5
5
Cook Time
40
40
Total Time
45
45
Ingredients
-
2
pounds
Brussels sprouts
ends chopped off -
2
tbsp
olive oil -
1
pinch
kosher salt -
2
grinds
pepper -
2
tbsp
fresh sage
minced -
2
tbsp
nutritional yeast or grated parmesan
Instructions
-
Preheat the oven to 400°F (200°C). Line two baking sheets with foil for easy cleanup.
-
Spread the trimmed Brussels sprouts in a single layer across the foil. Drizzle with olive oil and sprinkle with kosher salt, freshly ground pepper, and minced sage. Make sure the sprouts aren’t overcrowded so they roast evenly.
-
Roast for about 40 minutes, stirring every 10 minutes so they brown on all sides. Cook until the outer leaves are crisp and the centers are tender when pierced with a fork.
-
Finish by sprinkling with nutritional yeast or grated Parmesan. Serve warm and prepare to be hooked.
Notes
Tips: For extra crispiness, halve larger sprouts so cut sides get direct heat. If you like a touch of sweetness, toss with a teaspoon of maple syrup or balsamic glaze after roasting.
Nutrition
Calories: 88kcal
Carbohydrates: 11g
Protein: 5g
Fat: 4g
Fiber: 5g
Vitamin C: 132.8mg
Carbohydrates: 11g
Protein: 5g
Fat: 4g
Fiber: 5g
Vitamin C: 132.8mg
Tried this recipe?
Let us know how it was!