Roasted Brussels Sprouts in the oven with truffle oil and spices is an atomic new love of mine over the past few years! It’s the simplest side dish ever! They are just like mini cabbages and infuse well once cut in half to allow the ingredients to absorb within for a delectable full packed flavor that will have you going back for more!
Brussels Sprouts were not always a popular vegetable before the millennium. It’s absolutely amazing how things can change over time. I discuss this phenomenon in my Teriyaki Chicken, Mushroom, and Brussels Sprout Stir Fry recipe post.
Time needed: 34 minutes.
How easy is Roasting Brussels Sprouts in the oven?
- Super Simple!
Cut the sprouts in half and put them in a bowl.
- Season them well before tossing with oil
You should season the sprouts before tossing the oil, that way the oil and seasoning get evenly distributed. The key to seasoning is to keep it simple. A teaspoon of minced garlic and a little paprika with a dash of salt and pepper can go a long way in boosting a bang in the flavor department perfectly!
- Add enough oil to lightly coat the brussels sprouts evenly
Use caution with this step because a little oil goes a long way! A pint of Brussels sprouts can be tossed in as little as a quarter cup of oil and be amply coated well. Truffle oil is a favorite to use, also olive oil works well too!
- Bake them in the oven
Line a cookie sheet with aluminum foil (optional for easy clean up)
Then bake at 400° for approximately 30 minutes or until lightly golden brown and slightly crisp.
Brussels Sprouts are healthy!
They are loaded in vitamin A and C and have 3.5 grams of fiber per half a cup, according to the U.S. Department of Agriculture.
You gotta give them a try! Let us know what you think! ❤️
Roasted Brussels Sprouts with Garlic
- Sheet pan
- 1 Pint Brussels Sprouts
- ¼ Cup Truffle Oil or olive oil
- ¼ teaspoon Paprika
- 1 teaspoon Minced Garlic or another garlic seasoning you may have on hand
- ⅕ teaspoon Salt and Pepper to taste
- Preheat oven to 400°
- Cut brussels sprouts in half and then place in a bowl.
- Season with paprika, garlic, salt, and pepper.
- Drizzle oil over the sprouts and toss using your hands or a spoon. Make sure to get the oil and spices over all the pieces.
- Line a cookie sheet with aluminum foil (optional step for easy clean up)Transfer the brussels sprouts to the cookie sheet and bake for 30 minutes or until lightly golden brown and slightly crisp.
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