i know i’ve been talking about these simple roasted brussels sprouts a lot lately and it may seem like i created a bit more hype than brussels sprouts, olive oil, and lemon (and salt, if you’re into that sort of thing) can deliver on.
never fear: these simple roasted brussels sprouts are even better than i promised.
and this is coming from someone who used to hate brussels sprouts and even as of fairly recently was only willing to consider them enjoyable when coated in the right (strongly flavored) sauce.
i first had these specific simple roasted brussels sprouts when staying with friends around the holidays. we ate them for dinner, i ate the leftovers for breakfast, and then we made another batch for dinner again the next night. they truly are that good.
and did i mention so easy? i tried to make them fussy (remove loose leaves, arrange them all cut side down on the baking sheet, use extra virgin olive oil to roast them) but they just refuse to be fussy. they are most delicious when they are most simple.
the little loose leaves that fall off when you slice the sprouts in half are just fine to roast, they don’t char (they do get nicely crispy though!). extra virgin olive oil is amazing when drizzled on after roasting but if used to roast, it loses its flavor (predictably, but i just wanted to make sure science was still true). i still arrange all of the sprouts cut side down, but that’s just because i’m that kind of person. if you’re not, don’t; it really doesn’t matter.
also, i know we already and recently paid homage to the convection baking option on my only-sort-of-new-anymore oven but… we’re gonna do it again for a moment. these are the brussels sprouts that i was talking about in that other post, the ones that instantly made me a convection oven lover.
sometimes the time savings of using convection baking isn’t super impressive. this is *not* one of those times. the sprouts roast in about half the time and come out even better than regular baking, because the top sides get a little bit crispy. yuuuuum!
if you don’t have convection baking, though, no worries. your brussels sprouts will be amazing and also take a few more minutes to roast, but they don’t require any participation from you, so, really, who cares?
lastly, i know what you’re thinking: you’re wondering if that is a jar of that damn lemony basil pesto that i won’t shut up about in the above photo. but really, you already know that it is. so. good. optional, of course, unless you’re me. if you’re me, simple roasted brussels sprouts + lemony basil pesto + pepitas = nirvana.
but if you’re excited about keeping the “simple” in “simple roasted brussels sprouts”, roast, drizzle with extra virgin olive oil, squirt some fresh lemon juice over the top, and enjoy. it will basically be impossible not to.
did you make this recipe? i’d love to know what you think of it! leave a comment below and share a picture on instagram with the hashtag #tastyseasons.
simple roasted brussels sprouts turn 4 simple ingredients into an amazing side dish that goes with everything. the sprouts turn tender on the inside and crispy on the outside. brussels sprouts, olive oil, and lemon are all you need.
- 1 ½ pounds (680 g.) brussels sprouts
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons extra virgin olive oil
- lemon wedges, for serving
- salt, for serving, optional
- preheat the oven to 400° F (same for both regular and convection baking).
- trim the ends off the brussels sprouts and slice them in half lengthwise. pile up on a large rimmed baking sheet (feel free to include the little leaf pieces that fall off). toss with the 1 ½ tablespoons of regular olive oil (the extra virgin flavor roasts off so save that for after roasting). arrange in a single layer (i like to put them all cut sides down but it doesn't actually matter and life is short).
- roast until very dark brown, but not black. in a convection oven, that takes about 20 minutes. in a regular oven, it's 30 - 45 minutes. i don't flip the sprouts over while they are roasting, especially if i'm using the convection setting since it's so quick, but if you're regular baking and you're concerned, you could turn the sprouts over halfway through the cook time.
- transfer the sprouts to a serving bowl, drizzle with the extra virgin olive oil, and toss to coat. serve immediately with lemon wedges (and salt, if you insist). lemony basil pesto is another delicious serving option. leftovers keep well in an airtight container in the fridge and i will fight you for them at breakfast the next morning. i just microwave them to warm them up but i bet if you are more patient than i am and warm them in the oven to re-crisp the edges, they would be even better.