This roasted brussel sprouts recipe results in oodles of brussel sprouts that have a crispy, delicious outside and soft creamy inside. The leaves on the outside caramelize into delicious crunchy leaf chips. They are super fun to eat! Swear! I gobble them down straight off the roasting pan when nobody’s looking. It’s like eating Fall.

Are Brussel Sprouts Good for You

Brussel sprouts are cute as heck. They’re like little miniature cabbages. Cute, cute, cute! 

But they’re also great for you. 

News flash! Veggies are great for your body. 

I recommend you eat lots of them. If you can digest them that is. If not, start slow and get your body used to digesting the extra fiber. 

You’ll be glad you did. 

If you don’t eat a lot of veggies but eat lots of carbs, then certain veggies may give you gas. Toots city! Yes, I went there. 

If you have a goal for yourself of reducing things like rice, pasta, and bread because veggies are higher in fiber and nutrients, then roasting veggies like Roasted Brussel sprouts is a perfect place to start. 

They’re easier on your digestive tract than raw veggies.

Try to eliminate all grains if you have IBD or Celiac disease for a few months to see if giving your body a break (reset) makes you feel better. 

You should see less bloating, pain, diarrhea, less skin issues, with improved overall energy.

Word on the street is brussel sprouts are high in protective antioxidants, which helps our bodies fight cancer and keeps our heart healthy. 

In particular they have an antioxidant called kaempferol which helps support a healthy heart.

Brussel sprouts may also support your gut lining because they are rich in sulfur, which helps our bodies make glutathione. The glutathione keeps our gut lining strong. 

They’re also rich in fiber which helps stabilize blood sugar. Eating healthy vegetables can prevent type 2 diabetes. Eating enough fiber helps slow down the digestion of sugars, which is great for blood sugar levels. 

All excess sugars are stored as fat too, so slowing that process can be very beneficial to your waistline. 

Fiber also helps eliminate toxins from your body and digestive tract. If you’re having any hormonal issues, getting rid of the excess hormones can help your body heal and reset. 

The fiber flushes them out of your system. Get it?! Flushes them?! I know, I’m a huge dork.

Why You’ll Love Roasted Brussel Sprouts

Because crispy roasted brussel sprouts taste like magic, just how magic should taste.

They caramelize which feels surprising when you’re staring them down in their raw state straight outta the produce section.

Other people love these too, you can share them.

They are super fast to prep once you muster your confidence and dive into getting them ready for the oven. Don’t be scared, it’s easy.

How to Roast Brussel Sprouts

Gather your ingredients, which are few. 

The bare minimum is olive oil and the brussel sprouts. That’s it! 

Next, trim them up. 

You want brussel sprouts that are fairly bright green and firm. Avoid them if they have wilted leaves on the outside. Fresh is best.

Cut off the stem, take off any brown or spotted leaves, or any leaves that are coming off. 

Try to keep them all the same size so they roast at the same rate of time. Cut the medium sized ones in half, and the large ones in quarters. 

When you put them on the sheet pan, place the flat edges down so they are in contact with the hot pan. This will help them caramelize. We love caramelization! 

Now, some people say you can spread them across a large baking sheet then drizzle them with olive oil. 

I’m still old school and don’t mind dirtying a mixing bowl. I like to pile mine in a big ol’ bowl and give them a good olive oil bath. 

I massage them with my hands and cover every nook and cranny with olive oil.

Then I lay them out on a large baking sheet lined with parchment paper (flat edges down).

Make sure to leave plenty of room around each one so they crisp up instead of steaming from overcrowding. 

Tips for the Best Roasted Brussel Sprouts

Don’t over roast them, these only take about 25 mins. 

Make sure you’ve coated them well in olive oil.

Cut them all to around the same size so they cook evenly.

Use only the freshest ingredients.

How to Store Roasted Brussel Sprouts

You probably won’t ever have any to store, but just in case you’re home alone and decide to roast an entire bag of brussel sprouts for yourself there’s a chance you’ll have a couple left over. 

You can put them in a storage container, with a good tight lid for a few days. I don’t think I’d freeze these because they’ll get soggy for sure.

If you need to reheat the 2 pieces you have left over (jokes!), you could put them in the microwave for 30 seconds at a time until you like the heat level. 

Otherwise, I’d always opt to reheat them on a parchment paper lined baking sheet in the oven. Turn your oven to 350 degrees and heat them from 5-8 minutes. Check them to see if they’re crunchy enough for you. 

Recommended Tools

Extra large baking sheet

Non-skid cutting board

Parchment paper

Mixing bowl