EASY Roasted Brussels Spouts Recipe
Oh my goodness I LOVE Brussels Sprouts. I always have, even as a kid. This easy Roasted Brussels Sprouts recipe is one of my favorites and it’s so simple that I keep brussels sprouts on hand just so that I can make it as a last minute add when I’m short on ideas for dinner sides. We eat these quite a bit in a summer, and I find that they go great with just about any meal.
16 oz fresh brussels sprouts
2 tbsp. olive oil
Salt & pepper
Shredded Parmesan cheese (optional)
Large freezer bag
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Slice the fresh brussels sprouts in half and place in the large freezer bag.
Pour the 2 tablespoons of olive oil into the freezer bag, seal and shake to coat.
Pour the brussels sprouts onto the prepared baking sheet and season with salt & pepper.
Bake 20-25 minutes, stirring about 1/2 way through.
Remove from oven and garnish with shredded Parmesan cheese (optional).
My family doesn’t care for the Parmesan cheese addition, so I usually add that to my serving individually. Sometimes I will also add a splash of balsamic vinegar to the bag before I shake to coat, so you might try out that variation as well. If you have young kids (or even older family members) who don’t like brussels sprouts, you might have them try this dish, I’ve converted quite a few brussels sprouts haters with this recipe.
Since my family doesn’t love these as much as I do, we usually have leftovers and I love to eat these the next day with my lunch. They are actually really yummy cold, and I will usually add them as a topping to a salad. I even like them as a little snack in the afternoon. Did I mention that I love brussels sprouts?
Print the Recipe
- 16 oz fresh brussel sprouts
- 2 tbsp. olive oil
- Salt & pepper
- Shredded Parmesan cheese (optional)
- Large freezer bag
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Slice the fresh brussels sprouts in half and place in the large freezer bag.
- Pour the 2 tablespoons of olive oil into the freezer bag, seal and shake to coat.
- Pour the brussels sprouts onto the prepared baking sheet and season with salt & pepper.
- Bake 20-25 minutes, stirring about 1/2 way through.
- Remove from oven and garnish with shredded Parmesan cheese (optional).
The creative and frugal mind behind She Saved for almost 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. Passionate about family and the challenge of raising good humans (through the teen years, no less!) Keri Lyn has also served as a brand ambassador to many brands including her time as a Hilton Mom Voyage travel writer and currently an O Mag Insider for O, The Oprah Magazine and the 2019 recipient the O-verall Contribution O-ward.