With Thanksgiving just around the corner, all of us who are hosting the big family meal are definitely feeling the pressure. I’m right there with ya!
This is the first time we will be hosting Thanksgiving, and it’s turning into quite the party. AJ’s parents, my parents, both our siblings and their significant others, my grandparents, and possibly a couple of cousins will be here to eat a lot of food and drink a lot of wine. It’ll be quite exciting! My kitchen is going to be getting a run for its money.
As it stands (and as it will forever stand, since it’s a rental), we have one teensy oven, a 5-burner stove that only allows one person to tend, and a toaster oven, among other kitchen appliances.
Counter space is abundant… until I come in like a hurricane and leave the blender, the food processor, and my KitchenAid all out and take up all the space. And the sink is nice and large, until AJ fills it up with all the dirty dishes I’ve left out, and washes dishes like his life depends on it. Which it does, mildly.
While you may be thinking that I’m talking about what is bound to happen on Thanksgiving day, you are only mostly correct. While this is bound to happen then, it is also a common weekly occurrence that comes about when I’m cooking for just the two of us. Now, imagine that times 7. Yep, it’ll be exciting.
Fortunately, our parents have offered to either help with the cooking or bring food that’s ready to go, so I’m super thankful for that. AJ’s parents are even bringing a Weber grill, which will be used to prepare a smoked turkey, which I said long ago that I would not even attempt, as I don’t have any experience nor any desire to cook meat. So there’s one problem solved!
What I can and will handle (though I’ll still need some help) are the veggies. My mom is a rather strict vegan, so most everything I make will be vegan. We make some darn good vegan mashed potatoes, I’m working on a vegan biscuit recipe, and Kathy makes a vegan stuffing that is killer.
Another naturally vegan meal that will be gracing our table on this day filled with thanks is this roasted Brussels sprouts dish. We make these all.the.time it is one of my favorite ways to enjoy Brussels. Not that I don’t like them many other ways, but this way is just so darn good.
After baking for just 20-30 minutes (depending on your method), they release a lot of their moisture and get all crispy on the outside. The more crispy, the better. And all they need is some olive oil, salt, and pepper.
You can get all crazy if you want and add some melted butter, or a drizzle of balsamic reduction (so good), go with red chilies, or even melt some parmesan cheese on top – but they are just as good plain and simple, too. And if you are meat eater, I’m told that cooking them with a little bacon is an excellent combination.
We actually make these most the time in our little countertop toaster oven. We just cover the rack with some foil, line ’em up, and pop ’em in there for 20 minutes. The smaller oven actually cooks a fair amount more quickly than the large oven, though they should still cook up in about 30 minutes in a larger oven. But! The benefit of using a toaster oven?
You’re not using your regular oven! Amazing, I know. But think about it. There will likely be a turkey or something else in your oven at the time, and we all know that roasted Brussels are way better than steamed Brussels (though the pressure cooker is also a super smart and quick idea if you don’t mind a little steam). Solution? Toaster oven. Get on it. You’ll be stoked! Be sure to check out Foodal’s Toaster Oven Buying Guide if you are in the market.Print
Easy Roasted Brussels Sprouts
- Total Time: 25 minutes
- Yield: 4 side portions 1x
The most delicious Brussels sprouts you’ve ever had! A super simple recipe and just 20 minutes in the oven gives you the crispiest, most flavorful Brussels sprouts that make a perfect side dish.
- 20–25 small Brussels sprouts
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 3 cups cooked quinoa (optional)
- Preheat the oven to 450ºF. Cover a baking pan (or toaster oven rack) with foil.
- Rinse and trim the Brussels, then cut each in half from end to end. If they are large, you may want to quarter them to ensure even cooking.
- Arrange the sprouts on the baking sheet as shown in the image above. Drizzle the olive oil over the sprouts, then sprinkle the salt and pepper over that. I recommend using freshly ground pepper via a pepper mill for this. The taste of freshly ground is so much more intense, and better in every way than the pre-ground version.
- Bake for 20-25 minutes if in a toaster oven, and up to 30 minutes in a normal oven. The Brussels should be nice and crispy on the edges when done. Serve by themselves, or over quinoa or rice, if desired.
Nutritional information does not include optional quinoa.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Vegetables
- Method: Baking
- Cuisine: Side Dish
Keywords: Thanksgiving, Brussels sprouts, vegetarian, vegan, side dish
What about you? How do you like to cook your seasonal veggies? Just a little salt and pepper or more seasonings? Let us know in the comments below and please rate the recipe!
And if Brussels sprouts are you thing, you love some of these tasty recipes:
- Sprouts Sautéed with Bacon, Fennel Seed and Dill
- Caramelized Red Chili Brussels
- Super Veggie Breakfast Scramble
Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on November 13, 2014. Last updated: October 6, 2021 at 11:04 am.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).
2 thoughts on “Easy Roasted Brussels Sprouts”
Wow these brussels sprouts look delicious! Definitely a recipe I will be making this week – thanks for sharing it!
Thanks, Thalia! I hope you love them!