For a long time, Brussels sprouts had an unfair reputation. Overcooked and under-seasoned, they were often remembered as bitter and disappointing. But when roasted properly, everything changes. High heat brings out their natural sweetness, crisps the edges, and turns them into something deeply satisfying.
Roasted Brussels sprouts are a reminder that vegetables don’t need to be complicated they just need the right treatment. Olive oil, salt, space on the pan, and time in the oven are enough to transform this humble vegetable into a dish people reach for first.
In the Let’s Veg lifestyle, Brussels sprouts represent a shift in mindset. Eating more vegetables isn’t about forcing yourself to like something it’s about cooking them in a way that makes sense. When vegetables are respected, they show up fully. Crispy, tender, and full of flavor.
Roasted Brussels Sprouts
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper if desired.
- Season the Brussels Sprouts
- Place Brussels sprouts on the baking sheet.
- Drizzle with olive oil, salt, and pepper.
- Toss well and spread in a single layer, cut-side down.
- Roast for 25-30 minutes, flipping once halfway, until tender inside and deeply golden with crispy edges.
- Remove from oven.
- Finish with balsamic vinegar, lemon juice, cheese, or flakes if using.
- Serve hot.