These Oven Roasted Brussel Sprouts make for an easy festive side dish for Thanksgiving & holiday dinner parties. They're quick-to-prepare, healthy and tasty
Do you know any brussel sprouts nay-sayers? Well I bet they’ve only had brussel sprouts boiled, and they are totally missing out on the action that happens to brussel sprouts in the oven! I love roasting vegetables in the oven during the winter. It warms the house, warms my belly and it’s pretty fuss-free to make and clean up. These oven roasted brussel sprouts are all that and a bag of…pine nuts!
Plus they’re dressed up and jazzed up for the holidays with a sprinkling of pomegranate seeds for an added crunch and beautiful color. This is one of my favorite side dishes to serve during the holidays!
How to make oven roasted brussel sprouts
I’ve made pan roasted brussel sprouts before. Today we’re showing the technique for the oven-roasted kind. Both are classic flavorful ways to cook brussel sprouts when they’re fresh and in season. For the oven roasted batch, I use a rimmed baking sheet to start.
I peel off the outer layers that are yellow-ish. Toss any that look brown or discolored. Then I trim the ends (toss those) and then slice them in half. You can keep them whole, but slicing in half allows for a quicker roasting. This way the outer layers and the core get equally roasted and cooked-though. Also, you can keep the outer layers in the pan or save for another recipe.
I like to keep the seasoning basic, so I only used salt, pepper and garlic powder. But in the past, I’ve also added Italian seasoning, cumin, paprika and cayenne pepper – not all together (yikes!!) but independently…you know what I mean.
When they come out of the oven, don’t worry if the outer layers are brownish. Those are basically your crunchy snack you can munch on while plating the dish! I like using a small bowl that’s just big enough for the brussel sprouts. Then I love to add a bit of nuttiness to the dish, so I throw on some toasted pine nuts. You can also use walnuts or almonds or pecans.
Finally I add a bit of freshness and crunch to liven up the dish since it’s been sitting in the oven for a bit. That’s where the pomegranate seeds come in! You can buy the whole fruit or buy them pre-picked. You can also use dried cranberries instead of you’d like. I just love how festive pomegranate is. And not to mention, the sweetness of the fruit cuts the bitterness of the oven roasted brussel sprouts.
When you’re done, you can finish it off with balsamic glaze and just serve it as is!
Tips for making oven roasted brussel sprouts
- Buy fresh brussel sprouts. Yes, they do sell frozen brussel sprouts and that’s pretty convenient. But in my experience, roasting those will turn the vegetable into a mushy outcome. So go for the fresh ones. And if you see them on a stalk, those are the freshest of the bunch since they still haven’t been picked off.
- Save the brussel sprout leaves for a salad. I like roasting the outer thick leaves along with the halved brussel sprouts because they’re crunchy and fun to snack on. If you don’t want any browned or burnt leaves on the tray, you can store those separately and use in another recipe later.
- Cut the brussel sprouts in half before roasting. This is certainly not necessary, but I find that by doing so the brussel sprouts cook faster in the oven. And I also think the flavor is more delicious this way since there’s more surface area that’s roasted and golden.
- Add some sugar to reduce the bitterness. I don’t personally do this, but it’s a helpful tip especially if you’re serving it to anyone who’s never had brussel sprouts before. You can sprinkle a teaspoon or two of brown sugar on top of the brussel sprouts before cooking. The pomegranate sweetness usually cuts through bitterness but the brown sugar will also help.
- For more crispy brussel sprouts, try heating the baking pan in the oven while you’re preparing the ingredients. I learned this tip from Bon Appetit, and it’s basically treating the baking sheet like a heated saute pan. When you place the brussel sprouts cut side down on the preheated pan, it gives you that perfect crispy texture.
These oven roasted brussel sprouts have been such a hit lately at my holiday dinners. Everyone loves that they’re low carb, vegan and all around healthy during holidays. Plus we all love how festive the dish looks next to turkey, roasted chicken and all the holiday sides. It’s such an easy recipe to throw together quickly and roast in the oven. And the best part is dressing it up for the holidays!
If you’ve tried this healthy-ish feelgood Oven Roasted Brussel Sprouts recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
For more holiday side dishes, check out:
I created this blog post first on November 20, 2017. I am updating it today to include improved new step-by-step images and tips!
Oven Roasted Brussel Sprouts
- 1 pound brussel sprouts
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons pine nuts for serving
- 2 tablespoons Pomegranate seeds for serving
- Preheat oven to 425°F. If you don't have a nonstick baking sheet, line it with parchment paper for easy clean up.
- Peel the outer, yellow-ish leaves of the brussel sprouts off, trim the ends, then cut them in half.
- Place brussel sprouts on the baking sheet, drizzle olive oil on top, and sprinkle with garlic powder, salt and pepper.
- Toss to coat evenly, and then roast in the preheated oven until golden brown, about 20-25 minutes, depending on their size. Shake the pan every few minutes for even roasting.
- Transfer the brussel sprouts to a serving dish. Sprinkle toasted pine nuts and pomegranate seeds on top, if desired. Serve warm.