These classic roasted brussels sprouts are ready in just 30 minutes from start to finish! You can make them as they are, or customize them with your favorite flavors. The possibilities are endless!
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Brussels sprouts are typically thought of as a fall or winter side dish, but these sprouts can be enjoyed year-round and since they are ready so fast, they make a great weeknight side dish or an accompaniment to more complicated dishes.
I chose to keep the seasoning very basic, but you are certainly welcomed (and encouraged) to use any seasoning that you like.
- Fresh Brussels Sprouts
- Salt and Pepper to taste
- Tony Chachere's Creole Seasoning (Note: I use the "No Salt" variety of Tony's. If you use regular Tony's, you may wish to omit or reduce the salt)
- Olive oil
- Real Pre-Cooked Bacon Crumbles (these are usually sold in the salad dressing aisle)
See the recipe card for quantities.
Start off by preheating your oven to 450 degrees and bringing a large pot of salted water to a boil over high heat.
While you are waiting for the water to boil go ahead and wash, trim, and halve your sprouts.
Hint: To trim brussels sprouts, simply cut off the woody bit at the base of the sprout (where it would have attached to the stalk) I also like to remove any loose or damaged leaves as well.
Add the sprouts to the boiling water. You are going to cook them until fork tender (meaning a fork could easily pierce the sprout) or for about 5 minutes.
While they are boiling, line a baking sheet with aluminum foil and drizzle it with half of the olive oil.
When the sprouts are done boiling, drain them and toss them onto the prepared baking pan. Top them with the remaining oil, salt, pepper, Tony's, and bacon pieces. Gently stir to make sure everything is well combined.
Roast them in the preheated oven for 10 minutes, then give them a stir and roast for an additional 10 minutes.
Tip: To make your sprouts a little extra crisp, pop them under your ovens broiler for a few minutes at the end of the cooking time. Keep an eye on them constantly while they are broiling to ensure they don't burn.
As I mentioned above, these recipe has endless possibilities. Here are some common ways to change these sprouts up.
- Spicy - Omit the Tony's and add red pepper flakes or cayenne to taste.
- Garlic - add garlic powder or fresh miced garlic
- Balsamic - Sprinkle a few tablespoons of high quality Balsamic Vinegar on the sheet pan during step 4, using more or less to taste.
See this recipe for smashed brussels sprouts for a different take on sprouts!
These brussels sprouts will keep well in the fridge for up to 5 days. They can be reheated in the microwave, but for best results I suggest heating them in the oven.
These ingredients don't stand up well to freezing.
The trick to making sure that your brussels sprouts aren't soggy is to roast them at a high temperature. This allows the outside to get nice and crisp before the inside has a chance to get mushy or soggy.
You can reduce the roasting time for brussels sprouts by boiling them before roasting. You want to boil them until they are just barely fork tender. This way, you only need to brown them when they are in the oven.
Yes. You should always wash off fresh produce before cooking. The only exception would be if you buy produce that is marked as "pre-washed"
Brussels sprouts that have a chewy texture after cooking likely were not cooked long enough or at the proper temperature. For this recipe, you will boil them before roasting which should ensure that they are not chewy.
To make these Brussels Sprouts extra crispy, pop them under your ovens broiler for a few minutes at the end of the baking time. Keep a constant eye on them while they are broiling to prevent them from burning.
Quick Roasted Brussels Sprouts with Bacon
- Large Pot
- Cutting Board
- Measuring Cups and Spoons
- Preheat the oven to 450° F. Bring a large pot of salted water to a boil over high heat.
- While waiting for the water to boil, wash, trim, and halve the brussels sprouts. To trim, cut off the end (where the sprout would attach to the stalk) and remove any damaged or loose leaves.2 lb Fresh Brussels Sprouts
- Add the trimmed sprouts to the boiling water. Boil them until they are fork-tender, or for about 5 minutes.
- While the sprouts are boiling, line a sheet pan with foil and drizzle it with ½ of the olive oil.3 tablespoon Olive Oil
- When the sprouts are done boiling, drain them and toss them onto the sheet pan. Top them with the remaining oil, salt, pepper, Tony Chachere's (if you are not using No Salt Tony's, then omit the salt), and bacon crumbles. Gently stir to fully coat the sprouts.Salt and Pepper, 1 teaspoon Tony Chachere's Creole Seasoning, ¼ cup Real Bacon Crumbles
- Bake in the preheated oven for 10 minutes, then stir and return to the oven for an additional 10 minutes or until they are roasted to your liking. and Enjoy!
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens.