Easy Roasted Brussels Sprouts

Easy roasted Brussels sprouts in a white bowl

You know those crispy Brussels that you get at a restaurant that you wish you could make at home?  Well, now you can make them at home, and they’re healthy to boot and take under 30  minutes to roast up to perfection.  If you have Brussels haters in your house, then give this method a try and I bet you they will be converted to Brussels lovers!

These Brussels are charred, crispy and caramelized on the outside, and soft with a bit of resistance (not mushy) on the inside.

This is a perfect and healthy side dish for the fall and winter months.  Between these sprouts and my 8-minute roasted broccoli, I’m all set for easy weeknight healthy side-dishes. I use virgin coconut oil in this recipe, as it’s a better oil to use at higher heat temps, and gives these sprouts a touch of sweetness, perfect for the kiddos. You can use olive oil here as well, and add a splash of freshly squeezed lemon juice after roasting, along with some parmesan to add a kick of flavor.

Raw brussels sprouts in a skillet on the counter

easy roasted Brussels sprouts:

serves 4 as a side-dish

pan needed: 12-inch cast iron skillet 

  • 1 to 1 1/2 pounds Brussels sprouts
  • 1 tablespoon extra-virgin coconut oil, melted, or olive oil
  • big pinch or two coarse Celtic sea salt
  • freshly ground pepper to taste

Wash and trim the bottoms of sprouts. Slice sprouts in half from stem to top. Put cut sprouts and those extra leaves that fall off in a large bowl.

Brussels sprouts sliced on a cutting board

To melt the coconut oil, just put it in a small glass bowl and microwave it for 25-30 seconds.

Pour melted coconut oil over the sprouts, add the salt and pepper and toss it all together.

Place an oven rack a few inches below your broiler, and turn on your broiler.

Set a cast-iron skillet on the stove top over high heat. When drops of water evaporate on the skillet, then the skillet is ready for roasting.

Toss the sprouts into the skillet and set the skillet under the broiler. Keep an eye on them and toss occasionally until browned and crisp.

Roasted brussels sprouts in a cast iron skillet
Remove the pan from the oven and serve them up!

I love serving these up in the fall alongside one of my favorite fall burgers, buffalo apple burgers with sage-jalapeno pesto.

Buffalo apple burger with jalapeno pesto

We also love pairing these with my weeknight bolognese.

Bolognese simmering in a pot on the stove

Love quick and easy side-dishes?  Then try my 8-minute roasted broccoli.  It’s kid and adult approved!

Roasted broccoli

With love Jackie

Easy Roasted Brussels Sprouts

0 from 0 votes
Recipe by Jackie
Servings

4

servings
Prep time

5

minutes
Cook time

30

minutes
Total time

35

minutes

    Ingredients

    • 1 to 1½ pounds Brussels sprouts

    • 1 tablespoon extra-virgin coconut oil, melted, or olive oil

    • big pinch or two coarse Celtic sea salt

    • freshly ground pepper to taste

    Directions

    • Wash and trim the bottoms of sprouts. Slice sprouts in half from stem to top.

    • Put cut sprouts and those extra leaves that fall off in a large bowl.

    • To melt the coconut oil, just put it in a small glass bowl and microwave it for 25-30 seconds.

    • Pour melted coconut oil over the sprouts, add the salt and pepper and toss it all together.

    • Place an oven rack a few inches below your broiler, and turn on your broiler.

    • Set a cast-iron skillet on the stove top over high heat. When drops of water evaporate on the skillet, then the skillet is ready for roasting.

    • Toss the sprouts into the skillet and set the skillet under the broiler. Keep an eye on them and toss occasionally until browned and crisp.

    • Toss the sprouts into the skillet and set the skillet under the broiler. Keep an eye on them and toss occasionally until browned and crisp.

    • Remove the pan from the oven and serve them up!

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      15 thoughts on “Easy Roasted Brussels Sprouts”

        1. Hi Ann-Marie! I wish my kids loved Brussels. They tolerate them, but they don’t love them. I never thought to broil them either, but I just tried it one day and voila, it worked and it was quick, which is a win win in my book! Thanks for saying hi Ann-Marie! I hope you and your kids love the Brussels cooked this way!:) xoxo, Jacquelyn

        1. Awwww…. Thanks Maureen! I’m so happy to hear that you love my recipes and ideas! You’re super sweet! Have a great week sweetie 🙂 xoxo, Jacquelyn

      1. Jackie – I saw this on your instagram and had to check it out….So many of our family favorites came from you! Love the new look of your blog. Beautiful….like you!
        xo
        annie

      2. As a working mom of 2, I really appreciate your take on healthy cooking. Quick, easy, yummy & good for you. I love your idea of 5 minute dishes; I have no excuses not to eat well. Thank you so much!

        1. Hi Katie! Thanks so much for your super sweet commment! I’m so happy that you love the easy and “somewhat” healthy family recipes. I’m roasting up cauliflower via the skillet and will post that this week. So easy and super quick as well. Have a great night sweetie 🙂 xoxo, Jacquelyn

      3. Pingback: 5-minute roasted cauliflower - Marin Mama Cooks

      4. Pingback: Roasted Brussels Sprouts - Marin Mama Cooks

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