Last week I shared with you our favorite potatoes to up your Thanksgiving sides game this year, and to follow that up I thought I’d share another classic and easy side dish to make for the big feast. These sheet pan roasted Brussels sprouts are nothing fancy, but are so damn delicious that they routinely make an appearance in our weekly dinners this time of year. In fact, my eight year old says they are his favorite vegetable to have at dinnertime. Can’t argue with the fare isle taste tester supreme.
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We keep it simple with olive oil, salt, pepper and fresh thyme for seasonings. That’s it. Brussles sprouts develop an intense umani flavor when roasted and they don’t really need much else to shine. Look for the whole stalk at the market for fresher Brussles sprouts that will keep longer as well.
Snap off what you need from the stalk, give them a rinse and cut them in half. Then pile them up on a sheet and and coast them in the oil and seasonings. I like to turn each half cut-side down on the sheet pan so they get nice and browned. Pop them in the oven for about 20 minutes and you have yourself a delicious simple side dish for Thanksgiving Day and weeknight dinners alike. Easy peasy.
Stay tuned to this space for more easy Thanksgiving/fall dinner recipes all month long!
Easy Roasted Brussels Sprouts
- 1 lb Brussels sprouts. rinsed
- 2 tablespoons extra virgin olive oil
- scant 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1 tablespoon fresh thyme leaves
- Preheat oven to 425˚F. Line a baking sheet with parchment paper.
- Cut Brussels sprouts in half from top to bottom and add them to the sheet pan.
- Add oil, salt, pepper and thyme and toss everything together so the Brussels sprouts are evenly coated.
- Turn Brussels sprouts cut side down and spread them out so they don't touch.
- Bake Brussles sprouts at 425˚F for about 20 minutes until nicely browned.
- Remove from oven and serve hot.
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