Thanksgiving side dishes should be two things: delicious and easy. That’s why I’m obsessed with this roasted Brussels sprouts recipe—it’s so simple, even my 10-year-old niece can make it (and she does, every year now). The first time I made these for Thanksgiving, my skeptical uncle went back for thirds, and now they’re non-negotiable on our holiday table. Just toss those little green gems with olive oil, salt, and pepper, pop them in the oven, and boom—crispy, caramelized perfection. No fuss, no stress, just the kind of thanksgiving brussel sprout recipes deliciously simple enough to let you focus on what really matters: seconds of pie.
Why You’ll Love These Thanksgiving Brussels Sprouts
Trust me, these aren’t your grandma’s soggy Brussels sprouts! Here’s why this recipe steals the show every year:
- Effortless elegance: Just 5 minutes of prep lets you focus on turkey emergencies while the oven does all the work
- Crispy-tender magic: That perfect caramelized crunch outside gives way to creamy centers—no mushy middles here
- Flavor chameleon: Dress them up with balsamic glaze and Parmesan or keep it classic with just olive oil and sea salt
- Crowd-pleaser proof: Even sprout-haters convert after one bite of these golden beauties (my cousin’s exact words: “Wait, these are Brussels sprouts?!”)
Ingredients for Deliciously Simple Brussels Sprouts
Here’s all you need to make Brussels sprouts that’ll have everyone fighting over the last bite (I’ve seen it happen!):
- 1 pound Brussels sprouts – trimmed and halved (those loose outer leaves? Toss ’em!)
- 2 tablespoons olive oil – the good stuff that makes them crisp up beautifully
- 1 teaspoon salt – I use kosher, but table salt works too
- 1/2 teaspoon black pepper – freshly cracked if you’re feeling fancy
- 1 tablespoon balsamic vinegar (optional) – for that sweet-tangy finish
- 1/4 cup grated Parmesan (optional) – because cheese makes everything better
How to Make Thanksgiving Brussels Sprouts
Don’t let that fancy caramelized look fool you—these come together so easily you’ll laugh. Here’s how:
- Heat it up: Crank your oven to 400°F (200°C). This high heat is the key to crispy edges!
- Toss with love: In a big bowl, mix your trimmed and halved sprouts with olive oil, salt, and pepper until they’re shiny and happy.
- Spread the wealth: Dump them on a baking sheet in one layer—no overlapping! Crowding makes them steam, not crisp.
- Roast to perfection: 20-25 minutes until they’re golden with those irresistible dark crispy bits (peek at 15 minutes and give the pan a shake).
- Dress to impress (optional): Right before serving, drizzle with balsamic or shower with Parmesan. Or both—I won’t judge!
Tips for Perfectly Roasted Brussels Sprouts
- Size matters: Halve larger sprouts so they cook evenly (tiny ones can stay whole).
- Hot pan = crispy sprouts: Preheat your baking sheet for extra crunch.
- Mix it up: Toss in chopped bacon or pecans halfway through roasting for texture.
- Trust the process: Don’t stir too often—let them develop those delicious browned bits!
Serving Suggestions for Your Thanksgiving Meal
These Brussels sprouts play nice with all your Thanksgiving classics! I love serving them alongside my creamy mashed potatoes (the crispy sprouts cut through that richness perfectly). They also balance sweet dishes like candied yams, and—dare I say—they might just upstage the turkey. Pro tip: double the batch. Those leftovers disappear fast!
Storage and Reheating Instructions
Leftovers? Ha! I rarely have any, but if you do: Store cooled sprouts in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking sheet and pop back in a 350°F oven for 5-10 minutes—microwaving makes them sad and soggy. (Learned that the hard way!)
Nutritional Information
Just so you know, these numbers are estimates—your exact counts might vary depending on ingredient brands or if you go wild with the Parmesan (no shame!). Per serving, you’re looking at roughly:
- 120 calories
- 7g fat (mostly the good kind from olive oil!)
- 4g protein
- 4g fiber – hey, veggies win again!
Frequently Asked Questions
You’ve got questions? I’ve got answers—these are the things people ask me every Thanksgiving when I make these Brussels sprouts:
- “Can I use frozen Brussels sprouts?” Bless your heart for trying, but no—they’ll turn out soggy. Fresh sprouts are the only way to get that perfect crispy texture.
- “Why are mine not getting crispy?” Probably overcrowding! Give them space on the pan (use two sheets if needed) and don’t stir too often. Patience makes perfect caramelization.
- “Can I prep these ahead?” Absolutely! Trim and halve them the day before, then toss with oil and roast just before serving. The fridge makes them too damp if dressed ahead.
- “What if I hate Brussels sprouts?” Try them roasted like this first—the magic of high heat transforms them completely. My brother-in-law went from “ew” to “more please” in one bite!
Share Your Thoughts
Did these Brussels sprouts steal your Thanksgiving show too? I’d love to hear your spin on them—leave a comment below or tag me in your crispy sprout photos!
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5-Star Thanksgiving Brussels Sprout Recipe That Steals the Show
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and delicious recipe for roasted Brussels sprouts, perfect for Thanksgiving. These sprouts are crispy on the outside and tender on the inside with a savory flavor.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar (optional)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, salt, and pepper in a bowl.
- Spread them evenly on a baking sheet.
- Roast for 20-25 minutes until golden brown and crispy.
- Drizzle with balsamic vinegar and sprinkle Parmesan cheese if desired.
- Serve warm.
Notes
- Trim and halve sprouts for even cooking.
- Adjust seasoning to taste.
- Add nuts or bacon for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
Keywords: Thanksgiving Brussels sprouts, roasted Brussels sprouts, easy side dish