Brussels sprouts are one of those foods that kids announce they hate before they’ve ever tried them because lots of people just think they’re gross. I was one of those kids, but I’ve since had the courage to taste them and dang! Was I wrong. The best way to get people excited to eat them? Make these roasted Brussels sprouts and serve with flavorful vegan honey-sriracha aioli for dipping!
As with most times I roast vegetables to pure deliciousness, I ate half this pan after shooting it. Now, I don’t really recommend that in real life because Brussels sprouts are one of those hard to digest foods because of a complex sugar called raffinose and you can imagine how my tummy felt after eating all of that. Just eat a normal amount (do as I say and not as I do …) and you’ll be fine!
Though these look like tiny cabbages, I found out they’re actually part of the same family of vegetables as broccoli and cauliflower. Who knew?! This recipe would also be delicious for broccoli and I often make it this way and add crushed red pepper flakes at the end before serving.
In my opinion, the best parts of roasted Brussels sprouts are those little crispy leaves that separate from the rest of the sprout, so if a few fall off while you’re trimming, no problem. If they seem to be getting too dark while the rest of the sprouts roast, take them off the pan to snack on while you wait for the rest to finish up!
Roasted Brussels Sprouts
- 1 lb. brussels sprouts
- 2 T. olive oil
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- Juice from half of one small lemon
- 1 tsp. fresh lemon zest
- Honey-Sriracha aioli, optional, for serving
- Heat oven to 400 degrees F.
- Rinse and trim Brussels sprouts. Cut off the end of the stem and halve each.
- Toss Brussels sprouts in a bowl with oil, salt and pepper. Spread out onto a baking sheet and bake for 20 minutes.
- Remove from oven to check on the sprouts. You're looking for them to be tender and golden with some crunchy leaves. If needed, return to the oven for 3-5 additional minutes.
- Squeeze juice of half a small lemon over the Brussels sprouts, then sprinkle fresh lemon zest.
- Serve with honey-Sriracha aioli for dipping!