Oven Roasted Brussels Sprouts are a quick and easy side dish for weeknights and holidays. Mix purple and green varieties for a fun spin on a classic dish!
I’ll never forget the first time I tried Brussels sprouts. As a child of the 80’s growing up in the South, almost all vegetables were boiled. My Mom served us boiled Brussels sprouts for dinner one night and I vowed never to eat them again. Cue Oven Roasted Brussels Sprouts…
Luckily, I discovered oven roasted Brussels sprouts many years later. Fast forward to present day….I’m the Mom trying to convince my kids that Brussels sprouts are really tasty!
Well, there’s a new Brussels sprout in town to help…..the purple Brussels sprout! Technically, it’s been around since the 1940’s but I’m obviously behind the times. A Dutch botanist crossed the green variety with red cabbage and voilà….purple Brussels sprouts!
Why Try Purple Brussels Sprouts?
I recently discovered purple Brussels sprouts and was so excited to try them. First, there are not as many purple vegetables out there, so it’s fun to find them. Also, I find that many kids are more excited to try certain foods when presented in novel ways.
Case in point…..I’ve served green oven roasted Brussels sprouts to my children many times, but the purple ones are a new variation! They were definitely more interested in trying them because we talked about the possible differences from the green variety.
Differences Between Purple and Green Brussels Sprouts
I chose to cook both green and purple Brussels sprouts together to evaluate their differences. First, the purple variety are smaller and their leaves are less densely packed than green Brussels sprouts.
Shopping Tip: Select smaller green Brussels sprouts if you are cooking both varieties.
Cooking with Kids Tip: When you engage children in the process of meal preparation and cooking, they are more likely to try the foods at meal time. Talk about the physical differences between purple and green Brussels sprouts before cooking.
Ask them questions as you prep and cook. Do you think the two types will taste the same or different? Look how the purple ones are smaller than the green….do you think that will that affect the taste? One of my kids is a budding scientist, so this line of questioning is appealing and prods her to try something she would not normally be excited about.
By the way, the two varieties do vary in taste. Purple Brussels sprouts are sweeter, so you may find that someone who doesn’t like the traditional green ones will enjoy the purple variety. My daughter has rejected every green Brussels sprout but loved the purple ones!
Preparing Oven Roasted Brussels Sprouts
The prep for oven roasted Brussels sprouts is so easy. Preheat the oven to 425°. Rinse the Brussels sprouts in a colander and pat dry.
Next, remove any discolored leaves and cut the stems.
Cut any larger green Brussels sprouts in half so that the vegetables are similar-sized for even cooking.
Toss the prepped Brussels sprouts with olive oil, salt and pepper. Place the sprouts cut side down on a baking sheet to ensure they are extra crispy. Place any loose leaves around the sprouts. These leaves get extra crispy when roasted and taste like candy (at least to me!).
Roast the Brussels sprouts for approximately 20 minutes. The smaller purple variety cook faster, so it’s important to watch the oven closely toward the end of the cooking time.
If you’re cooking only green or larger Brussels sprouts, they may need a little extra time. Once your Brussels sprouts are roasted to your preference, remove from the oven and serve immediately.
Serving Suggestions and Adaptations for Oven Roasted Brussels Sprouts
The simple combination of olive oil, salt and pepper is perfect for the naturally-sweeter purple Brussels sprouts. If you’re using only green Brussels sprouts or just want to play around with flavors, there are a few good adaptations to this recipe.
- Toss the sprouts with a little balsamic vinegar or drizzle with a balsamic glaze once cooked.
- Sprinkle Parmesan cheese on the sprouts toward the end of the cooking time for a nuttier flavor.
- Add sautéed minced garlic to the raw sprouts before roasting.
- Zest lemon on top before serving.
Pair this recipe with a protein and salad for a well-rounded meal. You can find other weekly meal ideas here.
These are just a few ideas; I’m sure you have plenty more! Please let me know if you try these Oven Roasted Brussels Sprouts by leaving a rating and comment. I would especially love to hear what you think about the differences between the two varieties!
Also, please tag @restandrelish on Instagram or Facebook if you make this recipe. It’s so fun to see your creations! Don’t forget to pin the recipe to Pinterest if you plan to try later.
- 16 oz. Brussels sprouts
- 2 T. olive oil
- 1/4 t. Kosher salt
- 1/8 t. black pepper freshly ground
- Preheat oven to 425 degrees. Rinse Brussels sprouts in a colander and pat dry with paper towel.
- Remove any discolored leaves and cut the stems of each sprout. Cut any larger Brussels sprouts in half for even cooking.
- Toss the Brussels sprouts with olive oil, salt and pepper. Place sprouts cut side down on a baking sheet. Place any loose leaves around the sprouts.
- Roast the Brussels sprouts for approximately 20 minutes. Remove from oven and serve!
Harold Burton says
I was happy to have the opportunity to review this cookbook as well and even tested the same recipe on my blog! I now want to start at the very beginning and cook my way from the front cover to the back. Every recipe is a gem!