These whole roasted brussels sprouts are fuss-free (no cutting or slicing involved!), wonderfully flavored, and perfectly crispy.
Brussels sprouts are GOOD, y’all. If you know, you know. If you don’t know, or if you’ve given this tiny cabbage-like veggie a try but have been disappointed by a mushy, soggy sprout, I beg you to GIVE THIS RECIPE A TRY! It’s easy enough for any ole weeknight dinner but delicious enough for a special holiday (hello, Thanksgiving!) gathering.
Why You Need to Make Whole Roasted Brussels Sprouts
What you’re really asking is why I *actually* ate half of this dish right out of the oven while standing in my kitchen, right? Here’s the deal: these Brussels are…
- EASY – a quick trim is all that your Brussels sprouts need prep wise. No cutting or slicing beyond that.
- Flavorful – we give you two options for the fat in this recipe: melted bacon fat or extra-virgin olive oil. Either one is (of course) a wonderful choice, but when it comes to flavor, bacon fat is the real winner, so we highly recommend going that route! An easy way to get bacon fat? Make some bacon for breakfast, pour the fat in a glass jar, and then use it later that day (or in the future) for this dish!
- Crispy – these Brussels sprouts are perfectly crispy on the outside but super tender on the inside. Texturewise, they can’t be beat.
- Healthy – Brussels sprouts are incredibly healthy! They’re chock-full of fiber, vitamins, minerals, and antioxidants. There’s also some evidence that points to the ability of Brussels sprouts to aid in decreasing inflammation and improve blood sugar control. If that’s not reason enough to eat this perfect side dish, I don’t know what is!
How to Trim Brussels Sprouts
The only prep you’ll need to do (outside of washing your Brussels sprouts, of course) is trim the thick stem-side of the Brussels sprouts just slightly. If there happen to be any shriveled or unappealing outer leaves on your sprouts, you can quickly pull those off at this time too. This prep takes no more than 5 minutes!
Okay, so we’ve convinced you – you’re making these crispy Brussels sprouts! Here’s what you need to add to your grocery list:
- Brussels Sprouts – to start, you’ll need 2 pounds of whole Brussels sprouts.
- Bacon Fat – here’s where some major flavor comes in! You’ll need 2 tablespoons of melted bacon fat here, but know that you can absolutely use extra-virgin olive oil if needed.
- Lemon Zest + Juice – the zest of one lemon (about 2 teaspoons of zest) and the juice from one lemon (about 2 tablespoons) adds some brightness to this dish, while…
- Balsamic Vinegar – 1 tablespoon of balsamic vinegar adds some nice acidity.
- Sea Salt + Black Pepper – to finish things off flavorwise, you’ll need a ½ teaspoon of sea salt and a ¼ teaspoon of black pepper.
How to Make Whole Roasted Brussels Sprouts
This instructions list is just THREE steps long (and the last step is to enjoy the finished product), y’all! It just amazes me that such an incredible side can be cooked up with such ease. Here’s what you’ll need to do:
- Prep the Brussels Sprouts – preheat the oven to 375°F, then trim the stem ends off of your Brussels sprouts, then, in a large bowl, toss them with the melted bacon fat, lemon zest, lemon juice, and balsamic vinegar. Once fully coated, spread the Brussels sprouts out in a single layer (this is KEY for crispy sprouts) in a 9-inch casserole dish (or any roasting pan), and sprinkle the tops with the salt and pepper.
- Bake – bake the whole Brussels sprouts for 45 minutes, or until the tops start to brown and the sprouts are tender enough to be pierced with a fork.
How to Store and Reheat Roasted Brussels Sprouts
Roasted Brussels sprouts leftovers will keep in an airtight container stored in the refrigerator for up to 5 days or frozen (yes, frozen!) for up to 5 months. To reheat your roasted sprouts, spread them out on a parchment paper-lined sheet pan and bake at 350°F for 10 minutes if thawed or 25 minutes from frozen. Make sure to keep an eye on your sprouts to make sure that they don’t burn!
We hope you love these easy, delicious whole roasted Brussels sprouts – they’re proof that vegetables can truly be the most scrumptious thing on your plate!
More Veggie Side Dishes
- Simple Sauteed Green Beans
- Oven Roasted Green Beans
- Shredded Brussels Sprouts Salad with Apple Cider Vinaigrette
- Harvest Salad with Kale & Butternut Squash
- Winter Chopped Kale Salad with Lemon Cardamom Dressing
- Roasted Asparagus with Lemon Cardamom Sauce
- Roasted Pomegranate Brussels Sprouts Slaw
Whole Roasted Brussels Sprouts
- 2 pounds Brussels sprouts
- 2 tablespoons melted bacon fat or extra-virgin olive oil
- Grated zest of 1 lemon about 2 teaspoons
- 2 tablespoons fresh lemon juice about 1 small lemon
- 1 tablespoon balsamic vinegar
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- Preheat the oven to 375°F.
- Toss the Brussels sprouts in the bacon fat, lemon zest, lemon juice, and vinegar. Spread out the sprouts in a single layer in a 9-inch casserole or pie dish and sprinkle the tops with the salt and pepper.
- Bake for 45 minutes, or until the tops start to brown and the sprouts are tender enough to be pierced with a knife. Enjoy warm.