These Roasted Brussels Sprouts cook up in the oven until tender, crispy with a sweet caramelized flavor. They make the perfect quick and easy side dish perfect for Thanksgiving, Christmas or any holiday gathering. Naturally gluten-free, vegan, low carb, keto, paleo & Whole30 compliant!
Preheat oven to 450°. Line a large baking sheet (or two as needed) with parchment paper. Set aside.
Trim off the outer leaves of the Brussels sprouts and cut off the bottom. Discard any discolored leaves. Slice each sprout in half lengthwise.
Place the Brussels sprouts on the baking sheet (or a large mixing bowl) and drizzle with oil and season with salt, black pepper, garlic powder and Italian seasoning. Toss until well combined.
Spread out onto the baking sheet in an even layer making sure they do not overlap each other otherwise, they'll end up steaming instead of roasting and tend to get soggy.
Bake for 10 minutes until lightly charred, then rotate and shake the pan OR flip each sprout. Return to oven and continue roasting until crispy on the outside, and tender on the inside (about 8-11 more minutes ), keeping an eye out for any that get too charred.
Lay flat in a single layer (making sure there is no overlapping - working in batches as needed) in the air fryer basket and air fry at 400F for about 10-12 minutes, shaking halfway through.
Season or sprinkle with additional sea salt, if desired, and serve immediately.
How to Store
Store leftover Brussels sprouts in a well-covered, airtight container in the fridge. They’ll stay fresh for about 3-4 days.
How to freeze
Place the cooked Brussels on a large baking sheet and freeze for at least 20 minutes. Transfer to a large resealable freezer bag and store in the freezer for up to 3 months.
How to Reheat
When ready to reheat, place the frozen Brussels sprouts in the microwave, warming them up in the the oven at 350 F for 12 to 15 minutes or in a single layer in the air fryer basket at 365F and heat for 7-9 minutes or until desired crispiness.