Roasted Brussels Sprouts “Rubble”: The Easiest, Fastest, Most Delicious Way to Eat Them
I’ve shared many brussels sprouts recipes over the years, from simple (caramelized shredded) to a little more involved (maple-dijon roasted). But I realized I hadn’t shared a super straightforward recipe for how I eat them on an almost-nightly basis…BEHOLD, the best roasted brussels sprouts EVER a.k.a. “rubble”.
These balsamic-honey ones are probably the closest to these, and you can absolutely add a bit of sweet and vinegar to give it an extra layer of flavor. But these are still amazing all on their own, with only salt and garlic powder for flavor.
I discovered that this was the best roasted brussels sprout technique by accident…I used to quarter or halve my sprouts before roasting, which was often great but frequently also gave me some tough, chewy pieces. Then my grocery store started having MASSIVE brussels sprouts, and quarters just didn’t make sense.
So I halved them and then diced like I would other veggies (small slices, then turn and slice the other way). What I realized after months of doing it this way is that it is 1) wicked easy, 2) they cook way faster and more evenly, and 3) they pick up more flavor this way.
This is now my default way of preparing them when I just want easy roasted brussels sprouts on a random Tuesday. I can have them prepped and in the oven in 5 minutes (in fact I have to remember to pre-heat my oven ahead) and then they’re ready in 10-12 minutes.
Cruciferous veggies like brussels sprouts are a great source of fiber, many critical vitamins and minerals, cancer-fighting compounds, and a great way to promote gut health and biodiversity. My two main cruciferous foods are brussels sprouts and cauliflower, but I’m trying to add more into my diet.
Preheat the oven to 425 F. Line a sheet pan with foil and drizzle it (for me, half of it since I’m only making one giant serving) with olive oil.
To prep your brussels sprouts, cut the ends off them, then halve and dice or mince. You want very small uniform pieces. Peel any loose leaves off whole and add them to the pan.
Put all the brussels sprout pieces and leaves in the pan, drizzle with a bit more oil, and use your hands to get them totally coated in the oil.
Make sure they’re spread out well so they don’t get soggy. Then heavily sprinkle with garlic powder and some fresh-ground sea salt.
Roast for 10-15 minutes, but start checking them around 7 minutes. You might give them a bit of a shake to make sure they don’t burn.
Remove from the oven when they’re soft, golden brown, and the leaves are crispy.
To serve, put in a bowl or on a plate and sprinkle on more garlic powder. Sometimes I drizzle with a bit more olive oil if they seem dry. Most of the time I devour them just like this.
Occasionally I put a couple drops of monk fruit syrup or honey and stir around, or a few drops of champagne vinegar or balsamic. It gives a nice sweet-savory vibe. Sometimes I top them with some soft salty cheese and a few basted eggs (with runny yolks, natch).
Basted eggs are the easiest ever, see how to make them
I wouldn’t be lying if I said I make these crazy easy brussels sprouts…4-5 times a week?? And honestly even sometimes more. They’re just the simplest, fastest, healthiest thing I can throw together that also is delicious so it still weirdly feels indulgent.
Other super healthy side dishes you’ll love:
- Addictive Oven-Roasted Okra
- The Best Easy Cumin Roasted Broccoli Bits in the Air Fryer (or Oven)
- Easy Air Fryer Green Beans (Blistered Green Bean Fries)
- Za’atar Roasted Cauliflower with Pine Nuts, Dates, & Thyme
- Cheesy Rosemary Sweet Potatoes on the Grill
- Grilled Zucchini with Lemon Salt
- Delicious & Easy Kale Salad
- Copycat Zoe’s Kitchen Feta & Cabbage Slaw
- Roasted Sicilian Cauliflower
The Best Roasted Brussels Sprouts “Rubble”
As you’d assume, the amounts are extremely flexible, depending on how many people you are feeding; this is a large 1-person serving
- 5-6 large brussels sprouts (makes over 1 cup minced)
- 3-4 tablespoons of olive oil
- Fresh-ground sea salt
- Garlic powder
- Optional: a little extra olive oil, a couple drops of honey or monkfruit syrup
Preheat the oven to 425 F. Line a sheet pan with foil and drizzle it (for me, half of it since I’m only making one giant serving) with olive oil.
To prep your brussels sprouts, cut the ends off them, then halve and dice or mince. You want very small uniform pieces. Peel any loose leaves off whole and add them to the pan.
Put all the brussels sprout pieces and leaves in the pan, drizzle with a bit more oil, and use your hands to get them totally coated in the oil. Make sure they’re spread out well so they don’t get soggy. Then heavily sprinkle with garlic powder and some fresh-ground sea salt.
Roast for 10-15 minutes, but start checking them around 7. You might give them a bit of a shake to make sure they don’t burn.
Remove from the oven when they’re soft, golden brown, and the leaves are crispy. Put in a bowl and sprinkle on more garlic powder; drizzle with a bit more olive oil if they seem dry.
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The Best Roasted Brussels Sprouts "Rubble"
These are the best roasted brussels sprouts ever...a.k.a. "brussels sprouts rubble". They're super fast to make, the easiest way to make them, and really delicious.
Ingredients
- 5-6 large brussels sprouts (makes over 1 cup minced)
- 3-4 tablespoons of olive oil
- Fresh-ground sea salt
- Garlic powder
- Optional: a little extra olive oil, a couple drops of honey or monkfruit syrup
Instructions
- Preheat the oven to 425 F. Line a sheet pan with foil and drizzle it (for me, half of it since I'm only making one giant serving) with olive oil.
- To prep your brussels sprouts, cut the ends off them, then halve and dice or mince. You want very small uniform pieces. Peel any loose leaves off whole and add them to the pan.
- Put all the brussels sprout pieces and leaves in the pan, drizzle with a bit more oil, and use your hands to get them totally coated in the oil. Make sure they're spread out well so they don't get soggy. Then heavily sprinkle with garlic powder and some fresh-ground sea salt.
- Roast for 10-15 minutes, but start checking them around 7. You might give them a bit of a shake to make sure they don't burn.
- Remove from the oven when they're soft, golden brown, and the leaves are crispy. Put in a bowl and sprinkle on more garlic powder; drizzle with a bit more olive oil if they seem dry.
Notes
- As you'd assume, the amounts are extremely flexible, depending on how many people you are feeding; this is a large 1-person serving and you should always season to taste
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