Brussels sprouts have become my favorite vegetable in the last few years. I crave them in the winter, they are so hearty, filling, and delicious, especially when they have that toasted, caramelized flavor. This easy recipe can be made with dried herbs that you already have in your spice cabinet. I adapted a recipe from Giada De Laurentiis for the toaster oven. Her recipe calls for parsnips, carrots, and potatoes, which is also great. I really like these brussels sprouts salty, almost like french fries, so I use a generous amount of sea salt. If you would prefer to watch your sodium intake, a small sprinkle will still taste great.
Toaster Oven Brussels Sprouts
- 3 cups brussels sprouts, washed and halved, with the outer layer of leaves removed
- 1/4 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Sea salt and pepper to taste
Preheat the toaster oven to 400 degrees.
Cover your toaster oven sized baking sheet with aluminum foil. Place brussels sprouts on the baking sheet and drizzle with the olive oil. Evenly sprinkle the oregano, rosemary, basil, thyme, garlic powder, and pepper over the vegetables. Do not put any salt on them yet. Using your hands, toss the brussels sprouts in the mixture and make sure they are evenly coated in the oil.
Bake the brussels sprouts for 12 minutes. Remove them from the toaster, and using a spatula carefully turn them so that they get roasted on the other side. Return to the toaster oven for another 10-15 minutes, watching carefully to make sure they do not burn. They should be golden brown and a little crispy when they are finished. Remove and let cool for 5 minutes. Once cooled slightly, generously add the sea salt (add as much as you like, depending on how salty you like them) and serve.
Toaster Oven Tip: Every toaster oven will heat a little differently, so keep an eye on the brussels sprouts during the second 10 minutes to make sure they don’t burn.