If you’d told me a few years ago that I’d find a vegetable side dish so addictive, I’d ruin my appetite with it before it ever hit the plate, I’d be skeptical. And, if you also mentioned that this side was Roasted Brussels Sprouts with Garlic and Parmesan (seriously, BRUSSELS SPROUTS?!), I’d have told you to call me when pigs fly and I had a winning lotto ticket. Brussels sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day! Roasted Brussels sprouts used to be under the radar for many cooks, but have more recently become standard on restaurant menus. Luckily, they are simple and make at home, and are a superb side dish for a wintertime meal. As with most vegetables, roasting highlights their natural sugars and deepens the flavor. Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven. If you show up at my father’s house with a bagful of fresh Brussels sprouts to be cooked, he will howl and complain like a 3-year-old confronted with liver and onions. Such, then, is the sweet satisfaction of seeing this dyed-in-the-wool Brussels sprouts avoider pick these roasted emerald jewels out of the pan and munch on them like candy. Put the trimmed Brussels sprouts in a roasting or baking pan.For easy clean-up, line the pan with parchment paper first. Drizzle the Brussels sprouts with a bit of oil and toss them to coat the sprouts evenly. Instructions. Preheat oven to 400°F. Spread the Brussels sprouts out on a large baking sheet and drizzle with the oil. Toss until the Brussels sprouts are evenly coated, then spread them out in an even layer on the baking sheet. Brussels sprouts are in season from September through March here in the U.S., although you can find them year-round. They’re at their peak right now since we’ve had our first frost. Brussels sprouts, like other members of the cabbage family, actually benefit from cooler temperatures. How to Roast Brussel Sprouts. Don’t be surprised if you find yourself wanting to make these weekly, because they are super tasty and SUPER easy. Grab some olive oil, salt, and pepper and you’re halfway there. Preheat your oven to 400 degrees while you prep your sprouts. PREP.