Roasted Brussels Sprouts
Discover the magic of roasted Brussels sprouts—their caramelized edges and nutty flavor will convert even the biggest skeptics!
Roasted Brussels sprouts have a way of turning even the most hesitant eaters into fans. When roasted at a high temperature, the outer leaves become crisp while the inside softens to a tender, nutty, and slightly sweet bite. It’s a simple method that brings out the very best in this often-misunderstood vegetable.
This recipe keeps things classic with olive oil, salt, and pepper, letting the natural flavors shine. Whether you serve them as a weeknight side or as part of a holiday spread, these sprouts are a dependable crowd-pleaser with plenty of room for customization.
How to Trim Them
Cut off and discard the stem end, then remove and discard tougher outside leaves. Discard damaged or discolored leaves. If desired, leave very small sprouts whole and halve or quarter larger sprouts through the root end.
What You’ll Like About This Recipe
- Crisp, caramelized edges. Roasting at high heat allows the cut sides of the Brussels sprouts to brown deeply, creating savory, almost crunchy edges that contrast beautifully with the tender centers.
- Naturally nutty, sweet flavor. As Brussels sprouts roast, their natural sugars concentrate and caramelize. This process softens bitterness and brings out a mild sweetness that even skeptics tend to enjoy.
- Simple, dependable ingredients. With just oil, salt, and pepper, this recipe lets the vegetable shine. There’s nothing to mask the flavor, which makes it a perfect base for countless variations.
- Quick and low-effort. From prep to table in about 30 minutes, roasted Brussels sprouts fit easily into busy schedules while still delivering big flavor.
- Versatile for any menu. These sprouts work just as well alongside roast chicken or steak as they do next to vegetarian mains, pasta dishes, or holiday roasts.
Ingredient Notes
- Brussels sprouts – Choose sprouts that are firm, compact, and bright green. Smaller sprouts tend to be sweeter, while larger ones benefit from being quartered for even roasting.
- Olive oil – Helps conduct heat and promotes browning. A neutral oil works too, but olive oil adds subtle flavor.
- Salt – Essential for drawing out moisture and enhancing sweetness. Season generously, but evenly.
- Black pepper – Adds mild warmth and balance. Freshly ground pepper has a cleaner, brighter flavor.
How to Make Roasted Brussels Sprouts
- Trim the Brussels sprouts and cut them so they’re roughly the same size, which ensures even cooking and browning.
- Dry the sprouts thoroughly before tossing with oil—surface moisture prevents caramelization.
- Toss with oil, salt, and pepper until every piece is lightly coated, paying special attention to the cut sides.
- Spread the sprouts in a single layer with space between them so they roast instead of steam.
- Roast undisturbed for the first part of cooking to allow browning, then flip to expose new surfaces to the heat.
- Finish roasting until the sprouts are deeply golden with crisp edges and tender centers.
Pro Tips
- Spacing: Crowding the pan leads to steaming, not roasting—use two pans if needed.
- Cut size: Halve small sprouts and quarter large ones so everything cooks evenly.
- Browning: Let the sprouts sit against the pan before flipping to develop good color.
- Pan: A heavy, rimmed baking sheet promotes better heat retention and browning.
Recipe Variations
- Cheese: For a heartier dish, sprinkle the sprouts with shredded cheddar, Gruyère, or grated Parmesan cheese a few minutes before they’re done.
- Garlic: Add 2 to 3 teaspoons of minced garlic or 1 teaspoon of garlic powder to the sprouts with the olive oil and seasonings.
- Maple: Drizzle with a tablespoon or two of maple syrup the last 5 minutes of roasting.
- Bacon: Toss the roasted Brussels sprouts with crunchy cooked bacon or pancetta.
- Nuts: Add toasted pecan halves to the roasted Brussels sprouts.
- Dried Fruit: Add chopped dates or dried cranberries to accentuate the sweetness of the sprouts.
- Balsamic Glaze: Drizzle with a balsamic reduction after roasting for a tangy kick.
- Spicy: Add jalapeño or red Fresno pepper rings to the sprouts before roasting or toss with crushed red pepper flakes.
- Sweet Chili: Add a drizzle of soy sauce and toss with a bit of Thai sweet chili sauce.
- Fruit: Add a diced pear or apple to the sprouts halfway through roasting; finish with a drizzle of balsamic reduction and toasted pecans.
How to Serve Roasted Brussels Sprouts
- Mains: Sprouts pair well with many main dishes. Try them with roasted chicken or turkey, grilled or seared salmon, pork chops, steak, or lamb chops.
- Vegetarian menus: Serve them with a mushroom or Parmesan risotto or polenta with sautéed mushrooms.
- As a snack. You could also serve roasted Brussels sprouts as a snack with a flavorful aioli or chutney. Or drizzle them with Italian dressing or a vinaigrette.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 4 days. The sprouts will soften slightly but remain flavorful.
- Freeze: Freezing is not recommended, as the texture becomes mushy when thawed.
- Reheat: Reheat on a baking sheet in a hot oven or in a skillet to restore some crispness. Avoid the microwave if possible.
Roasted Brussels Sprouts
Discover the magic of roasted Brussels sprouts—their caramelized edges and nutty flavor will convert even the most avowed Brussels sprouts skeptics!
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved or quartered
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425 F.
- Toss the trimmed Brussels sprouts with olive oil, salt, and pepper and transfer to a large rimmed baking sheet. Roast for 20 to 25 minutes, stirring and flipping halfway through.
- Transfer the sprouts to a serving tray.
- Enjoy!
Nutrition
Calories: 127kcalCarbohydrates: 14gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 232mgPotassium: 588mgFiber: 6gSugar: 3gVitamin A: 1140IUVitamin C: 129mgCalcium: 64mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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