Prepare the finest roasted Brussels sprouts using this recipe! My straightforward tips will guarantee that you achieve perfectly crispy and tender Brussels sprouts.
How to Roast Brussels Sprouts
Choose your Brussels sprouts wisely. When you’re at the grocery store, look for bright green Brussels sprouts with intact outer leaves. They should feel firm when gently squeezed. Smaller sprouts are typically more tender and sweet, but try to choose sprouts that are roughly the same size so they’re done around the same time. Store unused Brussels sprouts in a bag in the vegetable drawer. They should keep well for 7 to 10 days.
Trim and halve the sprouts. First, we’ll slice off the nubby ends—they’re tough and you won’t want to eat them, anyway. Then, slice each sprout in half from the flat base through the top. This is key! Now the sprouts have flat edges that will bake flush against the pan and caramelize.
Don’t overcrowd the pan. Brussels sprouts need some breathing room on the pan, or they’ll produce so much steam that they never crisp up. It’s better to use two pans, arranged on separate racks near the middle of the oven, than to cram too many sprouts on one pan. See my note in the recipe for more details.
Tip: Here is my favorite large, rimmed baking sheet (they’re called half-sheet pans, and that’s an affiliate link).
Bake the sprouts at a relatively high temperature. High enough to get crispy, golden edges, but not so high that the olive oil burns on the pan and creates bitter flavors. I recommend roasting Brussels sprouts at 425 degrees Fahrenheit.
Do not disturb. I recently discovered that Brussels sprouts turn out best when they are not turned during the cooking process! I generally recommend turning your vegetables halfway through baking, but sprouts are a special case. Halved Brussels sprouts, when they are placed with the flat sides against the pan, essentially steam on the inside where the air is trapped. That means that the insides become perfectly tender, while the flat edges turn deeply golden. The tops get nice and toasty from the oven’s upper heating element, too.
Roast for 17 to 25 minutes. The cook time will depend on the size and density of your sprouts as well as your caramelization preferences. That said, don’t stop too soon! If you’re wondering if you have burned your sprouts, they’re probably just right. Roast the Brussels sprouts until they are deeply golden on the flat sides and offer little resistance when pierced through by a fork.
More Uses for Roasted Brussels Sprouts
Roasted Brussels sprouts can be a hearty and healthy component in main dishes. They complement so many flavors. Here are a few recipes to prove it:
Roasted Brussels Sprouts with Balsamic Vinegar, Cranberries & Pecans (shown below)
Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze
Farmers’ Market Bowls with Green Goddess Yogurt Sauce
Roasted Broccoli and Brussels, Arugula and Lentil Salad
Perfect Roasted Brussels Sprouts
Author: Cookie and Kate Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Yield: 4 side servings
4.8 from 107 reviews
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The best roasted Brussels sprouts are golden and crisp on the outside, and irresistibly tender on the inside. You’ll find the basic recipe below. Check the recipe notes for fun variations on roasted Brussels. Recipe yields 4 side servings.
Ingredients
1 ½ pounds Brussels sprouts
2 tablespoons extra-virgin olive oil
¼ teaspoon fine sea salt
Instructions
Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top.
On your baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated.
Arrange the sprouts in an even layer with their flat sides facing down.
Roast the sprouts until they are tender and deeply golden on the edges, about 17 to 25 minutes.
Garnish if desired (see ideas below). Roasted Brussels are best served warm, but they are also good at room temperature. Leftovers will keep for up to 4 days in the refrigerator.
Notes
Recipe adapted from my recipe for Balsamic Roasted Brussels Sprouts with Cranberries & Pecans.
How to double this recipe: Double the ingredients and divide them between two large, rimmed baking sheets. Arrange your oven racks in the lower and upper thirds of the oven. Roast both pans in the oven at the same time, swapping their positions halfway through cooking (lower pan goes to upper rack and vice versa).
Change it up: Your garnishes can offer extra flavor. I love finishing the sprouts with a light drizzle of thick balsamic vinegar or balsamic glaze, or a squeeze of fresh lemon juice (bonus points for adding lemon zest, too). Grated Parmesan is a good idea, especially if you’re serving your Brussels sprouts with Italian main dishes. You can’t go wrong with a light sprinkle of red pepper flakes. For an Asian spin, top with sesame seeds (white or black), and a light drizzle of toasted sesame oil. Or for a Middle Eastern take, serve your sprouts over several generous swooshes of tahini sauce.
Your New Go-To Side Dish!
I hope this recipe helps you make the best roasted Brussels sprouts you've ever had! With these simple tricks, you'll get perfectly crisp, golden edges and tender interiors every time. It's a game-changer that might just make Brussels sprouts your new favorite vegetable.
Let me know how much you love them in the comments below!
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