Roasted Brussels Sprouts Recipe

Roasted Brussels sprouts are so tantalizingly crisp at the edges and tender but not mushy at the center, they just may forever alter your preconceptions about these little cabbages.

Roasted Brussels Sprouts Recipe

These roasted Brussels sprouts are ridiculously easy to make and endlessly customizable. Just toss in oil and roast at a high temperature and Brussels sprouts turn into intensely flavored and perfectly caramelized delicacies. The technique actually works admirably for any number of vegetables, earning the recipe the title “Righteous Roasted Vegetables” from the author and his family. No argument here.–Angie Zoobkoff

Roasted Brussels Sprouts Recipe

  • Quick Glance
  • 10 M
  • 40 M
  • Serves 2

Ingredients

  • 2 cups (8 to 10 ounces or 250 to 285 grams) Brussels sprouts, trimmed and halved lengthwise
  • 1 to 2 tablespoons (15 to 30 ml) olive oil
  • Salt and freshly ground black pepper
  • A splash of balsamic vinegar, some crumbled bacon, a handful of toasted pine nuts or hazelnuts, a drizzle of chimichurri, pesto, or gremolata (optional)

Directions

  • 1. Preheat oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper.
  • 2. In a bowl, toss the Brussels sprouts with enough olive oil to coat and then season with salt and pepper.
  • 3. Spread the Brussels sprouts in a single layer on the parchment-lined baking sheet and cook, flipping once, until nicely browned, 20 to 35 minutes, depending on the size of your vegetables. Don’t forget the flip during roasting as that ensures both sides caramelize. You want the Brussels sprouts to be crisp and brown on the outside and tender on the inside.
  • 4. Serve the roasted Brussels sprouts hot off the baking sheet or warm or actually they’re not terrible at room temperature, either, if all the elements of dinner didn’t come out done at the same time. If desired, dress up the roasted Brussels sprouts with a splash of vinegar, some crumbled bacon, a handful of toasted pine nuts or hazelnuts, or a drizzle of chimichurri, pesto, or gremolata.

Variations

  • Roasted Cauliflower
    You can swap the florets from a head of cauliflower for the Brussels sprouts. Cauliflower can also be cut into thick slices they call “steaks” and roasted the same way. Or, and I’ve done this, too, you can oil, salt, and roast the entire head of cauliflower. It makes for a dramatic presentation.
  • Roasted Fennel
    You can swap 2 cups sliced fennel for the Brussels sprouts.
  • Mixed Roasted Vegetables
    This is an either/or sort of recipe, which is to say that you could make the vegetables individually or combine them. If combining, you’ll want to cut all the veggies to the same size so that they’ll be finished cooking at approximately the same time. Even better, roast the different types of vegetables on different baking sheets so you can remove one sheet from the oven earlier than the other if necessary.
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Irene Seales

Oct 30, 2016

Roasted Brussels sprouts get a beautiful flavor as they just begin to brown, so with a little effort and patience, this method turns out a nice side dish for two. The sprouts just needed a single tablespoon of oil, and while they were beginning to look cooked at 15 minutes, I let them go a bit longer for 20 to 25 minutes total. They were nicely seasoned with just the olive oil and salt and pepper, but a drop or two of balsamic was welcome to just push the flavor a bit more forward. 
My second batch was with cauliflower and I ground a bit of a paprika and pepper spice mix (South African Smoke from Trader Joe’s) over 2 cups florets) and I needed 25 minutes to get to the nuttiness we like. I think 425oF works okay, but you could probably go a little higher and get crisper results for the cauliflower, if you prefer. The 2 cups vegetables serves 2 as a side dish for dinner. Once you get used to popping a tray of vegetables in to roast while you finish the rest of dinner, it’s an easy habit to keep up. Roasting either of these vegetables is a great way to intensify the flavors.

Testers Choice
Helen Doberstein

Oct 30, 2016

Who doesn't love roasted vegetables? I know I do, so when this roasted Brussels sprouts recipe showed up, I was eager to try it. It's super simple to prepare. I roasted the Brussels Sprouts for about 20 minutes but a few had almost charred on the outside. I doubled the recipe by roasting a second baking sheet of cauliflower for 5 minutes more to ensure it was caramelized on the outside. I then mixed both of the vegetables in a large serving bowl and tossing it all with 2 tablespoons of pesto and a final scattering of toasted pine nuts. The pesto took the veggies to a whole new level and I'm so glad to have tried it this way. I can't wait to try this with bacon, or fennel or some of the other suggestions. The only change I might make in future is to roast the vegetables at 400°F degrees to avoid charring on some of the vegetables.

Testers Choice
Rosie Coelho

Oct 30, 2016

Every time I suggest making Brussels sprouts, my partner has a negative reaction as he recalls them as a mushy green bland-tasting vegetable from childhood. Roasted Brussels sprouts is a game changer! Not only is this a versatile recipe for a number of different veggies, it's also so quick and easy—there is no excuse to not eating your vegetables. The cooking time was 20 minutes for medium-size Brussels sprouts. The quantities in this recipe yielded enough for 2 of us, which was perfect. We ate them simply seasoned with salt and pepper. Delish!

Testers Choice
Kristen Kennedy

Oct 30, 2016

I love the simplicity of this recipe. I purchased small organic Brussels sprouts (2 cups after being trimmed) and tossed them with 2 tablespoons good-quality olive oil and 1/2 teaspoon kosher salt. I placed the sprouts cut side down on the baking sheet and roasted them for exactly 20 minutes. There was no need to stir them. Some of the outer leaves fell off and turned deliciously crisp while the sprouts themselves were perfectly tender with a nice crunch from the caramelization on the cut side. I added a few grinds of pepper after cooking. The greatest part of this recipe is that my 5-year-old son gobbled the sprouts up as soon as they cooled, and loved the "chips" that were on the baking sheet. I can't wait to try this with cauliflower steaks! I'd guesstimate this yields 3 to 4 servings as a side, but it was hard to tell since they were eaten so quickly. These are also great to munch on at room temperature!

Testers Choice
Monica L. Helton

Oct 30, 2016

This is a good go-to recipe for roasted veggies. For Brussels sprouts, I like to not only cut off the stem end, but also peel off the outer dark green leaves/leaves with any black spots, before cutting them in half (leaving whole very small sprouts). This results in a smaller volume of vegetables but a better tasting final result in my humble opinion. Because caramelized veggies are difficult to clean off a baking sheet, I highly recommend lining the baking sheet with parchment or foil for easy clean up. The sprouts were cooked for 10 minutes, flipped, and then cooked for another 15 minutes until they were nicely browned and slightly crisp. I ate the roasted sprouts as is, without any sauces or nuts. The photo shows some sprouts that are almost black while others are still bright green; my sprouts were more evenly colored with a light char.

Testers Choice
Kara Vitek

Oct 30, 2016

I love vegetables and I'm always looking for new ways to try them. These roasted Brussels sprouts were absolutely righteous! I roasted cauliflower instead of the Brussels sprouts. It took me 5 minutes to cut the cauliflower into tiny florets and that was easy to do. The cauliflower was then thrown into a bowl, I started with 2 tablespoons of olive oil and this seemed adequate, stirred it with salt, pepper, and fresh thyme. Once spread onto the baking sheet—you want to ensure you get all those little baby pieces of cauliflower that are stuck to the bowl onto the pan because they turn into tiny crunchy goodness—the cauliflower took 26 minutes to roast. It was stirred once during cooking. This was really good—perfectly caramelized, seasoned, soft-centered, and crisped in spots. Delicious! It seemed to cook down quite a lot. A medium-size head of cauliflower that spread across the entire baking sheet served just 3 of us. I did try this again, following the same directions as above, only this time, after 20 minutes, I threw the cauliflower back into the original bowl. A few splashes of an Italian vinaigrette was added along with a small amount of fresh grated Parmesan cheese and then it was put back onto the baking sheet and bak into the 425°F oven for 5 more minutes. This way was even more exceptional as it had a bit more flavor and more crunchiness. So delicious! I would serve this dish both ways. My family loved it and that's what matters the most!

Testers Choice
Lydia Brimage

Oct 30, 2016

The Brussels sprouts roasted to a nice al dente stage after 12 minutes, but further cooking to 20 minutes yielded soft sprouts which were quite brown. I was surprised the recipe worked as well as it did as I would have tended to blanch the sprouts first by boiling briefly. I served the sprouts just roasted as stated, but I will definitely be trying the bacon, pine nuts, and pesto versions, which also might be nice as a salad on cold sprouts. I would definitely do the recipe again.

Testers Choice
Paula D.

Oct 30, 2016

I had never roasted Brussels sprouts before and wow they're fantastic. Mine were large so I went the full 30 minutes with 2 heads of garlic alongside them. I served this on a little buffet for 5 people and they disappeared. I found tiny Brussels sprouts at the farmers market today and will roast them whole for 20 minutes and add a splash of balsamic vinegar with the oil and add slices of red bell pepper to the baking sheet. These would be great roasted with slices of eggplant, carrots, or mini potatoes. I found this served 4 but your guests will demand more.

Testers Choice
Susan Bingaman

Oct 30, 2016

Well, here it is. A simple recipe for roasted vegetables that doesn’t require you to feed a crowd. If you’re anything like our family of 3, you can’t possibly get through a usual giant batch of roasted anything. For me, 2 cups of smallish Brussels sprouts came to a shade over 8 ounces, which I will admit I ate by myself. When you’re making this recipe, you’ll think that 2 tablespoons of oil seems excessive, but they won’t stick to your baking sheet and those Brussels sprouts will form the loveliest deep bronze color. I flipped them after 12 minutes and roasted for the full 30 minutes. They were perfectly tender with the right amount of color—which is to say a lot. I didn’t season them with too much salt and pepper because I’m a dipper. These went right into my favorite honey mustard barbecue sauce concoction. Not too shabby. One downfall is, if your grocery store is anything like mine, you can only buy Brussels sprouts in a large bags, so you’ll be doing lots of small-batch roasting.

This is a simple recipe and it's good to have these in your repertoire for when you don't want the veggies to overpower other dinner selections. It's a team player not the star.

Comments
Comments
  1. Lilly M says:

    I love the taste of roasted vegetables but my husband is not a fan and he hates the smell that comes from cooking them. How do you manage to cook these without the nasty aroma permeating the house?

    • Renee Schettler Rossi says:

      Lilly, what vegetables do you usually roast? I know that bell peppers give off a very different aroma, if you can call it that, than, say, onions. Rest assured, roasting Brussels sprouts creates a much different smell from boiling Brussels sprouts. Boiling them turns them into stinky little cabbage-y smelling things. But roasting has a less intense aroma.

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