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.
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
- Quick Glance
- 10 M
- 40 M
- Serves 2
- 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)
- 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.
- Roasted CauliflowerYou 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 FennelYou can swap 2 cups sliced fennel for the Brussels sprouts.
- Mixed Roasted VegetablesThis 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.