Roasted Brussels Sprouts

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

Crispy roasted Brussels sprouts on a rimmed baking sheet.

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

*Why are my Brussels Sprouts bitter?

Some people can’t stand Brussels sprouts (although lots of us adore those charming little cabbage wannabes) but that’s likely due to how they’ve been preparing them. Sprouts contain thiocyanates, an acidic compound released during the cooking process that contributes to an unsavory taste. If you cut your Brussels sprouts in half, you release some of that compound and more will be cooked off, leaving you with a sweeter and more palatable veggie. Ta da!

Roasted Brussels Sprouts

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


Directions

Preheat oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper.

In a bowl, toss the Brussels sprouts with enough olive oil to coat and then season with salt and pepper.

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.

Serve the roasted Brussels sprouts hot off the baking sheet, warm, or, if all the elements of dinner didn’t turn done at the same time, at room temperature. 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. Originally published October 30, 2016.

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    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.

    Recipe Testers' Reviews

    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. 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). 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.

    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.

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