Roasted Brussels sprouts are a revelation! The best roasted Brussels sprouts are crisp and golden on the outside, and tender on the inside. They’re full of irresistible caramelized flavor, which is both sweet and nutty. I love to eat them straight off the pan.
Roasted Brussels sprouts really don’t need much seasoning, but I’ve come up with many ways to serve them over the years. I just can’t get enough roasted Brussels sprouts.
Brussels sprouts are in season from September through March here in the U.S., although you can find them year-round. They’re at their peak right now since we’ve had our first frost. Brussels sprouts, like other members of the cabbage family, actually benefit from cooler temperatures.
That’s why the sprouts you’ll find in stores right now are on the sweeter side—they’re the best you’ll find all year! Let’s roast ’em up.
How to Roast Brussels Sprouts
Here are a few tips and tricks that will ensure your roasted Brussels sprouts turn out perfectly, every time.
1) 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.
2) 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.
3) 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).
4) 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.
5) Do not disturb.
I just 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.
6) Roast for 20 to 25 minutes.
Don’t stop too soon! In fact, 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.
Roasted Brussels Sprouts Variations
You can serve roasted Brussels sprouts with a variety of main dishes! Simply choose garnishes that complement your main dish. See any that fit the bill?
Italian Roasted Brussels Sprouts
Transfer your roasted sprouts to a serving platter, then lightly drizzle thick balsamic vinegar, balsamic glaze or reduction on top. You could finish it off with a sprinkle of lemon zest, red pepper flakes and/or grated Parmesan.
Tip: My favorite thick balsamic vinegar is Napa Valley Naturals’ Grand Reserve Vinegar—it’s about $8 at Whole Foods and similar stores. Make sure you get the bottle with “25 stars” on it.
Mediterranean Roasted Brussels Sprouts
Squeeze a lemon wedge over the baked Brussels sprouts. You could also add some red pepper flakes for color and spice, and some grated lemon zest for more intense lemon flavor.
Roasted Brussels with an Asian Spin
Lightly drizzle toasted sesame seed oil or teriyaki sauce over the warm sprouts. Finish it off with sesame seeds (white or black), and some red pepper flakes if you’d like a spicy kick.
Thai Roasted Brussels Sprouts
Serve with peanut sauce on the side for drizzling, and lime wedges. Once again, red pepper flakes add a nice spicy touch.
Middle Eastern Roasted Brussels Sprouts
Spread several generous swooshes of tahini sauce over a serving plate, and gently pile your roasted sprouts on top. Sprinkle with sesame seeds (or get crazy and use everything bagel seasoning, which I’ll be sharing soon on the blog). See below!
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
Got leftovers? Here are a few ways to use up your extra roasted Brussels sprouts. As you’ll see, roasted sprouts go particularly well with creamy elements, like melted cheese, hummus, and scrambled eggs.
- Roasted Brussels sprouts are great inside grilled cheese sandwiches, cheese quesadillas and hummus quesadillas (just give them a few extra chops before tossing them with cheese).
- Pile roasted Brussels sprouts on toast slathered with hummus and garnish with chopped sun-dried tomatoes.
- Top any creamy pasta dish, including mac and cheese, with roasted sprouts to make it more redeeming.
- Enjoy sprouts in the morning by stirring them into goat cheese scrambled eggs.
Please let me know how you like your roasted Brussels sprouts in the comments! I hope this recipe becomes one of your go-to side dishes.
Perfect Roasted Brussels Sprouts
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 side servings
- Category: Side Dish
- Method: Roasted
- Cuisine: European
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.
- 1 ½ pounds Brussels sprouts
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon fine sea salt
- 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 the sprouts until they are tender and deeply golden on the edges, about 20 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.
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.