Roasted Brussels Sprouts
Roasting is one of the best ways to bring out the delicious nutty flavors in Brussels sprouts—plus it's SO easy. Toss them with olive oil, spread them on a sheet tray, and let them hang out in the oven for a half an hour. The best part? The crispy edges. Below are some general guidelines to ensure your Brussels crisp up and don't steam.
Don't line your sheet tray.
Parchment paper is great for baked goods like cookies and brownies, but not needed for roasting. Veggies have a much better chance of crisping up when placed directly on a metal baking sheet.
Don't overcrowd your pan.
As your sprouts cook they will release a bit of moisture. If all of them are crowded in a small pan, that moisture will begin to steam the Brussels, resulting in mushy sprouts.
Keep the heat high.
Want deep caramelization in a short amount of time? High heat is the way to go. Roasting at a lower heat will eventually give you some golden veggies, but we prefer hot and fast because it leaves the sprouts with a little bit of crunch. Al dente Brussels sprouts, if you will.
Keep 'em cut side down.
As with any roasted veggie, we want as much surface area to be touching the baking sheet as possible. After you've dumped all your oiled-up sprouts onto your baking sheet, give it a shake to allow the sprouts to rest cut-side down. We even like to go through and flip the last stragglers. It'll be worth it in the end.
Don't mess with them.
Those cut sides will take awhile to caramelize, so give 'em a chance! If you're stirring your veg every few minutes, they won't have enough time on any side to get that delicious golden color. Before giving your sprouts a big stir, check the undersides to make sure they're done caramelizing. If you've got the color you're looking for, give them a stir to allow them to get a little color on their rounded sides.
Looking for more ways to prepare Brussels Sprouts? Start with this Cheesy Brussels Sprout Casserole—even sprout "haters" won't be able to resist...
Made them? Let us know how it went in the comment section below!
Editor's Note: This recipe was edited on September 30, 2020.
Brussels sprouts, trimmed and halved
olive oil
kosher salt
Freshly ground black pepper
Flaky sea salt, for serving (optional)
- Preheat oven to 425°. On a large baking sheet, drizzle brussels sprouts with olive oil and season with salt and pepper. Toss until combined.
- Roast until the brussels sprouts are crispy on the outside and tender on the inside, about 25 minutes, shaking the pan halfway through.
- Sprinkle with flaky sea salt, if desired, and serve immediately.
