Richly caramelized, Roasted Brussels Sprouts are both sweet and nutty. And the texture is fabulous, with crispy edges and a soft center.
As a child, I was at times forced to choke down the disgusting little blobs of mush that I knew as Brussels sprouts. I swore I would never eat them again.
Fortunately, as an adult, I have become a diehard fan of roasted Brussels Sprouts.
Roasted Brussels Sprouts
For the people who hate Brussels sprouts, I have a question. Have you tried roasted Brussels sprouts? It is a completely different experience. Here are the tips to keep in mind.
First, always use fresh Brussels sprouts. Don’t listen to anyone who tells you that you can roast frozen Brussels sprouts.
Second, toss the Brussels sprouts gently with oil before putting them on the pan. You can also toss them on the sheet pan, but it can get messy. Spread them out so there’s plenty of airflow.
Third, the best-tasting Brussels sprouts are the ones that have browned and blackened areas on the edges where they develop a crispy char.
Do not stop roasting until they are well charred. They are not burning. They are being transformed into delicious flavor bombs you will want to eat right off the pan.
How to Roast Brussels Sprouts
Follow these directions on how to roast Brussels sprouts:
Prep the oven: Preheat your oven to 425°F.
Prep the Brussels sprouts: Clean them, then trim off the stem. Slice them lengthwise. And, remove any leaves that are yellowing. Oil and season them, then place them on the sheet pan.
How Long to Roast Brussels Sprouts
Not sure how long to roast Brussels sprouts? That depends on how large the brussels sprouts are, how crispy you like them, etc.
Start checking the Brussels sprouts at 18 minutes. Give them a taste test. If they are not finished, check again in 3 to 5 minutes.
If you prefer your Brussels sprouts even more crispy, just keep cooking them to the doneness you like best. Watch closely though, as they’ll go from perfect to burnt in less than a minute once they’re done.
A fish spatula is my favorite tool for turning vegetables. It is thin and flexible for sauteing, frying, turning, and lifting anything from fish to cookies to vegetables.
They should be fork-tender when you pull them out of the oven.
There are so many great ways to cook Brussels sprouts! Once you’ve mastered roasting, you may want to try them sauteed, air-fried, or even smashed.
How to Roast Brussels Sprouts
Ingredients
- 2 tablespoons olive oil
- 1 pound Brussels sprouts
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground pepper adjust to taste
Instructions
- Preheat your oven to 425°F. Place the Brussels sprouts on the baking sheet and drizzle with oil. Season with salt and pepper and toss to coat.
- Roast the Brussels sprouts for 18-20 minutes. The pieces should be slightly crisp and fork-tender when done.
Notes
Nutrition
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