Learn How to Roast Brussels Sprouts. When you roast the cruciferous vegetables, they get super crispy on the outside and tender on the inside. Brussels Sprouts are a nutrient-dense side dish great for low-carb dieters.
This recipe is Gluten-Free, Vegan, Paleo, and Whole30.
Jump to:
- How to Purchase and Store Brussels Sprouts
- When are Brussels Sprouts in Season?
- What You Need
- How to Roast Brussels Sprouts Halves in The Oven
- What To Do With Outer Brussels Sprouts Leaves
- Additional Seasonings
- How to Roast Whole Brussels Sprouts
- How To Roast Brussels Sprouts for a Large Crowd
- Leftovers Brussels Sprouts Make a Great Omelet!
- Healthy Brussels Sprouts Recipe for Thanksgiving
- More Roasted Vegetable Recipes
- "📖 Recipe"
How to Purchase and Store Brussels Sprouts
Brussels Sprouts grow on long fibrous stalks. To package for retail sale, they are pulled from their stalks and packaged in one-pound bags. When shopping, look for bright green and firm sprouts of similar size. They should not have black spots or yellow leaves.
You can remove them from the bag, rinse them, trim the woody end of each one with a paring knife, and proceed with this recipe. When you cut them in half, you see they look like little cabbages.
Refrigerate unwashed in a plastic bag in the crisper drawer of the refrigerator. The sprouts should be kept for 4-5 days. If they are farm fresh and purchased on a stalk, wrap the whole stalk in a plastic bag and refrigerate. They will last an extra few days if they are loose.
When are Brussels Sprouts in Season?
Although they are available year-round, Brussels Sprouts are in season from September to March.
What You Need
Roasting Brussels sprouts is simple. You need three ingredients.
- Brussels Sprouts
- Olive oil
- Salt
How to Roast Brussels Sprouts Halves in The Oven
I like to cut each piece in half lengthwise and roast the Brussels Sprouts with the cut side down on my sheet pan. If you want to get them super-crispy, place the sprouts right on the pan without the parchment paper.
Since most sheet pans are aluminum or non-stick, I prefer to use paper.
- Preheat oven to 400 degrees Fahrenheit with oven rack set in the center of the oven. Prepare a rimmed baking sheet with parchment paper; set aside.
- Trim the woody end off of each sprout with a paring knife and discard. Slice each sprout lengthwise through its stem.
- Toss sprouts with oil and salt in a large mixing bowl. Add a little more oil if needed. They should be glistening with oil, not drenched.
- Place on the baking sheet with the cut side down. Any leaves that have fallen off should be scattered around the sprouts.
- After 15 minutes, check the sprouts. You'll see that the sprouts that were cut in half have browned. You can pull the loose leaves off the pan and eat them while the sprouts continue roasting. Roast another 10 minutes and check to see if the sprouts are tender. If not, give them another few minutes.
TOP TIP: Be careful not to crown the pan. To properly roast Brussels sprouts, or any other vegetable, you need air circulating around each piece so they don't get mushy.
What To Do With Outer Brussels Sprouts Leaves
After you trim the end off each sprout, there will be some leaves that fall off. Mix the leaves in the mixing bowl with the whole sprouts and scatter the leaves with the Brussels sprouts on the sheet pan.
The leaves will get really crispy as they roast. They're delicious!
Additional Seasonings
I have seasoned this dish with just salt. Feel free to toss in some ground pepper, garlic powder, whole peeled cloves of garlic, Italian seasoning, or dried thyme before cooking for additional flavor.
If you want to add a fresh herb, like thyme, basil, or parsley, toss it with the cooked sprouts, so it doesn't burn.
How to Roast Whole Brussels Sprouts
Roasted Brussels Sprouts is a great dish that can be enjoyed by your whole family, and it makes a convenient make-ahead side dish for large family meals.
I like to roast the sprouts cut in half because the flat side gets crunchy and golden brown. If you are cooking the sprouts whole, follow the same seasoning directions.
You can roast the sprouts whole for about 40 minutes, or until tender.
How To Roast Brussels Sprouts for a Large Crowd
If you have a standard size 15" baking sheet, you can get roughly a pound and a half of sprouts to roast nicely on it.
If you want to roast 2 pounds or a little bit more, use half a sheet pan, and add another tablespoon of oil and a little extra salt.
To use two sheet pans, place one pan on the top shelf of the oven and the other on the middle shelf. After 15 minutes, move the full pan to the middle position and the middle pan to the top. Continue roasting until tender.
Leftovers Brussels Sprouts Make a Great Omelet!
The best thing about leftover veggies is that my omelets are much more exciting! Leftover roasted Brussels sprouts make great omelets!
Heat a tablespoon of butter or olive oil in a skillet, toss in the sprouts, and let them heat up for a few minutes. Shake the pan from time to time so they heat evenly.
Beat two or three eggs, season with salt, and pour them over the sprouts. Let the eggs set for a minute.
Then, lift the sides with a spatula to lift the cooked portion and let the uncooked eggs slide underneath. Fold it in half and you have an omelet!
Healthy Brussels Sprouts Recipe for Thanksgiving
Incorporating Brussels sprouts into your Thanksgiving table can be a wonderful way to introduce a healthy, flavorful, and visually appealing element to your holiday meal, catering to a variety of tastes and dietary preferences.
- Brussels sprouts are packed with essential nutrients like vitamins C and K, fiber, and antioxidants. Including them in your Thanksgiving meal can provide a healthy and nutritious option among the more indulgent dishes.
- The natural crunchiness and texture of Brussels sprouts can provide a pleasing contrast to softer Thanksgiving dishes like mashed potatoes and stuffing.
- Colorful Presentation: Brussels sprouts add a vibrant green color to your Thanksgiving plate, making it visually appealing and adding to the festive atmosphere of the occasion. Everything can't be orange!
- Dietary Inclusivity: Brussels sprouts can be prepared to accommodate various dietary preferences and restrictions. This recipe is vegan, gluten-free, or keto-friendly, ensuring that all of your guests have something to eat.
More Roasted Vegetable Recipes
- Roasted Cauliflower with Garlic
- Oven Roasted Bell Peppers
- Roasted Cauliflower with Carrots
- Oven Roasted Asparagus
- Oven Roasted Spaghetti Squash
- Crispy Roasted Sweet Potatoes
- Roasted Baby Eggplant Poppers
- Roasted Cauliflower and Asparagus with Carrots
- Oven Roasted Acorn Squash with Pumpkin Pie Spice
- Oven Roasted Spaghetti Squash
- Roasted Broccoli and Carrots
Yes, Brussels sprouts are a highly nutritious and healthy vegetable that can be a great addition to your diet. They are a member of the cruciferous vegetable family, which includes other popular vegetables like broccoli, kale, and cauliflower.
Roasting Brussels sprouts is a healthy cooking method that can help to preserve the nutritional value of this nutritious vegetable. When roasted, Brussels sprouts become crispy on the outside while remaining tender on the inside, and this can enhance their natural sweetness and flavor.
One of the key nutritional benefits of Brussels sprouts is that they are high in fiber, which can help support healthy digestion and keep you feeling full for longer.
Roast halved Brussels sprouts at 400 degrees F (204 degrees C) for 25 minutes, flipping after 15 minutes.
"📖 Recipe"
How to Roast Brussels Sprouts
Ingredients
- 1 pound Brussels Sprouts rinsed and patted dry
- 2 tablespoons olive oil or other neutral oil
- ½ teaspoon salt
Instructions
- Preheat oven to 400 degrees Fahrenheit with oven rack set in the center of the oven. Prepare a rimmed baking sheet with parchment paper; set aside.
- Trim the woody end off of each sprout with a paring knife and discard. Slice each sprout lengthwise through its stem. Toss sprouts (and any leaves that have fallen off) with oil and salt in a large mixing bowl. Add a little more oil if needed. They should be glistening with oil, not drenched.
- Place on the baking sheet with the cut side down. Leaves should be scattered around the sprouts.
- After 15 minutes, check the sprouts. You'll see that the sprouts that were cut in half have browned. You can pull the loose leaves off the pan and eat them while the sprouts continue roasting. Roast another 10 minutes and check to see if the sprouts are tender. If not, give them another few minutes.
- Seve hot.
