How to Roast Brussels Sprouts

Learn how to make perfect Roasted 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.

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, give them a rinse, trim the woody end of each one with a paring knife, and proceed with this recipe. When you cut them in half, you can see they look like little cabbages.

Refrigerate unwashed in a plastic bag in the crisper drawer of the refrigerator. The sprouts should keep 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 than if they are loose.

Ingredients

• Brussels Sprouts
• Olive oil
• Salt

How to Roast Brussels Sprouts

• 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. Any leaves that have fallen off should be scattered around the sprouts.
• After 15 minutes, flip the sprouts over with tongs. You'll see that the sprouts that were cut in half have browned and the leaves should be brown.  You can pull the loose leaves off the pan and enjoy 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.

Additional Seasonings For Roasted Brussels Sprouts

I have seasoned this dish with just salt. Feel free to toss in some ground pepper, garlic powder, Italian seasoning, or dried thyme before cooking for additional flavor. If using fresh herbs, like thyme, basil, or parsley, sprinkle them on after roasting, so they don'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 Double the Recipe

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.

What To Do with Leftovers?

Store the leftovers in an air-tight container in the refrigerator for up to three days. Freezing is not recommended.

Leftover roasted Brussels sprouts make a great omelet! Heat a tablespoon of butter or oil in a skillet, toss in the sprouts, and let them heat up for a few minutes, shaking the pan from time to time so they heat evenly. Beat two or three eggs and pour them over the sprouts. Let the eggs set for a minute, then lift the sides with a spatula to lift the uncooked portion. Season with salt and pepper, and fold over into an omelet.

More Roasted Vegetable Favorites:

• The Best Roasted Cauliflower with Garlic
• Roasted Sweet Potatoes
• Oven Roasted Bell Peppers
• Roasted Cauliflower with Carrots