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 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!
- 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, 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 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.
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 in The Oven
- 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.
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 or 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 top pan to the middle position and the middle pan to the top. Continue roasting until tender.
Leftovers Brussels Sprouts Make a Great Omelet!
To me, the best thing about leftover veggies is my omelets are much more exciting! Leftover roasted Brussels sprouts make a great omelet!
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 in half and you have an omelet!
More Roasted Vegetable Recipes
- Roasted Cauliflower with Garlic
- Oven Roasted Bell Peppers
- Roasted Cauliflower with Carrots
- Oven Roasted Asparagus
- Crispy Roasted Sweet Potatoes
- Roasted Baby Eggplant Poppers
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 to support healthy digestion and keep you feeling full for longer.
"📖 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.
