Learn How to Roast Brussels Sprouts in the oven. When you roast the cruciferous vegetables, they get super crispy on the outside and tender on the inside.
Jump to:
- How to Purchase and Store Brussels Sprouts
- When are Brussels Sprouts in Season?
- What You Need
- How to Roast Brussels Sprouts
- Additional Seasonings
- How To Roast Brussels Sprouts for a Large Crowd
- Leftovers Make a Great Omelet
- Top Tip
- More Roasted Vegetable Recipes
- FAQ
- What Goes with Brussels Sprouts?
- "📖 Recipe"
- 💬 Comments
How to Purchase and Store Brussels Sprouts
Brussels Sprouts grow on long, fibrous stalks. To package them 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, ensuring they do not have black spots or yellow leaves.
Upon purchasing, 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 cut in half, you'll notice they resemble miniature cabbages.
Refrigerate the unwashed Brussels sprouts in a plastic bag placed in the crisper drawer of the refrigerator. They should stay fresh for about 4 or 5 days.
If you purchase farm-fresh sprouts still attached to the stalk, wrap the whole stalk in a plastic bag and refrigerate.
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
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 directly on the pan without parchment paper.
Since most sheet pans are aluminum or non-stick, I prefer to use parchment paper.
- Preheat the oven to 400 degrees Fahrenheit with the oven rack set in the center. Prepare a rimmed baking sheet with parchment paper and set it aside.
- Trim the woody end off each sprout with a paring knife and discard. Slice each sprout lengthwise through its stem.
- Toss the 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 them 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 ones cut in half have browned. You can pull the loose leaves off the pan and eat them while the sprouts continue roasting. Roast for another 10 minutes and check to see if the sprouts are tender. If not, give them another few minutes.
Additional Seasonings
I have seasoned this dish with just salt. Feel free to toss in some black pepper, garlic powder, whole peeled cloves of garlic, Italian seasoning, or dried thyme before cooking for additional flavor.
Fresh herbs like parsley and thyme can be scattered over the sprouts before serving.
Try seasoning the sprouts with honey. I drizzled a tablespoon of honey over the sprouts for the last two minutes they were roasting and they were so good!
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 Make a Great Omelet
The best thing about leftover veggies is that they can make your omelets much more exciting! Leftover Brussels sprouts are no exception.
- Start by heating 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 to ensure even heating.
- While the sprouts are heating, beat two or three eggs and season them with salt. Pour the eggs over the sprouts in the skillet. Let the eggs set for about a minute.
- Using a spatula, lift the sides of the omelet to allow the uncooked eggs to slide underneath. Once the eggs are cooked, fold the omelet in half.
And there you have it – a delicious omelet with leftover roasted Brussels sprouts!
Top Tip
For perfectly crispy Brussels sprouts or any vegetable, make sure they have enough space in the pan. Proper roasting allows each piece to get crispy and delicious, enhancing its flavor and texture.
More Roasted Vegetable Recipes
- Roasted Cauliflower with Garlic
- Roasted Cauliflower with Carrots
- Oven Roasted Asparagus
- Crispy Roasted Sweet Potatoes
- Roasted Cauliflower and Asparagus with Carrots
- Oven Roasted Spaghetti Squash
- Roasted Broccoli and Carrots
Also, try our Steamed Brussels Sprouts recipe. Steamed Brussels Sprouts are ready in just 10 minutes. They're soft and creamy, too. Delicious!
FAQ
What Goes with Brussels Sprouts?
Serve Roasted Brussels Sprouts with Lemon Basil Roasted Chicken, Pan Seared Chicken Breasts, over a Caesar Salad instead of croutons, and Roasted Mahi Mahi.
Roast halved Brussels sprouts at 400 degrees F (204 degrees C) for 25 minutes, flipping after 15 minutes. Read our whole post: https://cookinginthekeys.com/roast-vegetables/
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.
"📖 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.
