Roasted Brussel Sprouts Recipe

These roasted Brussels sprouts are crispy, caramelized, and cooked to perfection.

Trust me, even avid Brussels sprout haters will want a second helping.

Crispy Roasted Brussels Sprouts

I know Brussels sprouts aren’t the most popular veggie. But they’re insanely good when roasted.

These sprouts are flavorful and crispy to the max. And all it takes is some oil, salt, and pepper to make them shine.

They’re so good, I have a feeling you’ll make these roasted Brussels sprouts year-round.

Of course, you’ll need to know what to eat with Brussels sprouts. But when they’re this good, you can eat them with pretty much anything.

Ingredients

You won’t believe how easy these are to make. Feel free to jazz them up yourself if you want bacon, onions, or spice.

But the basic recipe is a winner as it is:

• Brussels sprouts. Select fresh sprouts that aren’t soft, mushy, or blemished. See my tips below on how to trim them.

• Olive oil. You can use avocado or canola oil if you prefer. Even melted butter works. However, extra-virgin olive oil is the best option for my money.

• Salt and pepper. Kosher salt and freshly ground black pepper are the best options.

How to Trim Brussels Sprouts

Trimming Brussels sprouts is simple:

1. Carefully use a knife to trim off the bottom of each sprout.
2. Remove the stem end of each, as well.
3. If you notice any yellowing or damaged leaves, peel them off with your hands.
4. Finally, slice each sprout in half lengthwise from end to end.

Easy, huh?

How to Make Roasted Brussels Sprouts

Follow these steps to make the crispiest roasted Brussels sprouts:

1. Preheat the oven. Perfectly roasted Brussels sprouts need high heat. So crank the oven to 400 degrees Fahrenheit.

2. Toss to coat everything in a bowl. Place all the ingredients in a large bowl or Ziploc bag. Then toss or shake until the sprouts are well coated.

3. Roast for 20-30 minutes. Transfer the Brussels sprouts to a baking sheet. They should be cut side down and in a single layer.

4. Season and serve. Remove the sprouts from the oven, and add more salt and pepper (if desired). Serve warm, garnishing with parmesan (if desired). Enjoy!

Tips & Tricks for the Best Roasted Brussels Sprouts

• Fresh is best! Whenever possible, use fresh Brussels sprouts for this recipe. You’ll want ones that are firm and bright green. Avoid the ones with wilted leaves on the outside.

• Thaw frozen sprouts well before use. Pat them dry with a paper towel and pop them in the oven (no oil) to dry them out further. Take them out of the oven and cook as instructed.

• The key to beautifully caramelized sprouts is olive oil. Be sure each Brussels sprout is coated generously with olive oil, so it crisps up nicely in the oven. If you don’t want to use oil, use 2 tablespoons of soy sauce instead, and skip the salt.

• Arrange the sprouts in a single layer. Give them a little bit of space in between. Doing so will help them brown as they bake. 

Brussels Sprouts Flavor Variations

• Roasted Brussels sprouts with Parmesan cheese. For this addition, take the sheet out of the oven after 10 minutes of roasting. Top it with 1/4 cup of Parmesan cheese and pop it back in the oven.

• Roasted Brussels sprouts with balsamic. Add balsamic vinegar during the last 5 minutes of roasting. Toss the Brussels sprouts to coat them evenly, and pop them back in the oven.

• Roasted Brussels sprouts with garlic. Sprinkle the halved sprouts with garlic powder for more flavor.

• Roasted Brussels sprouts with bacon or pancetta. Add them right at the start, and they’ll cook with the greens, infusing them with tasty, salty, meaty goodness.

How Long to Cook Brussels Sprouts

Bake the Brussels sprouts at certain temperatures and durations depending on how you want them to turn out.

Here’s a simple guide:

• Super crispy: 15-20 minutes at 475 degrees Fahrenheit

• Crispy on the outside, a little firm on the inside: 30-35 minutes at 425 degrees Fahrenheit

• Crispy on the outside, tender on the inside: 30-40 minutes at 400 degrees Fahrenheit

• Tender and caramelized all over: 20-25 minutes at 375 degrees Fahrenheit

Do not overcook Brussels sprouts! When they stay in the oven for too long, they’ll release excess sulfur, which is what makes them taste and smell awful.

How to Store and Reheat Roasted Brussels Sprouts

Roasted Brussels sprouts are best made and served on the same day. That way the crispy outer layers will stay crisp.

But if you have leftovers, here’s how to store them:

To Store: Store cooled Brussels sprouts in an airtight container in the fridge. They’ll keep fresh for up to 4 days.

To Reheat: Place Brussels sprouts on a lightly oiled baking sheet. Heat in the oven at 350 degrees Fahrenheit for 5 minutes or until heated all the way through.

(I don’t recommend using the microwave as they will come out soggy.)

To Freeze: While I don’t recommend freezing Brussels sprouts, sometimes you have to! Especially if you have a lot of leftovers.

In this case, store them in an airtight container and freeze them for up to 2 months.

To reheat, thaw them in the fridge overnight, and reheat as instructed above. Just take note that reheated frozen Brussels sprouts can be a bit soggy.

What To Serve with Roasted Brussels Sprouts

Roast Chicken
Pot Roast
Pork Chops
Steak Tips