These roasted Brussels sprouts are crispy, caramelized, and cooked to perfection.
Trust me, even avid Brussels sprout haters will want another spoonful.
They won’t be able to get enough of the crunchy bite and the rich caramelized flavor. Don’t take my word for it, though.
Use this recipe to whip up a batch of the best roasted Brussels sprouts you’ll ever try.
Roasted Brussels Sprouts
Okay. Hear me out. I know Brussels sprouts are not the most popular veggie. But they’re actually superb when roasted!
Instead of mushy, soggy green balls, they’re flavorful and crispy to the max.
In fact, they’re so good, I have a feeling you’ll make these roasted Brussels sprouts year round.
So all you need to know now is what to eat with Brussels sprouts!
This recipe is so good that you won’t believe how easy it is to make. You’ll only need four simple ingredients:
- 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. Carefully use a knife to trim off the bottom of each sprout.
Remove the stem end of each, as well. If you notice any yellowing or damaged leaves, peel them off with your hands.
Finally, slice each sprout in half lengthwise from end to end.
How to Make Roasted Brussels Sprouts
Follow these steps to make the crispiest roasted Brussels sprouts:
1. Preheat. Preheat the oven to 400 degrees Fahrenheit.
2. Toss to coat. Place all the ingredients in a large Ziploc bag. Seal it and shake vigorously to coat the sprouts in the oil, salt, and pepper.
3. Roast. Transfer the Brussels sprouts to a baking sheet on the oven’s center rack. Place them cut side down and don’t overcrowd the pan.
Roast them for 20 to 30 minutes until you see light charring on the outer leaves.
4. Season and serve. Remove the sprouts from the oven, and add more salt and pepper (if desired). Serve while still 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
- Add 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.
- Drizzle over some balsamic vinegar. Add this during the last 5 minutes of roasting. Toss the Brussels sprouts to coat them evenly, and pop them back in the oven.
- Add garlic. Sprinkle the halved sprouts with garlic powder for more flavor.
- Mix in bacon bits or pancetta. It’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
To Store: Store cooked Brussels sprouts in an airtight container and refrigerate. They’ll keep fresh in the fridge for up to 4 days.
To Reheat: Place Brussels sprouts onto a lightly oiled baking sheet. Heat in the oven at 350 degrees Fahrenheit for 5 minutes or until heated all the way through.
Alternatively, you can microwave them for 30 seconds to 1 minute. Just keep in mind that the Brussels sprouts will become a bit soggy if you microwave instead of reheat in the oven.
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
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