These roasted brussels sprouts are crispy, caramelized and cooked to perfection.
Okay. Hear me out. I know Brussels sprouts are not the most popular veggie, but they’re actually superb when roasted!
When cooked properly, brussels sprouts have a wonderful combination of sweet, nutty, and caramelized flavors that taste divine.
Don’t worry, this recipe won’t yield mushy, soggy, and disgusting green balls of hell, the way you probably remember them as a kid.
Plus, you can prepare these little balls of heaven in just 15 minutes. Yes! when you cook them properly (I promise) they will be heavenly. Whip up a big batch and you can pair them up with multiple meals throughout the week.
The trick is roasting them in the oven on a baking sheet. All you need is a little olive oil, kosher salt, and ground pepper. Then let the oven do its magic!
So go ahead, give it a chance, and see for yourself just how tasty roasted Brussels sprouts can be.
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.
- However, if you use frozen Brussels sprouts, be sure to thaw them first. 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 do not want to use oil, use 2 tablespoons of soy sauce instead, and skip the salt.
- Arrange the Brussels sprouts in a single layer on the baking sheet. Give them a little bit of space in between – this will help them brown as they bake.
Brussels Sprouts Flavor Variations
- Give your dish some extra flavor by adding some Parmesan cheese. For this addition, take the sheet out of the oven after 10 minutes of roasting. Top it with ¼ cup of Parmesan cheese and pop it back in the oven.
- For a sweet and tangy glaze, drizzle one tablespoon of balsamic vinegar over the Brussels sprouts at the last 5 minutes of roasting. Toss the Brussels sprouts to coat them evenly, and pop back in the oven.
- For a wonderfully smoky and savory flavor, top the Brussels sprouts with bacon bits or pancetta right before baking. Both the bacon/pancetta and Brussels sprouts will finish roasting at the same time.
How Long to Cook Your Brussels Sprouts
Bake the Brussels sprouts at certain temperatures and duration’s depending on how you want them to turn out. Here’s a simple guide:
Super crispy: 15-20 minutes at 475 degrees F
Crispy on the outside, a little firm on the inside: 30-35 minutes at 425 degrees F
Crispy on the outside, tender on the inside: 30-40 minutes at 400 degrees F
Tender and caramelized all over: 20-25 minutes at 375 degrees F
Do not overcook Brussels sprouts! When they stay in the oven for too long, Brussels sprouts will release excess sulfur, which is what makes them taste and smell awful.
How to Store and Reheat Roasted Brussels Sprouts
Store cooked Brussels sprouts in an airtight container and refrigerate. It will 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.
While we do not 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 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.
How to Make Roasted Brussels Sprouts
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2 thoughts on “Roasted Brussels Sprouts”
After I roast them I mix:
1 tbs Sriracha
3 tbs Honey
1 tbs Lime Juice
drizzle it on and toss them to coat!!
Great as healthy side dish. Will definitely include this in our menu rotation