Forget everything you thought you knew about bland, mushy Brussels sprouts. We’re here to banish those memories and introduce you to the ultimate Roasted Brussels Sprouts. This recipe is your ticket to perfectly caramelized, incredibly crispy, and deeply flavorful sprouts that will disappear from the plate. We’re talking a tender interior with a satisfyingly crunchy exterior that will convert even the most skeptical eaters.
This simple, foolproof method is designed for the enthusiastic home cook who wants consistently delicious results. Whether you’re making a simple weeknight side or a holiday showstopper, this recipe is your new go-to.
Why This Is the Best Roasted Brussels Sprouts Recipe
What makes this recipe stand out? It’s all about the technique. We focus on high heat and proper preparation to guarantee that coveted crispiness without any bitterness. It’s incredibly versatile, serving as the perfect base for various flavor additions. Plus, it’s straightforward enough for a beginner but delivers results a seasoned chef would be proud of.
The Simple Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. You only need a few pantry staples to create a truly spectacular side dish.
- Brussels Sprouts: Fresh, firm, and green sprouts are key. Look for ones that are tightly closed and feel heavy for their size.
- Olive Oil: A good quality extra virgin olive oil adds flavor and helps with crisping.
- Kosher Salt: Essential for drawing out moisture and enhancing flavor.
- Black Pepper: Freshly cracked black pepper provides a touch of gentle heat.
How to Make Roasted Brussels Sprouts: A Step-by-Step Guide
Achieving roasted perfection is easy. Just follow these simple steps for the best results every single time.
- Preheat Your Oven: Start by preheating your oven to 425°F (220°C). High heat is crucial for getting that crispy, restaurant-quality finish.
- Prepare the Brussels Sprouts: Wash and thoroughly dry your sprouts. Trim off the tough bottom ends and remove any yellowed or damaged outer leaves. Slice each sprout in half from top to bottom.
- Season Generously: Place the halved sprouts in a large bowl. Drizzle with olive oil, sprinkle generously with kosher salt and black pepper, and toss well to ensure every sprout is evenly coated.
- Roast to Perfection: Spread the seasoned sprouts in a single layer on a large baking sheet. It’s important not to overcrowd the pan. Roast for 25-30 minutes, tossing halfway through, until they are tender, deeply browned, and the outer leaves are crispy.
The Secret to Perfectly Crispy Roasted Brussels Sprouts
Soggy sprouts are a thing of the past. Follow these pro tips for an irresistibly crunchy texture.
Don’t Crowd the Pan
This is the most important rule! Give your Brussels sprouts plenty of space on the baking sheet. If they are too close together, they will steam instead of roast, which prevents them from getting crispy. Use two pans if necessary.
Use High Heat
A hot oven, set to at least 425°F (220°C), is non-negotiable. This high temperature helps the exterior of the sprouts to caramelize and crisp up quickly while the inside becomes perfectly tender.
Cut Them Correctly
Slicing the sprouts in half creates a flat surface that makes direct contact with the hot pan. This is where the magic happens, creating that deep, savory browning.
Ensure They Are Dry
After washing your sprouts, make sure they are completely dry before tossing them with oil and salt. Excess moisture is the enemy of crispiness and will cause the sprouts to steam.
Delicious Variations to Try
While the classic recipe is fantastic on its own, these Roasted Brussels Sprouts are a perfect canvas for other flavors. Here are a few popular variations:
Balsamic Roasted Brussels Sprouts
For a sweet and tangy twist, toss the roasted sprouts with 1-2 tablespoons of balsamic glaze during the last 5 minutes of cooking. The glaze will thicken and coat the sprouts beautifully.
Garlic Parmesan Roasted Brussels Sprouts
A true crowd-pleaser. Toss the sprouts with 1 teaspoon of garlic powder before roasting. In the last 2-3 minutes of cooking, sprinkle with 1/4 cup of grated Parmesan cheese and return to the oven until the cheese is melted and bubbly.
Roasted Brussels Sprouts with Bacon
Everything is better with bacon! Chop 4-5 strips of bacon and cook them in a skillet until crisp. Roast the Brussels sprouts as directed, then toss them with the crispy bacon and a tablespoon of the rendered bacon fat before serving.
What to Serve with Roasted Brussels Sprouts
These versatile sprouts pair wonderfully with a wide range of main courses. They are a classic side for holiday dinners, complementing dishes like turkey or a Slow Cooker Pot Roast. For a weeknight meal, serve them alongside Baked Chicken Kabobs or a simple pan-seared steak. They also pair wonderfully with pasta dishes, like a hearty Italian Sausage Pasta Bake.
Storing and Reheating
Store leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 4 days. To reheat and bring back some of their crispiness, warm them in a 375°F (190°C) oven or in an air fryer for 5-7 minutes until heated through.
Frequently Asked Questions
Roasting is the key! The high heat caramelizes the natural sugars in the sprouts, which mellows out and counteracts any potential bitterness. Don’t be afraid to let them get deeply browned—that’s where the best flavor is.
First, trim the tough, woody stem at the bottom. Then, peel off any yellow or loose outer leaves. Finally, slice each sprout in half from top to bottom. This creates a flat surface that caramelizes beautifully against the hot pan.
No, it’s not necessary and can lead to mushy results. Roasting from raw at a high temperature is the best way to get a tender inside and a crispy, caramelized exterior.
A high temperature of 425°F (220°C) is ideal. This allows the outer leaves to get crispy and browned while the inside cooks to a perfect tender-crisp.
The most common reasons are overcrowding the pan, not using high enough heat, or having too much moisture on the sprouts. Ensure they are in a single layer with space to roast (not steam), your oven is at 425°F (220°C), and the sprouts are completely dry before roasting.
The Recipe
Roasted Brussels Sprouts: The Only Recipe You'll Ever Need
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C).
- Wash, dry, and trim the Brussels sprouts. Remove any outer damaged leaves and slice them in half lengthwise.
- In a large bowl, toss the halved Brussels sprouts with olive oil, kosher salt, and black pepper until they are evenly coated.
- Spread the sprouts in a single layer on a large baking sheet, ensuring they are not overcrowded. Roast for 25-30 minutes, tossing halfway, until tender and caramelized with crispy outer leaves.
- Serve immediately while hot.
Notes
Flavor Variations: Toss with balsamic glaze, garlic powder and Parmesan, or crispy bacon after roasting.
Share Your Creation!
Now that you have the secret to the best-ever Roasted Brussels Sprouts, it’s time to get cooking! We know you’ll love the crispy, caramelized result. Snap a photo of your finished dish and share it with us on Pinterest. We can’t wait to see your masterpiece!
