Make Perfectly Roasted Brussels Sprouts (2024)

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Start With Fresh Brussels Sprouts

Roasting brussels sprouts brings out their deep nutty flavor. This technique can convert more than one avowed Brussels sprouts-hater into aBrusselssprouts-lover. Convert the haters in your life with ease using these easy steps!

As with all fruits and vegetables, start withfresh brussels sprouts. Look for outer leaves that are dark green and vibrant and stem ends that aren't brown or dried out. Avoid brussels sprouts that have bruising, cuts, or browned leaves. If you see brussels sprouts on the stalk for sale, snap them up. Sprouts on the stalk will stay fresher longer than sprouts that have been picked off and sold loose.

Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person. Preheat the oven to 375 degrees Fahrenheit (sprouts will roast nicely anywhere in the 350 to 400 degrees Fahrenheit range).

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Trim the Brussels Sprouts

Work with one brussels sprout at a time; cut off and discard the stem end.

Pull off and discard the outside leaves of the Brussels sprouts. Just the first layer is fine or, if you want to tone down the intensity of the Brussels sprouts flavor, peel off enough leaves to reveal a softer green. Repeat with all Brussels sprouts.

This peeling process is well worth the time. The outer leaves are tougher, take longer to cook, and can lead to overlyroasted sprouts. Don't worry; you don't need to toss all those pretty leaves out. Wrap them loosely in plastic and cook them within a few days. Try a quick sauté or stir-fry!

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Cut Them to Similar Size

While it is, of course, possible to roast Brussels sprouts whole, they have more surface area to brown and turn delicious (and get tender faster) if you take a moment to cut them in half lengthwise.

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Add Oil and Coat Brussels Sprouts

Put the trimmed Brussels sproutsin a roasting or baking pan. For easy clean-up, line the pan with parchment paper first.Drizzle the Brussels sprouts with a bit of oil and toss them to coat the sprouts evenly. Arrange them in a single layer. If you want to take the time to set them cut-side-down, you'll end up with more evenly browned sprouts. Sprinkle with salt and any other seasonings you want to use.

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Roast Them

Now you have a choice; you can make crunchier roasted Brussels sprouts or softer roasted Brussels sprouts:

For crunchier Brussels sprouts:Simply pop this pan of sprouts in a hot ovenand roast until browned and tender,about 30 minutes.

For softer brussels sprouts:Pour about 1/2 cup of chicken or vegetable stock, or even plain water into the pan, cover, and put in a hot oven for 20 minutes, uncover and continue roasting until sprouts are browned, and liquid is completely evaporated for another 15 minutes.

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Serve Those Sprouts!

Serveroasted Brussels sproutshot or at least warm. Out of the oven, they will keep warm and yummy for up to 30 or even 45 minutes if you cover them and set them in a warm place.

Now is the time todrizzle on balsamic vinegar, sprinkle with freshly ground black pepper, cover with shavings of Parmesan cheese, spritz with lemon juice, add a splash of fish sauce, or add a few drops of hot chili oil or chili flakes if you want to serve them with additional flavors.