Roasted Brussel Sprouts

Roasted Brussels Sprouts are hands down one of my all-time favorite vegetables. Although I love Brussels sprouts raw in crunchy salad, tossed with pasta, or cooked on the grill, my favorite way to eat them will always be roasted!

Learning how to roast Brussels sprouts until they are dark brown and crispy in the oven is magic. Try something simple like today's roasted sprouts with olive oil, salt, and pepper. Or try something more creative like these Crispy Balsamic Brussels Sprouts, Crispy Asian Brussel Sprouts, or Garlic Bacon Sprouts.

Either way, roasting this vegetable is where it shines and they truly are the perfect side dish. Great for a family dinner or special enough for a holiday or special occasion.

Since these roasted sprouts are so delicious, consider doubling the recipe. Leftover Brussels sprouts make a great addition to sandwiches (Brussels sprout grilled cheese!), pita pizzas, omelets, veggie wraps, salads, quinoa bowls, and more. 

The other great thing about this dish is Brussels sprouts are really good for you. Roasted Brussels sprouts really pack a punch, with high fiber content and vitamins K, C, and A. 

Ingredients and Easy Swaps

Here is everything you'll need for this recipe.

• Brussels sprouts: Choose medium-sized bright green Brussels sprouts that are firm with tight leaves.  
• Olive oil: For the best tasting sprouts, choose good-quality olive oil. You can also use avocado oil or another oil if you prefer.
• Kosher salt and black pepper: For the best flavor, use kosher salt or sea salt and freshly cracked black pepper. Feel free to add additional dried herbs and spices for extra flavor. 

How to Roast Brussel Sprouts

Too often, people make roasted vegetables and don't get the deeply caramelized, crispy outcome they expect. Follow these steps to ensure good results every single time. 

1. Choose the right sprouts: Choose small to medium sprouts with bright green leaves and intact outer leaves. They should be firm when touched and free from browned or wilted spots. Also, try to choose sprouts that are similar in size so they roast in the same amount of time.
2. Prep sprouts: Trim the stem and remove wilted or browned outer leaves. Then, slice the sprouts in half through the stem. This surface area will get the best browning since the flat edge can rest against the hot baking sheet.
3. Arrange the sprouts: Toss the sprouts in enough oil to coat them but not make them greasy. Then, place them cut-side down on a sheet pan in a single layer, making sure to leave space. The number one reason vegetables don't get browned is that the pan is too crowded. For even crispier sprouts, preheat the baking sheet as well. 
4. Roast at a high temp: The sprouts need to be cooked at high heat to get that delicious caramelization and crisp texture. Don't cook over 450 degrees or the olive oil can get bitter. 
5. Let the sprouts caramelize: Don't move or shake the pan too early. Check one sprout after about 15 minutes. If it is nicely browned, shake the pan. If not, leave them face down. Brussels sprouts don't need to be flipped. 
6. Season again: Taste a sprout and sprinkle with salt and pepper as needed. Usually, I find they need some extra salt and pepper. If they seem dry at all, drizzle some extra olive oil or balsamic vinegar.

How to Pick Brussel Sprouts

So, you’re at the grocery store with many options. With the dizzying number of produce choices, how do you pick the best Brussels sprouts for dinner? It depends on what you are making.

If you like to make your own soup stock, you can grab Brussels sprouts on the stalk. Slice the sprouts off, and freeze the stalk to use with celery, carrots, and chicken bones for nutrient-dense soup stock.

If you buy your Brussels sprouts loose, reach for the bright green, dense, and firm ones. This means that the leaves are fresh and still clinging together tightly, which will produce the best texture when you roast them. If you like your veggies sweet, grab the teeny tiny Brussels sprouts – these are usually the sweetest, softest ones.

As a general rule, Brussels sprouts are sweeter later in the season. Like kale, they get sweeter and softer after the frost.

What to Serve with Roasted Brussel Sprouts

Now you’re all set to roast the Brussel sprouts, now, you have to choose an entrée. These pair well with just about anything, and you can add spices and herbs to match the flavors of what you are cooking. Here are some of our favorite mains.

• Blackened Chicken
• Garlic Parmesan Chicken with Cauliflower Rice
• Marinated Flank Steak
• Brown Sugar Salmon
• Crispy Baked Fish

For vegetarians, Brussels sprouts make a great addition to a hash, omelet, or frittata. Vegans should include brown rice, tofu or beans, and sweet potato for a delicious meal with complete protein.

Recipe Ideas and Variations

After you’ve made this recipe a few times, you can do it in your sleep. Even though salt, pepper, and olive oil pair well with any main course, you might want to spice it up.

The best way to do that is with a delicious marinade. Whip up your marinade beforehand, and then toss your halved Brussels sprouts in a bowl with the delicious sauce before or after baking.

• Honey mustard: Honey, mustard, a little oil and vinegar, and your Brussels sprouts will be transformed into a sweet and tangy delight.
• Miso: For Japanese fusion enthusiasts, toss your sprouts in miso, oil, and lemon juice before roasting them.
• Smoky: For a South American feel, try some smoked paprika, chili powder, or cumin, along with your oil and salt.
• Add more veggies: Toss some parsnips, carrots, apples, or potatoes in with your sprouts for a tasty veggie roast.
• Balsamic Marinade: Try adding this delicious vegetable marinade made with balsamic vinegar after the roasting sprouts.
• Lemon Parmesan: Finish the dish with lemon zest and parmesan cheese. Add some sliced almonds for crunch. 
• Herbs: Grab some fresh thyme, oregano, rosemary, or dill to sprinkle over the roasted sprouts. 

How do you roast Brussels sprouts without them getting soggy?

Here are the three tricks that guarantee crispy sprouts every time.

• Ensure the sprouts are cut in half through the stem and coated in oil.
• Place the halved sprouts cut side on a baking sheet in a single layer. Do not crowd the pan or they will steam.
• Bake them at a high temperature, at least 400 degrees, and do not move until they are nicely browned on one side. 

Why aren't my Brussels sprouts crispy?

The most common reason that Brussels sprouts come out soggy is that the baking sheet is too crowded. There should be some space between each sprout so the moisture can evaporate. If they are too close together, the moisture steams the vegetable. 

What's the best way to clean Brussels sprouts?

Start by removing any wilted outer leaves and debris. Then rinse the whole sprout in water or soak them if they are especially dirty. Dry the sprouts really well. If you rinse halved sprouts, use a salad spinner to remove any excess moisture in the leaves.