Roasted Brussels Sprouts Recipe
Crisp-edged, tender roasted Brussels sprouts made simply with olive oil, salt and black pepper.
WHY IT WORKS
Why This Recipe Works
01
Brown at High Heat
A hot oven quickly browns the cut edges while the centers turn tender without becoming soft or waterlogged.
02
Put the Cut Sides Down
Placing the halved sprouts cut-side down gives the broad, flat surfaces direct contact with the hot pan for deeper browning.
03
Give Them Space
A roomy baking sheet lets hot air circulate around the sprouts so they roast and crisp instead of steaming each other.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
Method
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Heat the oven to 425°F. Position a rack in the center of the oven and have a large rimmed baking sheet ready.
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Trim the dry stem ends from the Brussels sprouts, remove any damaged outer leaves and halve the sprouts lengthwise. Pat them thoroughly dry if they were washed.
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Put the Brussels sprouts in a large bowl. Add the olive oil, kosher salt and black pepper, then toss until the sprouts are evenly coated.
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Spread the Brussels sprouts on the baking sheet in a single layer, placing as many as possible cut-side down and leaving a little space between them.
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Roast for 20 to 25 minutes without stirring, until the cut sides are deeply browned, the loose outer leaves are crisp and the centers are tender when pierced with a knife. Start checking at 20 minutes.
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Transfer the roasted Brussels sprouts to a serving dish and serve while hot. Taste and add a little more salt or black pepper if needed.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Trim and halve the Brussels sprouts up to 1 day ahead. Dry them thoroughly, refrigerate them in an airtight container and wait to add the oil and seasoning until just before roasting for the best browning.
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Dietary options
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Recipe Notes
Ingredient Notes
Choose firm Brussels sprouts with tightly packed leaves. Trim only the dry stem ends, remove any damaged outer leaves and dry the sprouts well after washing so surface moisture does not slow browning.
Useful Substitutions
Avocado oil or another neutral cooking oil can replace the olive oil in the same quantity. Fine sea salt can replace kosher salt; because salt crystals vary in size, start with a little less and season to taste after roasting.
INGREDIENT QUALITY
Quality Note
Dry the Brussels sprouts thoroughly and use a large, sturdy baking sheet. Surface moisture and crowding both reduce browning, so give the halved sprouts enough room to roast rather than steam.
SPEND LESS
Cost-Saving Tip
If whole and pre-trimmed Brussels sprouts are both available, compare the price per pound and choose the better value. Trimming whole sprouts yourself takes only a few minutes and keeps the recipe just as simple.
COOKING TIPS
Tips
Dry Them Well
After washing, dry the sprouts thoroughly. Water clinging to the leaves creates steam and makes deep browning harder to achieve.
Coat Lightly and Evenly
Toss the sprouts until every cut surface has a light coating of oil. Too little oil limits browning, while excess oil can make the finished sprouts greasy.
Use a Large Baking Sheet
Spread the sprouts in a single layer with a little room between them. Crowding traps moisture and encourages steaming rather than roasting.
Leave the Cut Sides Down
There is no need to keep moving the sprouts. Leaving the cut sides against the hot pan for most of the cooking time helps them develop dark, crisp edges.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool leftover Brussels sprouts, refrigerate them in an airtight container within 2 hours and use them within 3 to 4 days.
Freezing
Cooked Brussels sprouts can be frozen in an airtight container for up to about 2 months, but they will be softer after thawing. Reheat them from frozen or thaw overnight in the refrigerator.
Reheat in the Oven
Spread the sprouts on a baking sheet and reheat at 400°F for about 6 to 10 minutes, until hot and the edges have crisped again.
Reheat in a Skillet
Warm the sprouts in a lightly oiled skillet over medium heat for about 4 to 6 minutes, turning occasionally, until hot and lightly crisp at the edges.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Roasted Brussels Sprouts FAQs
Why are my roasted Brussels sprouts not crispy?
Excess moisture and crowding are the most common causes. Dry the sprouts well, use a large baking sheet and leave space between pieces so they roast instead of steaming.
Do I need to boil Brussels sprouts before roasting?
No. Halved Brussels sprouts become tender in the hot oven while their cut surfaces brown. Boiling first adds moisture and is unnecessary for this simple roasted version.
Should Brussels sprouts be roasted cut-side down?
Yes, for the deepest browning. The flat cut surface makes direct contact with the hot baking sheet and develops a crisp, caramelized edge while the center cooks through.
How long do Brussels sprouts take to roast at 425°F?
Halved medium Brussels sprouts usually need about 20 to 25 minutes at 425°F. Start checking at 20 minutes and remove them when the cut sides are deeply browned and the centers are tender.
Can I roast Brussels sprouts whole?
Very small sprouts can be roasted whole, but halving medium or large sprouts gives more surface area for browning and helps them cook more evenly in the same amount of time.
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