Perfect Roasted Brussels Sprouts
Learn how to make perfectly roasted Brussels sprouts with this classic recipe. They’re quick and easy to make, and always so delicious!
Raise your hand if you love roasted Brussels sprouts!!!
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I think it’s safe to say that these cute little sprouts may be the most-cooked vegetable in my kitchen. (<– Or actually make that, most-roasted vegetable in my kitchen, because thank goodness society has moved way past the days of just boiling these little guys.) I buy Brussels sprouts in bulk regularly a few times each month, and then shred them up for salads, stuff them in tacos, stir them in with pastas and gnocchi, add them to stir-fries — well, you name it, I’ve probably added Brussels sprouts to it. But if we’re being honest here — and let’s always be honest — 90% of the time I keep things simple and just cook them my favorite way.
Roasted + oil, salt, and pepper.
I mean, sometimes I’ll break out of my rut and sprinkle on some sort of seasoning as well (Italian and Moroccan are my two faves), or drizzle on some reduced balsamic or lemon juice, or toss them with some miso, or add in some other veggies. But the vast majority of the time, Brussels sprouts are pretty basic in my kitchen. Which is just the way I like ’em.
So if any of you happen to be looking for a tried-and-true recipe for perfect roasted Brussels sprouts, I thought I’d share tips on how I make ’em today. And you can rest assured that they’ll be happening in my kitchen again this week, and next week, and probably infinitely more weeks after that. ?
Alrighty, first things first. While your oven is pre-heating, rinse and prep all of your cute little sprouts! Or as I like to think of them, tiny little miniature baby cabbages. ?
Trim off the tough ends, and then cut each sprout in half lengthwise, being sure to save any of those little leaves that fall off (<– especially if you’re like me and love those crispy little charred pieces!). Then, you can either add them to a big bowl along with your olive oil and toss them all together until the sprouts are evenly coated. Or, if you’re like me and hate doing dishes, you can save yourself a step and just dump all of your sprouts on your baking sheet, drizzle with oil, and then toss until they’ve evenly coated.
Then flip the sprouts so that they’re all cut-side-down on the baking sheet, and sprinkle them liberally with Kosher salt and freshly-cracked black pepper (along with any other seasonings that might sound good to you.)
And then…roast ’em!!! I usually roast mine on the middle-top shelf of the oven, and roast them until the bottoms and tops are a bit browned and all of those loose leaves are nice and crispy. Mmmm. That said, be sure to keep an eye on your sprouts during roasting, since different sized sprouts will cook slower or faster, and different ovens may cook differently as well.
Then, remove the pan from the oven and give ’em a taste. If they need extra salt and/or pepper, sprinkle a little extra on top. (Or bonus — try sprinkling on smoked salt instead. So delicious!)
Then serve ’em up!!
Seriously, I could eat these little guys like candy. They’re the perfect mix of savory with a little bit of sweetness from the roasting, and I happen to think that they go well with just about any meal, which may explain why I — ahem — purchase them regularly in bulk. ;)
If you have any tips on how to make the perfect Brussels sprouts, be sure to leave them in the comments below so that we can share the sprouts-love. But otherwise, hope that you enjoy the recipe, and happy roasting!
Roasted Brussels Sprouts
This classic Roasted Brussels Sprouts recipe is easy to make with just oil, salt and pepper. Feel free to add on extra flavoring if you’d like, but this is also totally delicious when served “plain”.
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Kosher salt (or smoked salt) and freshly-cracked black pepper
- Preheat oven to 400°F.
- Combine Brussels sprouts and olive oil in a large mixing bowl, and toss until everything is evenly coated.
- Turn the Brussels sprouts out onto a large baking sheet, and flip the Brussels sprouts over so that they are cut-side-down (with the flat part of the Brussels touching the baking sheet). Sprinkle with a few generous pinches of salt and pepper.
- Bake for 20-30 minutes, or until the Brussels sprouts are lightly charred and crisp on the outside and toasted on the bottoms. The outer leaves will be extra dark and crispy too. (Be sure to keep an eye on your sprouts while baking, though, since different ovens and different sized sprouts may affect baking time.) Taste, and sprinkle on extra salt and pepper if necessary.
- Serve immediately.
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!