Roasted Brussels Sprouts
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Want to expand your veggie experience? Roasted brussels sprouts are an easy, basic recipe to round out any meal.
You’ve probably seen the articles lately explaining that Brussels sprouts are better than we remembered, because they’ve been bred to be sweeter.
While this is true, we’ve also expanded past the boiling and steaming preparations of our past.
There’s so many ways to enjoy Brussels sprouts now, but if you’re just getting started with this vegetable, roasting is a great first step.
Roasting brings out the natural sweetness of any vegetable. Yes, even veggies known for being bitter like cabbages and sprouts!
What are Brussels sprouts?
Brussels sprouts are small, globe-shaped vegetables that are part of the Brassica family of vegetables. Other vegetables of this family are broccoli, collards, kohlrabi, and cabbage. In fact, Brussels sprouts look like tiny cabbages.
Brussels sprouts gained their name from the city of Brussels, Belgium, where they have been grown for hundreds of years. “Brussel” sprouts is a misnomer!
Brussels sprouts prefer cooler temperatures, so you’ll often find them at markets in abundance in the fall and winter months.
Ingredients for roasted brussels sprouts
One reason I love roasted sprouts is because you only need a few ingredients. Olive oil, salt, pepper, and of course, Brussels sprouts!
How to select Brussels sprouts
Brussels sprouts grow on a stalk, but most grocery stores sell them loose without the stalk.
If you buy your sprouts from a local farm or a store like Trader Joe’s, they might still be attached to the stalk. Don’t be intimidated — simply slice the sprout off close to the stalk.
When buying loose Brussels sprouts, take a look at how they are shaped. You want firm, rounded sprouts with tight, shiny outer layers.
Sprouts that have longer stem ends, are elongated in shape, and have looser leaves have been picked slightly past their peak.
These can still be used in any recipe, but keep in mind you might have more loose leaves. I love the crisp single leaves, so I don’t mind the older sprouts!
Halve your sprouts and discard any wilty outer layers or yellow leaves. Check them over for small bugs that can get inside the layers, especially if you’ve purchased direct from a farm.
How to roast brussels sprouts in the oven
Wash and pat dry the sprouts, then trim the ends. Halve the sprouts, or quarter if they are large. You want them to be uniform in size for even cooking.
Toss the sprouts with olive oil, then sprinkle with salt and pepper. Spread the sprouts onto a rimmed baking sheet in an even layer.
If you have any loose leaves that fell off while coating in oil, make sure to add those too! While they will cook much quicker than the larger pieces, they are wonderful crispy bites.
Roast the sprouts in a 375 degree oven for about 20 minutes. If you like, you can stir the sprouts halfway during the cooking process to caramelize on multiple sides.
The sprouts are done when they are tender and lightly charred in spots.
Prefer to use the air fryer? Try this air fryer brussels sprouts recipe.
Can I roast frozen Brussels sprouts?
If you don’t have fresh sprouts on hand or have time to thaw a frozen package, you can roast them straight from frozen.
Toss the whole sprouts with oil, salt, and pepper and spread on baking sheet.
Roast them at 425 degrees for about 25 minutes, until tender all the way through.
Note that whole sprouts will not get crisp, caramelized edges like fresh sliced Brussels sprouts, but they will still be delicious!
There’s lots of ways you can dress up roasted Brussels sprouts!
Drizzle on maple syrup, balsamic glaze, lemon juice, or your favorite salad dressing.
Toss with garlic powder or red pepper flakes before roasting.
Finish with freshly grated parmesan cheese, roasted minced garlic, or fresh herbs.
Leftover roasted Brussels sprouts can be stored in an airtight container in the refrigerator for 3-5 days.
To reheat, sprouts can be microwaved, or you can warm them gently in the oven or on the stove to crisp again.
What to serve with roasted brussels sprouts
These versatile little sprouts are great for any meal.
Serve them with steak roulade or on top of parmesan risotto.
Use them to make spicy glazed Brussels sprouts or toss with a vinaigrette for a warm salad.
Dip into aioli or a warm cheese dip.
They also go great with buttermilk cornbread and mashed carrots for the holiday table.
Other brussels sprouts recipes you’ll love
Have extra sprouts on hand? Try one of these recipes:
- Brussels Sprouts with Walnuts and Cranberries
- Brussels Sprouts Pizza
- Beer-Glazed Sausage and Brussels Sprouts
Love this recipe? Please leave a 5-star review below! It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Roasted Brussels Sprouts
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 375°F.
- Trim ends from sprouts and halve or quarter. Toss with olive oil and spread in an even layer on a rimmed baking sheet. Sprinkle with salt and pepper.
- Roast for 20 minutes, stirring halfway through cooking time if desired, until tender and cut edges are lightly charred.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…