Easy Roasted Brussels Sprouts

The Food Lab

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Easy Roasted Brussels Sprouts
  • Yield:Serves 4 to 6
  • Active time:20 minutes
  • Total time:40 minutes
This recipe appears in:
The Food Lab: How to Roast Fall and Winter Vegetables

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 1 1/2 pounds brussels sprouts, trimmed and split in half
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Directions

  1. 1.

    Adjust oven rack to upper position, place a foil-lined rimmed baking sheet on it, and preheat oven to 500°F. Toss sprouts with olive oil and season to taste with salt and pepper. Remove baking sheet from oven and add brussels sprouts, working quickly to turn them all cut-side-down. Return to oven and roast until tender and deeply browned, about 20 minutes total. Serve immediately

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