Easy Roasted Brussels Sprouts Recipe

Brussels sprouts can be sweet and nutty by hitting them with high heat until browned and crisp.

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Photograph: J. Kenji López-Alt. Video: Serious Eats Video
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Why It Works

  • Extremely high heat, plus a preheated roasting pan, gives the Brussels sprouts sweet flavor and a nutty char.
  • Halving the sprouts creates more surface area, allowing them to develop plenty of crispy brown edges.

The key to roasting Brussels sprouts is to use the full-on, frontal-assault, no-prisoners-taken, blast-the-sh*t-out-of-'em approach, a.k.a. very high heat. This allows the exteriors of the sprouts to caramelize and brown, producing sweet by-products, while at the same time making sure that they don't have enough time to develop the really sulfurous aromas that slower cooking can yield.

Recipe Facts

3.5

(6)

Active: 20 mins
Total: 40 mins
Serves: 4 to 6 servings

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Ingredients

  • 1 1/2 pounds (675g) Brussels sprouts, trimmed and split in half
  • 3 tablespoons (45ml) extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Directions

  1. Adjust oven rack to upper position, place a foil-lined rimmed baking sheet on it, and preheat oven to 500°F (260°C). 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.

Special equipment

Rimmed baking sheet

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