Make Perfectly Roasted Brussels Sprouts (2024)

  • 01 of 06

    Start With Fresh Brussels Sprouts

    Make Perfectly Roasted Brussels Sprouts (1)

    Roasting brussels sprouts brings out their deep nutty flavor. This technique can convert more than one avowed Brussels sprouts-hater into aBrusselssprouts-lover. Convert the haters in your life with ease using these easy steps!

    As with all fruits and vegetables, start withfresh brussels sprouts. Look for outer leaves that are dark green and vibrant and stem ends that aren't brown or dried out. Avoid brussels sprouts that have bruising, cuts, or browned leaves. If you see brussels sprouts on the stalk for sale, snap them up. Sprouts on the stalk will stay fresher longer than sprouts that have been picked off and sold loose.

    Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person. Preheat the oven to 375 degrees Fahrenheit (sprouts will roast nicely anywhere in the 350 to 400 degrees Fahrenheit range).

    Continue to 2 of 6 below.

  • 02 of 06

    Trim the Brussels Sprouts

    Make Perfectly Roasted Brussels Sprouts (2)

    Work with one brussels sprout at a time; cut off and discard the stem end.

    Pull off and discard the outside leaves of the Brussels sprouts. Just the first layer is fine or, if you want to tone down the intensity of the Brussels sprouts flavor, peel off enough leaves to reveal a softer green. Repeat with all Brussels sprouts.

    This peeling process is well worth the time. The outer leaves are tougher, take longer to cook, and can lead to overlyroasted sprouts. Don't worry; you don't need to toss all those pretty leaves out. Wrap them loosely in plastic and cook them within a few days. Try a quick sauté or stir-fry!

    Continue to 3 of 6 below.

  • 03 of 06

    Cut Them to Similar Size

    Make Perfectly Roasted Brussels Sprouts (3)

    While it is, of course, possible to roast Brussels sprouts whole, they have more surface area to brown and turn delicious (and get tender faster) if you take a moment to cut them in half lengthwise.

  • 04 of 06

    Add Oil and Coat Brussels Sprouts

    Make Perfectly Roasted Brussels Sprouts (4)

    Put the trimmed Brussels sproutsin a roasting or baking pan. For easy clean-up, line the pan with parchment paper first.Drizzle the Brussels sprouts with a bit of oil and toss them to coat the sprouts evenly. Arrange them in a single layer. If you want to take the time to set them cut-side-down, you'll end up with more evenly browned sprouts. Sprinkle with salt and any other seasonings you want to use.

    Continue to 5 of 6 below.

  • 05 of 06

    Roast Them

    Make Perfectly Roasted Brussels Sprouts (5)

    Now you have a choice; you can make crunchier roasted Brussels sprouts or softer roasted Brussels sprouts:

    For crunchier Brussels sprouts:Simply pop this pan of sprouts in a hot ovenand roast until browned and tender,about 30 minutes.

    For softer brussels sprouts:Pour about 1/2 cup of chicken or vegetable stock, or even plain water into the pan, cover, and put in a hot oven for 20 minutes, uncover and continue roasting until sprouts are browned, and liquid is completely evaporated for another 15 minutes.

    Continue to 6 of 6 below.

  • 06 of 06

    Serve Those Sprouts!

    Make Perfectly Roasted Brussels Sprouts (6)

    Serveroasted Brussels sproutshot or at least warm. Out of the oven, they will keep warm and yummy for up to 30 or even 45 minutes if you cover them and set them in a warm place.

    Now is the time todrizzle on balsamic vinegar, sprinkle with freshly ground black pepper, cover with shavings of Parmesan cheese, spritz with lemon juice, add a splash of fish sauce, or add a few drops of hot chili oil or chili flakes if you want to serve them with additional flavors.

Make Perfectly Roasted Brussels Sprouts (2024)


Why are my roasted brussel sprouts not crispy? ›

Why Are My Brussel Sprouts Not Crispy? Spread them out into a single layer on a rimmed baking sheet to avoid overcrowding. If they're too close together, they'll steam instead of roast which stops the crisping process.

Is it better to cut brussel sprouts before roasting? ›

Put all of the veg in a bowl, drizzle on some olive oil, season it with salt and pepper and toss to combine. Should you cut brussel sprouts in half before roasting? It's of course a matter of preference, but if they are cut in half they will cook faster, and absorb more of any sauce or seasoning they are doused with.

Why do you soak Brussels sprouts before cooking? ›

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

How do you roast brussel sprouts so they are not bitter? ›

To cut down on some of that bitterness, take a few extra steps. When you clean and prep your Brussels sprouts for cooking, be sure to remove the outer leaves. Additionally, rather than going straight to the roasting pan, consider quickly blanching the sprouts first, which can also help reduce bitter flavors.

Is it better to parboil brussel sprouts before roasting? ›

Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.

Do you cook Brussels sprouts face up or down? ›

Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet. The cut side will caramelize beautifully while the outer leaves crisp.

Why are my oven roasted Brussels sprouts mushy? ›

Veggies have a much better chance of crisping up when placed directly on a metal baking sheet. Don't overcrowd your pan. As your sprouts cook they will release a bit of moisture. If all of them are crowded in a small pan, that moisture will begin to steam the Brussels, resulting in mushy sprouts.

Do you need to blanch Brussels sprouts before roasting? ›

Like all cabbages, Brussels are unavoidably fibrous and dense. You must overcome this by either cooking them in salty water until fork tender (blanching), or by roasting at a high (over 425F) temperature for upwards of 20 minutes. To guarantee great texture, do both!

Can you roast Brussels sprouts ahead of time and reheat? ›

To make these Brussels Sprouts ahead, slightly undercook them the day before—they should still be a little crunchy and slightly raw looking in the very center. Reheat (which will finish the cooking) just before serving in a large skillet on the stove or in a buttered, covered baking dish in the oven.

How to cook Brussels sprouts with Jamie Oliver? ›

Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for 5 minutes, then drain and leave to steam dry.

What gives Brussels sprouts a better taste? ›

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

Why are my roasted brussel sprouts chewy? ›

Like soggy steamed Brussels, Brussels sprouts that are dry and chewy are no good either. This could be caused by using too little oil for roasting. You need a nice coating of oil—enough to make the heads shiny or if they're cut, enough oil to get inside the folds of some of the leaves.

How do you keep roasted brussel sprouts from getting soggy? ›

Extra virgin olive oil coats each Brussels sprout and helps it crisp up nicely in the oven. If you need to make roasted Brussels sprouts without oil, I recommend swapping in 2 teaspoons of soy sauce and omitting the added salt.

How to keep roasted Brussels sprouts from getting soggy? ›

Extra virgin olive oil coats each Brussels sprout and helps it crisp up nicely in the oven. If you need to make roasted Brussels sprouts without oil, I recommend swapping in 2 teaspoons of soy sauce and omitting the added salt.

Why are my Brussels sprouts soft? ›

If they are wet they will steam instead of crisp. Surface area is your friend! The more surfaces of the Brussels that are exposed to heat, the faster they will cook and the crispier then can become.

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