Roasted Brussels Sprouts

I love the oven-roasted caramelized flavor these sprouts have. This recipe will turn even the toughest Brussels sprouts hater into a fan. They’re also a hearty side dish that pairs well with all sorts of seasonings and main dishes. Serve them up with my roasted chicken recipe, roasted turkey recipe, or turkey meatloaf recipe for a delicious dinner.

What You Need to Make This Recipe

Brussels sprouts — look for firm Brussels sprouts that feel tightly compacted. They should be bright green. Skip any that look as if they’re starting to yellow or are yellow. If you want sweeter sprouts, choose smaller ones.  Oil — I use olive oil, but you can use any cooking oil of your choice. 

How to Make Roasted Brussels Sprouts

1. Trim off the ends of each Brussels sprout and remove any yellowed outer leaves. 
2. Cut the Brussels sprouts in half through the stem end. 
3. Place on a large rimmed baking sheet. Drizzle the sprouts with olive oil and sprinkle with salt and pepper. 
4. Toss until the sprouts are well coated in oil, then spread into an even layer. For extra crispy Brussels sprouts, flip them, so they are all positioned cut-side down. Roast for 20 minutes. Stir and continue roasting until tender and the outer leaves are slightly charred. Season with more salt and pepper, if desired. Serve immediately. 

Pro Tips for Making This Recipe

Use fresh, not frozen Brussels sprouts! When frozen Brussels sprouts thaw, they will be very soft and mushy in the center.Try to buy Brussels sprouts that are uniform in size, so they roast evenly in the oven.Don’t skip trimming the sprouts, as the base tend to be tough, dry, and browned unless you’re cutting them directly off the stalk. You can purchase Brussels sprouts in advance as they keep well in the vegetable drawer for 7 to 10 days. You can trim and cut them in half a day ahead of time and keep them in an airtight container in the fridge.Don’t overcrowd the pan. If the sprouts are too close to each other on the sheet pan, they’ll steam instead of crisp up. If you want to double the recipe to feed a crowd, use two sheet pans.Avoid moving the sprouts once they’ve started roasting in the oven. By not disturbing them, the cut-side becomes super crispy and deeply golden.I always suggest washing your produce before using them. Make sure to dry them thoroughly, as the drier they are, the crispier the sprouts will be. You can even place them in a salad spinner to dry.If you have a couple of extra small sprouts, leave them whole to avoid overcooking.

If you’ve tried this Roasted Brussels Sprouts recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!