Perfectly Roasted Brussel Sprouts | Wholefully (2024)

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I realize that Brussel sprouts are so universally hated they’ve become a cliché that sitcoms use to torture kids at the dinner table. But don’t believe the negative hype—I promise I can make you like Brussels sprouts. Even if you’ve tried them before and thought they were not-so-delicious, please read on, I have faith in your relationship with sprouts!

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There are two big reasons why most folks say they don’t like Brussels sprouts—mushiness and stinkiness—and both of those issues come from improper cooking. That’snotthe way good Brussels sprouts should taste!

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When they are cooked perfectly, sprouts are sweet, a little crisp, and mildly-flavored. They are one of my favorite veggies in the whole wide world! When overcooked, Brussels sprouts turn mushy and release excess sulphur (the thing that makes cabbage and Brussels sprouts smell like cabbage and Brussels sprouts)—not good eats. So what’s the secret? Roasting. Seriously—the simple preparation of roasting veggies is like magic. Even veggie haters gobble them up. Just ask my cauliflower hating husband who devoured a bowl of this Parmesan Roasted Cauliflower. Let me show you how to roast your Brussels sprouts perfectly so everyone will love them!

Step 1: Pick goodsprouts.

Not all Brussels sprouts are the same. For the sweetest, mildest flavor, you’re looking for sprouts with tight, compact, bright green leaves. If the leaves have started to open up or turn brown, your sprouts are older and will be even more sulphur-y when cooking. Brussels sprouts areexcellent storage crops—they’ll store up to two months after being harvested—which means there is no rush forgrowers to getthesprouts to the grocery store. The sprouts you buy from your grocery store might be weeks or months old.

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A fun hint about Brussels sprouts (and all brassica veggies—kale, cabbage, etc.) – they actually taste sweeter if they’ve been hit with a frost or freeze while still on the plant. This almostnever happens with grocery store sprouts, but you can get these frost-kissed sprouts at your local farmer’s market. Just head there after the first frost and ask anyone selling Brussels sprouts if they were harvested after the frost. Trust me. The difference is worth the effort. You’ve never tasted Brussels sprouts until you’ve tasted some fresh ones that have been hit by a freeze.

And, if you have the space, Brussels sprouts are relatively easy to grow on your own. They are a long season crop—meaning you basically grow them from frost-to-frost—but it’s worth the wait.

Step 2: Trim and cut.

Most store-bought Brussels will have the stem mostly trimmed off, but if you want to really make sure there aren’t any woody parts, take a sharp knife and just lop off the bottom of the sprout.

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To make cooking time a little quicker (and thus avoid over-sulphuring up the place), I like to slice my sprouts in half. This has the added bonus of giving more surface area to brown, caramelize and get exponentially more delicious.

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When you slice your sprouts in half, any loose leaves that tumble off should head straight to the compost—treat those like the outer leaves on a head of iceberg lettuce, just not good eats.

Step 3: Oil and season.

There are a lot of fun ways to flavor roasted Brussels sprouts, but most of the time, I’m a purist. I like olive oil (or avocado oil), sea salt, and freshly-cracked pepper. I toss my sprouts in a bowl with the oil—I use about two tablespoons per pound of sprouts—until they are all well-coated.

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Then I spread the sprouts onto a baking sheet. Now, here is where a lot of folks make a mistake—don’t you dare crowd those sprouts! You want enough space around each sprout for air to circulate. If they’re packed in there, they won’t roast and get caramelized, they’ll steam. And you know what isn’t tasty? Steamed Brussels sprouts. Use two baking sheets if you have to.

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I also make sure the cut-sides of the sprouts are down on the baking sheet because I just tend to like the caramelizing on that side, but you really don’t have to be as uptight about it as I am. Then, once the sprouts are adequately spread out, I give them a sprinkle of salt and pepper.

I’ve tried roasting sprouts on parchment paper and baking mats, and while I love the easy clean-up factor of those, neither of them give me the same awesome results as just roasting the sprouts directly on my baking sheet.

Step 4: Roast.

Another mistake folks make when roasting veggies (any veggies)? Using too low of an oven temperature. You want that baby hot, hot, hot. Lower temperatures do a great job of softening and cooking vegetables without caramelizing.Higher temps bring out those sugars and help the sprouts cook more quickly (again, to avoid the activation of too much sulphur).I roast my veggies at 450°F.

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At that temperature, the veggies will roast pretty darn fast, so don’t walk too far away. Depending on the size of your sprouts, you’ll want to flip them after about 15 minutes, and they’ll be ready after an additional five. Basically, when they are tender and brown, you’re good to go.Then you taste for seasoning, add more salt and pepper if you wish, and devour your super-healthy side dish. I really like to add a little bit of crunchy sea salt right before serving.

Why are my roasted Brussel sprouts not crispy?

Sounds like they got overcrowded on the pan! Whatever you do, don’t crowd the pan, or you’ll end up with steamed Brussels sprouts instead of roasted. You may need to use two sheet pans!

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Is it better to roast Brussel sprouts whole or cut in half?

You can technically do either, but we think that cutting them in half first gives you better roasted Brussel sprouts. It gives the sprouts more surface area for delicious caramelization and browning. Plus, it speeds up the roasting time. Overcooking Brussels sprouts is where the stereotypical stinkiness comes from, so a quicker cooking time keeps the veggies sweet rather than bitter.

How should I store the leftovers?

Leftover Brussels sprouts will be good in an airtight container in the fridge for 3-5 days.

What is the best way to reheat Brussels sprouts?

Leftover Brussels sprouts can be warmed up in the microwave, but if you want there to be some crispness to the caramelized edges, you can warm them in a skillet on the stove. Alternatively, you can spread the leftovers in a single layer on a sheet pan and warm in a 350°F oven until warmed through.

Want more Brussels sprouts recipes like this one?

  • Roasted Brussels Sprouts with Apples and Bacon
  • Shaved Brussels Sprouts Salad with Walnuts and Apples
  • Rosemary Roasted Brussels Sprouts, Parsnips, and Carrots

And for more simple sides, check out:

  • Roasted Beets with Balsamic Vinegar Glaze
  • Honey Glazed Carrots
  • Roasted Cauliflower with Parmesan Cheese

You don’t reallyneeda recipe to make these babies, but just in case you want to print it out, I’ve written it out below. Enjoy!

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How to Make Perfect Roasted Brussels Sprouts

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Perfectly Roasted Brussels Sprouts will convert even the most adamant sprouts-hater. When they are cooked perfectly, sprouts are sweet, a little crisp, and mildly-flavored. Stinky, mushy veggies need not apply!

Ingredients

  • 1 pound Brussels sprouts
  • Olive oil (about 2 tablespoons per pound of sprouts)
  • Salt
  • Black pepper

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Trim the stem side of the Brussels sprouts, and slice each sprout in half lengthwise. Discard any loose outer leaves that fall off.
  3. Toss the Brussels sprouts with 2 tablespoons of olive oil per pound of sprouts.
  4. Arrange the sprouts on a baking sheet, cut-sides down, being sure not to overcrowd them. You may need to use multiple baking sheets. Sprinkle with salt and pepper.
  5. Roast at 450 degrees for 20 minutes, flipping after the first 15 minutes. Season to taste with additional salt and pepper, and serve.

Nutrition Information:

Yield: 4Serving Size: 1 cup
Amount Per Serving:Calories: 72Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 169mgCarbohydrates: 8gFiber: 3gSugar: 2gProtein: 3g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

Perfectly Roasted Brussel Sprouts | Wholefully (2024)

FAQs

Why are my roasted Brussels 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.

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.

Is it better to blanch brussel sprouts before roasting? ›

To guarantee great texture, do both! Trim and halve your brussels, then blanch and thoroughly dry them, and then roast at a high temperature until the outer leaves are starting to blacken. Moisture is the enemy of crispiness.

Do I need to boil Brussels sprouts before roasting? ›

Brussels sprouts are quite dense little vegetables, so parboiling them gives you a headstart on the cooking process. It is especially helpful for dishes involving grilled or roasted Brussels sprouts, because it softens them in the middle.

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.

Should you cut Brussels sprouts in half before cooking? ›

If the sprouts are small, leave them whole before cooking. If they seem to be rather large or have a thick core, halve or quarter them into uniform pieces. If some are small and some are larger, leave the small ones just trimmed, and then cut the larger ones in half. Some leaves will fall off.

What does soaking Brussels sprouts in salt water do? ›

For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.

Do you need to wash Brussels sprouts before roasting? ›

To prepare brussel sprouts, you should rinse them well or even soak them if you have enough time. Trim the bottoms and outer leaves off, then cut them in half to prep them for roasting.

Can you roast brussel 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.

Why are my roasted brussel sprouts dry? ›

Not using enough oil.

We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven. Follow this tip: For every 1 pound of Brussels sprouts, you'll want to use 2 tablespoons of oil.

Why are my roasted brussel sprouts bitter? ›

The flavor components that contribute to a bitter flavor are concentrated in the center of the brussels sprout. If you slice the the veggie in half, it helps to release some of those compounds during the cooking process. Smaller is better when it comes to tenderness and flavor.

Why are my roasted brussel sprouts not crispy? ›

Why are my roasted Brussel sprouts not crispy? Sounds like they got overcrowded on the pan! Whatever you do, don't crowd the pan, or you'll end up with steamed Brussels sprouts instead of roasted. You may need to use two sheet pans!

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 prep Brussels sprouts? ›

Meanwhile, prepare the sprouts by discarding any tough, coarse outer leaves. Using a sharp knife, cut a deep cross into the base of each sprout: this will enable the centre to cook without overdoing the outside. Add the sprouts to the pan of boiling water, cover and boil for 4-5 minutes until just tender.

How do you crisp soggy brussel sprouts? ›

Roast the Brussels Sprouts at high heat

Check the brussels sprouts about halfway through and add more olive oil as needed. If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

How do you know if brussel sprouts are overcooked? ›

The one rule that holds true for cooking sprouts on the hob is that you should try to avoid cooking them for more than 5 minutes or the sulphurous compounds (isothiocyanates) within them will start to break down – and they will smell. The longer you cook them, the stronger the smell will get.

Why are my brussel sprouts not forming? ›

The usual cause is poor soil, lack of growth and especially the use of non-hybrid cultivars. Only hybrid cultivars can be relied on to produce firm sprouts. Excessive nitrogen fertiliser is not implicated in loose sprout formation.

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