Roasted Brussels sprouts are a revelation! The best roasted Brussels sprouts are crisp and golden on the outside, and tender on the inside. They’re full of irresistible caramelized flavor, which is both sweet and nutty. I love to eat them straight off the pan.
Roasted Brussels sprouts really don’t need much seasoning, but I’ve come up with many ways to serve them over the years. I just can’t get enough roasted Brussels sprouts.
Brussels sprouts are in season from September through March here in the U.S., although you can find them year-round. They’re at their peak right now since we’ve had our first frost. Brussels sprouts, like other members of the cabbage family, actually benefit from cooler temperatures.
That’s why the sprouts you’ll find in stores right now are on the sweeter side—they’re the best you’ll find all year! Let’s roast ’em up.
How to Roast Brussels Sprouts
Here are a few tips and tricks that will ensure your roasted Brussels sprouts turn out perfectly, every time.
1) Choose your Brussels sprouts wisely.
When you’re at the grocery store, look for bright green Brussels sprouts with intact outer leaves. They should feel firm when gently squeezed. Smaller sprouts are typically more tender and sweet, but try to choose sprouts that are roughly the same size so they’re done around the same time. Store unused Brussels sprouts in a bag in the vegetable drawer. They should keep well for 7 to 10 days.
2) Trim and halve the sprouts.
First, we’ll slice off the nubby ends—they’re tough and you won’t want to eat them, anyway. Then, slice each sprout in half from the flat base through the top. This is key! Now the sprouts have flat edges that will bake flush against the pan and caramelize.
3) Don’t overcrowd the pan.
Brussels sprouts need some breathing room on the pan, or they’ll produce so much steam that they never crisp up. It’s better to use two pans, arranged on separate racks near the middle of the oven, than to cram too many sprouts on one pan. See my note in the recipe for more details.
Tip: Here is my favorite large, rimmed baking sheet (they’re called half-sheet pans, and that’s an affiliate link).
4) Bake the sprouts at a relatively high temperature.
High enough to get crispy, golden edges, but not so high that the olive oil burns on the pan and creates bitter flavors. I recommend roasting Brussels sprouts at 425 degrees Fahrenheit.
5) Do not disturb.
I recently discovered that Brussels sprouts turn out best when they are not turned during the cooking process! I generally recommend turning your vegetables halfway through baking, but sprouts are a special case. Halved Brussels sprouts, when they are placed with the flat sides against the pan, essentially steam on the inside where the air is trapped. That means that the insides become perfectly tender, while the flat edges turn deeply golden. The tops get nice and toasty from the oven’s upper heating element, too.
6) Roast for 17 to 25 minutes.
The cook time will depend on the size and density of your sprouts as well as your caramelization preferences. That said, don’t stop too soon! If you’re wondering if you have burned your sprouts, they’re probably just right. Roast the Brussels sprouts until they are deeply golden on the flat sides and offer little resistance when pierced through by a fork.
Watch How to Roast Brussels Sprouts
Roasted Brussels Sprouts Variations
You can serve roasted Brussels sprouts with a variety of main dishes! Simply choose garnishes that complement your main dish. See any that fit the bill?
Italian Roasted Brussels Sprouts
Transfer your roasted sprouts to a serving platter, then lightly drizzle thick balsamic vinegar, balsamic glaze or reduction on top. You could finish it off with a sprinkle of lemon zest, red pepper flakes and/or grated Parmesan.
Tip: My favorite thick balsamic vinegar is Napa Valley Naturals’ Grand Reserve Vinegar—it’s about $8 at Whole Foods and similar stores. Make sure you get the bottle with “25 stars” on it.
Mediterranean Roasted Brussels Sprouts
Squeeze a lemon wedge over the baked Brussels sprouts. You could also add some red pepper flakes for color and spice, and some grated lemon zest for more intense lemon flavor.
Roasted Brussels with an Asian Spin
Lightly drizzle toasted sesame seed oil or teriyaki sauce over the warm sprouts. Finish it off with sesame seeds (white or black), and some red pepper flakes if you’d like a spicy kick.
Thai Roasted Brussels Sprouts
Serve with peanut sauce on the side for drizzling, and lime wedges. Once again, red pepper flakes add a nice spicy touch.
Middle Eastern Roasted Brussels Sprouts
Spread several generous swooshes of tahini sauce over a serving plate, and gently pile your roasted sprouts on top. Sprinkle with sesame seeds (or get crazy and use everything bagel seasoning, which I’ll be sharing soon on the blog). See below!
More Uses for Roasted Brussels Sprouts
Roasted Brussels sprouts can be a hearty and healthy component in main dishes. They complement so many flavors! Here are a few recipes to prove it:
- Roasted Brussels Sprouts with Balsamic Vinegar, Cranberries & Pecans (shown below)
- Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze
- Farmers’ Market Bowls with Green Goddess Yogurt Sauce
- Roasted Broccoli and Brussels, Arugula and Lentil Salad
Got leftovers? Here are a few ways to use up your extra roasted Brussels sprouts. As you’ll see, roasted sprouts go particularly well with creamy elements, like melted cheese, hummus, and scrambled eggs.
- Roasted Brussels sprouts are great inside grilled cheese sandwiches, cheese quesadillas and hummus quesadillas (just give them a few extra chops before tossing them with cheese).
- Pile roasted Brussels sprouts on toast slathered with hummus and garnish with chopped sun-dried tomatoes.
- Top any creamy pasta dish, including mac and cheese, with roasted sprouts to make it more redeeming.
- Enjoy sprouts in the morning by stirring them into goat cheese scrambled eggs.
Please let me know how you like your roasted Brussels sprouts in the comments! I hope this recipe becomes one of your go-to side dishes.
Perfect Roasted Brussels Sprouts
- Author:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 side servings
- Category: Side Dish
- Method: Roasted
- Cuisine: European
The best roasted Brussels sprouts are golden and crisp on the outside, and irresistibly tender on the inside. You’ll find the basic recipe below. Check the recipe notes for fun variations on roasted Brussels. Recipe yields 4 side servings.
Ingredients
-
1 ½ pounds Brussels sprouts
-
2 tablespoons extra-virgin olive oil
-
¼ teaspoon fine sea salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
- To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top.
- On your baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.
- Roast the sprouts until they are tender and deeply golden on the edges, about 17 to 25 minutes. Garnish if desired (see ideas below). Roasted Brussels are best served warm, but they are also good at room temperature. Leftovers will keep for up to 4 days in the refrigerator.
Notes
Recipe adapted from my recipe for Balsamic Roasted Brussels Sprouts with Cranberries & Pecans.
How to double this recipe: Double the ingredients and divide them between two large, rimmed baking sheets. Arrange your oven racks in the lower and upper thirds of the oven. Roast both pans in the oven at the same time, swapping their positions halfway through cooking (lower pan goes to upper rack and vice versa).
Change it up: Your garnishes can offer extra flavor. I love finishing the sprouts with a light drizzle of thick balsamic vinegar or balsamic glaze, or a squeeze of fresh lemon juice (bonus points for adding lemon zest, too). Grated Parmesan is a good idea, especially if you’re serving your Brussels sprouts with Italian main dishes. You can’t go wrong with a light sprinkle of red pepper flakes. For an Asian spin, top with sesame seeds (white or black), and a light drizzle of toasted sesame oil. Or for a Middle Eastern take, serve your sprouts over several generous swooshes of tahini sauce.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Laura
I love all the different ideas for Brussels. They truly are so fantastic with all of your recommendations. My only issue is you really should not be using olive oil when cooking with high temperatures. It is better to use Avocado oil or Coconut oils as those have a higher smoke point. When Olive oil is cooked at high temperatures it oxidizes and turns rancid.
★★★★
Margot
California Olive Ranch on their website states that EVOO has a smoke point upwards of 425F The low smoke point is a long standing myth they say. If you are using quality extra virgin olive oil like theirs you can definitely use it safely in this recipe and other roasting recipes.
★★★★★
Kate
Hi Laura! Thank you for your feedback. I haven’t had an issue with olive oil doing that at this temperature. Be sure to use a high quality olive oil. If you prefer another oil, then that should work too.
Kimberly
I have baked with olive oil for over 20 years and have never had an issue.
★★★★★
Sarah
My sprouts were burning after seven minutes. Had to take them out after 13 minutes because they were black. Not sure how other people followed this recipe with good results but mine were absolutely ruined.
★
Kate
Hi Sarah, I’m sorry to hear that. Your oven sounds like it runs very hot. Do you have this experience with other roasted vegetables? Are you sure the oven was 425?
Tony T
I normally don’t add comments but I have to tell you roasted Brussels sprouts are amazing on homemade pizza
Kate
Yes! I agree. Thanks for the reminder.
Margot
I love this recipe!! It’s the absolute best way to make Brussels sprouts. I added a few thick slivers of garlic (lightly coated with olive oil) halfway through the roasting time. They would be fabulous even without the garlic though. Simple and delicious and a favorite for sure! Thanks for this recipe.
★★★★★
Kate
Sounds delicious! Thank you for sharing, Margot.
Marie
Have you ever roasted them from frozen? I have a big bag of frozen brussel sprouts…
★★★★★
Kate
I prefer fresh, but if you thaw them prior to roasting, I would think you would still get a delicious result.
Janet
Thanks for asking this. I have a frozen bag too and I am making them tonight.
Raquel DeCamp
I made this tonight to the letter, and the Brussels Sprouts were wonderful! Simple, delicious, healthy…the best of all worlds!
★★★★★
Kate
Hooray! I’m glad you made them already. Thanks for sharing, Raquel.
Cathy
I just roasted Brussels tonight! So yummy. I drizzled then with balsamic vinegar but I can’t wait to try your other variations
Kate
I’m glad you liked them! Let me know what variation is your favorite, Cathy.
Sherri
I love the parm sprinkle
★★★★
Darlene Khan
Kathryne,
I was poring over your column and lo and behold, there it was:
You are from Kansas City…………it’s my home town. I still have
family in Raytown and the general area.
Just wanted to share …
PS: I love Brussel Sprouts so I can’t wait to try some of your spins
on them.
Kate
It’s a great place! I really enjoy it. Let me know what you think of this recipe!
Jane
I bought a bag of Brussels with the goal to roast them this week to pair with a lemon pasta. Even though I accidentally set the temperature to 400 instead of 425, they were amazing! So nice to not have to turn them!
★★★★★
Kate
I’m happy they were still delicious for you! That also sounds like an awesome combination, Jane.
Karin Poklen
I did not realize yours is not a vegan cuisine when I subscribed.
Please cancel my subscription, Absolutely no offense intended,
Thank you.
Kate
Hi Karin! I’m actually not vegan, but vegetarian. I do provide some vegan recipes and alternatives. If you would like to unsubscribe still, please do so at the bottom of your newsletter email or send me an email at hello@cookieandkate.com and I can take care of it for you.
Lee Jackson
I get so tired of people complaining about Brussel Sprouts! They’re my favourite vegetable!! My dad grows them and would often give me a massive bag-full. That’s before I moved to the other side of the World!
My favourite way to eat them is to roast them to the point of “are they burnt?” and drizzle with a yoghurt/tahini sauce and a herby chimichurri kind of dressing.
★★★★★
Kate
They are so good! I’m glad you like them too. Thanks for sharing how you serve them, Lee.
Denis
Lee Jackson – They’re Brussels sprouts – Brussels plural!
Genieyogini
Good simple recipe. Added maple syrup to balsamic vinegar and poured just a little on top. Yummy.
★★★★★
Miriam
Great idea, I mean maple syrup? You can’t go wrong!
Nicole
We make roasted sprouts a lot in my house. I love all these ways to change up the “toppings”. Thanks for this.
★★★★★
Kate
You’re welcome, Nicole!
Jessica
you nailed it! thanks.i always burn my Brussels, but this worked out great.
★★★★★
Kate
Hooray! I’m glad this worked great for you, Jessica.
Marge Teilhaber
Been roasting Brussels sprouts for years. Frequently half is too large and I’ll do thirds or quarters. Lay them out in one layer on rimmed sheets. I make a marinade of avocado oil and a no-salt blend and brush it over the sprouts Usually roast 3 pans and have great leftovers. Potatoes are a must along with with onions, shallots, peeled garlic, asparagus, cauli, and broccoli. For the Brussels sprouts leaves that fall off while slicing, I give them their own section of a sheet pan and check after 10M at 410 to make sure I catch them before they’re totally burnt. Leftovers are sooo good. Great ideas you’ve shared with us!
★★★★★
Kate
Thank you for sharing!
Marge Teilhaber
My pleasure, Kate! I also roast acorn squash seeds. I cook it in IP and throw it in a grain concoction such as what I made tonight in IP: 2C hull-less barley, 4C DIY broth, and 2C finely chopped garlic and shallots using my new favorite tool, Vidalia Chop Wizard. It works great. $20 at Bed Bath Beyond..
★★★★★
Trish
I love brussels sprouts but the only way I knew to cook them was to slow boil or steam them. This is wonderful!
★★★★★
Kate
I’m glad you found this helpful, Trish! Let me know your favorite way to serve them.
Nancy W
So Brussels sprouts are one vegetable I will eat a token one of…I ate a bunch and they were so good I’m going to make them again tomorrow! Yum! Just did the basic recipe except I used garlic salt because I love it on everything…perfect timing as always and maybe I will even try some of the other ways to make them.
★★★★★
Kate
Love to hear that, Nancy! Thanks for sharing.
Gloria
I tried the basic recipe. My husband said they were the best tasting sprouts he ever had.
★★★★★
Linda
Hi Kate, I’m new to you site, I was attracted by the simple dishes you put out there! I have made a a cauliflower soup, which was very nice. I have never thought to roast a Brussel but I’m now intrigued and will give it a go ASAP. I live in the tropics and Brussels are a lttle hard to come by and expensive, but they pack a worthy nutritional punch that they are worth the extra we have to pay. So I just wanted to say hi and I love your recipes they are the kind I like so I have been inspired. Thank you
Kate
Thanks for commenting, Linda! I’m happy you are enjoying the recipes so far.
Tammy Valentino
Delicious!!! Such good spin on brussel sprouts!!
★★★★
shah
My only issue is you really should not be using olive oil when cooking with high temperatures. It is better to use Avocado oil or Coconut oils as those have a higher smoke point. When Olive oil is cooked at high temperatures it oxidizes and turns rancid.
★★★★★
Joyce
Hi There,
I was wondering about the type of heat you use to roast the brussel sprouts? Regular bake, or pure convection?
Kate
Hi Joyce! Regular bake. I hope this helps!
Virginia
This vegetable is extremely healthy for you. They are wonderful.
★★★★★
Kate
Thank you, Virginia!
Jennifer
Easy and exact. Thank you for your hard work. The information on the frittatas is spot on too…
★★★★★
Christina
Hi Kate,
I absolutely love Brussels sprouts, fresh or roasted, and wanted to check out roasting ideas when I came across your recipe. Mine was good enough but your recipe makes more sense (naturally steaming and not turning them during the process). I will be using your version tonight however I saw another recipe that says to roast at 400 for a longer period of time. Just curious why you roast at 425 for roughly 25 minutes.
Thanks!
Kate
Hi Christina! Are you referring to another recipe of mine or something elsewhere? Sometimes, I find other tricks after different testing as time goes by. I found this one works really well to get them nice and delicious. I hope that helps!
Christina
Actually it was one of Ina’s! I chose to use your recipe last night and the roasted sprouts were divine. They are excellent reheated as well.
Thank you!
★★★★★
LYNNE
This is my new favorite way to cook Brussel Sprouts! My husband even likes them, and he really doesn’t care for sprouts. Thank you!
Ana
I made it and ir turn up great!
keisha
This is a game-changer! I haaaate flipping brussels sprouts (or any other roasted veggie) halfway through cooking… I did them sliced-side-down as instructed, and they were perfection, nice and roasted all over. Thanks for this tip! :-)
★★★★★
Susan
I followed your basic recipe. I have the large pan you referred to, and didn’t place too many in the pan. My kids liked them, but I was disappointed as I felt they were too mushy. In the past, we have always sautéed them in a pan and they’ve come out crispier. Any suggestions on what I may have done wrong or how I could make an adjustment so that the centers aren’t so mushy? One other thing… I covered my pan with a layer of foil before putting in the Brussels. Could that have been a problem? Thanks!
Kate
Hi Susan! The foil might be part of it. If you want them to have more bite in the middle, you could actually bake them with the flat sides facing up. I like mine more tender throughout.
Amy
These were delish.
★★★★★
Evangelia
I’ve probably made these over 10 times, I love them, I add balsamic vinegar and Parmesan cheese so yummy!
★★★★★
Nat
Recipe notes “The tops get nice and toasty from the oven’s upper heating element, too.”
Most ovens heat with bottom element to bake, and top element is for broiling only.
★★★★★
Shannon
Question: If you roast them on parchment paper won’t that prevent them from caramelizing? Or, can you comment on the difference in the way they turn out roasted straight on the pan v. on parchment paper? I LOVE Brussels sprouts and am looking forward to trying your variations!
Kate
Hi Shannon, that isn’t my experience and letting them sit vs flipping them really helps.
Tamara Walsh
I love brussels sprouts! I make mine in a similar fashion, except I roast them for 30 min @ 400. I serve them with a drizzle each of balsamic vinegar and mayo mixed with sriracha. Yummy!
★★★★★
kat
We like to roast them with olive oil and salt, toast some walnuts in a pan, mix when done and drizzle with pomegranate molasses. Garnish with pomegranate seeds. Pretty’s them up. Yum.
Irene Kandik
Hello Kate and Cookie,
I am so glad I found your page. Love your recipe and have made several. You have made vegetarian cooking easy, fun and tasty. You have also made it easy to transition to vegetarian.
Ann Gael
I had an epic fail – don’t know why. Maybe my oven burns hotter than yours, maybe my sprouts were much smaller than yours. Some were inedibly burned and all were more charred than I like. You might want to specify a diameter for best results. Usually I love your recipes, so I’ll give this one another try.
TXKajun
Fixed this recipe today. Sweetie doesn’t do cheeee, so I left that till they were cooked, then put cheese on mine. Outstanding! TY.
★★★★★
Sheila M
Great beginning for those non-Brussels eaters. My BF doesn’t like them steamed but these were a hit! I added cubed sweet potatoes with these sprouts & what a sweet combo. Looks great & lots of yums.
★★★★★
Kate
That’s great! I’m glad these worked well.
Linda Brogan
These are the best and easiest Brussels sprouts I have had. Thank you for sharing.
★★★★★
Roy Sonn
Fantastic and so simple. Not turning them is a great tip.
★★★★★
Kate
Hi Roy! Thank you for your review. It does make them perfect and I’m glad you agree.
Carol M
Appreciated the advice not to turn. Makes fabulous carmelized sprouts. Tossed pine nuts on the pan to roast also. Be sure not to put them on the edge as they overcook there. Used a thick barrel-aged balsamic vinegar to drizzle. I’m not a vinegar person, but the really high quality vinegar is really fabulous. Maybe you could do a post on that for other uses. Thanks for always super recipes.
★★★★★
Debbie
My husband refused to eat Brussels sprouts…until I made these! Now he requests them!! Thank you!!
★★★★★
Dorothy Klinger
Your brussel sprouts don’t have garlic. Why?
Kate
I like this recipe as stated and the garlic could burn at that temperature for that long.
lioah
425 was to hot it burnt my brusselsprouts
★
Sally Hunter
I have a different recipe for roasted Brussels Sprouts that includes a little lemon juice with the olive oil and minced fresh garlic. However, your tip for roasting the halves flat-side-down at 425 degrees and not turning them worked like a charm! Thank you for a great recipe. I’ll be sure to check your site again.
★★★★★
Jp
Wonderful and the tip about not disturbing the sprouts is spot on @
★★★★★
Kate
It worked like a charm! I’m happy you loved it, JP.
J Kaszycki
These are so easy and yummy! We are addicted and drizzle a little balsamic vinger and parmesan in them.
★★★★★
Maria E.
Can they be made a day before and then just warmed in microwave?
Kate
Hi! Sure. They should still taste delicious. You may loose some of the crispy edges, though. Let me know how it turns out for you!
Richard
It honestly doesn’t matter if you face the flat sides down. I’ve used this recipe 3 times now and just tossed the sprouts on the baking sheet and let them cook. They’re always amazing whichever way they face. (I like the char that the leaves get with the flat side up, mixed with the flat side down.)
★★★★★
jenn
Delish!! Simple and delicious. Thank you for sharing.
Renee Shunamon
These brussel sprouts are the bomb!! I never had brussel sprouts roasted…only steamed and wasn’t a huge fan. I could eat the whole pan of these roasted brussel sprouts!! Sooooo yummy!!
And I love all the different ideas to alter the recipe for variety!!
★★★★★
Kate
I’m glad you loved it, Renee!
Susan
Five stars, every time. So easy and simply delicious; guests live them. Tried Medierranean today to serve with lamb tagine that I haven’t made for eons. Thanks from Toronto. Nov.15/20
★★★★★
Susie Dunaway
My husband loves Brussels sprouts and I just started cooking them. These recipes are great!
Kate
Thank you, Susie!
melissa ann mahoney
Best Brussels ever!! We make your recipe once a week!! Thank you@
★★★★★
Beverly K Rowan
Love Brussels Sprouts. Plain or dressed up. Thanks for the ideas on toppings and the tips!
★★★★★
Maria Cristina Echavarren
Great recipe! I had eaten roasted Brussel sprouts at a restaurant, but had never made them myself. You gave me a very easy recipe to follow. Good tip to not turn them over while cooking. I used balsamic vinegar and lemon zest for flavoring, and will also try cranberries with pecans, and sesame seeds with dark sesame oil on my next Brussel sprouts.
★★★★★
Kate
Thank you! I’m happy you enjoyed it, Maria.
alex
Hi, I absolutely love brussel sprouts but usually par boil them then sauté in olive oil with pine nuts. I would like to try them baked as you’ve done in this recipe, but how and when to add pine nuts?
Kate
Hi Alex, I’m not exactly sure without trying it. But you can roast your pine nuts separately to not get them over done.
Megan S
THANK YOU!! Your “do not disturb” advice was the trick that I had been missing!! These turned out better than any I’ve ever made!!!
★★★★★
Kate
Wonderful to hear, Megan! Thank you for your review.
Mary Barden
Add some chopped red onion, sprinkled over the top with a very little sweet paprika – delicious!
Pam
We absolutely love roasted brussel sprouts and have frequently. I tried your recipe, following the advice of flat side down and not disturbing during cooking. Unbelievably wonderful!! Crisp outside, yet almost like steamed inside! So tasty! My husband has said I should never prepare them any other way, except to add toppings! Absolutely the best!!
★★★★★
Kate
Great to hear, Pam! We appreciate you taking the time to review.
Curt
Toss with shredded shallots, minced rosemary, salt, pepper, and olive oil. Roast as described above, then and finish with balsamic, lemon zest, and pine nuts. Never had any complaints.
★★★★
Wendy
Can you roast them a day ahead of using at dinner?
Or just prep by cutting and washing. Thanks. Delicious.
Kate
Hi! You can, but they are best served right away.
Lailah
How long to cook from frozen?
Kate
Hi! You will want to thaw first.
Ashley
Tried this today with just plain olive oil and salt, and the brussel sprouts came out so tasty! The perfect simple dish for thanksgiving!
★★★★★
Alice Reisman
I make mine with cut up baby Bella mushrooms.
★★★★★
Turner
Turned out great, thank you!
★★★★★
Lili
You say they are sweetest ‘now’. When is that exactly? The story isn’t dated. Thanks.
anastasia
I’ve been looking for ways to incorporate more veggies into my diet and this recipe is definitely going into the regular rotation! I’m blown away but how easy this is (and delicious). Instead of balsamic vinegar, I drizzled with a bit of honey and crumbled some goat cheese on top. The goat cheese melted and added a little creaminess to compliment the crunchiness of the roasted texture.
★★★★★
Deb
I appreciated the recipe’s simplicity, yet detailed information such as placing them face down and not needing to stir them. This was just what I needed to nail my roasted brussels every time!
★★★★★
Kate
I’m happy to hear that, Deb! Thank you for your review.
Iryna @ Mindful Points
Used your recipe to cook today. I eat brussel sprouts very seldom as I don’t really like their taste. But with your recipe, they turned out really good! Thank you :)
★★★★★
Kate
Hooray! That’s great to hear.
Dru
These were already perfect, but when I reheated the leftovers on the stove they were even better the next day. I put them with some pesto and pasta. Will make again as soon :)
★★★★★
Kate
Sounds delicious! Thank you for your review, Dru.
KAREN FARES
Thank you for this recipe! I’ve cooked brussell sprouts before, but they just weren’t as good as what I might get in a restaurant. The keys to your receipt are baking them flat-side down, and NOT stiring them around. HUGE difference!!
Thank you!!
★★★★★
Kate
Yes! Leaving them alone makes all the difference. Thank you for your review, Karen.
Mary
Excellent recipe I’ve used more than once. Where I live small bright green sprouts are scarce. Removed the outer layers of tough leaves from my older sprouts, halved the smallest ones and quartered the larger. Soaked in plain water overnight to refresh them. Looked and tasted good but do benefit from additional flavorings.
★★★★★
Lois Cardillo
What A terrific article! My first time on your website but it won’t be my last.
Over the top creative ways to make sprouts and each one is so tempting. I’ll definitely try a whole bunch. Thanks!
Lois
Kate
Welcome, Lois! I’m glad you loved it and that it won’t be the last. Be sure to leave a comment and review on the recipes you try! I can’t wait to hear what you try next.
janice eckloff
Made the brussel sprouts with balsamic vinaigrette. Delicious.
★★★★★
Karen
These were delicious! Thanks for sharing.
One thing I’ve learned in my ‘healthy’ cooking classes is that olive oil, when heated above medium heat, turns into a transfat and that is something to avoid. It is better to use another oil such as grapeseed oil, refined coconut oil, avacado oil, etc.
Karen
★★★★★
David Noel
Kate,
These turned out perfect. I took your suggestion and used the Napa Valley balsamic. So incredibly good! Thank you for another great recipe!
David Noel
★★★★★
Kate
It is worth it! I’m glad you agree, David. Thank you for your review!
Tammi
what is the paper you put in the pan?
Kate
Hi! Parchment paper.
Kelly
This is the best way to make Brussels sprouts! They are wonderful, thank you
★★★★★
Kate
You’re welcome, Kelly! Thank you for your review.
Deanna
Love this recipe!! Made them all 3 ways. Thanks
★★★★★
Kate
You’re welcome, Deanna!
Paul Gagnon
Helpful.
★★★★★
Frank
I made this recipe once before my brother really liked them but I added a drizzle of honey and walnuts. Delicious. Thank you!!
Karen
Love your Brussels sprout suggestions! I like Brussels sprouts to snack on with just lemon pepper, salt & pepper and slices of onion on top that carmelize during the baking process.
Jeanne
You mention olive oil but give no instructions. How much, toss or glaze pan? I will try tossing in avocado oil and using parchment as one of your photos.
★★★
Kate
Hi! Are you looking at the ingredients and instruction list? It’s listed there. 2 tablespoons and it’s in step 3.
Laura
FYI – parchment paper is only safe to use around 420 degrees. (learned this after Googling… when our entire kitchen smelled like smoke) YIKES. Recommend you remove that “recommendation” or lower the temperature of the recipe.
★
Kate
Hi Laura, I’m sorry to hear you had issues. Yikes! I have never had an issue with using parchment paper at that temperature. Was your baking sheet placed to close to a heat source by chance?
Sara Kidd
Use any leftovers in a salad, they are delicious used this way!
★★★★★
Kate
That’s great to hear, Sara! Thank you for your review.
brenda mooradian
You changed my life by adding tahini with the Russel sprouts!
★★★★★
Kate
It’s so good! Thank you for sharing, Brenda.
Carol
Thanks for the suggestions for leftover sprouts. I just had a delicious breakfast of your scrambled eggs with goat cheese, with leftover sprouts and leftover from your Perfect Roasted Potatoes mixed in. Yum!
★★★★★
Kate
Sounds delicious! I’m intrigued. Thank you for sharing, Carol.
KELLY OBRIEN
I followed the recipe (without extra balsamic vinegar or glaze) and it was awesome! Great tip to not disturb the brussel sprouts once they’re in the oven! Thank you!
★★★★★
Kate
You’re welcome, Kelly!
Jennifer
love
Jimmy
What I think makes this recipe stand out more than others is their instructions on when to take out the brussels sprouts. When I took them out, I was convinced they were burnt and they turned out delicious!
★★★★★
Kate
Wonderful, Jimmy! Thank you for your review.
Kylie
We love these roasted Brussels Sprouts! I included them on the baking sheet while roasting carrots for your freekeh pilaf and garlic tahini sauce recipe. They are very addictive, so always on the lookout for them at the market and will happily have them as a side dish to any meal. Yummo!
Karen
Made these last night, as I’ve been put on a Candida diet (to starve the sugar in my gut) and this is one of the veggies that I can have. We used to steam them and put butter and maple syrup on them – but you are right – they are delicious roasted! I added some sesame seeds and a bit of sesame oil – a nice flavor enhancement. (I especially loved the crispy little burnt leaves that had detached from the main sprout, so got extra roasted. I am going to try to make Brussels sprouts chips at some point.) Thank you for this simple and very tasty recipe!
★★★★★
Craig
People, if you follow the directions, and do everything the way she says, it turns out great. This is the best baked brussel sprout recipe I have encountered. It came out exactly as described. Kudos!
★★★★★
Kate
Thank you, Craig! I’m happy you enjoyed it.