Roasted Brussels Sprouts

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
Directions
Watch how to make this recipe

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.


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4.7 506
Yesterday I voted for the roasted asparagus, but I have to be an equal opportunity diabetic. I also love brussel sprouts. My wife makes them for me at least once a week. I will have to get her to try this recipe. item not reviewed by moderator and published
Love, love, love this.  It's the best way to prepare Brussels sprouts! item not reviewed by moderator and published
Love this although I don't add extra salt at the end. item not reviewed by moderator and published
Love brussel sprouts this time of year. They are great roasted! item not reviewed by moderator and published
This is a fabulous way to cook sprouts.  I like to add a sprinkle of granulated garlic (fresh burns)  and a pinch of red chili flake with the oil, salt and pepper...our favorite winter side dish!<br /> item not reviewed by moderator and published
Absolutely the best way to cook brussel sprouts!  The flavor is perfect every time.  item not reviewed by moderator and published
These are great, next time try splashing on some balsamic vinegar at the end!  Or if you have balsamic glaze that's even better!!!<br /> item not reviewed by moderator and published
Easy. Simple. Delicious. I have made this recipe a couple of times and we love it!<br /> item not reviewed by moderator and published
I love this recipe, I also cut some bacon and put that in there before roasting. Always a great hit with gatherings and it's so easy! item not reviewed by moderator and published
Never again am I going to eat brussel sprouts any other way! These are so addicting...to the point where I could easily eat the whole pan. To anyone who THINKS they do not like brussel sprouts- try this recipe. #HowEasyIsThat item not reviewed by moderator and published
Holy COW! NEVER like brussel sprouts, but store had them for .99 the day I found this recipe. EXCELLENT! Be sure to use one of the top roasting racks and stir at 15 minutes, then cook for another 15 minutes. Cut Large ones in half. I added sliced (red) onion, garlic and garlic power. Yum!!! Simple~! item not reviewed by moderator and published
The picture shows them cut into 1/2 and 1/4's but no mention of that in the recipe. Cut before roasting or after? item not reviewed by moderator and published
Agree with Deb Orton; 40 minutes at 400 burnt them to a crisp. Go 25 &amp; work up from there if they seem underdone. item not reviewed by moderator and published
Very good! Roasted for 35 minutes and it was too long. Smaller batch, so next time will cut the time back to 25 minutes item not reviewed by moderator and published
So easy and delicious!!!! Coming from a family of 8, 6 of who dont like Brussel Sprouts any other way! item not reviewed by moderator and published
Simple and delicious. I roasted a slightly smaller batch and I cut each in half. Using convection cut the time to 20 minutes and still they were roasted on the outside and tender in the middle. item not reviewed by moderator and published
Finished these with some Vulcan Fire Salt, yum yum yum. item not reviewed by moderator and published
Delicious and easy! I made it for the first time at Thanksgiving this year and it was a hit! I will definitely make this again! item not reviewed by moderator and published
These are the best! I don't measure anything anymore and just follow the recipe by memory. Even the leftovers are tasty ... the next day .... cold. I occasionally add garlic powder with the salt. item not reviewed by moderator and published
I gotta ask. The directions do not state to cut the sprouts in half yet the picture shows them cut in half. Do we leave the whole or cut them? I have a pack of unusually small sprouts so this time I'm going to leave them whole. Next time I make them, I'll check for the answer ... unless the results, this evening, make the answer obvious. Thanks! item not reviewed by moderator and published
The hit of Thanksgiving dinner. We ate them like peanuts. Crispy outside, tender inside - next time I will add a little red pepper or curry powder. item not reviewed by moderator and published
how do celebrity chefs not know that olive oil is toxic once heated? item not reviewed by moderator and published
I always make these with the intention of sharing with my roommates.. but I also always end up eating them all before my roommates get home! whoops. For a more acidic taste: before roasting, drizzle in a little bit of balsamic vinegar and top it off with some minced garlic. i've converted three brussel spouts haters and counting. item not reviewed by moderator and published
I have given out this recipe to so many people as a way to roast any vegetable. item not reviewed by moderator and published
This is my favorite way to have Brussels sprouts. Super simple and they have a pleasantly semi-crunchy outside without the bitterness from steamed sprouts. item not reviewed by moderator and published
These came out alright, although I did not cook them for the full 35 min because they were on the smaller side and started crisping up early. They still seemed bitter to me (as someone who has never enjoyed Brussels sprouts, I'd say they were tolerable) so I added a tsp of brown sugar. item not reviewed by moderator and published
I had never eaten roasted brussels sprouts until I made these and now I'm hooked. So delicious. The second time I made them I added cayenne pepper to them which I definitely recommend, if you like spicy food. item not reviewed by moderator and published
I am 70.5 years old. For all of those years, I’ve avoided Brussels sprouts, feeling they tasted like boiled cabbage (ugh). I just retired, and am now the homemaker who prepares dinners for my still-working wife, who loves Brussels sprouts. So I tried this recipe. Unbelievable! They are so tasty! I have become a convert, and make these regularly. My wife loves them too. I usually prepare them a few hours ahead, and keep them in the refrigerator until it’s time for the 40 minute roast. Wonderful! item not reviewed by moderator and published
Effortless, absolutely delicious. Wish i'd made twice as many! Super easy fall entertaining side dish. item not reviewed by moderator and published
I made this tonight exactly as the recipe is written. I've always liked Brussels sprouts but this was the tastiest way I'd ever tried. My 8 year old daughter had seconds and my 10 year old son rated it a 6 on a scale of 1-10. item not reviewed by moderator and published
While at the supermarket I noticed brussel sprouts aggressively priced. I knew I would never eat them:) but someone in the family would. Did a quick Google search for recipes and found this one. Easy. WOW they tasted great - I am now a brussel sprout fan! (only if cooked this way!) item not reviewed by moderator and published
Loved this recipe. I've tried several brussels sprouts recipes that I did not like at all. Decided to give this one a try because my husband loves the things. I fell in love. I added a little bit of garlic powder to take this over the edge. Mine cooked perfect at 30 min, so I guess there are oven differences. Keep an eye and these will be perfect! item not reviewed by moderator and published
i just ate them all! sorry DOH. i put in half as much oil and roasted for 20 minutes. i eat brussel sprouts now! cut the big ones in half. item not reviewed by moderator and published
Tiny nuggets of joy! I will no longer cut my sprouts in half; unless they are huge, like the ones on the end of the stem I got from TJs, Ina's roasting cooks them all the way through. I did not need to cook these for the full time, as many others have mentioned. Add some parm and spice these up with some cayenne! item not reviewed by moderator and published
So, so good!! I chose to use canola oil but other than that I wouldn't change a thing. item not reviewed by moderator and published
Not that bad. item not reviewed by moderator and published
This recipe did not work for me. Maybe my convection oven. Dried out, half burnt taste. item not reviewed by moderator and published
Great simple, healthy dish! I would add a little parmesan or goat cheese to entice the little people;) item not reviewed by moderator and published
Delicious...but they should be in the oven for less than 30 minutes. At 22 minutes mine were ready (any more time and a few of the smaller sprouts would have burned...). Just keep an eye on them. item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
Awesome and easy! I used frozen brussel sprouts. item not reviewed by moderator and published
Bought Brussel Sprouts because they were precut, washed, and price reduced by 75%. Love this recipe. Roasted is the way to go. Added extra fresh ground pepper and salt. item not reviewed by moderator and published
Never liked Brussels sprouts, but these are amazing!!! item not reviewed by moderator and published
Add some goat cheese to this recipe, and you have gold. item not reviewed by moderator and published
I *hate* brussels sprouts but I *LOVE* this recipe! I followed other reviewers' recommendations and cut the sprouts in half, baked them at 400deg with the round side down first and flipped the sprouts after 10 min for a total baking time of 20 min. I significantly decreased the amount of olive oil (2 teaspoons-1 tablespoon) by adding it 1 teaspoon at a time to the brussels sprouts and stopping as soon as all of them were shiny and coated. item not reviewed by moderator and published
Our "go to" Brussels sprouts recipe. So easy, so good! We use 2 - 3 times the black pepper--just because we love the stuff and we've read it has nutritional and antioxidant benefits. The grandkids love this one. item not reviewed by moderator and published
Can somebody tell me why my Brussels sprouts turned out SUPER bitter?? They were horrible. I couldn't eat them, nor could anyone else. I would love some tips. I won't reflect this problem on my rating because I know this is supposed to be delicious. Maybe I'm picking bad Brussels? item not reviewed by moderator and published
Brussel Sprouts? Not for this guy ever, ever EVER. Always hated them. Then one day someone turned me onto roasting them and I said, "sure I'll give it a shot." Glad I did. These are actually delicious and so not like the boiled sprouts I was forced to eat as a child. Toss a few dashes of balsamic on them before roasting and they are divine! Just be sure to watch them those last 10 mins (like any roasted veggie) - my first batch were just a tad over-browned at 35 mins. OK, I totally burned them. LOL For my oven 30 mins on convection at 400 F does the trick, tossing once at 20 mins. Another trick I learned is put the sheet pan in the oven while it heats up - starting with a hot pan makes veggies more "crunchy" - just be careful not to burn yourself laying out all the veggies. Thanks Ina! item not reviewed by moderator and published
I prefer to cut the Brussels sprouts in half and turn once during cooking. But that's just me. Great recipe. Thanks. item not reviewed by moderator and published
I think this recipe is great. The roasting gives the brussel sprouts a unique flavor, and they are a great side dish. Adding a few other vegetables like asparagus or cauliflower is nice too item not reviewed by moderator and published
My family loved this recipe, especially my 12 year old! item not reviewed by moderator and published
Oh my goodness!!! Just finished a whole plate of these! I only bought about 10 brussel sprouts because I wasn't sure I'd like them well enough to eat a lot. Wish I'd bought a whole bushel! Some of the leaves fell off during the roasting and ended up being light, airy little crisps that were scrumptious! Keeper!!! item not reviewed by moderator and published
I make these all the time. I spray the cooking sheet, trim dark leaves off sprouts and cut of end. Lightly spray the sprouts when on the tray. Then pop in 400 F for about 45 minutes. Can do this with carrots, broccoli, cauliflower, etc. All taste fantastic. You definitely don't need to salt. I'm sure it would detract from the great taste of the veggie. I try to make everything healthier. You can do this with squashes, too. item not reviewed by moderator and published
These are the best!! The roasting really makes the flavor superb!! I follow this process for all vegies I roast in the oven. If you think you done't like brussels sprouts, please try this recipe and roast them until they are as dark as in the picture above. You will be surprised!! item not reviewed by moderator and published
Not only is my whole family eating Brussels Sprouts now but I've given this recipe to 3 other people. This dish is great on it's own but you can add any of your favorites to make it even better. I always toss a little bacon, brown sugar and a few red pepper flakes in and my family and friends LOVE it. My 9 year old granddaughter and her friends actually ask me to make this for dinner! Thanks Ina for another inspirational dish. item not reviewed by moderator and published
This is absolutely delicious! I love almost all vegetables, but brussel sprouts just didn't do it for me, until I found this recipe. Except for the cooking time, the recipe was perfect as is. I thought 35-40 minutes was far to long. The slight charred outer leaves were wonderful. I couldn't stop eating them and certainly didn't want to share. This is the only way I will cook them, and often too. item not reviewed by moderator and published
I think you need to include some garlic either powered or chopped and thrown on top. item not reviewed by moderator and published
I make Brussels sprouts like this very often and love them! I will say though that 3T of olive oil is more than you need and adds unnecessary calories. 1T is plenty. I throw in some pecans for extra crunch and protein. Salt and pepper to taste. item not reviewed by moderator and published
Far, far too salty. I made them as recipe stated and they took longer to cook than indicated, burned on the outside, and were obscured by the salt. Tried again, no salt, cut the brussel spouts in half - and they were divine. They'd be great in salad or pasta, too. Just take care with the salt; and adjust the cooking time. item not reviewed by moderator and published
I have a horrible time getting my family to eat veggies. They went nuts for these. item not reviewed by moderator and published
Everyone that I has eaten these...Loves em! The crispier the better! item not reviewed by moderator and published
absolutely delicious! item not reviewed by moderator and published
This is one of my favorite ways to eat Brussels sprouts! One tip is that I've found that the roasting time is far too long...I don't usually need more than 20 minutes or so. Keep an eye on them so that they don't burn! item not reviewed by moderator and published
Throw a little balsamic vinegar before roasting... TOTALLY worth it! Trust me!!! item not reviewed by moderator and published
These were great. I added some bacon and used the bacon grease instead of the olive oil. item not reviewed by moderator and published
35 minutes is WAY too long. Overcooked at 22. I recommend doing everything in this recipe, but check doneness after 15. item not reviewed by moderator and published
Roasting makes the brussel sprouts taste sweet, and they are sooo good. This is my favorite way to eat these now, and when I served them to guests they said they did not usually care for brussels, but politely tried them. They said they were wonderful, and wanted to know how to cook them. The only thing I did was used Meyer Lemon Olive Oil. Really good ! 1 item not reviewed by moderator and published
Made these for the first time yesterday for my wife and daughter. The large pan of Brussels were all eaten and they asked for more. I will be preparing them often. item not reviewed by moderator and published
Absolutely love this recipe! Very simple to make and the texture and flavor are fantastic. item not reviewed by moderator and published
My husband LOVED this recipe. He's asked for it several times after serving it at Christmas. I can't stand brussel sprouts but may change my mind about that with this recipe. item not reviewed by moderator and published
We are ADDICTED to these we eat them at least twice a week and the whole family loves them!!!!!! item not reviewed by moderator and published
Perfect. Perfect. Perfect. item not reviewed by moderator and published
After spending my entire life hating sprouts (bad experience in early childhood), I decided to try them again. WOW! 100% sold on preparing them this way. Like others suggested, I halved them and reduced the time to about 15 mins. Unbelieveable is all I can say. Thanks for this very simple and quick recipe - I'm sold. item not reviewed by moderator and published
My 7 year old daughter couldn't stop eating them. They got a little brown in the toaster oven. I should have turned them over more. item not reviewed by moderator and published
After trying these, I have added them to a dinner a week! They are soooo delicious!! item not reviewed by moderator and published
This is the best way to prepare Brussels sprouts. Simple and delicious. I cut mine in half before roasting, which also halved the cooking time, Still, I set the timer for 10 minutes, checked the progress and stirred them, then set the timer for another 10 and kept my eye on them. I always assume a shorter cooking time, until I've made the recipe a few times, anyway. Also, my sprouts might be larger, or have a higher sugar content. Test one or two as they cook; you'll know when they're done to your liking. There are lots of factors that can affect the outcome. item not reviewed by moderator and published
Hate Brussels sprouts...loved these! I put them on low shelf at 375 for 30 minutes without shaking pan &amp; they were fantastic--Crispy/fried on outside yet tender inside! I have professional grade oven which gets hot so I used lower temp at less time. My hubby complimented me on them too. Easy recipe with fresh veggies. item not reviewed by moderator and published
I prepare this often. It's so easy. The last time, I added a splash of good balsamic vinegar just before serving. It was a hit! item not reviewed by moderator and published
I am not the frozen box brussel sprout eater - blech! But my mom made this for Christmas and I'm hooked. She also mixed in some bacon and it was even better. Just keep watching them b/c depending on your oven they could cook quicker. item not reviewed by moderator and published
This was excellent. I added balsamic vinegar as one person suggested, and it was very nice. item not reviewed by moderator and published
If you like burnt veggies this is your recipe. I checked in 20 minutes to find little charcoal colored (and flavored) veggie nuggets. Where on earth does the 40 minutes work??? item not reviewed by moderator and published
These were extremely easy to make and they were very good. I would definitely make them again. item not reviewed by moderator and published
I trust a recipe from Ina. These are delicious, easy and healthy. A perfect combination. Thanks Ina. You took the scary out of cooking Brussel Sprouts. item not reviewed by moderator and published
These are great. I always fix them for Thanksgiving and Christmas dinners. This year I added a splash of balsamic vinegar to the oil and stirred the sprouts until coated. Delicious! item not reviewed by moderator and published
Roasted Brussel Sprouts Rock! Easy and delicious. Consider adding cubed pancetta, chopped walnuts or oilsoaked sundried tomatoes in the last 10 min. (careful - the add-ins can burn at 400 deg). Once you roast, you'll never boil or sauté again! item not reviewed by moderator and published
Easy and delicious. I tried making them in the past and they were horrible. When I have them at restaurants, I love them. Now I can make them! item not reviewed by moderator and published
This is great. I might try it with some fresh thyme. item not reviewed by moderator and published
Very tasty, thanks. item not reviewed by moderator and published
These are so delicious, it's a great way to get the entire family eating more veggies. item not reviewed by moderator and published
Best way to cook these often-hated veggies! A few modifications; reduce temp to 350, cut in half and place cut side down, cook for 20 minutes, then check cut side every 3 minutes or so until just beginning to brown and the flesh is soft. These are like candy.... item not reviewed by moderator and published
This is now the ONLY way I will eat Sprouts... Don't discard all the lose leaves when you cut the sprouts in two. Roast them up for 5-10 minutes and you get Sprout Chips. Also, try sprinkling them with cajun spices for some Zip. item not reviewed by moderator and published
I have always loved brussel sprouts, but my friends and family did not. After serving this recipe the brussel sprouts "haters" are now eating brussel sprouts!!! Thank you Ina!! item not reviewed by moderator and published
As a child I HATED brussel sprouts! Turns out it was because they were never cooked RIGHT! These are delicious - I can not get enough of them! Simple.. easy.. tasty.. can't go wrong. item not reviewed by moderator and published
Excellent and easy! item not reviewed by moderator and published
Easy and transforms these into rich flavor with interesting texture. item not reviewed by moderator and published
The best way to eat brussel sprouts. I've made this recipe exactly as stated, but have also supplemented with carrots, onions, red peppers and zucchini (adding the zucchini in the last 5 minutes or so). item not reviewed by moderator and published
I never liked brussels sprouts, until I tried them roasted with this recipe. My husband brags about how I make the best brussels sprouts. I usually half the sprouts and cook them for 20-30 minutes depending on how many I'm making. . item not reviewed by moderator and published
Never know I even liked brussels sprouts until I tried roasting them. Add a couple cloves of garlic and some diced pancetta to really jazz them up! item not reviewed by moderator and published
These are so good- simple and tasty! Thanks Ina! item not reviewed by moderator and published
My stepmom made these to go with Thanksgiving dinner. They were AWESOME!!! I almost ate the whole pan by myself. :) item not reviewed by moderator and published
Never mind. Didn't realize there was a video. item not reviewed by moderator and published
She leaves them whole unless they are big. Then she cuts them in half. item not reviewed by moderator and published
Apparently you don't know the facts.........your statement is false item not reviewed by moderator and published
Your statement is WRONG!!!! item not reviewed by moderator and published
It's partially correct. Olive oil has a flash point below 400 degrees (around 380). If you use it to roast at more than 400 degrees it will smoke and become rancid (toxic). Should be good at 400 or less. item not reviewed by moderator and published
That was debunked by Mythbusters. The rumor was spread by a competitor, much like how Nutrasweet tried to keep Stevia banned to limit competition. item not reviewed by moderator and published
Heated extra virgin cold-pressed olive oil is not bad for you, but you do lose the health factor of it when it is used cold. Coconut oil (cold-pressed) is the only oil that does not change it's chemical makeup, regardless of how hot it gets. Never use refined oils. Organic is always best. Other oils are toxic when heated. Butter is also acceptable. item not reviewed by moderator and published
should use less time with a convection oven item not reviewed by moderator and published
I modify mine by mixing the oil and vegetable bouillon in a saute pan, then with 10 minutes or so left, I sprinkle the top with Parm cheese. It is my most requested vegetable dish. item not reviewed by moderator and published
Brussels Sprouts are cool weather veggies, and those grown in weather which is too warm (for them) become bitter. It's not the recipe, it's the sprouts. Try again though, they are delicious! item not reviewed by moderator and published
After I posted, I saw all the comments on the time being too long and some coming out burned. One problem may be that your oven may run hotter, as does mine. (I roasted them at about 350.) It may also make a difference if you roast on the bottom rack or the top. I tend to roast things on the bottom because I like crispy and good caramelization. Lower the temperature. Really, after 20 minutes mine smelled so good I had to check! To my surprise they were good and ready! item not reviewed by moderator and published
Dreamer - thanks! I wanted to incorporate your ideas of brown sugar red pepper flakes and bacon - veggie bacon for us- and added some aged balsamic. Winner. I wanted some heat, but the cayenne would cling inconsistently. A vegan delight! item not reviewed by moderator and published
oops - and sliced garlic. item not reviewed by moderator and published
You are so right! If I hadn't checked on the around 15 minutes they would've burnt up! item not reviewed by moderator and published
I would have to agree - I cooked them for about 25 minutes and they were horrible. I'll actually never make these again. item not reviewed by moderator and published

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