Roasted Brussels Sprouts Recipe - Food.com (2024)

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Community Pick

Submitted by Whats Cooking

"Quick, simple, and unbelievably tasty. This recipe could make even a self-professed brussels sprout hater change their mind. Roasting at a high temperature with olive oil brings out the sweetness and reduces the cabbagey taste of brussels sprouts, caramelizing the edges."

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Ready In:
30mins

Ingredients:
6
Serves:

4

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ingredients

  • 1 12 lbs fresh Brussels sprouts
  • 3 tablespoons extra virgin olive oil
  • 12 teaspoon garlic powder
  • 12 teaspoon ground black pepper
  • 12 teaspoon salt
  • 12 teaspoon dried sage

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directions

  • Preheat oven to 400 degrees F.
  • Cut the bottom of each brussels sprout off (about 1/4" or less) and then slice in half lengthwise.
  • Toss all ingredients and place in a single layer on a baking dish.
  • Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout.
  • Serve hot or cold.

Questions & Replies

Roasted Brussels Sprouts Recipe - Food.com (13)

  1. Can substituted chopped garlic be added Initially, rather than during the last few minutes of roasting?

    vamustain

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Reviews

  1. Since September been in the process of eating more veggies. I would eat Brussel Sprouts from time to time,but never made an effort to eat them.<br/>I pulled a small package out of the freezer and decided to check out recipes here. The items needed are things always on hand and the reviews were great.<br/>I fixed this for dinner.<br/>OMG they are so yummy! I chopped some garlic and placed it half way during the cooking.<br/>I love the taste with the slight burn on the end taste! This will go into my veggie rotation!

    airlink diva

  2. Did half olive oil, half butter. Added a squeeze of fresh lemon juice and used fresh garlic

    Kimbrily M.

  3. This is our new go-to veggie recipe. Simple ingredients, wonderful flavor. My husband "doesn't like brussel sprouts".......make that, "didn't love brussel sprouts". He loves this recipe. Thanks for posting!

    Vicki700

  4. This is the best Brussels Sprouts recipe! Guests think you slaved over them. We have them often as they are so delicious and easy. I make life easier by using Aluminum foil on the baking sheet. No mess to clean up!

    wolfiemama

  5. So incredibly delicious. I love the loose leaves that get really dark and crispy. I like to roast cut side down so the cut size gets nice and brown.

    Lisa S.

see 64 more reviews

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Tweaks

  1. Turned up the oven to 500 for a few minutes at the end to get them nice and charred, then added a drizzle of balsamic right out of the oven. Perfection!

    Rhianne L.

  2. I added a 1/2 teaspoon of lemon juice over the Brussels sprouts and sprinkled a pinch of crushed red peppers. Final tweak..., I used minched garlic instead of garlic salt. Simply scrumptious????

    Celestine M.

  3. This was so easy and tasted great. I used Thyme instead of sage and it tasted awesome!

    1014124

  4. And so DELICIOUS! This is the only way my significant other will eat them! He would eat the entire tray if I don't put them away!! Hahaha lol

    Diane

  5. Superb! Loved these little sprouts! I cheated and used 2lbs of frozen sprouts, partially thawed, and they worked great. I also added some cloves of garlic instead of garlic powder, as I love garlic in pretty much everything. Thanks for the recipe!

    Lacer

RECIPE SUBMITTED BY

Whats Cooking

  • 40 Followers
  • 97 Recipes
  • 7 Tweaks

Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.

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Roasted Brussels Sprouts Recipe  - Food.com (2024)

FAQs

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

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

Why won't my brussel sprouts get crispy? ›

Roast the Brussels Sprouts at high heat

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 roast brussel sprouts so they are not bitter? ›

A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up. This is why it's so popular to render bacon fat and cook Brussels sprouts in it, then add the bacon bits back in at the end.

Why do you soak brussel 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.

Should you parboil Brussels 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.

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

Don't be shy with oil when roasting veggies. Stick with olive oil or grapeseed oil, but avocado, canola, or vegetable oil work fine too. Just make sure there's enough fat on the brussel sprouts (and the pan) to help them get crispy. A good rule of thumb is at least 1 Tbsp olive oil per pound of brussel sprouts.

Do you roast Brussels sprouts face up or down? ›

Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.

Do you need to trim Brussels sprouts before roasting? ›

No matter how you're going to cook your Brussels sprouts, you'll want to trim them first. At the base of each sprout is the spot where it was originally connected to the plant. Unless you've just cut the sprouts off the stalk yourself, this area will have become dry and browned during storage.

Should Brussels sprouts be blanched 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.

What gives Brussels sprouts a better taste? ›

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 roasted brussel sprouts tough? ›

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.

Why are my roasted brussel sprouts mushy? ›

If they are soggy and mushy-they are probably overcooked. You want a crisp on the outside Brussel sprout, so watch that cooking time.

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 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.

What happens if you don't wash brussel sprouts? ›

It's important to wash Brussels sprouts before you eat them to get rid of dirt, bugs, pesticide residue, and bacteria. Luckily, it's easy to wash these delicious vegetables.

Do you cut the ends off Brussels sprouts before roasting? ›

How to Trim Brussels Sprouts Efficiently. No matter how you're going to cook your Brussels sprouts, you'll want to trim them first. At the base of each sprout is the spot where it was originally connected to the plant.

Why do you cut brussel sprouts in half? ›

Doing so will provide more surface area, which means more space for roasting, and more crispiness in each bite (via The Kitchn). Whether they're small or large, once your Brussels sprouts have been cut in half and placed flat side down on a preheated cooking pan, they'll be ready to roast.

How do you keep Brussels sprouts from drying out in the oven? ›

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.

Why are my roasted Brussels sprouts mushy? ›

If they are soggy and mushy-they are probably overcooked. You want a crisp on the outside Brussel sprout, so watch that cooking time.

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