Intro
Hi, I am Dulcia. This is my easy, go-to method for roasting Brussels sprouts so they come out dark brown and crispy on the outside, tender inside. I love how a few simple ingredients transform them into a savory side that pairs with almost any main dish.
Origins
Brussels sprouts have been enjoyed in northern Europe for centuries. For background on the vegetable, see the Brussels sprout Wikipedia entry: https://en.wikipedia.org/wiki/Brussels_sprout. For nutrition facts, consult the USDA FoodData Central: https://fdc.nal.usda.gov/.
Ingredients
- Brussels sprouts
- olive oil
- kosher salt
- pepper
I keep the ingredient list short so the natural flavor shines through. Use firm, bright green sprouts for best results.
Instructions
- Preheat oven to 400 degrees F (205 degrees C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat.
- Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning.
- Reduce heat when necessary to prevent burning. Brussels sprouts should be dark brown and crispy on the outside when done.
- Season with more salt, if needed.
- Serve hot and enjoy!
Roasted Brussels Sprouts
- Total Time: 40 to 55 mins
- Yield: 4 servings
Description
Simple roasted Brussels sprouts tossed with olive oil, kosher salt, and pepper until crispy and browned.
Ingredients
- Brussels sprouts
- olive oil
- kosher salt
- pepper
Instructions
- Preheat oven to 400 degrees F (205 degrees C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat.
- Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning.
- Reduce heat when necessary to prevent burning. Brussels sprouts should be dark brown and crispy on the outside when done.
- Season with more salt, if needed.
- Serve hot and enjoy!
- Prep Time: 10 mins
- Cook Time: 30 to 45 mins
Tips
- Trim and halve larger sprouts so they roast evenly.
- Use a roomy baking sheet, spaced in one layer, for crisp edges.
- Shake the pan often to prevent soggy sides and to promote even browning.
- If you want extra crispiness, finish under the broiler for 1 to 2 minutes while watching closely.
Variations
- Bacon: Roast with chopped, partially cooked bacon for a smoky bite.
- Sweet glaze: Add 1 tablespoon maple syrup during the last 5 minutes of roasting for a caramelized finish.
- Balsamic: Toss with a splash of balsamic vinegar after roasting for tang and shine.
For other recipes and ideas, visit my site: https://www.dulciarecipes.com/ and try my bread recipe for entertaining: https://www.dulciarecipes.com/cheesecake-factory-bread/.
FAQ
Q: How do I get Brussels sprouts crispy, not soggy?
A: Roast at a high temperature on a single layer, shake or turn every 5 to 7 minutes, and avoid overcrowding the pan.
Q: How long do leftovers keep?
A: Store in an airtight container in the refrigerator for up to 3 days. Re-crisp in a hot oven or skillet.
Q: Can I roast frozen Brussels sprouts?
A: You can, but they may release more moisture and become less crispy. Thaw and pat dry if possible.
Conclusion
Simple, dependable, and full of flavor, these roasted Brussels sprouts are one of my favorite sides for weeknights and holidays. Enjoy experimenting with the variations, and make this recipe your own.