This roasted Brussels sprouts recipe turns out crispy every time! Roasting in a 450°F oven makes tender centers and browned edges.
When it comes to vegetables, there’s nothing quite like the crispy perfection of roasted Brussels sprouts! I remember back when these were a hated vegetable, but now so many restaurants have crispy sprouts on the menu, they’re a positive food trend.
Here’s my very favorite basic oven roasted Brussels sprouts recipe to bring those crispy, French-fry like addictiveness of this veggie to your home. Make them way and you’ll never need another recipe!
How to Roast Brussels Sprouts in the Oven
Roasting vegetables is one of the best ways to transform them into sweeter, crisp tender versions of their former selves. Roasted Brussels sprouts are the epitome of this transformation (with roasted cauliflower being a close second). Here are the basic principles for the best oven roasted sprouts:
- Use high heat: 450°F. High heat makes them tender on the inside and crispy on the outside.
- Roast no more than 1 ½ pounds on one sheet pan. If the pan is too crowded, they’ll steam instead of roast because there is too much moisture.
- Season with olive oil, salt and pepper. Cut them in half and season with olive oil, salt and pepper (head to the recipe below).
- Roast about 20 minutes until tender and browned. That’s it! You can go up to 25 minutes depending on your oven; ours are typically done in 22 minutes.
My Best Tips for Crispy Roasted Brussels Sprouts
- Keep other pans out of the oven! To get them nice and crispy, try to roast only one pan with nothing else in the oven. More food adds surface area and moisture, which can make them soggy and increase the baking time. It’s not always practical, but I’ve had them come out soggy when I try to cook other foods at the same time.
- Dry them before adding the oil. Make sure to pat them fully dry before adding oil and seasonings so they don’t pick up added moisture.
- Stir only once. Opening the oven door drops the temperature so stirring just once is ideal.
- Adjust timing based on our oven. My Brussels sprouts are usually finished at 22 minutes, but keep an eye on it and adjust to your oven. They should be very brown with a tender center and crispy leaves.
Ways to Season This Roasted Brussels Sprouts Recipe
Roasted Brussels sprouts taste incredible with just salt and pepper and no added seasoning! But I like to add one thing: a hint of Parmesan cheese. It amps the savory flavor even more with a salty pop. Here are a few more ideas you might consider, though they taste fantastic as is:
- Grated Parmesan cheese: Remove from the oven and add about 2 tablespoons (we prefer that to roasting with the cheese in this case). Or add more in these Parmesan Brussels Sprouts.
- Goat cheese or feta cheese: Take them over the top with creamy or salty cheese crumbles
- Balsamic glaze: Drizzle with Balsamic Glaze (or go to Balsamic Brussels Sprouts)
- Maple glaze: Try this Brussels with Maple Glaze recipe
- Honey: Simply drizzle with a little honey before serving
- Hot sauce: Toss with Frank’s Hot Sauce or Sriracha to taste
- Pecans or walnuts: Top with chopped pecans or candied pecans or candied walnuts
- Bacon: Add bits of cooked bacon or candied bacon
What to Serve Alongside
These roasted Brussels sprouts really go with just about any main dish, especially fall dinners and cozy winter dinners. Here are a few things I like to serve them with:
- Alongside seared salmon or pan seared chicken breast
- On a holiday plate with creamy mashed potatoes and vegetarian meatloaf
- Chopped into a grain bowl with farro, cannellini beans, feta, and tahini sauce
See more ideas in my Thanksgiving side dishes and vegetable side dishes roundups.
Storing and Reheating Leftovers
Roasted Brussels sprouts are best right out of the oven: they’ll never be quite as crispy (unless you reheat them in an air fryer!). You can store them refrigerated for up to 4 days though: they’re still very delicious!
To reheat, you can spread leftovers on a sheet pan and cook at 425°F for 5 to 7 minutes, or crisp them in a skillet with olive oil for a few minutes. The absolute best way to reheat is in an air fryer for a few minutes until the leaves are crisp again.
More Ways To Cook Brussels Sprouts
Brussels sprouts are a big favorite over here, so I’ve tried just about every way to cook them. Here are a few more of my favorite Brussels sprouts recipes:
Dietary Notes
This roasted Brussels sprouts recipe is vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the Parmesan cheese.
Roasted Brussels Sprouts
Pin RecipeThis roasted Brussels sprouts recipe turns out crispy every time! Roasting in a 450°F oven makes tender centers and browned edges.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Roasted
- Cuisine: American
- Diet: Gluten-Free, Vegan, Vegetarian
Ingredients
- 1 1/2 pounds Brussels sprouts (off the stalk)
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons grated Parmesan cheese, for serving (optional)
Instructions
- Preheat the oven to 450 degrees Fahrenheit. (To get them crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
- Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
- Mix the sprouts with the olive oil, garlic powder, kosher salt, and lots of fresh ground black pepper.
- Line a baking sheet with parchment paper (not a silicone mat), then pour the spouts onto the sheet. Turn them all cut side down.
- Roast for 20 to 25 minutes until very browned and fork tender with crispy leaves, stirring once. If serving with Parmesan cheese, toss with the Parmesan cheese in the last minute and return the pan to the oven until slightly melted. Otherwise, add another pinch of salt before serving if desired. Enjoy immediately.
from A Couple Cooks https://ift.tt/wAfBMiI
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