The reason why most people don’t like sprouts? They are overcooking them. This simple, easy guide, walks you through how to roast Brussels sprouts perfectly every time!
I used to think Brussels sprouts were the worst—until I learned how to actually cook them (the same can be said about cooking tofu properly too!).
As a long-time vegan, I’ve had my share of trial-and-error with vegetables, and Brussels sprouts were high on that list. In fact, I swore I hated them. Once I figured out that I was the proper and truly learned how to roast them properly, everything changed.
Gone are those boiled, gross, mushy, bitter bites—now they’re crisp, caramelized, and one of my favorite sides. Truly, I can just pick them off the tray before even sitting down to the table. The only competition they get is our lemon garlic butter asparagus.
This guide is all about helping you get there, too.
With the right prep and a few easy tips, you’ll turn this humble veggie into something crave-worthy. If you’re ready to embrace these little green gems, roasted Brussels sprouts are a great place to start.
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Why You’ll Love This Recipe
- Simple – This simple roasted recipe only has 4 ingredients. You don’t need a lot to really level these up on their own
- Flavorful – With our hack to roasted them flat side down, you get this amazing caramelization that heightens the flavor
- Sheet Pan- Who doesn’t love easy clean up and all of this recipe on a baking sheet means that you get to have it all done at the same time
How To Pick The Best Brussels Sprouts
When selecting these, you want to choose the freshest and most flavorful out there. Here’s what to look out for:
- Tight, Compact Heads: Choose ones that are firm and tightly packed. If they feel light or hollow they might be dried out or old. The stem should be slightly moist and dense. If the bottom stem looks old or shriveled, they might be past their prime.
- Leaf Integrity: Look for ones that have full leaves, as missing or damaged leaves can affect their texture and flavor. Avoid if they have visible signs of wilting, browning, or yellowing leaves. These are signs of aging and/or poor storage.
- Smell: Fresh sprouts will have a mild, earthy scent. If they smell sulfurous or overly strong, they may not be good anymore.
- Size Matters: While size preference can vary depending on individual preferences, we recommend you opt for medium-sized ones. Smaller ones are generally sweeter and more tender, while larger ones can be tougher and more bitter.
- Medium-sized typically range in size from about 1 to 1.5 inches (2.54 to 3.81 cm) in diameter. They are smaller than the larger, which can be up to 2 inches (5 cm) in diameter, but larger than the tiny ones, which are usually less than 1 inch in diameter.
Recipe Ingredients
Gather your ingredients!
Brussels Sprouts
These are the star of the show. When spiced and roasted in this simple way, you get deep caramelized flavor that wows!
Oil
You want to use oil for this recipe because it not only enhances the flavor by allowing the cut side to develop a rich caramelization, but it also helps to keep the sprouts moist.
Substitute: You can roast these without oil but the results will be drier and have less flavor since you won’t get as much caramelization. Because oil also helps with sticking, you’ll want to make sure you use parchment paper or a silicone baking mat on your baking sheet.
Salt and Pepper
We are keeping the spices simple with this easy roasting recipe so the sprouts are the star.
Substitute: Feel free to use the spices you desire or see below for ideas.
See my recipe card below for a complete list of the ingredients with measurements.
Flavor Variations:
- Red Pepper Flakes: If you like a bit of heat, sprinkle some red pepper flakes for a mild kick.
- Balsamic Vinegar: Drizzling a little balsamic vinegar over the sprouts before roasting adds a sweet and tangy depth of flavor.
- Vegan Parmesan Cheese: Sprinkle freshly grated vegan parmesan on top before serving for a savory finish.
- Lemon Zest or Juice: A little lemon zest or a squeeze of lemon juice brightens up the flavor, adding a fresh, citrusy note.
- Maple Syrup: A touch of sweetness from maple syrup balances out the bitterness some people experience
Learn how to cook and make more basics!
How To Wash Brussels Sprouts
Washing your vegetables, especially these, is important before you begin to cut into them. Like many vegetables, they are grown in fields and may be treated with pesticides or chemicals during farming. Washing them thoroughly can help reduce any residue left on the surface, as well as dirt from the transport.
Freshly washed sprouts also maintain their freshness longer. Be sure to remove any wilting outer leaves or signs of spoilage.
Whether using right away or storing, dry them well after washing to avoid excess moisture, which can lead to mold during storage or steaming during cooking rather than roasting.
How To Trim Your Sprouts
Trimming for roasting is easy and ensures they cook evenly and develop a nice crispy texture.
- Remove Outer Leaves: Peel off any yellow, damaged, or outer leaves. These leaves can be tough and may burn during roasting, so removing them will leave the tender inner leaves that will roast nicely.
- Trim The Stem: Cut off the tough, woody stem at the bottom of each sprout. Be careful not to cut too much, as you still want the sprout to hold together. Just trim enough to remove the dried, hard part.
- Cut In Half: I like to use my favorite chef’s knife to cut the sprouts in half. This helps them cook faster and allows the cut edges to caramelize, giving them a nice crispy texture.
Storing Cooked Brussels Sprouts
To store roasted Brussels sprouts and maintain their flavor and texture, go through these next steps.
- Cool Down: Allow them to cool to room temperature before storing them. This helps prevent condensation, which can make them soggy.
- Use an Airtight Container: Place the cooled sprouts in an airtight container in the fridge. This helps preserve their flavor and prevents them from drying out or absorbing odors from other foods in the fridge.
- Leftovers: can be kept in your refrigerator for up to 5 days. Although, it’s best to consume them within 2 days for optimal quality and taste.
- Freezing: We recommend blanch cooking your Brussels and then cooling and freezing instead of roasting; however, if you’ve already roasted and cannot eat the leftovers before they go bad, you can freeze them. To do so:
- Spread them out on a baking sheet in a single layer and place in freezer for about 1–2 hours to prevent them from sticking together.
- Once frozen, transfer them into a freezer-safe bag or airtight container. Label the bag with the date. They can be stored in the freezer for up to 3 months.
Must Try Recipes with Brussels and Ways to Use!
*the last one is with broccoli instead of Brussels; however, use this recipe below to top on the risotto, it goes perfectly together!
Here’s some other ways to use those roasted gems:
More Roasted Vegetables to Try:
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How to Cook Brussels Sprouts in the Oven
Learn how to make the perfect oven roasted Brussels sprouts every time for the perfect side dish or snack to any meal!
Servings: 4 people
Calories: 153kcal
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Ingredients
Optional Maple Dijon Sauce
Notes
- Dry Well! The more dry your Brussels are after washing, the crispier your outer leaves will get and the more caramelized your halves will be.
- Don’t Overcook – one of the biggest complaints we get is mushy sprouts. You want your sprouts to almost be fork tender but still have a bite to them.
- Actually preheat – preheating typically takes 15-30 minutes to truly come to temperature depending on your oven. Allowing your vegetables to roast at the proper temperature from the start will make sure they are the perfect texture.
- Don’t Overcrowd – When roasting, you should have one even layer of vegetables. Use two pans if needed, but make sure they have space!
*Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving: 0.5cup | Calories: 153kcal | Carbohydrates: 19g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 443mg | Potassium: 518mg | Fiber: 5g | Sugar: 9g | Vitamin A: 864IU | Vitamin C: 99mg | Calcium: 70mg | Iron: 2mg
Recipe FAQs:
The Top 3 tips we have for bitter Brussels is to make sure to thoroughly wash and dry them, including any yellowed or browned leaves, using a fat (like the oil we use) and adding a sweet acidic sauce like our maple dijon sauce used here.
This recipe is already Top 9 allergen friendly.
Roasted Brussels are best served warm immediately; however, you can make, let cool and store in an airtight container in the fridge for up to 5 days, ideally eating them within 2 days.
We recommend blanch cooking your Brussels and then cooling and freezing instead of roasting; however, if you’ve already roasted and cannot eat the leftovers before they go bad, you can freeze roasted Brussels.
Spread them out on a baking sheet in a single layer and place in freezer for about 1–2 hours to prevent them from sticking together. Once frozen, transfer them into a freezer-safe bag or airtight container. Label the bag with the date. They can be stored in the freezer for up to 3 months.
Enjoy experimenting with different seasonings and complementary ingredients like fruits and other vegetables. There are infinite possibilities, and every new pairing is a chance to discover new flavors. Have fun exploring and tasting as you go!
Tell us how you like to serve them. What do you love to pair with Brussels sprouts? Leave us a comment below.
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