If you’re new to roasting veggies, this simple roasted brussels sprouts recipe is an excellent place to start. As cookbook author (and former BA food editor) Rick Martinez explains: “Everyone—even if you don’t cook very often—needs to master roasted vegetables. And, to be honest, there’s not even that much to master.” The key is to find the right quantity, time, and temperature—and this easy recipe is our favorite way to take the guesswork out of that.
Before you start roasting, remove the outer leaves of the brussels sprouts and halve or quarter the bright green mini cabbages into pieces of roughly the same size. Cutting the sprouts not only helps them cook evenly and all the way through without burning, but the extra surface area encourages more crispy, caramelized bits. Using high heat, spreading them out into a single layer on the pan, and tossing them occasionally also helps with that. (Don’t worry about keeping them cut side down.)
Once they’re tender and browned, your sprouts are ready to be served or can be topped with almost anything you like: Try a spritz of fresh lemon juice, a glug of extra virgin olive oil, and a sprinkling of panko and Parmesan as an elevated side dish; or finish them with a drizzle of nice balsamic vinegar for something quick, vegan, and gluten-free. Store leftovers in an airtight container and reheat for 5 minutes at 350°.
Once you’ve gotten the hang of roasting sprouts, there are infinite combinations to try out. We love these sweet and spicy ones in a warm gochujang–maple syrup sauce or this recipe that’s finished with lime and pistachios.
Recipe information
Total Time
40 minutes
Yield
4 to 6 Servings
Ingredients
3
5
2
½
Preparation
Preheat oven to 450°. Toss brussels sprouts, oil, salt, and pepper on a rimmed baking sheet. Roast, tossing occasionally, until tender and browned, 15-25 minutes for small sprouts, 35–45 minutes for larger sprouts.
Editor’s note: This recipe was originally published in November 2015. Head this way for more of our favorite ways to cook brussels sprouts →
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Reviews (17)
Back to TopThese were great. I would cut down the salt to about 2/3 of a teaspoon and be very generous with the black pepper. Took the suggestion and mixed them with a couple tablespoons of grated Parmesan and about a tablespoon and a half of lemon juice. Really good.
A cook from Buffalo
Buffalo, NY
2/2/2024
Oh! We had an appetizer of crispy Brussels sprouts topped with sun-dried tomatoes and crab at a wonderful French restaurant in Lancaster, Pennsylvania. I am going to try to make it using your instructions for the sprouts. Thanks for the tips!
AliceK
Pittsburgh
9/14/2022
Add some balsamic vinegar and this recipe and it will improve dramatically. Without it is kind of blend.
Lara M
Lawrence, KS
9/13/2022
Very easy! I would definitely double the amount of brussel sprouts because the amount of glaze given in this recipe is a lot - I only used half. I cooked up bacon and tossed it in with scallions, and omitted lemon zest. Watch the sprouts around 20 min. I left mine in a little too long so the outsides were completely blackened, but still great and perfectly cooked inside.
youngdumbnhungry
10/9/2018
Great concept - but beware of the high temps in the recipe. 450 degrees and my 3 lbs ($10) of B.Sprouts were nearly carbonized after 30min. (My Dacor oven was recently calibrated and it was on convection). Had to throw it away and wife went to store to get peas to go with Salmon that was nearly ready. My suggestion: Heat oven to 375 and check at 30min and every 5 thereafter.
stefan_lo
Portland, OR
9/17/2018