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Sides · American

Roasted Brussels Sprouts

Browned and crisp outside, tender inside. Hot oven, olive oil, salt, and that's it.

Hands-on
10 min
Hands-off
40 min
Total
50 min
Makes
6 servings
Serves
6

10 minutes to trim and toss while the oven heats, then 35-40 minutes roasting.

Oven 200 °C · 180 °C fan (400 °F)

Pan large rimmed baking tray (US: large rimmed sheet pan)

  • easy
  • vegan
  • vegetarian
  • gluten-free
  • dairy-free
  • thanksgiving
  • christmas
  • side
  • vegetables

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Roasted Brussels Sprouts
Amount
Units
Oven

Ingredients

You need: large rimmed sheet pan · large bowl · small sharp knife · oven mitts

Contains: none of the 9 major allergens in the listed ingredients

Method

  1. Heat the oven

    Heat the oven to 200°C (180°C fan, 400°F).

  2. Trim

    Slice the dry, discoloured stem ends off 680 g (1 1/2 lb) Brussels sprouts and pull off any yellow outer leaves.

  3. Season

    Toss the sprouts in a large bowl with 45 ml (3 tbsp) olive oil, 3/4 tsp kosher salt and 1/2 tsp pepper until they're all glossy.

  4. Roast

    Spread them out on the sheet pan and roast for 35 to 40 minutes. Give the pan a shake every so often so they brown evenly.

    Ready when: Crisp and well browned on the outside, tender in the middle: a small knife slides into the centre of a sprout easily.

    Otto tried this firstOtto forgets to shake the pan. One side of every sprout is nearly black, the other still pale green. A shake now and then during roasting fixes it.

  5. Finish and serve

    Sprinkle with a little more kosher salt and serve right away, while they're still crisp.

Make ahead, store & reheat

Storage
Leftovers go in the fridge within 2 hours and keep 3-4 days in a covered container.
Reheat
Reheat leftovers until steaming hot, 74°C (165°F). They won't be as crisp as fresh ones.

If something goes wrong

  • Browned outside but hard in the middle Why: Very large sprouts take longer than small ones.
    Roast a few minutes longer and check with a knife. Next time, halve the biggest ones so they all cook at the same speed.

Good to know

  • Faster, extra-browned version (needs an oven that reaches 260°C / 500°F): halve 1 kg (2 1/4 lb) sprouts, toss with 3 tbsp olive oil, 1 tbsp water, 3/4 tsp salt and 1/4 tsp pepper, and lay them cut side down. Cover the pan tightly with foil and roast 10 minutes, then uncover and roast 10-12 minutes more, until well browned and tender.
  • For the halved version: quarter sprouts longer than about 6 cm (2 1/2 in) and leave ones under 2.5 cm (1 in) whole.

Safety

  • The sheet pan and the hot oil on it can burn. Use oven mitts and let an adult do the shaking; kids can help trim and toss.
  • If you try the foil-covered version, lift the foil away from you: a puff of steam comes out.