The best way to cook Brussels sprouts? Roasted. Roasting makes this tasty little veggie crispy on the outside and tender on the inside. And some of the outside leaves fall off onto the pan, making crispy little chips to snack on: so good! Alex and I have watched Brussels sprouts slowly become a trendy veggie served in creative ways in restaurants all over the country! Gone are the memories of those soggy canned Brussels from the 1950’s (or so it seems). I’ve even convinced my Dad that his previously hated veggie can now be on the good list. Here’s an easy way to make them that’s perfect every time: our best Brussels sprouts recipe!
How to make this roasted Brussels sprouts recipe
Here’s our method for the very best Brussels sprouts recipe! I’m a huge Brussels sprouts fan, so much so that they might be one of my favorites ever (yep!). Growing up my dad always commented on how much he detested them: but that was before he tried this roasted method! Today, he’s a Brussels sprouts fan.
Why this healthy crucifer can be so hated? Overcooking it brings out bitter flavors. But cooked correctly, it tastes sweet and nutty. It’s the perfect side for everything from baked salmon to veggie burgers. To me, roasted Brussels sprouts an addicting salty snack: I just eat them all off of the pan!
*Important note: The roasting method below gets the Brussels sprouts perfectly crispy if it’s the only thing in the oven. If you’re trying to cook it with other things in the oven (as we did one Thanksgiving), you’ll need to increase the cook time. We recommend making this without other things in the oven, since the airflow is important to make the sprouts crispy.
Step 1: Slice the Brussels sprouts off the stalk (if needed) and in half.
If your Brussels sprouts are on the stalk, slice them off. If they came already sliced, you may need to slice off any hard ends. Then slice each sprout in half lengthwise.
Step 2: Mix with olive oil, salt and pepper.
Place the sprouts in a bowl and mix with 3 tablespoons olive oil (for 2 pounds), 1 teaspoon kosher salt, and lots of fresh ground pepper. If you’d like, stir in the zest from 1 lemon.
Step 3: Roast 20 minutes at 450 degrees.
Here’s the easy part: pour the sprouts onto a parchment lined baking sheet and roast for 20 to 25 minutes, until tender on the inside and crispy on the outside. You don’t even need to stir! Taste a sprout and see if it needs more salt: if so, add a little more.
Voila: you’re done! Brussels sprouts that are perfectly crispy on the outside and tender on the inside.
Getting fancy: ways to serve Brussels sprouts
This Brussels sprouts recipe is totally delicious on its own. As you saw, we added lemon zest for a little complexity. But if you’d like to get really fancy, here are a few other ideas for flavors that work well with this roasted Brussels sprouts recipe:
- Roasted Brussels Sprouts with Pecans: Here roasted Brussels sprouts are topped with toasted pecans and a bit of Pecorino cheese. (Pecorino is similar to Parmesan but with a stronger, more savory flavor.) It’s a great way to dress them up, especially as a Thanksgiving side.
- Crispy Brussels Sprouts with Goat Cheese: Another fancy way to serve these sprouts is with tangy, creamy goat cheese and harissa! Harissa is a North African red pepper paste: we used the mild variety, so it had only a moderate heat level. This one was inspired by a Brussels sprouts recipe served at a local restaurant and it’s to die for.
How do you like to serve Brussels sprouts?
Other Brussels sprouts recipes
Speaking off, there are lots more great ways to serve Brussels sprouts besides roasting them! Roasting them is our favorite, but our next fave is shaving them and using them raw in salads. Here’s a list of a few of the best ways we’ve found:
- Shaved Brussels Sprout Salad with Pomegranate: Thinly slicing Brussels sprouts lets you use them raw: they taste like a sweeter, mild cabbage! Here they’re combined with apples, pomegranate seeds and a tangy vinaigrette for a refreshing salad.
- Brussels Sprout & Sweet Potato Salad Same concept as above, but here they’re a heartier salad with roasted sweet potatoes, pecans and Parmesan cheese.
- Farro & Brussels Sprouts Soup: Ever tried Brussels sprouts…in soup? Here they’re thinly sliced and make lovely greens in a hearty soup.
- Brussels Sprout Pizza with Caramelized Onions: A Brussels sprouts pizza recipe? Yes, thinly sliced raw Brussels sprouts are the perfect pizza topping.
This recipe is…
Vegetarian, gluten-free, plant-based, dairy-free, and gluten-free.
Best Brussels Sprouts Recipe
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The best way to cook Brussels sprouts? Roasted until they’re crispy and perfectly salted! Here’s the only Brussels sprouts recipe you need.
- 2 pounds Brussels sprouts (off the stalk)
- 3 tablespoons extra-virgin olive oil
- Zest from 1 lemon
- 1 teaspoon kosher salt
- Fresh ground black pepper
- Preheat oven to 450°F.*
- 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, kosher salt, and lots of fresh ground black pepper.
- Line a baking sheet with parchment paper, then pour the spouts onto the sheet. Roast for 20 to 25 minutes until blackened and tender (no need to stir).
- Taste a Brussels sprout and add additional salt and pepper if needed. Serve immediately.
*This method gets the Brussels sprouts perfectly crispy if it’s the only thing in the oven. If you’re trying to cook it with other things in the oven (as we did one Thanksgiving), you’ll need to increase the cook time. We recommend making this without other things in the oven, since the airflow is important to make the sprouts crispy.
- Category: Side Dish
- Method: Roasted
- Cuisine: Vegetarian
Keywords: Brussels sprouts recipe
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About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.