|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 4g||16%|
|Total Sugars 3g|
|Vitamin C 105mg||527%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Brussels sprouts are a good-for-you vegetable that often gets a bad rap. If you remember Brussels sprouts as a bitter vegetable, you may be surprised to find they taste much better these days. After years of diligent breeding, most varieties are milder and less bitter than they were years ago. If you aren't convinced, we have a simple solution: high-heat roasting. Caramelization makes roasted sprouts sweet and delicious, with tender, perfectly cooked centers and slightly charred, wonderfully crisp edges.
Brussels sprouts are available year-round, but since they grow best in cooler temperatures, you'll find the most flavorful sprouts from fall to early spring. Brussels sprouts are in season from October to March. If you're lucky, you might even find some still attached to their stalks—you can be sure these are super fresh.
This recipe for roasted Brussels sprouts is easy to customize as well. Add some fresh garlic or a dash of garlic powder, or use a seasoning salt blend instead of plain salt. A squeeze of lemon is another way to vary or enhance the flavor or garnish servings with shaved or grated Parmesan cheese. For extra color and texture, add some sliced or diced vegetables to the baking sheet, such as butternut squash or sweet potatoes or sliced onions and peppers.
Roasted Brussels sprouts make a delicious side dish to serve with a cozy roast chicken dinner or baked ham or pork. Or toss cold or room temperature roasted Brussels sprouts in a salad. They can even make a fabulous appetizer tossed with a lightly sweetened balsamic glaze or flavorful Asian sauce.
"A great go-to recipe for Brussels sprouts. It would be a perfect side dish served alongside roast chicken and gravy. Follow the timing and they’ll turn out perfectly crunchy on the outside and soft in the middle. And don’t limit yourself. Feel free to add any spices that you like to this recipe." —Tara Omidvar
1 1/2 pounds Brussels sprouts
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
Steps to Make It
Gather the ingredients and preheat the oven to 425 F.
Wash the Brussels sprouts thoroughly. Trim the stem ends and remove any loose or discolored outer leaves. Look for insect damage and remove damaged leaves. Slice the sprouts in half lengthwise. Pat the sprouts with paper towels to dry.
Transfer the sprouts to a large, rimmed baking sheet. Drizzle with the olive oil and sprinkle evenly with the salt. Toss to coat and then turn them so they are cut-side down.
Roast the Brussels sprouts until they are lightly charred around the edges and golden brown on their cut sides, about 16 to 22 minutes.
- Fresh Brussels sprouts should be green with tight, closed heads. Avoid sprouts that have black spots or yellow leaves.
- Keep fresh Brussels sprouts in a zip-close bag in the crisper drawer. For best quality, use them within 3 to 5 days.
- Use your air fryer to roast Brussels sprouts—it's an excellent option, especially if your oven is being used for other dishes.
- Balsamic-Glazed: Add flavor to the hot roasted Brussels sprouts with a simple balsamic glaze made with 2 tablespoons of balsamic vinegar, 2 tablespoons of honey, and 2 teaspoons of olive oil.
- Red Chili: Add some heat to the sprouts with about 1/2 teaspoon of crushed red pepper flakes.
- Garlic: For garlicky flavor, add about 4 cloves of chopped garlic to the sheet pan; toss the sprouts with olive oil and salt, and roast as directed.
- Sweet Chili: To add Asian flavor, toss the roasted Brussels sprouts with a combination of 3 tablespoons of sweet chili sauce and 1 teaspoon of soy sauce. If you like heat, add a dash of Sriracha sauce or sambal.
- Bacon or Pancetta: Dice 3 or 4 strips of bacon or about 2 to 3 ounces of pancetta; toss with the Brussels sprouts and roast as directed.
- Lemon-Garlic: Add the juice of 1 lemon and 1/4 teaspoon of garlic powder to the sheet pan along with the olive oil and salt. Toss and roast as directed.
- Italian Parmesan-Garlic: Toss the Brussels sprouts with about 1/4 to 1/3 cup of grated Parmesan cheese, 2 to 4 minced cloves of garlic, and 1 teaspoon of Italian seasoning along with the olive oil and salt.
How to Store and Freeze Leftovers
- Refrigerate leftover roasted Brussels sprouts in an airtight container for up to 4 days.
- To freeze cooled roasted Brussels sprouts, transfer them to a zip-close freezer bag or freezer container and freeze for up to three months.
How do you cook Brussels sprouts so they are not bitter?
Roasting is an ideal way to cook flavorful Brussels sprouts that aren't bitter. Brussels sprouts are also mild and delicious when combined with cream or a sauce in a baked gratin. Or sauté the Brussels sprouts with some bacon, garlic, and lemon juice.
Should Brussels sprouts be washed?
It would be best if you rinsed Brussels sprouts because there can be dust or grit on or under the outer leaves. Rinse them in a bowl of cold water or under cold running water.