Roasted Brussels Sprouts Recipe

Roasted Brussels Sprouts are a simple oven-baked vegetable dish made by tossing fresh Brussels sprouts with olive oil, herbs, salt, and pepper. The sprouts are roasted in an oven at a high temperature until tender inside and browned at the edges. This method reduces bitterness and brings out a nutty flavor. It works well as a side dish with Indian meals as well as Western mains.

About Roasted Brussels Sprouts Recipe

I make these Roasted Brussels Sprouts often when cooking everyday meals. While a simple rice dish or pasta cooks on the stovetop, the oven does the rest. This roasting method is simple and reliable. It is easy to repeat once you try it.

The Roasted Brussels Sprouts recipe is straightforward, easy and healthy. It uses olive oil, dried herbs, salt, and black pepper to keep the flavors mild and balanced. There are no sauces or heavy seasonings involved. The focus stays on proper roasting.

What Roasted Brussels Sprouts Taste Like

Brussels Sprouts taste best when roasted at a high temperature. The heat reduces their natural bitterness and brings out a slightly sweet and nutty flavor.

The edges turn lightly crisp while the inside stays tender. This roasting technique gives the best balance of crisp edges and a tender center.

This Roasted Brussels Sprouts recipe fits easily into your everyday cooking. I often roast these while making simple homemade food. It works equally well with Indian dishes and Western meals.

Roasting Tips That Make a Difference

Cutting the sprouts evenly is important for good results. Larger sprouts are halved or quartered, while smaller ones can be left whole. Keeping the pieces similar in size helps them roast evenly without over browning or remaining undercooked.

Spacing the sprouts on the tray matters more than people think. When they are packed too closely, they steam instead of roast. A single layer allows hot air to circulate properly and helps with browning at the edges when making Roasted Brussels Sprouts recipe.

Turning the sprouts halfway through roasting helps with even cooking. It gives both sides equal exposure to heat and prevents sticking or scorching. The result is well roasted sprouts with a good texture.

I also make sautéed Brussels Sprouts often for quick meals. They cook well in a pan with olive oil and simple seasoning when an oven is not in use. Both methods work well.

If you like simple vegetable sides and easy everyday cooking, you may also enjoy these recipes:

Step-by-Step Roasted Brussels Sprouts

1. Before you begin making Roasted Brussels Sprouts, preheat the oven at 200°C (390°F) for 20 minutes. This step is important for proper roasting.

Rinse 300 grams (0.66 pounds) Brussels Sprouts very well under running water. Pat them completely dry with a kitchen towel. Keep in mind that moisture prevents browning.

Note: If using very fresh or organic sprouts, soak them in salted water for 10 to 15 minutes, then rinse and pat dry.

Slice off and discard the stalk end from each sprout. Halve medium sprouts and quarter larger ones so they are similar in size. Keep small ones whole.

2. Transfer the prepared sprouts to an oven-proof roasting pan or baking tray.

Add 2 tablespoons extra virgin olive oil, ½ teaspoon dried sage, ½ teaspoon dried rosemary, ¼ teaspoon dried basil, and ¼ teaspoon dried thyme.

Season with ¼ teaspoon fine sea salt or according to taste and ⅛ to ¼ teaspoon crushed black pepper.

Tip: You can use your choice of dried herbs and seasonings. Sage, rosemary, thyme, basil, oregano, or marjoram all pair well with Brussels Sprouts.

3. Toss and mix well so that each sprout is evenly coated with the olive oil, herbs and seasonings.

Spread the sprouts in a single layer on the roasting tray or baking pan. Do not crowd or stack them, or they will steam instead of roast. Leaving a bit of space between them helps with even browning.

4. Place the tray with the sprouts in the preheated oven. Bake for 30 to 35 minutes at 200°C (390°F).

5. Halfway through (after 15 or 20 minutes of roasting), remove the tray using oven mittens. Turn the sprouts using a spatula.

6. Place tray back in the oven and continue roasting for about 15 minutes or until the sprouts are tender and browned at the edges.

Tip: You can also add cheese to the sprouts. Parmesan, pecorino, or grated cheddar work well. Add the grated cheese during the last few minutes of roasting so that it melts and browns lightly without burning.

7. Serve Roasted Brussels Sprouts hot or warm.

Serving Suggestions & Storage

Garnish the Roasted Brussels sprouts with fresh herbs if you like. Chives, parsley, basil, or cilantro work well. A light squeeze of fresh lemon juice can also be added before serving.

Serve Roasted Brussels Sprouts as a side with lentils, rice dishes, or flatbreads. They also pair well with pasta, grilled tofu, or a side of soup or salad.

Leftover can be refrigerated for up to 1 day. Reheat in a pan or oven until warm before serving.

Dassana’s Recipe Tips

1. Dry the Brussels sprouts completely before cooking: After rinsing, always pat dry the sprouts with a clean kitchen towel. Any moisture left on the surface will cause steaming instead of roasting. Well dried sprouts brown better and develop crispy edges.
2. Cut the sprouts into similar sizes: Large Brussels Sprouts should be quartered, medium-sized ones can be halved, while small sprouts must be left whole. Keeping the pieces uniform helps them roast evenly at the same time.
3. Do not overcrowd the roasting tray: Spread the sprouts in a single layer with a little space between them. When the tray is crowded, the sprouts release moisture and soften. Proper spacing allows hot air to circulate and promotes browning.
4. Optional browning tip: If you are not planning to turn the sprouts midway, placing the cut sides facing down helps with browning.
5. Preheat the oven fully before roasting: Always preheat the oven for at least 20 minutes. Placing the tray in a hot oven helps the sprouts start roasting immediately. This improves texture and prevents sogginess.
6. Turn the sprouts halfway through roasting: Flipping the sprouts after about 15 to 20 minutes ensures even cooking on all sides. It also prevents one side from over-browning. Use a spatula and spread them out again before returning to the oven.
7. Season after tossing, not before cutting: Add oil, herbs, salt, and pepper only after the sprouts are trimmed and cut. This ensures even coating and balanced seasoning when making the Roasted Brussels Sprouts recipe. It also prevents uneven salt absorption.

Your Questions Answered