Skip to main content
Epicurious

Roasted Brussels Sprouts

Bowl of roasted brussels sprouts atop a red napkin.
Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Dayna Seman

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 pounds brussels sprouts, trimmed, halved, quartered if large
5 tablespoons olive oil
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper

Preparation

  1. 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 →

TagsEasySideBrussels SproutVegetableFall5 Ingredients or FewerDairy FreeGluten FreeNut FreeVegetarianVeganKetoHealthyishRoastDinnerBon Appétit
Read More
Steamed Vegetables With Miso-Ginger Dressing
This assertive dressing is the perfect complement to tender, delicate steamed vegetables.
Quick Butter-Braised Tomatoes and Dumplings
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
Sheet-Pan Pierogies and Beets
A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.
Chorizo Cauliflower
A plant-based spin on chorizo to put toward tacos, quesadillas, and more.
Now-and-Later Roast Chickens
An easy technique that results in juicy, tender roast chicken. Cooking two chickens at once is the secret to easy meals throughout the week.
Chickpeas With 40 Garlic Cloves
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Roasted Tofu Grain Bowls With Miso-Tahini Sauce
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
Charred Cabbage With Sausages and Apples
Roasted alongside sausages until tender and blistered, cabbage is the star of this sheet pan dinner that’s offset with horseradish cream and crunchy apples.