This recipe for roasted brussels sprouts is all but guaranteed to become a house favorite. You only need a baking sheet large enough to spread the spouts in a single layer (if you don’t have one, divide sprouts onto two sheets) and a hot oven. If you can spare the time, turn the cut side of each sprout down so it’s flush with the pan to promote even more browning. As the brussels spouts cook, the outer leaves will turn crisp and develop a lovely golden brown color. A few dark spots are okay—that caramelization is what makes the cooked spouts so delicious. While you may be tempted to line your pan with parchment paper, resist the urge. Parchment slows the browning we’re aiming for, while an unlined well-seasoned sheet pan promotes it.
These crispy brussels sprouts are the ultimate team player, complementing weeknight grain bowls, elaborate holiday feasts, and everything in between. Serve them alongside roast turkey and mashed sweet potatoes as a Thanksgiving side dish. Sprinkle with feta or Parmesan cheese, plus a drizzle of fresh lemon juice and maple syrup to make a satisfying cooked brussels sprouts salad. Or accentuate the veggies’ sweet side by eliminating the caraway seeds and tossing the roasted brussels sprouts with balsamic vinegar, more olive oil, and chopped pecans. You can halve or double this recipe as needed, but remember: Having more brussels sprouts is never a bad thing.
Recipe information
Total Time
35 min
Yield
8 servings
Ingredients
Preparation
Step 1
Place rack in middle of oven; preheat oven to 450°. Toss 1½ pounds brussels sprouts, trimmed and halved lengthwise, ⅓ cup extra-virgin olive oil, ½ tsp. Diamond Crystal or ¼ tsp. Plus ⅛ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper in a large bowl until well coated.
Step 2
Transfer brussels sprouts to a large rimmed baking sheet and spread out in a single layer. Roast 10 minutes. Sprinkle 1 tsp. caraway seeds over brussels sprouts and toss, then spread out in 1 layer and continue roasting until brussels sprouts are crisp-tender and well browned in spots, about 10 minutes more.
Editor’s note: This brussels spouts recipe was first printed in the Februrary 2009 issue of ‘Gourmet’ as ‘Roasted Brussels Sprouts With Caraway Seeds.’ Head this way for more of our best Thanksgiving recipes →
Recipe notes
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