Name: Oven-Roasted Brussels Sprouts - Easy and Crispy
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Ingredients: Brussels sprouts – 1.5 lb; Olive oil – 1 tbsp; Black pepper – ¼ tsp

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I am not gonna lie, Brussels sprouts are one of the foods I never used to eat before I moved to the United States. I used to think, “Hmm… those miniature cabbages look weird.” Ignoring them I did until I decided, again all by myself, that it was time to try these little cuties. Because that’s what I’ve been doing since I moved to this melting-pot-of-cultures country – trying all sorts of new dishes. And just like that, I fell in love. So, today I am sharing with you my recipe for the crispiest, most delicious oven-roasted Brussels sprouts. My goal is to convince even those who, like my former self, may be pushing this dish to the sidelines. Perfectly roasted Brussels sprouts are delicious!!!

If you are already a Brussels sprouts enthusiast, awesome! Welcome aboard and let’s talk about our love for this delicacy, share tips and tricks, and recruit more enthusiasts. Brussels sprouts are highly nutritious, boasting vitamins C and K, minerals, fiber, and even a little protein in there. Everybody deserves this goodness.

Selecting Brussels sprouts

Like any other vegetable, Brussels sprouts are best when fresh. Go for the dark green and succulent-looking ones as opposed to the yellowing or withered Brussels sprouts. You can grab the pre-packaged bags or select them yourself at the grocery store. The advantage of making your own selection is that you can choose a uniform size, whether small, medium, or large, and that would allow for more even and uniform cooking.

Preparing Brussels sprouts for roasting

You will need to trim off the stumps of the Brussels sprouts, get rid of one or two top leaves in the process, and cut each in half longitudinally. Be careful not to trim the stump too deep because it is the one that holds the leaves. The more of the stump you cut off, the more leaves you will lose. So, just cut off a small chunk of it. The rest softens perfectly when roasted and you will gleefully munch on it.

Ingredients for oven-roasted Brussels sprouts

Olive oil and black pepper. That’s it. I do not add salt to mine because I love this dish with just these two ingredients. However, you can add about two pinches of salt if you wish. After preparing the Brussels sprouts and slicing them in halves, place them in a large enough bowl. Drizzle the olive oil and sprinkle some black pepper (and salt if preferred). Toss until uniformly coated.

How to place the Brussels sprouts on the baking sheet

Line a baking sheet with aluminum foil or parchment paper. Place the Brussels sprouts halves on the baking sheet, preferably with the flat sides facing down. Note: I have baked Brussels sprouts with the flat sides up and they turn out just as perfect. Super crispy and crunchy. I just recommend that whichever method you choose, keep it consistent. Make all the pieces face either up or down for uniform cooking.

Make sure to spread the pieces evenly across the baking sheet. Do not crowd as that will interfere with how crispy the Brussels sprouts will get. Give them personal space. The good thing is that they cook quickly, so you can easily roast them in several batches if making a lot.

How to roast Brussels sprouts perfectly in the oven

I have found the temperature of 425F to work perfectly for oven-roasted Brussels sprouts. As for roasting time, it will fall between 12 and 17 minutes depending on the size of the Brussels sprouts. For smaller ones, you will find that 12 minutes are enough while larger ones will need more time, around 17 minutes.

Roast the Brussels sprouts on the lower middle rack of the oven. The top sides tend to brown more quickly than the flat undersides, so higher racks will do you an injustice. This dish needs not be rushed with a higher temperature or you risk charring the sprouts before they are even cooked. Do not cook it at a lower temperature either as that will cause sogginess.

To be on the safe side, check your Brussels sprouts at 10 minutes of roasting to see the level of doneness and to decide how much more time will be needed. Ovens behave differently, so this 12-17-minute period is not written on stone. Adjust accordingly to achieve the best results. Brussels sprouts are done when they are slightly browned and crispy-looking on the top side and the bottom side has patches of brown too.

Take them off the baking sheet as soon as they are ready, or flip the pieces over so the flat side faces up to disrupt the cooking process. Otherwise, Brussels sprouts can quickly turn soggy from the trapped moisture and heat.

What to serve with oven-roasted Brussels sprouts

I often munch on this delicacy alone, but I also love to enjoy it with white rice and some baked or pan-seared chicken. It would also go perfectly well with grilled meats, stews, and even soups. The list of possibilities is long. Think of it this way: any entrées that you usually enjoy with cabbage or other crunchy veggies like carrot, zucchini, broccoli, etc., you can enjoy with these oven-roasted Brussels sprouts.

Storing oven-roasted Brussels sprouts

Allow leftover Brussels sprouts to cool down completely, then place them in an airtight container and refrigerate. You can eat this up to five days later. Of course, they will lose a degree of crunch and crispiness as you reheat them later but believe me, they are still enjoyable.

Reheating oven-roasted Brussels sprouts

Place on a plate and reheat in the microwave for 30 seconds. Repeat if necessary but please note that they heat up quite fast. You do not want to overheat them, or the cooking will continue, and they will get soggy. You can also reheat the leftovers in the oven by placing them on a baking sheet and heating them until just warm enough.

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