This step-by-step guide to roasting Brussels sprouts will show you the tips and tricks to tender, caramelized Brussels sprouts every single time!
If you don’t think you like Brussels sprouts, think again! Push any distant memories of overly boiled, mushy Brussels out of your mind, because my version results in firm, caramelized, sweet and delicious vegetables every time- you will LOVE them!
To start, carefully half all of the Brussels sprouts and place them in a strainer. If the stems are long, trim them slightly, being sure not to cut the stem too much. Otherwise, the Brussels will fall apart. (If that happens – it’s ok!! However, it’s not ideal so try to avoid.)
Next, carefully wash the halved Brussels under running water. Pat them dry before placing in a large bowl.
Like any roasted vegetable, the secret is to evenly coat all sides with olive oil, salt and pepper. I find it easiest to do this in a bowl, but you COULD do it in the pan if you wish to avoid dirtying a bowl.
The trick to golden brown, caramelized roasted Brussels sprouts is to toss them evenly in oil before roasting in a single layer on a baking sheet. By creating a single layer, you avoid creating steam that accumulates when vegetables are stacked on top of one another. Steam = mush. No bueno.
How should I serve roasted Brussels sprouts?
What’s the best way to store roasted Brussels sprouts?
They will stay fresh stored in an air-tight refrigerated container for up to 5 days.
Your fork is waiting.
Step-by-Step Guide to Roasting Brussels Sprouts
- 1 pound Brussels sprouts (halved)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- Pre-heat oven to 400 degrees and line a baking sheet with foil. Spray with cooking spray and set aside.
- Carefully trim the step of the Brussels sprout then halve them. Place in a large bowl and toss well with olive oil salt and pepper.
- Spread Brussels in a single layer on a baking sheet and roast until golden brown and caramelized, about 40 minutes. Serve warm, room temperature or chilled.