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Start With Fresh Brussels Sprouts
Roasting brussels sprouts brings out their deep nutty flavor. Roasting them can convert more than one avowed Brussels sprouts-hater into a Brussels sprouts-lover. Convert the haters in your life with ease using these easy steps!
As with all fruits and vegetables, start with fresh Brussels sprouts. Look for outer leaves that are dark green and vibrant and stem ends that aren't brown or dried out. Avoid Brussels sprouts that have bruising, cuts, or browned leaves. If you see Brussels sprouts... on the stalk for sale, snap them up—they will stay fresher longer than sprouts that have been picked off and sold loose.
Plan on about 1/2 pound (8 ounces) of raw Brussels sprouts per person, and preheat the oven to 375F (that's simply the ideal temp, the sprouts will roast nicely anywhere in the 350F-400F range).Continue to 2 of 6 below.
02 of 06
Trim the Brussels Sprouts
Work with one brussels sprout at a time – cut off and discard the stem end. Repeat with all the Brussels sprouts before going on to the next step (this is a trick professional chefs follow that home cooks would do well to mimic: complete all of one step before moving to the next to speed things up in the kitchen).
Pull off and discard the outside leaves of the Brussels sprouts. Just the first layer is fine or, if you want to tone down the intensity of the Brussels sprouts flavor, peel off enough... leaves to reveal a softer green. Repeat with all brussels sprouts.
This peeling process is well worth the time. The outer leaves are tougher and take longer to cook, and can lead to overly roasted sprouts. Don't worry, you don't need to toss all those pretty leaves out. Wrap them loosely in plastic and cook them within a few days—try a quick sauté or stir-fry!Continue to 3 of 6 below.
03 of 06
Cut Them to Similar Size
While it is, of course, possible to roast Brussels sprouts whole, they have more surface area to brown and turn delicious (and get tender faster) if you take a moment to cut them in half lengthwise.Continue to 4 of 6 below.
04 of 06
Add Oil and Coat Brussels Sprouts
Put the trimmed brussels sprouts in a roasting or baking pan. For easy clean-up, line the pan with parchment paper first. Drizzle the Brussels sprouts with a bit of oil and toss them to coat the sprouts evenly. Arrange them in a single layer. If you want to take the time to set them cut-side-down, you'll end up with more evenly browned sprouts. Sprinkle with salt and any other seasonings you want to use.Continue to 5 of 6 below.
05 of 06
Roast 'Em Up!
Now you have a choice. You can make crunchier roasted Brussels sprouts or softer roasted Brussels sprouts:
For crunchier Brussels sprouts: Simply pop this pan of sprouts in a hot oven (about 375F is good) and roast until browned and tender, about 30 minutes.
For softer brussels sprouts: Pour about 1/2 cup of chicken or vegetable stock, or even plain water into the pan, cover, and put in a hot oven for 20 minutes, uncover and continue roasting until sprouts are browned and liquid is completely... evaporated, about another 15 minutes.Continue to 6 of 6 below.
06 of 06
Serve Those Sprouts!
Serve roasted Brussels sprouts hot or at least warm - they will keep warm and yummy for up to 30 or even 45 minutes if you cover them and set them in a warm place.
Now is the time to drizzle on balsamic vinegar, sprinkle with freshly ground black pepper, cover with shavings of Parmesan cheese, spritz with lemon juice, or add a few drops of hot chile oil or chile flakes if you want to serve them with additional flavors.