Thursday, September 28, 2023

Roast Brussel Sprouts In Oven

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Roast The Brussels Sprouts

ROASTED BRUSSELS SPROUTS | with 6 flavor variations

HOW TO ROAST BRUSSEL SPROUTSIna GartenFood Network KitchensBrussel Sprouts, Olive Oil, Salt, Black Pepper,HOW TO ROAST BRUSSEL SPROUTS Ina Garten Food Network Kitchens Brussel Sprouts, Olive Oil, Salt, Black Pepper

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

Roast the sprouts for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.

How To Store And Reheat Roasted Brussels Sprouts

  • To store. Place cooked Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.
  • To reheat. Add leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the oven at 350 degrees F for 5 or so minutes, until heated through. You can also reheat them on a plate in the microwave for 30 seconds to 1 minute, though the texture will be more soggy than if they are reheated in the oven.
  • To freeze. Because they can become soggy, I dont recommend freezing roasted Brussels sprouts. However, if you end up with lots leftover, you certainly can freeze them. Place cooked, fully cooled Brussels sprouts in an airtight freezer-safe container and store in the freezer for up to 2 months. Let roasted frozen Brussels sprouts thaw overnight in the refrigerator, then reheat as directed above.

How To Cook Brussels Sprouts

Making perfect, crispy baked Brussels sprouts is easy! Heres what you need to do:

First, trim and chop the Brussels sprouts. Chop off and discard any dry or woody stems at the bottom of the sprouts. Then, slice larger sprouts in half, leaving smaller ones whole. Aim for all your veggies to be a similar size so that they cook evenly.

Next, season the sprouts. Toss them with olive oil and generous pinches of salt and pepper. Transfer them to a parchment-lined baking sheet, and arrange them in an even layer with their cut sides facing down. This way, youll get nice browning on the cut sides of the sprouts, and their exposed leaves will become deliciously crisp as they bake. Its ok to have a few loose leaves mixed in with the whole sprouts they come out lightly charred and irresistibly crunchy.

Finally, its time to bake! Transfer the sheet pan to a 425-degree oven and bake for 2o to 30 minutes, until the veggies are tender and golden brown around the edges. Enjoy!

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Italian Roasted Brussels Sprouts

Transfer your roasted sprouts to a serving platter, then lightly drizzle thick balsamic vinegar, balsamic glaze or reduction on top. You could finish it off with a sprinkle of lemon zest, red pepper flakes and/or grated Parmesan.

Tip: My favorite thick balsamic vinegar is Napa Valley Naturals Grand Reserve Vinegarits about $8 at Whole Foods and similar stores. Make sure you get the bottle with 25 stars on it.

Toss In A Bowl Not On The Pan

Oven Roasted Brussel Sprouts (+VIDEO)

Do not make the mistake of trying to toss the brussels sprouts in the salt, pepper, and olive oil directly on the sheet pan, instead of in a mixing bowl. You really cant toss them as effectively and evenly on the sheet pan. It does dirty a mixing bowl, but the oil disperses much more evenly, which makes a big difference for browning. Its also a lot eaiser than trying to do it on the sheet pan.

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Simple Recipe For Homemade Oven Roasted Brussel

The best taste of Brussels is roasted one. In this 21st century, oven-roasted Brussels can be considered as a trending food too.

This is not only trending but also healthy too. It takes over all 45mins to 1 hour to get prepared for your desired dish. Here are the steps need to be followed for cooking oven-roasted Brussels.

Before cooking them in the oven, let us see the ingredients we need to add.


  • Kosher salt
  • Black pepper

These are the few ingredients you will need to prepare your roasted Brussels. Now let us not make the wait for you for the recipe.

Follow these few steps accordingly


You can buy the green and medium-sized Brussels from the store. They must not look yellow or brown from the outside because this type of Brussels may not taste much good or match your expectations.


Cut the lower or rooted part of the Brussels because it is obvious that you wont like to have them. Then divide them into two parts, or you can also trim them or chop to roast well.


Take an oven & heat it well at least 400F temperature. The more you heat the pan or oven, your cooking gets faster.


Take the trimmed Brussels in a bowl & add olive oil, pepper & kosher salt, and mix them well. Leave the mixture for few minutes.




You can add some extra kosher salt if needed.

For Crispiest Ever Brussel Sprouts Dont Roast Whole

Slice brussel sprouts in half from top to bottom, leaving the core in tact on each piece to hold the leaves together. Can I roast whole brussel sprouts? You absolutely can, but the insides will steam and they wonât get as crisp.

Pro tip: do NOT throw away any leaves that fall off when slicing brussels in half! Add them to your baking sheet and youâll end up with crisp little brussel sprout chips!

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Brussels Sprouts Shopping Tips

Buy Brussels sprouts up to 2 to 3 days before you’re going to prepare them for optimal freshness, although they should keep in a plastic bag in the refrigerator crisper for up to 1 week. Look for Brussels sprouts that are bright green and have some weight to them. If they are very light, they’ve started to dry out. Smaller sprouts are usually sweeter and a bit more tender than larger ones.

For this recipe, we don’t recommend frozen Brussels sprouts.

Tips For Baking Frozen Brussels Sprouts

Oven-Roasted Brussels Sprouts | Whole Foods Market

Baking frozen Brussels sprouts is pretty straightforward, but here is a summary of tips to get them just right:

  • Do not thaw the sprouts. This will just make them mushy and watery. Instead, roast them from frozen.
  • Cut them in half once you can. Frozen Brussels Sprouts will be too hard to cut open right away, but do so once theyve roasted for about 10 minutes.
  • Roast at high temperature. This is important to help get rid of any excess moisture that is common with frozen vegetables.
  • Broil at the end. Its a must for that browning and the best flavor!

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Prep Line Season And Bake

  • Prepare your brussel sprouts by trimming the ends, rinsing, and cutting large brussel sprouts in half lengthwise. Frozen brussel sprouts, once thawed, can be halved if needed but should be trimmed and ready to use.
  • Place your prepared brussel sprouts on your parchment paper lined baking sheet, then drizzle with olive oil. Season with coarse or fresh ground salt and pepper, then toss to coat thoroughly.
  • Spread your the brussel sprouts out with some spacing between them, so that they cook evenly. *Crowded brussel sprouts will end up being steamed, rather than roasted.
  • Place the baking sheet of brussel sprouts into your preheated oven and cook for 30 to 35 minutes.
  • Shake the tray about every 7 to 8 minutes to roast the brussel sprouts evenly, and make sure that they are evenly distributed on the baking sheet while they continue to cook.
  • Watch your brussel sprouts closely toward the end of their cooking time, as they tend to finish quickly.
  • Remove from the oven and serve immediately.
  • Serve your oven roasted brussel sprouts with garlic red skin mashed potatoes, oven roasted bone in chicken breast, Parmesan crusted pork chops, or my perfect pan seared ribeye steak!

    Why You’ll Love This Recipe

    These roasted Parmesan Brussels sprouts are crispy on the outside, tender inside, and full of herby, cheesy flavor.

    Simply toss the Brussels sprouts in oil and seasonings, then roast in the oven or air fryer.

    Brussels sprouts are nutrient-rich vegetable that is packed with vitamins and fiber.

    Great as a side dish for any meal, including for the holidays!

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    Can You Make Them Ahead

    Yes, this easy brussels sprouts recipe can be made ahead, but it takes just a few minutes to prep, so I would recommend baking them right before serving so they come out of the oven hot and crispy!

    If youd like to prep them ahead, you can slice the brussels in half lengthwise and then toss with oil, garlic powder, salt, and pepper. Then all you need to do is bake when ready.

    Ingredients You Need To Make Garlic Parmesan Brussels Sprouts

    Oven Roasted Brussels Sprouts Recipe
    • Brussel sprouts When you pick Brussels sprouts, make sure they are firm, green, and blemish-free. If the sprouts are loose or have yellow leaves, they are past their prime. Brussels sprouts are in season from October through March but you can usually find them at your local grocer year-round.
    • Extra virgin olive oil I like roasting my Brussels sprouts with olive oil but you can use whatever neutral oil youd like. Avocado oil is another great option. You can also use melted butter.
    • Garlic I highly recommend using fresh garlic for the best flavour. Its soooo much more flavourful and is worth the effort to mince the garlic.
    • Lemon juice Again, fresh lemon juice is the best way to brighten up the roasted Brussels sprouts. You want the bright, fresh flavours of freshly squeezed lemon juice. Bottled lemon juice does not have the same bright taste. If you dont like citrus flavor, you can use balsamic vinegar instead.
    • Salt and pepper A bit for seasoning. I love freshly cracked pepper as its more flavourful than pre-ground pepper from a bottle.
    • Parmesan cheese Shaving your own Parmesan cheese is my go-to! The pre-shredded cheese tends to have preservatives to keep the cheese from clumping so I prefer to grate it myself. Grating the parmesan has a fresher, creamier taste.

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    How To Store Brussels Sprouts

    • If you have any of the delicious garlic Parmesan roasted Brussels sprouts leftover, store them in the refrigerator for up to 4 days.
    • I recommend reheating them in the oven. They will only take ten to twelve minutes at 350F to warm through as this keeps them crispier than microwaving them.
    • I dont recommend freezing the roasted Brussels sprouts as they can become soggy when thawed. If you really would like to freeze this, allow the sprouts to fully cool before transferring them to an airtight freezer-safe container or bag. You can thaw and reheat them in the oven to try and keep them crispy.

    How To Use Roasted Brussels Sprouts

    Roasted Brussels sprouts make an ideal side dish, but they also impart a sweet-savory vegetable flourish to hearty mains and add heft to lunches and leftovers.

    Try Ina Garten’s classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven.

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    Dont Overcrowd The Pan

    Brussels sprouts need some breathing room on the pan, or theyll produce so much steam that they never crisp up. Its better to use two pans, arranged on separate racks near the middle of the oven, than to cram too many sprouts on one pan. See my note in the recipe for more details.

    Tip: Here is my favorite large, rimmed baking sheet .

    Health Benefits Of Brussels Sprouts

    Crispy Charred Roasted Brussel Sprouts With Balsamic Vinegar Recipe

    If there is one thing that will cause an argument over a British dining table it will be Brussels sprouts and the argument will be over whether you love them or hate them. They are kind of like Marmite and they divide the nation.

    Brussels sprouts are high in vitamin K, which is necessary for blood clotting and bone health. They are a good source of vitamin C, which helps to promote iron absorption and is involved in tissue repair and immune function. They also contain small amounts of potassium, thiamine, vitamin B6, iron, phosphorus and magnesium.

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    How To Cook Brussels Sprouts In The Oven

    This delicious roasted brussels sprouts recipe takes just 10 minutes to prep, and the rest of the time is hands-off:

    • Prep baking sheets. Line an extra large baking sheet with parchment paper or foil.

    TIP: Foil or a bare pan does produce slightly more browned brussels sprouts. However, I often opt for parchment paper for easier cleanup and to avoid having foil touch my food. Its up to you!

    • Prep brussels sprouts. Slice the sprouts in half lengthwise, then toss them in olive oil, garlic powder, salt, and pepper.
    • Arrange. Arrange the brussels sprouts in a single layer on the pan.

    TIP: Make sure each sprout is touching the pan this is the trick to crispy brussels sprouts!

    • Roast. Roast brussels sprouts in the oven, tossing halfway through, until browned and slightly charred.

    TIP: For extra dark crispy brussels sprouts, pop them under the broiler at the end.

    Season The Brussels Sprouts

    HOW TO ROAST BRUSSEL SPROUTSIna GartenFood Network KitchensBrussel Sprouts, Olive Oil, Salt, Black Pepper,HOW TO ROAST BRUSSEL SPROUTS Ina Garten Food Network Kitchens Brussel Sprouts, Olive Oil, Salt, Black Pepper

    Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

    Toss the Brussels sprouts with a few glugs of extra virgin olive oil, season generously with salt and freshly ground black pepper, and spread in a single layer on a rimmed baking sheet.

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    More About Roasting Brussels Sprouts In Oven Food



    • Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt , and serve immediately.


    • Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
    • Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

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    Roast For 17 To 25 Minutes


    The cook time will depend on the size and density of your sprouts as well as your caramelization preferences. That said, dont stop too soon! If youre wondering if you have burned your sprouts, theyre probably just right. Roast the Brussels sprouts until they are deeply golden on the flat sides and offer little resistance when pierced through by a fork.

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    Oven Roasted Brussels Sprouts Recipe

    Learn how to cook brussels sprouts in the oven that are CRISPY every time! This easy roasted brussels sprouts recipe takes just 10 minutes to prep.

    This post may contain affiliate links, which help keep this content free.

    Oven roasted vegetables make an appearance on our dinner table at least once a week, usually more often. Today, Im showing you my go-to easy roasted brussels sprouts recipe. Its perfect for fall, but lets be real, youre going to make this all year round. While pan fried brussels sprouts and air fryer brussels sprouts do get more crispy than roasting, I wanted to show you how to cook brussels sprouts in the oven, because its a lot less work! And I promise, you can still get perfectly crispy brussels sprouts every time using this method. For even more browned edges, try smashed brussels sprouts too.

    What Do Brussels Sprouts Taste Like

    Brussels sprouts taste a lot like tiny cabbage, and they are also related to broccoli. Smaller ones are more sweet than large ones.

    They can be bitter or limp if you boil or microwave them, so youre much better off roasting brussels sprouts. For the same reason, pan fried brussels sprouts are delicious as well. Or you can try pickled brussels sprouts for a different flavor.

    Oven roasted brussels sprouts have crispy, browned outer leaves, with a tender inside. When you roast them, they become sweeter and develop a delicious smoky, caramelized, nutty flavor.

    Brussels sprouts pair well with bacon or maple syrup .

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    How To Choose Brussels Sprouts

    They key to delicious tasting Brussels sprouts is choosing the best ones. So, here are some of our top tips for choosing them at the supermarket.

    • Look for bright green heads that are firm to touch and heavy for their size. The leaves should be tightly packed too.
    • Avoid Brussels sprouts that have yellowing leaves or black spots, which could indicate fungus.
    • Smaller Brussels sprouts are usually sweeter and more tender than larger ones, so choose those if you don’t like any bitterness.

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