Roasting vegetables gives them a depth of flavor that is very different than boiled or sautéed vegetables. Once you experience it you’ll start roasting everything!

This classic is a delicious side dish right out of the oven. Or try it in our Balsamic Walnut Brussels Sprouts or our Root Vegetable & Brussels Sprouts Benedict.

SKIP TO RECIPE

Fresh Brussels Sprouts retain their crunch through roasting which makes them preferable over frozen. Although, in a pinch we have used frozen sprouts. (We are particularly partial to Trader Joe’s frozen sprouts which have a consistent quality and are well priced.) The frozen sprouts will not have the crunchy middle but they will still be delicious.

But preparing fresh sprouts takes a bit of work. Washing them is quite different than most veggies which can be thrown in a colander and rinsed. Washing the sprouts and peeling away loose or discolored leaves is a hands-on task.

After washing you must trim them and halve (or quarter) any larger ones so all of the sprouts are roughly the same size.

This recipe calls for two pounds of fresh sprouts. You will have closer to one and a half pounds after washing and trimming.

Toss your spouts in three or four tablespoons of good quality extra virgin olive oil in a mixing bowl. Add a teaspoon of salt and a ½ teaspoon of coarse ground pepper.

Spread out on a heavy baking sheet and roast in a 400°F oven for 20-25 minutes, shaking the pan once halfway through roasting..

TIPS:

They will lose some of their crunch but roasted sprouts can be refrigerated and warmed up easily in a frying pan over medium heat.

A ¼ teaspoon of red pepper flakes will add a little smoky heat.

Complete Ingredient List

2 pounds fresh Brussels Sprouts, washed and trimmed

3 or 4 tablespoons of extra virgin olive oil

Salt and pepper

Preheat oven to 400 degrees.

Toss sprouts in three or four tablespoons of good quality extra virgin olive oil in a mixing bowl and add a teaspoon of kosher salt and a ½ teaspoon of coarse ground pepper.

 Spread out on a heavy baking sheet and roast for 20-25 minutes, shaking the pan once halfway through roasting.

TOTAL TIME: 1 hour if using fresh brussels sprouts

Test recipe