Roasted Brussels Sprouts

If you show up at my father’s house with a bagful of fresh brussels sprouts to be cooked, he will howl and complain like a 3-year old confronted with liver and onions. Such then, is the sweet satisfaction of seeing this dyed-in-the-wool brussels sprouts avoider picking these roasted emerald jewels out of the pan and munching on them like candy. Roasted brussels sprouts were my sister Karen’s contribution to our Christmas dinner this year. Dead easy to make (Karen usually doesn’t bother with trimming the ends), you can roast them right in a cast iron frying pan in the oven. The key to success (according to my sister and I agree with her completely on this) is salt. Salt generously on the way in, more than you might normally salt vegetables. Once out of the oven, taste and salt again if need be.

Roasted Brussels Sprouts Recipe

  • Yield: Serves 4.

Variations include adding pine nuts, cider vinegar, roasted chestnuts, or thyme. Also great with bacon or pancetta. If adding pine nuts, add them during the last 5 minutes of cooking, or brown them separately and add to the finished dish.

Ingredients

  • 1 pound Brussels sprouts, rinsed, ends trimmed
  • 1 Tbsp minced garlic (about 3 cloves)
  • 1 teaspoon lemon juice
  • 2 Tbsp olive oil
  • Salt
  • Freshly ground black pepper
  • 1/4 cup freshly grated Parmesan cheese (optional)

Method

1 Preheat oven to 350°F. Place Brussels sprouts in a cast iron frying pan (or a roasting pan, but a cast iron frying pan will work great for this recipe). Toss in the garlic. Sprinkle Brussels sprouts with lemon juice. Toss with oil so that the sprouts are well coated. Sprinkle generously with salt (at least a half teaspoon) and a few turns of black pepper.

2 Put Brussels sprouts in oven on top rack, cook for 20 minutes, then stir so that the sprouts get coated with the oil in the pan. Cook for another 10 minutes. Then sprinkle with Parmesan (if using) and cook for another 5 minutes.

The sprouts should be nicely browned, some of the outside leaves crunchy, the interior should be cooked through.

Add more salt to taste. (Salting sufficiently is the key to success with this recipe.)

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69 Comments

  1. david

    Ageed. Roasting seems to sweeten and remove any sulfurous aspects as well. Unless they are very small, I slice them in half and place the cut side down to carmelize and cook through. Some grated parmesan and few pine nuts are nice additions as well.

  2. Sondra

    Also to die for, add fennel wedges, carrots, and halved new potatoes to the Brussels sprouts. I haven’t done this with the lemon and parmesan, but there is no doubt in my mind that that would be fantabulous!

  3. Dawn (KitchenTravels)

    Oh, yum! My hubby makes a version of this, and it ROCKS. He blanches the brussels sprouts before the tossing/roasting steps, then pulls off a few leaves to roast, so there are some extra crunchy bits. It’s amazing how the roasting really changes the taste.

  4. Lynn

    Growing up I hated brussel sprouts. Maybe becuase the only way my parents cooked them was boiled and they would smell up the entire house. Now however I love brussel sprouts and while my kids don’t love them they will eat them without to much of a fuss. I will have to try them roasted I have never thought of that. I found a receipe where you trim the ends, cut in half and them saute them in bacon fat. when they’re nice and golden you crumble the bacon on top and sprinkle parmesean cheese on them. I do the same with just butter and parmesean cheese though.

  5. Steve

    Olive oil. Then Kosher Salt, Coarse ground pepper, and a light pass with crushed red pepper flakes.

    If you trim the bottoms, SAVE THE LEAVES. Treat these to the same oil/salt/pepper and add them to the oven with about 10 minutes to go. Brussels Sprout Chips!

    This is a great technique with almost ANY veggie. All that has to be changed is the time. Parsnips are amazing. Green beans. Asparagus. Carrots, Onion, Red potatoes, Broccoli, Corn on the Cob, Cauliflower, Sweet Potatoes…

  6. Jodi Anderson

    I had roasted brussel sprouts for lunch and, I must admit, with dinner last night as well. Personally, I don’t use much salt … just a touch of kosher salt and pepper after drizzling on some olive oil.

    I have found that I like all of the vegetables that I hated as a child, just by roasting them as an adult. Other examples include asparagus and parsnips.

  7. PineGirl

    I LOVE roasted brussel sprouts! My husband (and daughter) are both now converted to a similar method. I like the addition of the spice flavorings to this. I just pop them into an oven on a parchment lined flat sheet pan with sides and roast at 425 or 450 until they look like the photos above. I generally use olive oil s&p. YUMMY!

  8. Lea

    This is exactly how I’ve been doing my brussel sprouts and my husband’s cauliflower for the last year. We had it at Christmas too and now the whole family is hooked!

    Thanks again, by the way, for the carrot souffle recipe as well. That made a colorful addition to our meal as well.

  9. Joan

    Elise – it looks as though we’re having a brussels sprouts cook-off. :) I adore them too – and TOTALLY agree – it’s the salt that makes the difference. They become like potato chips; i.e. one is definitely not enough. Thank you for a new way to love them. (Love stories about your Dad, as always. JT

  10. Jackson Hale

    Love the recipes and brussel sprouts. My son has fallen in love with a variation I do that I’m sure is not original but I like to drizzle a little olive oil and then use lardons (essentially bacon cut in thicker wedges) and a couple tablespoons of maple syrup. Toss with a bit of kosher salt and fresh ground pepper. Roast away. I will try this variation. Love the salty parmesan.

    Cheers.

    Love the idea of adding lardons and maple syrup, thanks! ~Elise

  11. Marcia

    I did baby artichokes like this for Christmas dinner. No salt, unsalted butter, a little olive oil, a few garlic cloves, and fresh ground black pepper in the oven; LeCreuset skillet.

    I have Brussels sprouts ready to cook; steamed. I fry bacon first and use the fat as the oil; most of the time. I eat the bacon while waiting for them to steam as cook’s treat.

  12. Joanne

    I love roasted brussel sprouts. I also was in the hate them category as a kid. Boiling and serving with cheese? Yuck. My sister in law gave me the Momofuku recipe at last years Thanksgiving, and it was really tasty. I just trim the ends, half them, and toss in olive oil, salt and pepper. I do heat the baking pan in the oven before placing them cut side down. Lately though I found that cabbage roasts just as beautifully. I don’t preheat the baking sheet, but I spray Pam on the pan, place cut wedges (that’s the hardest part cutting the cabbage into nice wedges with the core attached) then spray the wedges with Pam, sprinkle with 1T salt, 1tsp black pepper, and 1tsp sugar. Roast at 400 for about 15-20 min Sweet, salty and a little bit of bite from the pepper.

  13. Shibi

    Wow, I love roasted Brussels Sprouts! Thanks for the recipe. The images in my mind of your dad, howling like a 3-year-old (in that fantabulous kitchen), probably pale in comparison to the real thing. I’m glad that he is a Brussels Sprout convert!

  14. Sharon Richmond

    We also love roasted brussel sprouts in our house. Even my 8 year old daughter munches on them out of the pan.

    For a slight twist, toss with balsamic vinegar, along with the salt and pinenuts. We sometimes add fresh grated parmesan table-side.

    If you ever find the brussel sprouts still on their stalk, I have also roasted them whole and on the stalk, and it’s a very dramatic effect when you serve them. For vegetarians it’s awesome, as you can carve them off the stalk at the table. The trick here is to spray the whole thing with olive oil, and then turn it every 10 min or so while roasting.

    But as many have said, if some of the smaller sprouts turn out crispier than the larger ones, well it just adds to the delicious pleasure!

    What a great idea, thank you! ~Elise

  15. Wendy

    I have been roasting brussel sprouts for years. I roast ALL my veggies — carrots, parsnips, turnips, onions, fennel, string beans, broccoli, cauliflower, asparagus,tomatoes, brussel sprouts — EVERYTHING. I cut into smaller pieces for more surface area to be carmelized, adding garlic, S & P. Even people who don’t like veggies like them if roasted. Try combining veggies for added complexity!

  16. cindy

    I like the sound of bacon in this recipe. What do you guys think is better- more regular iodized salt or less kosher/sea salt?? thanks

  17. Kari

    My sister called them “Baby Cabbage”when her kids were young and now I do that with my kids. “Baby” anything seems more appealing to kids..

  18. marla

    Great photo, I love the blackened pan!! Brussels sprouts are a huge part of my day to day meal plan. Yes, salt adds loads of goodness here. I also like a quick addition of smokiness with a dash of smoked paprika at the end of cooking.

  19. Debbie

    I tried Brussels sprouts for the first time this past year and LOVED them! A coworker gave me a recipe that included lemon juice, maple syrup, shallots and bacon. It is a fantastic recipe.

  20. Kris Smith

    I got my husband converted over to Brussel Sprouts with Bacon.
    Dice a slice of bacon and crisp up. Saving the bacon drippings for roasting the brussel sprouts.
    Then add lemon juice and the bacon bits. No need for the extra salt , since bacon has enough in it already.

    yumm

  21. Ellen

    I LOVE roasted Brussels sprouts. I toss mine with olive oil, salt and pepper prior to roasting, then toss with a little balsamic vinegar once removed from the oven. DIVINE.

  22. Ursula

    This has to be the best preparation of brussels sprouts I have found. I made some last week, and we were eating them from the cast iron pan. The only difference is we cut the sprouts in half to get even more caramelization.

  23. Sandee

    My husband loves brussel sprouts, so I decided to make a version that makes us both happy! We steam them first till tender. Then toss with balsamic vinegar, olive oil, salt, pepper, garlic, crushed red pepper. Place in hot oven to carmelize (spread out evenly). Oh, it is now GREAT and there’s never leftovers at our house.

  24. Nick

    Cindy, you’ve got the salt thing backwards. Kosher salt is actually *less* salty than run-of-the-mill iodized, so you want to use more of it, not less. Anytime a recipe calls for iodized and you want to substitute kosher, you should up the amount.

    The roasted sprouts sound delish, and I plan on putting brussels sprouts on my grocery list. Thanks, Elise!

  25. SCMTNCHICK

    I’ve been roasting brussel sprouts for a few years now and I LOVE them! I hated them before. I’ve converted quite a few people. Salt is key. Thanks for the lemon juice tip. I’m going to try that tonight!

  26. Kitty

    Roasting is the only way I’ll make brussels sprouts! Trim off the ends, cut them in half, lay them on the roasting pan and drizzle olive oil over the top. Toss them with Pelican Bay’s “Herbs for Grilling & Roasting Vegetables” (my go-to seasoning on a daily basis for a variety of veggies, and even just on pasta tossed with oil) and put ‘em in the toaster oven at 450 degrees for 12-15 mins. HEAVEN. Made my hubby a convert to brussels sprouts this way, and we roast cauliflower and broccoli the same way! Deeee-lish!

  27. Lisa Radist

    Delicious. Ironic because I made them tonight. Next time I will add the lemon juice. I just found your blog tonight. Am going to try your pizza dough recipe for New Year’s.

  28. Lydia (The Perfect Pantry)

    I’m with your dad on this. Brussels sprouts are not my favorite, but I was determined to try them again in 2009, and to find a way to like them. And I did. Roasting is the key, as it releases the natural sugar. I roasted mine with some walnuts, and then tossed them with blue cheese. I’m still not in love with Brussels sprouts, but the cheese really made them taste pretty darned delicious.

  29. Sriram Sivaramakrishnan

    The Brussels sprouts that I had always eaten were actually boiled and then spiced which I found were really not appealing at all. I love this vegetable, and being from India wanted a spicy spin to it. So I roast mine in the oven with olive oil, lots of garlic, coriander powder and chili powder until they are nice and brown.

  30. Marion Olson

    This is one of my favorite methods! I saw Ina Garten roasting Brussels sprouts this way a couple of years ago and I’ve been doing it ever since. Olive oil and balsamic vinegar with a lot of kosher salt in a 450 degree oven and they’re absolutely wonderful. I won over a lot of family this Christmas with this one!

    I noticed that Paula Deen has also gotten on the roasting bandwagon and – of course – douses them with melted butter and salt. Haven’t tried that one yet, but I wish we lived where there was a good winter farmers’ market where the sprouts were available on the stalk. I love the idea of doing them stalk-and-all!

  31. CJ McD

    “If you show up at my father’s house with a bagful of fresh brussels sprouts to be cooked, he will howl and complain like a 3-year old confronted with liver and onions. “

    I almost laughed out load when I read this. This- from a man who would not pass up a bowl of sauerkraut, ever.

    Your roasted brussel sprout recipe is fabulous. Made it yesterday.
    The lemon juice and parm are key to the balance of flavor. The garlic elevates it all. Delicious.

  32. Denise - Family Cookbook

    I love to pan roast brussel sprouts. I concur, the salt is key. I prefer to use sea salt, even better. And throw in a diced chile pepper (or red pepper flakes) to kick it up.

    I like the pancetta suggestion, going to give that a try.

  33. Andrea

    We had these just a few days ago, only I blanched mine and then sauteed them in garlic and olive oil, salt and pepper– delicious!

    I also added pine nuts, which really adds nice texture and another layer of flavor. Funny how much I love brussel sprouts now– I hated them as a child!

  34. Nora

    Roasted brussel spouts are awesome. I have been roasting a lot of different veggies this year…and definitely salt is the key. THANK YOU for all your wonderful recipes…I am spreading the word!
    Happy New Year!

  35. Madhuram

    I usually avoid getting this veggie because I don’t know what to do with it and didn’t bother to find recipes too. Now roasting definitely sounds good and delish.

  36. Janet

    I started roasting my brussels sprouts a few years ago when I was tired of boiling them in water or orange juice. I wanted to cut down on their bitter flavour and roasting seen to fit the build. I now roast several different vegetables, carrots, onions, sweet potatoes (yum!)and regular potatoes.

    Love your blog and please keep the stories and recipes coming.

    Janet

  37. Jennifer

    I made a recipe similar to this a few months back. It was Ina Garten’s recipe and it was WONDERFUL! I’m not a huge fan of brussels sprouts, but roasting them changed my mind!

  38. Jay Rasmussen

    I’ve tried this recipe twice, the first time using the recommended amount of salt. We added the grated Parmesan each time. We liked the recipe both times, but felt the salt was a little overpowering. The second time, we did not use any added salt. We liked it better and eliminating the salt allowed the lemon to come through.

  39. Melissa

    I should have read the comments first! I would have cut them in half for even more goodness. I ate them all after roasting them with potatoes and mushrooms. The potatoes and mushrooms went into a creamy soup and added to the soup. The only thing is I am pretty sure I put too much lemon in. The only problem is no one in the house would eat them except me. :(

  40. Paul

    Yum! On Christmas Eve, I made a Westernized variant of an Asian recipe a friend of mine made. After sorting, cleaning and blanching the Brussels sprouts, I fried up some turkey ham bits–some of the Christmas guests included Muslims and I would have used pork bacon bits for a regular meal. After that, some onion slices cut in half to form half-moons, garlic, salt & pepper, deglaze with white wine (the alcohol will burn off), and then add the Brussels sprouts sliced in half, cut side down. At the end, I topped with some coarsely chopped hazelnuts. At the end of dinner, there wasn’t a single sprout left! I was grateful.

  41. Brandy

    I made these last night for dinner and loved them. I had only had steamed brussels sprouts before and was not a fan. When I got a bunch through my food co-op, I needed a yummy way to prepare them. I even munched on these cold and I almost think I like them better that way! I will cut the bigger ones in half next time to make them a bit more tender. Otherwise, perfect!

  42. Stacey

    Made roasted brussels sprouts for Thanksgiving this year. Instead of just them alone, I added red pears, shallots, cauliflower, broccoli, and fresh thyme thrown on. Sprinkled with lemon juice after roasting. Walked away with a few changed minds on these cute little things :) I do agree about the salt, makes all the difference in the world.

  43. LaurieK

    This may be one of my favorite things to eat (minus the parmesan as I don’t do dairy). I like to sprinkle a little balsamic on mine as well.

    These converted me to a true brussels sprouts fan :)

  44. melissa

    After seeing the picture I couldn’t resist trying these. I ate them all by myself. they were like potato chips. I have to say though that I think I would have enjoyed them just as much with half the salt or even less. The garlic and lemon and Parmesan had enough flavor for me. Thanks for the awesome recipe Elise!

  45. April Gevara

    I have to say that I have never cared for brussel sprouts, and have had a mind set to not like them since I was a kid. I’m an adult now, and decided, after seeing this recipe, that I was going to try them. They are amazing! I will use this over and over again! thanks SO much Elise!!! You have changed my view, along with my kids and husbands view, on this stereo typed recipe forever!!!!!

  46. robyn

    I tried this recipe and it was awful . The sprouts were hard and crunchy and no one finished their portion. A dissapointment.

    Sounds like they needed more cooking time. ~Elise

  47. MilitantCarnivore

    It’s great to see a recipe for Brussels sprouts that really gets them good and brown, which I think is the key to enjoying them! I like to add a little sherry or apple cider vinegar (which gives it a little lift, like the lemon juice) and to add some smoked paprika for a Spanish feel. I generally cook them in a skillet and deglaze the pan with the vinegar to make a little sauce.

  48. Eileen

    I am definitely going to try this recipe! I had a version of this that somebody made for a holiday party I attended. I had never had brussels sprouts before that because of the bad reputation they have. Well, roasting them with oil and spices has definitely got to be the key! I can’t wait to add this to my low-carb regimen.

  49. Jennifer (Savor)

    Alrighty then, if you swear the haters even love it, that this will be on the table for Sunday night dinner. If one of the kids throws one at me though, I may need to come back and revise my comment. Teasing.

  50. Victor

    This recipe is basically the same as yours for Roasted Cauliflower, that led me to this site in the first place. It is excellent in both cases. Personally, I like it better in the cauliflower version, preferring to fry my Brussels sprouts (battered or not). But that’s just my taste. Though salt is certainly important, I think it’s the lemon juice that sets both these dished off.

    The cauliflower is also superb as a leftover, cold with a little olive oil and vinegar; the sprouts not so much.

  51. Marylene Goulet

    Awesome idea. Candied-Brussel sprouts, it was delicious! Thank you so much, I’ll probably have this for the rest of the winter!
    I didn’t have any pine nuts but lathered olive oil, garlic and lemon juice generously, I can’t think of any other way to cook Brussel sprouts now.

  52. Jeffrey

    I made these tonight. They were delicious. However, 350 was not quite hot enough in my oven to get any browning. I will try 375 or 400 next time. I’ll bet this would be great on the grill — nice smokey flavor!

  53. Portia

    I just made these last week and it was my first experience with brussels sprouts. I’ve always been told horrible things about them, but roasting definitely turns them into a completely different vegetable, if the rumors are true! I am a brussels sprouts fan now. This is the only way I will prepare them because it is easy and yummy, out of the pan and into my mouth is the best way to eat them! I cut mine in half, tossed in olive oil, sea salt (the instructions above are correct, don’t be shy with the salt) and fresh ground pepper, roasted them at 400 degrees for 30 minutes. Two Yums Up!! The leaves that had fallen off and gotten all crispy brown were SO tastey! I’m going to try adding these to other recipes, like quiche. I put some in my teriyaki the next evening and they were pretty yummy! But just as a snack they get my vote.

  54. Amber Age 20

    Hi I’m 20 and I have two kids, I like this recipe but we altered a little due to convience. We added 1/4 cup of brown sugar and we cooked it in a skillet with a lid on the stove. My children beg us for them everynight this way, they seem to think it’s like a dessert now. :)

  55. Mom in a Box

    My mom and dad kept saying, “I can’t believe I like Brussel sprouts!” So easy and delicious. I will be making these often.

  56. Tonyha

    I love roasted brussel sprouts! I can’t wait to try this version. Typically I roast them with worcestershire drizzled over with minced garlic and salt and pepper. Very yummy but I want to try this!

  57. lunchsensenancy

    Yep, this is a winner. I’m almost embarrassed by how many brussels sprouts I’ve eaten this way in the last year. Really, it’s comical. And EXACTLY what this wonderful, humble, “laying in for siege” vegetable needs.

    I’ve also added parsnips to the mix, and it works great as well.

  58. Emilie

    I am studying abroad in Barcelona and just made these sprouts along with your recipes for stuffing, holiday spiced yams, and roast chicken for a sort-of-Thanksgiving meal with my flatmates. These brussel sprouts got the most compliments!

    I am very much a novice cook and was using my laptop and your website as some sort of modern day cookbook. Works well as long as you don’t splatter the “pages”!

    Hah! I’ve been taking my iPad into the kitchen lately. A way more kitchen-friendly device than my laptop. No worries of spilling something into the keyboard. So glad you liked the Brussels sprouts! ~Elise

  59. Amy

    We roasted chicken legs last night in a large cast iron pot in the oven. I threw these on top and around the chicken before we put it in the oven, and they turned out well.

    The only problem is that I accidentally left the oven in convection mode, and I got a big black cloud as a surprise when I opened the oven after 20 minutes! Fortunately we lost only a few of the outside leaves, and the inside of the sprouts was wonderful!

  60. azme

    this was even terrific with just olive oil and kosher salt. I used a small cast iron skillet for a single serving and cooked them just a little longer than suggested. I’d make these again…in fact maybe tomorrow.

I apologize for the inconvenience, but comments are closed. You can share your thoughts on our Facebook page ~ Elise.