Ready in 2 hours
Super easy and deeply flavorful. Roasting makes the Brussels sprouts all crispy and carmelized on the outside while the insides are perfectly tender with none of the bitterness typically found in brussel sprouts. The roasting also gives them a sweeter flavor than they get when sauteed, steamed, or boiled.
"I almost didn't do the recipe because I like fast and easy. Well, the only time consuming part is..., waiting. I'm glad I tried it, my son gobbled up the sprouts. If I had cooked them longer, they would have been more tender, note to self. But this recipe is a must try! I didn't put the cheese or balsamic vinegar on them, I'll try that next. They even reheat well. We've eaten them for 3 nights, sadly, they are gone. I'll just have to make some more!!! YUMMY!"- BunnysOven
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Top-ranked recipe named "Roasted Brussels Sprouts"
Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Halve vertically any large brussel sprouts; set aside. In a very large mixing or deep container stir together the 8 cups cold water and kosher salt until salt is completely dissolved. Add Brussels sprouts to brine mixture; making sure the sprouts are completely submerged (weigh down with a plate if necessary to keep sprouts submerged). Let stand for 1 hour.
Preheat oven to 400 degree F.
Drain Brussels sprouts; do not rinse. Place drained sprouts in a bowl with the olive oil, salt and pepper, toss until coated. Transfer to a shallow baking dish or sheet pan large enough to hold the sprouts in a single layer. Roast, turning every 10-15 minutes, for 35-40 minutes, or until lightly browned and crisp outside and tender inside...you'll note that leaves that are loose will be especially brown and crispy...this is ideal. If desired, sprinkle with a little more salt and/or shaved romano cheese before serving.
I prefer my Brussels sprouts very tender and browned...feel free to pull back on the roasting time if you like yours a bit more firm. I often add chopped shallot (3 small), which becomes soft and sweet during the roasting process. For even more yumminess, add bacon or pancetta (1/4 pound; cut into small pieces), which coats the sprouts with its tasty fat. You can also sprinkle sprouts with your best quality balsamic vinegar (about 1 tablespoon) during the last 10-15 minutes of roasting, then sprinkle with (about 1 teaspoon) more before serving. The truth is, though, all Brussels sprouts really need to shine (aside from a hot oven) are a little olive oil, salt and pepper.
Try to choose sprouts that are all the same size so they cook evenly.
Roast them at the last minute, as they need to be eaten ASAP once out of the oven, otherwise, the outer cripiness will be lost.
I usually serve these with a roasted chicken and baked potatoes - all of the meal is in the oven together!
BigOven makes mealtime easy!
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Nanaschoices 2 weeks agoVery good. Will make it often .
Nanaschoices 3 weeks agoVery good we liked it a lot.
larryrobinson 3 weeks agoYes
TMcR 1 month ago
Photoree 2 months agoSuper easy and very tasty!
beccav3 2 months agoThese were fantastic! Easy to make and very flavorful.
phillips66 2 months agoNot my favorite. I usually roast the sprouts with light coating of olive oil and sea salt.
Akindergar10 2 months agoDELICIOUS. I used this as a side at Thanksgiving dinner. Scrumptious!!! There were none left!
Lori55 3 months agoTasty and easy to make. Used this recipe a few weeks ago. Everyone liked them and asked me to use this recipe today for our Thanksgiving dinner.
Sujen 3 months agoTook brussel sprouts from ok to fabulous!
jorgeavalos96155 3 months ago
spaige 3 months agoI can't say how good they are because there in the oven, the aroma is great. Will continue with my review after dinner. Thanks for posting the recipe :-)!
jillofspeed 3 months agoThese are so delicious! and I 'hate' Brussels Sprouts! Made them lots of times, and have shared the recipe with others. Tonight I added a little butter to the olive oil and some garlic powder... yummy! tho great just like the recipe says. too.
torihortonhamill 4 months agoWe always make
Prplrose00 4 months ago
devinvoorsanger 4 months ago
Shantab2004 6 months ago
Jenstarling 7 months agoGreat texture.
rebelruthi 8 months ago
Becapo 8 months agoMaybe I need to cook at a lower temp. 400 sucked all the green out of the spouts, by the time they were tender.