Roasted Brussels Sprouts

Roasted Brussels Sprouts

128 reviews, 4.6 star(s). 89% would make again

Ready in 2 hours ; part of Passover collection

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.


1 1/2 pounds Brussels sprouts
8 cups Cold water
1/2 cup Kosher salt
3 tablespoons olive oil
3/4 teaspoon kosher salt; or to taste
1/2 teaspoon freshly ground black pepper; or to taste
Pecorino Romano; (optional)

Original recipe makes 6



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'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!

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Calories Per Serving: 64 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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moderecipes 4m ago

Came out great!!
Maridozzi 5m ago

moonpie83 5m ago

Do not soak in saltwater if you buy frozen. Only salt with the oil.
holimos1s7 11m ago

I love them !!!!!!!!!!!!!!!
Storminorman 11m ago

Simple and delicious.
CookinHawaii 1y ago

So good! And so much easier than sautéing them in a pan, with the same lovely burnt/brown bits.
vivshu 1y ago

I love brussel sprouts. But I have never had them roasted. As soon as it was cool enough to eat, inhaled the whole thing by myself lol it was so good!
jadedruid33 2y ago

Very good. Will make it often .
Nanaschoices 2y ago

Very good we liked it a lot.
Nanaschoices 2y ago

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