Brussels sprouts often get a bad rap for being bitter, but with the right cooking method, these little green powerhouses can be surprisingly tasty and incredibly versatile!
My go-to way to enjoy them? Roasting. When roasted, brussels sprouts develop a natural sweetness, with crispy edges and tender, caramelised centres—delicious!
Like cabbage, brussels sprouts belong to the cruciferous family, boasting a mild flavour that transforms beautifully in the oven. Plus, they’re loaded with nutrients like vitamins C and K, fibre, and antioxidants, making them a nutritious addition to any meal.
Here are 6 easy tips for roasting brussels sprouts
1. Choose your brussels sprouts wisely
The first step in roasting brussels sprouts is picking the right ones. When you’re at the store, go for those vibrant green sprouts with tight, intact leaves—they should feel firm when you give them a gentle squeeze.
Smaller sprouts tend to be sweeter and more tender, while the bigger ones may need a bit more time in the oven to cook through. For even roasting, try to choose sprouts that are roughly the same size.
Once you’ve got your sprouts, store any extras in a breathable bag in your veggie drawer. They’ll keep fresh for about 7 to 10 days, so you can roast them up when you’re ready.
2. Prep and halve the sprouts
Before you start roasting, give the brussels sprouts a quick trim. Slice off the tough, woody ends—they’re not exactly the best bite. Then, cut each sprout in half lengthwise, from base to top. This is key because the flat side will caramelise beautifully on the hot pan, giving you that perfect golden crispiness on the edges.
3. Give them space
Brussels sprouts need space to roast right. If the pan’s too crowded, they’ll steam instead of roast, leaving you with soggy sprouts instead of that crisp perfection. For the best results, lay them out in a single layer on the baking sheet, flat side down.
If you’re roasting a big batch, use two baking sheets to keep them from overcrowding, and pop them on different racks in the oven to ensure they cook evenly.
4. Set the temperature right
Getting the temperature just right is key for that perfect combo of tender insides and crispy, caramelised edges. Set your oven to 220°C—hot enough to give your brussels sprouts those golden, crunchy edges without scorching the olive oil or spices.
Too high, and they might end up bitter; too low, and you’ll be left with limp sprouts.
5. Resist the urge to stir
It’s tempting to flip your veggies halfway through, but with brussels sprouts, patience pays off. Leave the flat side of those halved sprouts pressed firmly against the pan, and you’ll get that irresistible crispy surface, while the inside steams to tender perfection.
Letting them sit undisturbed also allows the tops to toast from the oven heat, giving you that perfect balance of crispy edges and soft centres.
6. Roast until golden
Brussels sprouts usually need about 17 to 25 minutes in the oven, depending on their size and how crispy you want them. You’ll know they’re done when the flat sides turn a deep golden brown, and a fork slides in easily.
If they look like they’re almost about to burn, that’s actually a great sign—they’re likely perfect. Those slightly charred edges add a delicious smoky touch that complements the natural sweetness of roasted sprouts.
Once your brussels sprouts are perfectly roasted, it’s time to give them some extra love. A simple drizzle of olive oil and a pinch of salt and pepper is always a classic.
But if you’re up for something different, try adding a splash of balsamic vinegar for that sweet-tangy punch or grate some Parmesan over the top for a savoury kick. You can also toss in toasted nuts, crispy bacon, or finish with a squeeze of fresh lemon juice for a bright, zesty finish.
ALSO SEE:
Written by Maegan-Leigh Jacobs
