Brussels sprouts are a polarising veggie known for their bitter bent, but roasting them until they’re caramelised and crisp-tender is a guaranteed way to convert any haters. Brussels sprouts are a staple side at Christmas; however, this versatile winter veggie goes way beyond the festive spread, too. Read on to get our top tips for perfect roasted Brussels sprouts, plus our favourite classic and unexpected ways to use Brussels sprouts.
How to Buy Brussels Sprouts
Brussels sprouts are generally sold by the pound and can be found from early fall through winter at most supermarkets. At farmers markets, they’re often sold on the stalk — a bonus because they keep fresher longer that way. From the stalk, simply cut each sprout at the base end when ready to use.
Whether you’re at the shop or farmers market, look for Brussels sprouts that are firm, bright green and heavy for their size. The sprouts’ outer leaves should be intact and tightly packed. Avoid sprouts with yellowing or torn leaves (which indicates age), holes or black or brown spots on the leaves or stem, which can indicate fungus or decay. It’s said that smaller sprouts are more tender and sweeter, while larger sprouts have more of a pronounced cabbage flavour profile. Pick sprouts that are about the same size so that they’ll cook at the same rate.
Brussels Sprouts Roasting Tips
Here are a few tips and tricks to help ensure delicious roasted Brussels sprouts with a crisp-tender texture and crispy, caramelised edges.
1. Don’t Crowd the Pan
Use a large, rimmed baking sheet and arrange your halved Brussels sprouts cut side down in an even layer, without overcrowding them. If you have a large batch of Brussels sprouts to roast, it’s best to spread them out over two pans and position them on separate racks to ensure that they crisp up. If you try squeezing all the sprouts onto one pan, you run the risk of steaming them instead of roasting them.
2. Crank Up the Heat
Preheat your oven to a high enough temperature to guarantee crispy, golden edges and a tender, cooked-through interior. We like to roast our sprouts at 205 degrees C, but up to 220 degrees C works too. Any higher than that and you’ll risk burning the oil and imparting bitter flavours.
3. Do Not Disturb
Rather than flipping your sprouts halfway through cooking as you might with other roasted vegetables, it’s best to leave the sprouts alone, for the most part. Shake the pan from time to time to ensure that they brown evenly.
4. Don’t Stop Too Soon
Your caramelisation preferences might vary, but don’t pull the sprouts from the oven too soon. You’re looking for a deeply golden hue on the flat, cut sides and a slight yielding when the sprouts are pierced with the tip of a sharp knife.
How to Roast Brussels Sprouts, Step-by-Step
1. Trim the Brussels Sprouts
Preheat oven to 205 degrees. While the oven pre-heats, prep the sprouts. To feed 6 eaters, trim the stem ends from 1 1/2 pounds Brussels sprouts, then pull off and discard any yellow outer leaves. Cut big sprouts (those that are 1 inch in diameter or larger) lengthwise in half (small or tiny sprouts can be left whole).
2. Season the Brussels Sprouts
Toss the Brussels sprouts with a few glugs of extra virgin olive oil, season generously with salt and freshly ground black pepper, and spread in a single layer on a rimmed baking sheet.
3. Roast the Brussels Sprouts
Roast the sprouts for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
4. Serve and Add Salt
Sprinkle with more salt and serve immediately.
How to Use Roasted Brussels Sprouts
Roasted Brussels sprouts make an ideal side dish, but they also impart a sweet-savory vegetable flourish to hearty mains and add heft to lunches and leftovers.
Roasted Brussels Sprouts
Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven.
Zhuzh Up Your Roasted Sprouts
To finish sprouts, try adding a flurry of fresh lemon zest, a squeeze of lemon juice, a drizzle of balsamic syrup or hot honey, a dash of hot sauce or a spoonful of basil pesto. For a small but mighty upgrade to your roasted sprouts, top them with toasted breadcrumbs, such as this Brussels sprouts Gratin. We also love roasting sprouts with unexpected or complementary extras, such as pomegranate and feta, rasher bacon, or amongst other veg like carrots and parsnips!
Bulk Up Salads and Grain Bowls
Try combining roasted sprouts into substantial salads and hearty grain bowls! We especially love this Shaved Cabbage and Brussels Sprouts Salad and this Kale and Brussels Sprouts Salad.
Step Up your Christmas Leftovers Game
Use sprouts to add creative flavour punch to leftovers, like this Sprouts Casserole. Or use them as an unexpected topping for nachos, as with this Turkey and Brussels Bubble and Squeak. Or for a next-day dose of festive comfort, finely chop leftover sprouts and add to these golden-crisp Latkes.
Turn Them Into Starters
Turn roasted sprouts into elegant winter appetisers, as with these Charred Brussels Sprout Crostini or these Bacon-Wrapped Brussels Sprouts, paired with an irresistible creamy lemon dip.
Add it to Stuffing
A lighter version of the usual- swap bread for Brussels in this salty, smokey Christmas stuffing recipe!
