Let me teach you how to roast Brussels sprouts so they’re crisp and slightly charred on the outside, tender on the inside, and perfectly seasoned. These veggies are heavenly!
Basics by The BakerMama
Welcome to Basics by The BakerMama! I created this how-to series to help beginner cooks hone their skills, make the most of their time in the kitchen, and create great family memories. I hope you enjoy!
Welcome to Roasted Veggie Heaven
Brussels sprouts don’t get nearly the love they deserve. I think it’s because when our parents were growing up, Brussels sprouts were served boiled (yikes), soggy, and bitter. That’s a pretty bad reputation to overcome! But when done right, roasted with a crisp, slightly charred outer layer, tender in the middle, Brussels sprouts are veggie heaven. One of our absolute favorite side dishes are these Crispy Asian Brussels Sprouts, a copy cat recipe from a restaurant we love.
Oven-baked veggies make a great side for any meal. Learn how to bake a sweet potato or make crispy oven-fried broccoli and make your dinner extra delicious.
What Do I Need to Roast Brussels Sprouts?
- Fresh brussels sprouts
- Vegetable oil (or other high-heat oil such as grapeseed)
- Kosher salt
More Basics
Looking for more of Basics by The BakerMama? Brush up on more holiday cooking skill:
- How to Hard-Boil Eggs
- how to bake a pumpkin bowl
- How to bake the perfect potato
How to Roast Brussels Sprouts
- First preheat the oven to 400°F. Then prepare the Brussels sprouts by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves.
- Briefly soak the cut sprouts for a minute in water to clean them. Drain and spread themout on a paper towel to dry while the oven is preheating. Then cover a large rimmed baking sheet with foil (makes cleaning it easier later on) and spread the Brussels sprouts out on the pan.
- Next, generously drizzle the Brussels sprouts with the oil and sprinkle with kosher salt. Stir them with your hands to ensure they’re all well-oiled and salted. Arrange in an even layer with the sliced sides facing up.
- Place in the oven, on the top rack, and roast for about 40 minutes. Shake the pan every 10 minutes to ensure all sides get crispy and charred. Serve and enjoy!
More Thanksgiving Recipes You’ll Love
Let’s get you ready for the big feast with these festive, delicious and easy Thanksgiving recipes everyone is sure to be thankful for!
I hope you find these simple basics helpful! When you make something with the help of my BakerMama’s Basics series, be sure to snap a picture and tag me on Instagram @thebakermama so I can see and others can be inspired! Enjoy!
xoxo,
Basics by The BakerMama: How to Roast Brussels Sprouts
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
Description
Let me teach you how to roast Brussels sprouts so they’re crisp and slightly charred on the outside, tender on the inside, and perfectly seasoned. These veggies are heavenly!
Ingredients
- 1 pound fresh brussels sprouts
- 3 tablespoons vegetable oil (or other high-heat oil such as grapeseed)
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 400°F.
- Prepare the Brussels sprouts by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves.
- Soak the cut sprouts for a minute in water to clean them.
- Drain and spread them out on a paper towel to dry while the oven is preheating.
- Cover a large rimmed baking sheet with foil (makes cleaning it easier later on) and spread the Brussels sprouts out on the pan.
- Generously drizzle them with the oil and sprinkle with kosher salt. Stir with your hands to ensure they’re all well-oiled and salted. Arrange in an even layer with the sliced sides facing up.
- Place in the oven, on the top rack, and roast for about 40 minutes. Shake the pan every 10 minutes to ensure all sides get crispy and charred.
