Description
Perfectly roasted Brussels sprouts with crispy, caramelized outer leaves and tender centers, tossed with aromatic garlic and fresh herbs. This simple yet elegant side dish transforms Brussels sprouts into irresistible, addictive vegetables that pair beautifully with any main course. Ready in just 40 minutes with minimal prep and hands-off cooking.
Ingredients
Scale
- 2 lbs Brussels sprouts (about 6-7 cups)
- 3 tablespoons extra virgin olive oil
- 4-5 cloves garlic, minced (about 1½ tablespoons)
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon freshly ground black pepper
- Optional: 1 tablespoon balsamic vinegar (for drizzling after roasting)
- Optional: ¼ cup grated Parmesan cheese (for garnish)
- Optional: Lemon wedges (for serving)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature is crucial for achieving crispy, caramelized Brussels sprouts. Position the oven rack in the center position.
- Prep the Brussels Sprouts: Rinse Brussels sprouts under cold water and pat completely dry with paper towels or a clean kitchen towel—this is important for crispiness! Trim off the stem ends (about ¼ inch) and remove any yellow or damaged outer leaves. Cut each Brussels sprout in half lengthwise through the stem. For very large sprouts (over 2 inches), cut into quarters. Try to keep pieces relatively uniform in size for even cooking.
- Season: Place the halved Brussels sprouts in a large mixing bowl. Drizzle with olive oil, add minced garlic, chopped rosemary, thyme leaves, salt, and black pepper. Toss thoroughly with your hands or a large spoon, making sure every sprout is evenly coated with oil and seasonings. Massage the seasonings into the sprouts for best flavor distribution.
- Arrange on Baking Sheet: Spread the seasoned Brussels sprouts in a single layer on a large rimmed baking sheet, cut-side down. This is crucial—cut sides touching the pan will caramelize beautifully. Don’t overcrowd! The sprouts should have space around them. If they’re too crowded, they’ll steam instead of roast. Use two baking sheets if necessary.
- Roast: Place the baking sheet in the preheated oven and roast for 20 minutes undisturbed. This allows the cut sides to develop that gorgeous golden-brown caramelization.
- Toss and Continue Roasting: After 20 minutes, remove the pan from the oven and use a spatula to flip and toss the Brussels sprouts. Return to the oven and roast for an additional 5-10 minutes, until the sprouts are tender when pierced with a fork and the outer leaves are crispy and deeply caramelized with some charred edges. Total roasting time is 25-30 minutes depending on size.
- Finish and Serve: Remove from the oven and transfer to a serving dish. If desired, drizzle with balsamic vinegar while still hot, sprinkle with grated Parmesan cheese, and serve with lemon wedges on the side. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while hot and crispy.
Notes
- Size Matters: Cut Brussels sprouts uniformly so they cook evenly. Larger pieces take longer to roast.
- Don’t Skip Drying: Wet Brussels sprouts won’t crisp up properly. Pat them very dry after washing.
- Cut-Side Down: Placing the flat, cut side against the pan creates maximum caramelization and crispiness.
- Don’t Overcrowd: Crowded sprouts steam instead of roast. Use two pans if necessary for proper spacing.
- Fresh vs. Frozen: Fresh Brussels sprouts work best. If using frozen, thaw completely, drain, and pat extremely dry. Increase roasting time by 5-10 minutes.
- Oven Variations: All ovens vary. Check at 20 minutes and adjust remaining time based on how quickly they’re browning.
- Add-Ins: For extra flavor, add bacon bits, dried cranberries, or toasted nuts during the last 5 minutes of roasting.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish, Vegetable
- Method: Roasting, Baking
- Cuisine: American, Mediterranean-inspired
Nutrition
- Serving Size: About 1 cup roasted Brussels sprouts (⅙ of recipe)
- Calories: 95
- Sugar: 2g
- Sodium: 410mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg