The Best Way To Cook Brussels Sprouts (It Only Takes 2 Ingredients)

Gone are the days of mushy, colorless, and bland-boiled Brussels sprouts. These days, I think we’re all on board with the fact that the best (and easiest!) way to cook Brussels sprouts is in the oven. 

The goal is to roast them until they’re nicely browned and crispy and still have a bit of a bite on the inside. This is simple to achieve as long as you keep a few key rules in mind and avoid a couple of common mistakes.

When I was testing different Brussels sprouts recipes for my cookbook, Friendsgiving, I experimented with various techniques, oven temperatures, and cook times. As a result, I zeroed in on this easy recipe for basic roasted Brussels sprouts that work every time.

Keys to the Best Roasted Brussels Sprouts

• Buy good sprouts: Look for Brussels sprouts that have tight bulbs, don’t feel slimy, and have no yellowing leaves. If you have access to a farmers market, look for sprouts that are sold on the stalk.
• High temperature: Roasting at 425ºF ensures Brussels sprouts are cooked through on the inside, crispy and browned on the outside, and not at all mushy.
• Roast in a single layer: Arranging the sprouts so that they’re not on top of each other allows hot air to circulate each piece so it can crisp up. Crowding them while they roast results in mushy, steamed sprouts instead.
• Toss just once: Resist the urge to toss or flip the Brussels sprouts more than once while they roast. It’s that prolonged contact with the hot baking sheet that will create the best browning.

Upgrade Ideas

If you want to dress these up a bit, sprinkle the roasted sprouts with pomegranate arils, grated Parmesan cheese, and/or lemon zest. Brussels sprouts have a bit of bitterness to them, hence why they pair especially well with sweet flavors like balsamic and honey chipotle. 

More Brussels Sprouts Recipes

• Cacio e Pepe Brussels Sprouts Stalk
• Brussels Sprouts Caesar Salad
• Air Fryer Brussels Sprouts
• Brussels Sprouts Slaw

Preheat the oven to 425°F.

Prepare the sprouts:

Place the Brussels sprouts in a colander and wash under running water, tossing them with your hands as you go. Turn them out onto a clean kitchen towel and pat completely dry (eliminating excess moisture will help you achieve the crispiest results).

Trim the ends of the sprouts. If you see any yellow or bruised outer leaves, pull them off and discard. Cut the sprouts in half lengthwise and place on a large-rimmed baking sheet. If any sprouts are especially big, cut them into quarters so they’re bite-size. If any good leaves fall off in the process, add them to the baking sheet (these will be crispy chef snacks later!).

Toss:

Drizzle the oil over the sprouts and sprinkle with the salt and pepper. Toss with your hands to coat evenly, then arrange in a single layer.

Roast:

Roast until the Brussels sprouts are nicely browned and have crispy outer leaves, 22 to 25 minutes, tossing once after the first 15 minutes (a fish spatula is the best tool for this job). For the tastiest experience, serve immediately.

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