Perfectly Roasted Brussels Sprouts: a recipe to rule them all! These Brussels sprouts are soft with a little bite and salty with a hint of sweet. They’re the perfect texture, with a caramelized salty crunch. The perfect side dish for entertaining!
Brussels Sprouts: Not Love at First Bite
Does this headline resonate with you too? Were you slightly horrified when the slimy, icky, steamed vegetable seem to be having a comeback on menus, in magazines, and on cooking shows years ago?
I would bet that there are a lot of you out there that feel this. There was a time when the only Brussels sprouts any of us were “enjoying” were of the frozen variety, steamed, microwaved, or or sautéed in to balls of cabbage-like garbage.
(I’ll admit these are some strong words, but I have feelings about. Stay with me.)
There was nothing that made me gag more as a child than having to choke down Brussels sprouts. Being a slightly competitive child (conservative adverb very facetious), I would often convince myself that I DID like things I was eating, even though I really didn’t. So, when my parents caught me spitting out Brussels sprouts in the bathroom one time, you could imagine my shock when they said, “You could have just said you didn’t like them!”.
Needless to say, by Brussels sprout eating days were few until I realized how to cook them. As I’m sure many of you know by now….you roast them!
But there’s still a skill here. It isn’t as simple as throwing them in the oven and forgetting about them (results in soggy sprouts). You want to roast them HOT, quick (ish!), and with the right seasoning.
How to Cook the Brussels Sprouts of Your Dreams
- First things first: 350 degrees won’t cut it.
- You need to roast these babies HOT! Crank that temperature up to 425.
- Next up, season them smart.
- Meaning, don’t go wild with the spice cabinet, ok? Brussels Sprouts have a nutty flavor when they’re roasted, so you won’t need much to make them taste great. Olive oil, salt and pepper is truly all you need!
- Last, don’t let them sog!
- After 20 minutes in 425 degrees, these sprouts should be getting nice and golden. Check them after 20, and if they’re too underdone for you, keep cooking for an additional 10. Nothing is worse than an overdone sprout!
Assuming you follow instructions well, you’ll end up with nice golden roasted sprouts just like these: 
Apparently, happy endings do exist. Especially when it comes to these Perfectly Roasted Brussels Sprouts!
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Perfectly Roasted Brussels Sprouts
Ingredients
- 1 lb brussels sprouts
- 2-3 Tbsp olive oil
- 1 tsp salt
- Freshly cracked black pepper
- 1/2 cup dried cranberries
- 1/2 - 1 cup whole pecans or pecan halves
Instructions
- Preheat ove to 425 degrees.
- Trim Brussels sprouts, removing leaves that contain any dirt, grit, or look weathered in any way. Slice sprouts in half.
- Toss with olive oil on a baking sheet, sprinkle with salt and pepper. Arrange sprouts cut side down, and roast for 20 minutes. Check doneness, flipping sprouts if they need additional time to cook.
- Serve in a bowl topped with dried cranberries and pecans.