Roasted Brussels Sprouts

By Sam Sifton

Updated Oct. 28, 2024

Roasted Brussels Sprouts
Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
40 minutes
Rating
4(1,922)
Comments
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Here’s a simple, foolproof way to prepare brussels sprouts: Toss with a little olive oil or bacon fat, salt and pepper and roast until tender inside and crisp outside. Finish with a little red-pepper flakes or a drizzle of balsamic vinegar, if you'd like. This recipe serves two, but it doubles or triples easily.

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Ingredients

Yield:2 servings
  • ¾pound brussels sprouts
  • 2tablespoons extra-virgin olive oil or bacon fat
  • Kosher salt and black pepper to taste
  • Red-pepper flakes to taste
Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat oven to 400. Trim the ends of the brussels sprouts, and remove all yellowing exterior leaves. Halve the sprouts (unless they're very small). Put the sprouts in a large bowl, and toss with the oil or bacon fat, and season well with salt and pepper.

  2. Step 2

    Pour the sprouts onto a sheet pan and roast in the oven for 30 to 40 minutes, shaking the pan occasionally to brown the vegetables evenly, until crisp on the outside and tender within. Sprinkle a little more salt on them and, if you like, red-pepper flakes.

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Ratings

4 out of 5
1,922 user ratings
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Comments

Dsrtdlres

After roasting I always drizzle with balsamic vinegar! Yummy!

Doren

Love roasted brussels sprouts, as well as roasted every vegetable I can think of (with the exception of cucumbers).

One important caveat... the vegetables must not be touching each other, be sure to use a large enough baking pan that they can fit comfortably.

Naomi

I always cut the Brussels sprouts in half unless they are tiny. This gives a result resembling the illustration with the recipe, even though it is not mentioned.

Jane V

I've made this recipe several times and for me, it takes less time, more like 20 - 25 minutes. Be watchful of your brussel sprouts, as size matters, and remove them at your desired state.

Madeline

Love these. Followed instructions but added balsamic vinegar and maple syrup to cooked sprouts. A perfect combination. Try it.

Tim

I enjoy this enough that I use it as my standard formula for roasting sprouts, which I do weekly or so. I find my oven is strong enough that only 22ish minutes of roasting at 400 are required or advisable. I add a pinch of cayenne to the tossing mix and then top with grated parm if I have it in the fridge. A fav!

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