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(1,985)
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
1,985 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.

Archie

Despite its simplicity, this is one of the worst recipes ever published by the NYT Food Section (and I am a huge fan). At 25 minutes my sprouts were charred almost beyond recognition. Luckily I had bought extra. I did a second pass on the recipe at 15 minutes (half of the low end of the recommended cooking time) and they were on the verge of overdone. And lest readers think my oven is off, I am an avid sourdough baker and get it calibrated frequently. So roast your sprouts accordingly…..

Bellaverdi

This time I inadvertently bought a bag of very finely sliced Brussels sprouts (instead of halved). Followed recipe but needed only 12 minutes at 400. Delish!

Jill

They're burnt.

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