How to Make the Perfect Oven-Roasted Brussels Sprouts
Forget what you used to hear about Brussels sprouts being the least favorite vegetable — they're a standout side dish, especially when roasted.
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This once-maligned fall veggie has been having a major moment over the last few years — thanks to everyone embracing them in their most delicious form: roasted! You'll find them on the trendiest restaurant menus these days, and they're a popular side for Christmas and Thanksgiving. But we love them with even the simplest weeknight meal. Added to pasta, sprinkled on pizza or mixed into a salad, brussels sprouts bring flavor to any meal — along with a healthy dose of vitamin C.
WATCH: How to Oven-Roast Brussels Sprouts
When cooked improperly, these little morsels can leave a bitter and sulfuric taste in your mouth, but when you roast them, we promise you'll be a lifelong fan. This quick demo walks you through cooking them in their most basic — but glorious — form.
What you'll need:
• Garlic press ($15, amazon.com)
• Roasting pan
• 1 1/4 lbs Brussels sprouts
• 2 tbsp. olive oil, for drizzling
• 1/8 tsp. salt, to taste
• 1 tsp. thyme
• 1/4 tsp. pepper
• 1 clove garlic
Step 1: Prepare Sprouts
Trim the ends of the sprouts, then cut in half lengthwise.
Step 2: Season Sprouts
Throw the sprouts on a baking sheet and go wild with seasoning. For classic Brussels sprouts, add 2 tablespoons olive oil, 1/8 teaspoon salt, 1 clove garlic, 1 teaspoon thyme and 1/4 teaspoon pepper. Mix everything together with your hands and make sure every sprout is coated.
Step 3: Roast and Toss (and Roast Again)
Now it's time to roast. Roast at 450°F for 10 minutes. To ensure the sprouts are crispy from all angles, take the pan out of the oven and toss the sprouts with a spatula. Then pop them back in the oven for 10 more minutes, at 450°F.
PRO TIP: Cook 5 minutes longer for extra-large sprouts.
Step 4: Enjoy
That's all, folks! Top off your sprouts with a pinch of thyme for added flavor.
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