Around here we fight for these crispy roasted Brussels sprouts as soon as they're out of the oven.
By the way, is it Brussel sprouts, Brussels sprout or Brussels sprouts? Even Mr. Google couldn't give me the final answer on that one. (Update: readers let me know that it's Brussels sprouts!) Whatever you call them, if you always thought they were icky, it's time to try them again because this recipe is crazy delicious and SO simple! See the crispy golden brown outer layers? That's what makes it.
The recipe comes from our friends, Jim & Maureen, and we ate it at a dinner party at their house the other night, which I showed you a few pictures of in this post. Thanks guys!
Crispy Roasted Brussels Sprouts
- About 2 pounds Brussels sprouts.
- About 4 Tablespoons pastured butter
- 3-4 Tablespoons olive oil read here about why you should never buy it at the grocery store, and also there you can get a discount with the code KOP
- Sea salt and pepper
- Preheat oven to 400*. Trim the ends off the Brussels sprouts, wash and cut them in half, dry. Place them on a baking sheet.
- Melt butter, stir in olive oil — amounts don't have to be exact. Pour over the Brussels sprouts and use your hands to make sure each piece has oil on it.
- Add sea salt and pepper to your taste.
- Bake about 30-45 min. (Note: To save work later, you might put them on parchment paper.) Shake the pan occasionally or flip them for even browning. Or do what we do: as different pieces get golden brown, pull them out, eat all those dreamy pieces, and put it back in 'til the rest are done. (I wonder how a splash of good balsamic vinegar would be on these…)
By the way, do you wonder about heated olive oil this high? Read more about the myths about cooking with olive oil. Personally, I've never had a problem with it smoking when mixed with butter 400*, but you have to watch it to be sure.
There you have it: Crispy roasted Brussels sprouts!
Is that simple or what? You'll love them. We literally hover over the pan as this comes out and go like mad, picking the browned pieces off to ooh and aah over. 🙂
- Here's another recipe I love Brussels sprouts in: Veggie Tabouli
- Try Roasted Cauliflower with Parmesan Cheese!
- Or Yummy-licious Fried Cabbage
- More side dish recipe ideas
- How do YOU love Brussels sprouts? (Or don't you?)
Jenni Green says
I tried it. Really tried to enjoy them but maybe in the same way some people can’t enjoy coriander, I can’t eat bs without gagging.
Sharyl Mart says
Olive oil, garlic clove, sea salt and pepper. Roast. Sooo good.
Jill-David Boman says
I roast just about any vegetable. It brings out a different quality that you don’t get with sauteing or steaming. So good!
The Appropriate Omnivore says
I roast them about once a week. I’ll be sure to try your recipe.
Lisa Smith Suidgeest says
Saved and will try this. Sounds yummy!!
Yvonne Mitchell says
Mine too…I made them for Christmas Day dinner.
Jill-David Boman says
Roasted carrots tonight.
Tim Robinson says
(Sarah) Half of the Robinsons love them!
I’ve been making brussels sprouts this way for several years and they’re delis–wouldn’t have them any other way. I do use balsamic when I put the oil on them–about 2-3 tbsp. and they’re excellent–brings out the sweetness. For added flavour, saute some bacon & toss with them. Yum.
This is one of my favorite vegetable dishes. I like to just mix Brussels sprouts with the fat (I use melted bacon grease or lard mixed with ghee, usually) and any seasonings right on the baking pan so there are no extra things to wash up. We was and reuse plastic bags as long as they don’t have holes, and it would be mess to wash one coated with oil! (Our dogs do the initial cleaning of the roasting pan, maybe with a little water added first, and then I clean it in the sink. By that point, all the oil is gone so it’s just to get the dog slime off!)
I like the idea of adding a touch of Balsamic vinegar. I think I’d wait until the end of cooking.
I’ve always cut my sprouts in half so they’d cook faster, but no cutting would be so much faster to prepare! I might try that next time. I’ve done the X-cut before but that now seems like a waste of time to me.
We roast brussels sprouts all the time–we roast almost all of our veggies in the winter! We add about 2-3 tbsps of balsamic vinegar to the same recipe that you posted–adds wonderful flavour and depth. Try it on green beans, carrots, yams/sweet potatoes, and beets–delish!!
I have a problem…I just made these and I don’t think there will be any left by dinner time…cause I can’t stop nibbling on them! Clearly I will need to make more next time!
I used EVO and did not have any heat problems. The skins were crispy and DEEE-lish. I did make an “x” in the bulb end as another reader suggested, which I think helped the skins crisp even more.
Next time, I am going to peel the leaves off the sprouts and try the same thing but with all leaves; the cripy part is the best part so why not try to make it all that way.
Thank you so much for an easy and super delicious way to make these!
One of my FAVE real-food indulgences is to cook the TOPS of the Brussels Sprouts “au-gratin” style with real cream and parm cheese and with real buttered bread crumbs on top. . . .
Two meals from one stalk!
How cool is that ?
Oh my gosh Genet, that sounds awesome, but I don’t even know what you mean by the “tops” of the Brussels sprouts????? They come on a stalk-like thing, so I can’t figure out what you mean… Can’t wait to hear more!
We prefer them raw. I just shred them, toss them with a citrus dressing, some toasted nuts and topped with boiled egg. Yum.
I don’t believe it’s best to eat these raw though. They should be lightly cooked because it’s a cruciferous vegetable, along with kale, cauliflower, cabbage, broccoli, and a few others. These vegetables should always be gently cooked before eaten to reduce the goitrogens, which are substances that suppress the function of the thyroid gland.
I only learned this recently, too. I’m hoping that once in a while is OK, though, because I do eat all of these veggies raw occasionally, and your recipe sounds so good!
We eat Brussel sprouts often. we prefer them sliced cross-wise, you can get 4 – 5 slices, steam them, then coat with lemon butter, sea salt & pepper to taste. I found them not to be bitter & have a different flavor than left whole
Made these last night Kelly and they were oh-so-good! For a long time I’ve been following Katie’s (kitchenstewardship) recipe, but this offers us some nice variety. I cannot believe how yummy oven roasting makes some vegetables — broccoli and cauliflower are awesome too!
Oh wow – I tried roasting some cauliflower and it was awful. I tried several times, and tried different ways of doing it, but it was just plain awful no matter what. So, now it’s only steamed cauliflower in this place! I love the Brussels sprouts and the broccoli, though.
I made roasted brussels sprouts for Thanksgiving dinner, and our guests were so amazed. Weeks later they told me they still talked about them. I used a combination of ghee, lard or bacon grease, don’t remember which, and coconut oil. Mmmmmmm. Time to make some more! Also, I bought them on the stalk, so they were very fresh. I couldn’t find organic, unfortunately, but very fresh is good! I think they might have been local, as well…
Also, I just melted the fats together in a stainless steel measuring cup, poured it over the Brussels sprouts in a bowl and made sure they were well coated, and added sea salt I think. The dogs cleaned up the bowl, so no waste there!
Hubby and I love roasted Brussel sprouts.
This is going to be part of dinner tonight with cube steak and rice.
I make almost the same thing, only I use a cast iron pan in the oven. Some avocado oil mixed with butter (or plain ol’ bacon grease if I have it) melted in the pan in the warming oven, lots of salt and pepper, a couple of handfuls of brussels sprouts, stir and put into the oven, uncovered, at 350 – 375. Check and stir frequently after the first 20 minutes or so.
I had always heard horrible things about brussel sprouts, so I never wanted to try them. However, I began branching out in the vegetable area when I was in college, so I decided to give them a go. YUM! Roasted, much like this, is my favorite way to eat brussel sprouts. Yours look amazing!
Kellie Hill says
Careful with high heat and olive oil as the oil breaks down into free radicals. I like this type of recipe better with coconut oil that can withstand the higher heat of roasting. Just drop it in all into the dish and stir a few minutes later after the oil melts. Just as easy and tasty, but healthier.
I recently ate some roasted BP at a restaurant (along with other veggies) and I loved them!! I recreated the recipe at home and posted on my blog:
Mindy @ Too Many Jars in My Kitchen! says
I love roasting Brussels sprouts in leftover bacon grease along with some sea salt and pepper. I love the hint of bacon with them. I’m a very recent convert to Brussels sprouts since trying them this way. So good!
jenna Food WIth Kid Appeal says
i use lard for roasted veggies, vs olive oil. hate heating olive oil. same recipe as above, just get some lard softened on your baking pan/dish, then toss the brussels sprouts w/ seasonings and cook. also, i skip the bag, one less waste item.
Yes!!! I need to go fix that in the post, thank you!!!
I’ve never understood why people seem to hate Brussels sprouts. My father taught me to eat Brussels sprouts, broccoli, and cauliflower with vinegar. Maybe that’s because he hated vegetables and that was his way of disguising the flavor! In any case, I grew up loving those vegetables AND loving vinegar. Frying them in butter sounds yummy!
By the way, Wikipedia says that they are named after the capital of Belgium, so Diane is correct — it would be “Brussels sprouts”. (I learned something new today!)
Capitalize Brussels! My father was born in Belgium and we always had Brussels sprouts for holiday dinners. Steam until just tender and serve with butter. If you overcook them they stink. Big ones can be bitter. If you cut an X on the underside, they cook more evenly. I think browning them makes them DIFFERENT but not as good.
I made sure they were all capitalized now, thank you!
I also added your comments to the post. 🙂
Oh, let me tell you the balsamic is great! I did those just last week and marinated them in balsamic, yum!
Any idea of quantity for the sprouts? I had forgotten about brussel sprouts as we didn’t get any this year with our CSA. Thanks for the reminder – I’d like to serve some soon!
I added this info to the post (thanks for the reminder), but I’d just say use however many your family will eat and add more oil if it’s not enough to cover them, and use salt and pepper to your taste.
Yummy. I agree with you – the golden brown crispy leaves on the outside are what makes it. I hated Brussels sprouts as a child but that’s because my mom used to steam them until they were mushy, then serve them with margarine (cringe). I rediscovered them this winter since my real food revelation and they have become a favorite healthy indulgence of mine. I cut them in half and sauté in loads of butter in my cast iron skillet until they are tender and crispy brown on the outside. Add some salt and pepper and it’s heaven! This oven version sounds delicious as well.