This delicious roasted brussels sprouts recipe is ready in just 20 minutes! The trick to flavorful, crisp bites on the outside with tender centers involves two cooking methods: steaming and roasting, both of which happen in the oven.
Recipe Science
- Use only 1 tablespoon of water for 2 pounds of sprouts. This small amount creates superheated steam to tenderize the interior.
- Steam the brussel sprouts to activate pectin methylesterase, which strengthens cell walls, keeping them firm and tender, not mushy.
- Roast the sprouts at 500ºF to drive off moisture. The hot sheet pan quickly caramelizes the sprouts’ surfaces for crispy bites.
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Featured Comment 24
“FINALLY a recipe that solved my roasting problem. Seems obvious to steam them first, but I never would have thought of this technique. It worked perfectly, and the Brussels came out soft on the inside, roasted and crispy on the outside. We will be using this as the base for all our roasted veggie recipes.”—Joetta
Why It Works
Brussels sprouts may look like bland mini cabbages, and many avoid them due to their potential for bitterness or a rubbery, mushy texture. But with the right technique, these little buds can be full of flavor. I’ll show you how to bring out their best by roasting them in the oven.
Roasting creates a high-heat environment that quickly generates new surface flavors and colors due to caramelization. However, the hot, dry heat alone doesn’t firm up or tenderize the insides. The sprouts need steam to pre-cook them first before roasting. It’s a gourmet side dish that’s easy to prepare on weekdays or holidays like Thanksgiving.
Ingredients You’ll Need
- Brussels Sprouts: Brussels sprouts are cruciferous vegetables that can often be found year-round, although their peak season is from September to February. They may be attached to their stalks or sold loose, trimmed, and packaged. Look for green leaves that are firm to the touch and compact. Typically, smaller sprouts are sweeter. Check the stems for browning and cracks. Avoid those pieces. For even cooking, choose ones that are similar in size.
- Oil: Choose a neutral-tasting, high smoke point oil to withstand the eventual roasting temperatures. I use extra-virgin olive oil for its fruity taste.
- Water: Only 1 tablespoon of water is necessary for 2 pounds of sprouts. The water turns into superheated steam, which cooks the sprouts’ interior.
- Seasoning: Simply toss the sprouts with salt and pepper to enhance their flavor.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This roasted Brussels sprouts recipe is easy to customize! Try these delicious options:
- Oil Swap: Use coconut oil, avocado oil, ghee, or clarified butter. The roasting temperature is very high, so adding melted butter before serving is best.
- Add Meat: Make bacon Brussels sprouts by chopping up oven-roasted bacon and sprinkle it on top. Try my sauteed brussel sprouts with bacon!
- Add a Sauce: Drizzle on a balsamic vinegar glaze for a sweet and tangy combo. Add tahini sauce for a creamy sesame flavor. Dip in ranch dressing to toss with Italian dressing.
- Add Cheese: Freshly grated parmesan cheese or gruyere for a nutty flavor.
- Seasoning: Sprinkle with garlic powder or onion powder. For spiciness, add red pepper flakes.
- Add Crunch: Add chopped nuts like walnuts or pecans for crunch. Top with toasted bread crumbs.
How to Roast Brussel Sprouts
Step 1: Preheat Oven
Position your oven rack in the upper-middle section and preheat to 500ºF (260ºC). This helps steam the vegetables first, then the high heat is key to quickly caramelizing the Brussels sprouts, giving them that perfect golden-brown finish.
Step 2: Prepare the Brussels Sprouts
For this oven-roasted Brussels sprouts recipe, try to find ones that are 1 ½ inches long. Cut the sprouts in half lengthwise. If smaller than 1 inch, keep them whole. Cut them into quarters if you have jumbo-sized sprouts larger than 2 ½ inches. Trim off any browned and bruised outer leaves.
Step 3: Season
In a large bowl, toss the Brussels sprouts with olive oil, water, salt, and pepper until evenly coated.
Step 4: Steam
Arrange the Brussels sprouts cut-side down in a single layer on a large, rimmed baking sheet. Cover the pan tightly with foil to trap steam and help it cook through evenly. The 10-minute oven steaming process minimizes moisture loss and makes the sprouts taste slightly sweet instead of bitter. When you remove the foil, the buds will be bright green and firm yet tender.
Ingredient Chemistry: Steaming keeps them firm and tender by activating the enzyme pectin methylesterase at 120 to 160ºF (49 to 71ºC). The enzyme helps the link with the calcium ions to strengthen the bonds in the cell walls so that the sprouts don’t become mushy. The cooking method is similar to blanching but saves you an extra pot to wash.
Step 5: Roast
After steaming the sprouts and pre-cooking the interiors, it’s time to drive off the moisture on the surface. Roasting at 500ºF (260ºC) allows the exposed sprouts to caramelize, adding extra flavor.
The sheet pan holds heat more efficiently than the hot air in the oven, so anything touching the metal will brown more quickly and develop more flavor. After about 9 to 12 minutes, the surface sets into a deep golden brown color with crispy edges.
Step 6: To Serve
Season with salt and pepper to taste, and serve the crispy Brussels sprouts warm for the best flavor.
Frequently Asked Questions
Using a two-step method, brussels sprouts should be covered and steamed in the oven for 10 minutes, then roasted until crispy for 9 to 12 minutes.
For pieces 1 inch and more extensive, then they should be halved. More contact with the pan yields a better golden, crispy texture on the surface. Smaller pieces should be left whole.
Pre-cooking helps to soften the interior without overcooking. It activates a particular enzyme to make the cell walls sturdy yet tender. Either briefly blanching or steaming is recommended before roasting.
Serve This With
If you tried this Roasted Brussels Sprouts Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Roasted Brussels Sprouts
Ingredients
- 2 pounds brussels sprouts, 1 to 1 ½” long
- 3 tablespoons olive oil
- 1 tablespoon water
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat Oven – Place the oven rack in the upper-middle position and set the temperature to 500ºF (260ºC).
- Prepare the Brussels Sprouts – Trim the stems and cut each piece in half lengthwise. If smaller than 1-inch, keep them whole. If larger than 2 ½-inches, cut them into quarters.
- Season – In a large bowl, combine the brussels sprouts, olive oil, water, salt, and pepper.
- Steam – On a large rimmed baking sheet, spread the brussels sprouts cut-side down in an even layer. Tightly wrap the sheet pan with foil. Bake for 10 minutes.
- Roast – Remove the foil. Roast until the sprouts are deep golden-brown and tender, about 9 to 12 minutes, depending on the size.
- To Serve – Season with salt and pepper, and serve warm.
Recipe Video
Notes
- Storing: Cool completely and store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 12 months.
- Reheating: Microwave on high in 15 to 30-second intervals until hot. Rewarm in the oven on a foil-lined baking sheet at 350ºF (177ºC) until hot and crisp, about 10 to 12 minutes. Reheat in a pan over medium heat until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Robert Kucera says
can I use frozen brussel sprouts?
Valerie C. says
What is the serving size? These are absolutely delicious! Thanks for another wonderful recipe Jessica ❤
Joetta says
FINALLY a recipe that solved my roasting problem. Seems obvious to steam them first, but I never would have thought of this technique. It worked perfectly and the Brussels came out soft on the inside, roasted and crispy on the outside. We will be using this as the base to all our roasted veggie recipes. Thank you!!!
Jessica Gavin says
Thrilled to hear that you found success with this roasted Brussels sprouts recipe
Frances says
Perfect way to cook brussels without them becoming overly dark and brurnt, ( I have done that!) I added thyme, just used misto oil spray, and roasted red onion at same time. Wonderful thankyou
Jessica Gavin says
I love the addition of the herbs and onions to the roasted Brussels sprouts!
Mae Mae says
Quick question, has anyone ever used the brussel sprouts that are fresh cut and ready to eat, that come in a steamable microwavable Bag? I was hoping as I scrolled through the comments, that this question would have been answered, but did not see it in any of the comments.
Is it okay to steam them in the bag in the microwave, maybe reducing the recommended steam time? And then roast them? Has anybody ever used this method/short cut?
Thank you, long time reader, first time commenter, well actually question asker.
Joyce says
I hope you are still cooking in Dec 2021!
Your recipe for pre steaming sprouts states …1. oven 220c. and then…2. 120-160c. Which is it please, I don’t want to wreck them. Thank you.
Jessica Gavin says
I sure am still cooking! Roast at 500ºF (260ºC). You don’t need to change the temperature. The 120 to 160ºF is just the temperature that activates the pectin enzyme during the steaming process.
Roz Johnston says
What temperture should the brussell sprouts be at when steaming them for 10 min? 120 to 160?
Jessica Gavin says
It just needs to be between that temperature range to activate the enzyme to prevent it from becoming mushy, in that 10 minute steaming period it should hit that range.
Heidi says
So….it will be at the 500° while steaming and roasting? The only difference is the tinfoil is removed the 2nd half of cooking??
Jessica Gavin says
Yes, keep the oven temp at 500 degrees to steam for 10 minutes, then remove the foil so that the sprouts can brown.
Ashley Walton says
Hi Jessica! I thought olive oil shouldn’t be cooked at such a high temp? Is it because you steamed them first, so the olive oil is absorbed before broiling?
Judy Caywood says
Delicious and healthy. And I want to add I like Lorraine’s idea for the bacon too. yummy
Lorraine says
Hi Jessica, long time reader first time commenting. I made one tweak. After steaming during the roasting step, about 8min in, I shoved the sprouts to the border of the pan and added bacon strips to the middle (following your oven-roasted bacon recipe). Luckily the timing worked out and both things got perfectly roasted/ crisp. Also made the miso-glazed salmon. Don’t know how to send you a photo of the whole plate of Jessica-tested recipes. Thanks!
Jessica Gavin says
WOW! I’ll have to try making bacon and brussels sprouts together, you are a genius!
Nancy says
Question please – no where do you mention stirring them up during the cooking time. Do you leave them cut side down the whole time? I normally roast my brussels sprouts and stir them around half way thru cooking. Thank you.
Jessica Gavin says
Hi Nancy- I leave them cut down the whole time so they get nicely browned. If you notice them getting too browned when roasting at 500 degrees, you can certainly stir them halfway through 🙂
Cheryl says
My mouth is watering reading this. Have never tried the steaming method before roasting, but will have to do this from now on. I love my roasted sprouts with a simple sauce of olive oil/honey/grainy French mustard and rosemary and garlic, then tossed with walnuts and raisins. Thanks for sharing your recipe, Jessica. I do have one question – If the sprouts are frozen and then thawed, do they need to be steamed first before roasting as well? Thanks. I usually just use frozen sprouts steamed and buttered and then fresh for roasting.
Jessica Gavin says
Wow Cheryl, you are a brussels sprouts queen! I’ll have to try your combo, I love sweet and savory. If the frozen sprouts are raw, I would drain them really well and still steam and then roast. If they are pre-cooked, I would keep using them how you already do. Let me know how it goes!
JJ says
Nice! My daughter-in-law makes these often, and adds roughly chopped garlic cloves with the bake. She keeps the heat lower, and stirs often. For those garlic-lovers, this is a terrific add-in.
Jessica Gavin says
That sounds lovely JJ!
Anna Leah says
Love the steam then roast method because it means I’m munching on the sprouts sooner. I roasted them a wee bit longer because I like to crisp up the loose leaves that have fallen off the cut sprouts so that they’re like chips. I drizzled balsamic vinegar and grated lemon zest on them. Yum!