While there are many ways to prepare brussels sprouts, roasting is one of the easiest methods for home cooking, and in this tutorial, you’ll learn how to roast brussels sprouts to crispy perfection!
Brussels sprouts are having their moment in the culinary scene. The vegetable that quickly turns up noses left and right is now claiming the spotlight on most restaurant menus.
If you’ve ever cooked brussels sprouts at home, you may have gotten complaints from others of the smell. While these vegetables are incredibly tasty and so good for you, the smell can be, well … off putting.
The reason brussels sprouts have such a strong smell is because they belong to the cruciferous family. The sulfuric compounds that give off their signature scent are also the reason that this group of veggies has been strongly linked to fighting certain cancers.
Aside from the many health benefits of brussels sprouts, there are a variety of ways that they can be added to the plate. Brussels sprouts can be seared, fried, roasted, steamed and shaved.
In this cooking tutorial, we’re going to be discussing the roasting method so that you get crispy brussels sprouts every time.
Here’s what you’ll need for roasted brussel sprouts:
- A sharp chef’s knife – my number one recommended investment for those looking to upgrade your kitchen. A sharp knife is key for getting clean cuts and preventing knicks while cooking.
- A wood cutting board – the Boos blocks are my favorite because they are durable and sturdy. A wood cutting board provides a soft surface to protect your knife, while being a safe option for prepping veggies.
- A large baking sheet (or 2 small) – The key to crispy brussels sprouts is to ensure that they have room to breathe. A large baking sheet can provide enough space to spread the brussels sprouts into a single layer.
- Parchment paper – for crispy brussels sprouts, this step is optional. If you’re going to line your baking sheet with something, opt for parchment paper since it is non-stick and a safer alternative to aluminum foil. That said, for the ultimate crispy brussels sprouts, skip the parchment paper.
Ready to get roasting?
How to Chop Brussels Sprouts
Step 1: Trim the ends.
It’s best to trim off the end of the brussels sprouts, although to be honest, when I’m cooking at home and want to save time, I skip this step. If they look like a woody end that is brown in color and dried out, I suggest trimming this part off.
Step 2: Chop to similar sizes.
There are two ways I suggest chopping the brussels sprouts for roasting. Either way, you want to get similar size pieces.
The first way is to simply cut them in half by holding either side of the brussels sprout to stabilize it, then slide your knife through to chop in half. You can also quarter them if the brussels sprouts are large. This method is going to result in nice, individual-sized pieces of brussels sprouts.
The second way is to shave the brussels sprouts. I usually opt for this method when I have brussels sprouts that are older and need to be used. To shave a brussels sprout, carefully hold the root end while using the rolling knife technique to slice through the vegetable. You can learn more about the rolling knife technique, here.
By shaving the brussels sprouts, you essentially get more of a chip-like result than whole veggies. In this video tutorial, I show you both ways, then combine them on the baking sheet before roasting.
Cooking Tip: Wondering what to do with the leaves that fall off during the chopping process? Don’t throw them away! Those are the crispy gems, so add them to the baking sheet along with the rest of the pieces.
How to Roast Brussels Sprouts
The chopping is done. Now it’s time to roast.
- Step 1: Preheat the oven to 400F.
- Step 2: Place the chopped brussels sprouts onto a baking sheet.
- Step 3: Add flavor!
When adding flavor, you don’t want to make the brussels sprouts too wet. This would create a steaming effect more than a crispy roasted exterior.
I usually start by spraying my brussels sprouts with avocado oil cooking spray. My go-to flavoring combination lately has been a light drizzle of coconut aminos, maple syrup, then sprinkle of garlic powder, onion powder, salt and pepper. A few red pepper flakes for spiciness would balance out the sweetness if that’s your jam.
Brussels sprouts are naturally on the bitter side, so the maple syrup and coconut aminos adds a natural sweetness to help balance things out. However, you could keep it simple, or play around with any flavor combination that sounds good to you!
- Step 4: Toss and spread.
Gently toss the flavorings and the brussels sprouts together. Spread the brussels sprouts out into an even layer, giving the pieces room to breathe if possible. The more spread out the brussels sprouts are, the crispier they will get.
- Step 5: Roast and wait!
Roast the brussels sprouts in the oven for about 30 minutes, give or take depending on the size of your sprouts. You’re looking for a golden brown hue with bits of green mixed in. Bonus points if you shake the pan halfway through to ensure even roasting.
Remove from the oven and serve immediately. While you’re eating, go ahead and light a candle to help ease the aftermath of cooking brussels sprouts at home 🙂
If you love brussels sprouts and looking for more ways to enjoy them, check out these recipes:
These are the perfect side dish for holiday menus!
Put those leftover brussels sprouts to good use in these delicious power bowl!