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Roasted Brussels Sprouts

Rated as 4.58 out of 5 Stars

"This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!"
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Ingredients

1 h servings 104 cals
Original recipe yields 6 servings

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
  3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 104 calories; 7.3 g fat; 10 g carbohydrates; 2.9 g protein; 0 mg cholesterol; 344 mg sodium. Full nutrition

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Reviews

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  1. 3771 Ratings

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Most helpful positive review

EXCELLENT! I would have never in my entire life thought that I'd EVER eat a brussels sprout. They're cute to look at, but OMG the stench of cruciferous veggies cooking just makes me gag. Plus I...

Most helpful critical review

I make roasted sprouts frequently, however there is NO WAY this recipe could possibly yield anything other than over cooked sprouts!!!! Try roasting at 425 for FIFTEEN MINUTES!!! You'll love t...

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EXCELLENT! I would have never in my entire life thought that I'd EVER eat a brussels sprout. They're cute to look at, but OMG the stench of cruciferous veggies cooking just makes me gag. Plus I...

WOW! My kids HATE brussel sprouts. We've tried everything, but, they hate them. I added 2 cloves of crushed garlic, and when they were done, I went to the store and bought another two pounds...

Yum! This is my favorite way to make brussels sprouts. I first had them prepared this way at a restaurant in downtown NYC around the corner from where I lived--absolutely addictive, and when I m...

I make roasted sprouts frequently, however there is NO WAY this recipe could possibly yield anything other than over cooked sprouts!!!! Try roasting at 425 for FIFTEEN MINUTES!!! You'll love t...

I’ve been a member here for years and have never left a review, but this simple recipe has changed that right now. I’ve roasted cauliflower before ---have been experimenting with roasting veggi...

I thought these were mediocre...just edible, and certainly not memorable or great. I did not care for the "mushy" or "creamy" interior others found so appealing, nor the overroasted exterior. Al...

Delicious. We have this once a week. I don't cook it for the full 30 minutes--just long enough for the outer leaves to turn brown/crispy, about 15 minutes. So easy, so delicious. Sometimes I spr...

I was really really surprise about these, I love brussel sprouts and needed a new way to try them. This was the BOMB!!!!. I followed the recipe with the exception of cook time and temp. Make sur...

I've tried braising; I've tried boiling; I've tried sauteing. Roasting, I know now, is by far the best. I left it in longer than I felt comfortable as I watched some brussels sprouts turn dark ...