The best baked Brussels sprouts.
Let’s get right to it: This is a stunning, and delicious, roasted Brussels sprouts recipe. Crispy on the outside, soft in the middle, and glazed with a sweet and tangy cider-maple dressing.
Meet This Oven-Roasted Brussels Sprouts Recipe
Brussels sprouts often get a bad rap. Oddly reminiscent of hard, tiny cabbages (which they kind-of are) and too-often boiled to a sulfurous mush, Brussels sprouts may look, well, depressing.
But roasting Brussels sprouts changes the game.
Baked Brussels sprouts, when done right, taste like a completely different vegetable. Crispy on the outside, soft on the inside, and browned to caramel-y goodness and tossed with a cider and maple syrup dressing, this recipe turns Brussels sprouts into a centerpiece vegetable dish.
Are Brussels Sprouts Healthy?
Yes! Brussels sprouts are extremely healthy. Loaded with vitamins C and K (among others), Brussels sprouts also contain lots of fiber and antioxidants, combat inflammation, and contain omega-3 fatty acids.
Cooking Brussels Sprouts
Brussels sprouts can be eaten raw, as in a salad, or cooked. There are several ways to go when cooking Brussels sprouts. Brussels sprouts can be pan roasted, boiled, steamed, or baked in the oven.
Roasted Brussels sprouts are my favorites. Roasting sprouts in a hot oven (here, 400 degrees F) allows the vegetable to cook and soften, but also develop a nice exterior crunch. The best are the loose leaves that fall off, which get nice and extra crispy.
I avoid boiling or steaming Brussels sprouts. This is a healthy and traditional way of preparing this winter vegetable. But I find that the flavor and texture are inferior to roasted Brussels sprouts, which are crispy and flavorful.
Should Brussels Sprouts be cut before roasting?
Yes. Brussels sprouts should be cut in half before roasting. By halving the sprouts, you allow the Brussels sprouts insides to become tender, and the outside to brown and crisp up without burning.
If you left the Brussels sprouts whole, the outside would burn before the insides fully cook.
Also: As you slice the Brussels sprouts, leaves will fall off. That’s fine. Throw the Brussels sprout leaves right on the roasting pan with the halved sprouts. These loose leaves will bake up crispy and delicious.
How to Make This Roasted Crispy Brussels Sprouts Recipe
This oven roasted Brussels sprouts recipe is quite straightforward, and has two main components: the roasted sprouts, and the maple cider vinaigrette. To make this roasted vegetable side dish:
- Preheat the oven to 400 degrees F.
- Toss the Brussels sprouts with olive oil, salt, and pepper, and roast on a baking sheet for about 30 minutes.
- Meanwhile, make the maple cider dressing.
- Dress the Brussels sprouts, garnish with pomegranate seeds (if desired) and serve.
Troubleshooting: Soggy Brussels Sprouts
What causes soggy Brussels sprouts?
- Roasting at a low temperature. You need a hot oven to brown the exterior of the Brussels sprouts.
- Not using enough oil and seasoning. Fat causes crisping, instead of just cooking. Be liberal. Here, we use 4 tablespoons of oil for 2 pounds of Brussels sprouts.
- Stirring the Brussels sprouts. Don’t stir your sprouts! Leaving them to cook as-is on the sheet pan gives them enough time to brown. Stirring could interrupt the process.
- Not spreading the Brussels sprouts out enough on the sheet pan. If the Brussels sprouts are packed too close together, they will steam.
Luckily, we are avoiding all of this. By baking the Brussels sprouts on a sheet pan at a high temperature, this roasted Brussels sprouts recipe bakes up crisp, cooked, and tasty.
Love Brussels sprout recipes? You’ll also enjoy these earthy vegetable dishes:
- Alice Waters’s Long-Cooked Broccoli
- Roasted Carrots With Citrus and Avocado
- Roasted Beet Salad With Citrus Vinaigrette
Crispy Roasted Brussels Sprouts With Maple
For the Brussels Sprouts
- 2 pounds fresh Brussels sprouts
- 4 tablespoons good olive oil
- 1 teaspoon kosher salt
- 24 turns fresh-cracked black pepper
For the Maple Cider Vinaigrette
- 2 tablespoons pure maple syrup
- 2 tablespoons cider vinegar
- 3 tablespoons olive oil
- 1/8 teaspoon kosher salt
- 1 teaspoon whole-grain mustard (optional)
- 3 tablespoons chopped flat-leaf (Italian) parsley
- 3 tablespoons pomegranate seeds (optional)
To Roast the Brussels Sprouts
- Preheat the oven to 400°F.
- Halve the Brussels sprouts, removing any tough-looking stumps. PRO TIP: Reserve Brussels sprouts leaves that fall off while slicing the sprouts. They're great and will get very crispy in the oven.
- Toss the Brussels sprouts and leaves with the olive oil, salt and pepper. Spread evenly on a rimmed half-sheet pan and roast without turning for about 30 minutes, or until fork tender inside, and crisp on the outside.PRO TIP: Do not stir the Brussels sprouts. Leaving them still on the sheet pan in one spot helps to brown them.
For the Maple Cider Vinaigrette and to Finish
- While the Brussels sprouts are roasting, make the vinaigrette by whisking together the maple syrup, vinegar, olive oil, salt, and mustard.PRO TIP: Mustard acts as an emulsifier, but is not necessary. Just be sure to whisk the vinaigrette again before adding to the sprouts.
- Transfer the the roasted Brussels sprouts to a serving bowl. Toss with the vinaigrette, chopped parsley, and pomegranate seeds, if using. Taste for seasoning.
- Serve warm.