Side Dish
Roasted Brussels Sprouts
About this dish
These roasted Brussels sprouts are a smoky, caramelized side dish that even skeptics will love. High heat brings out their natural sweetness while the edges get irresistibly crispy.
A simple toss with olive oil, salt, and pepper is all it takes, but a splash of balsamic vinegar at the end takes them over the top. Perfect alongside a brisket or any hearty main.
Ingredients
UK and US measurements are both included for every recipe.
Brussels sprouts
vegetable680 g
Imperial measurement: 1.5 lbs
extra-virgin olive oil
fat45 ml
Imperial measurement: 3 tablespoons
kosher salt
seasoningto taste
freshly ground black pepper
spiceto taste
balsamic vinegar
liquid15 ml
Imperial measurement: 1 tablespoon
Method
Preheat oven
10 minutesPreheat your oven to 425°F (220°C). Place a baking sheet or cast iron skillet in the oven to heat up.
Prep sprouts
5 minutesTrim the stems and remove any yellow outer leaves from the Brussels sprouts. Cut larger ones in half so they are all roughly the same size.
Toss with oil
2 minutesIn a large bowl, toss the sprouts with olive oil, salt, and pepper until evenly coated.
Roast
25 minutesCarefully remove the hot baking sheet from the oven and spread the sprouts in a single layer. Roast for 20-25 minutes, flipping halfway, until deeply browned and crispy on the edges.
Finish
2 minutesRemove from oven, drizzle with balsamic vinegar if desired, and toss gently. Serve immediately.
Equipment
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Nutrition facts
Tips
- For extra caramelization, make sure the sprouts are dry before tossing with oil — any moisture will steam them instead of browning., Don't overcrowd the pan, give each sprout room to breathe. Use two pans if needed.
- A splash of balsamic vinegar or a squeeze of lemon juice at the end brightens up the earthy flavor.
Serving suggestions
- These roasted Brussels sprouts pair beautifully with smoked brisket, roasted chicken, or grilled steak. They also work as a Thanksgiving side with turkey and gravy.
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Recipe by
Mason Walker
Specialises in American cuisineMason Walker makes barbecue brisket that takes 16 hours. He sleeps next to the smoker.
Describe yourself in three words: Smoky, slow, brisket loyalist.