Whole Roasted Brussels Sprouts

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It’s no secret that I have a fondness for all things crispy – especially vegetables. I went on and on about it last week when I posted these Crispy Old Bay Sweet Potato Fries.

A popular vegetable in my house is Brussels Sprouts. I have served them countless ways including shredded, on toasts with blue cheese and fig jam and of course, crispy!

For me, there is no better way than crispy roasted brussels sprouts.

But, and this is a big but, I do not cook for myself and some of my family members (ahem, my mom) really prefers her brussels sprouts roasted whole.

To keep the peace, I have taken to alternating how I cook brussels sprouts just to keep everyone happy and eating their vegetables.

While this is a simple recipe and more about technique, a huge upside is that you can fit a lot more brussels sprouts on one tray. This is particularly helpful if your kitchen is a one-oven kitchen like mine and the oven is already full roasting a chicken or something else.

3.7 from 3 reviews
Whole Roasted Brussels Sprouts
 
Prep:
Cook:
Total:
 
2 Points Plus Per Serving -- Serves 6
By:
Serves: 6
Ingredients
  • 2 pounds brussels sprouts
  • 1½ tablespoons olive oil
  • ¾ teaspoon kosher salt
  • pinch crushed red pepper flakes
Instructions
  1. Preheat oven to 425F. Line a baking sheet with tin foil and set aside. Wash brussels sprouts and trim the very ends of the stem off.
  2. Use a paring knife to cut an X into the stem of each one. I usually go about ¼" deep.
  3. Toss brussels with olive oil, salt and crushed red pepper.
  4. Place on baking sheet and cook for 15 minutes.
  5. Remove and use a tongs to turn each one over.
  6. Place back in the oven and cook an additional 20 to 25 minutes until crispy on the outside and tender on the inside.
  7. Serve warm and Enjoy!

 Whole Roasted Brussels Sprouts from www.everydaymaven.com

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Comments

  1. Joan says

    I have never liked brussels sprouts but this was phenomenal! It had all the satisfying salty crunch of potato chips, but SO much healthier!

  2. Nicole says

    I’ve never had brussel sprouts and I’m a bit nervous about trying them but this recipe is inspiring me to try it!

  3. says

    These make me drool! I loveee roasting brussels sprouts – I am not so sure about whole because I tend to not be able to cook them all the way through, but if I cut them in 1/2 they tend to cook much better – and I also throw in some garlic and maybe some balsamic too :)

    • EverydayMaven says

      Hi Gigi, That is exactly why I cut the X in the bottom of each one – so those tough stems cook all the way through 😉

  4. says

    Sorry, but this dish was not good. The sprouts were touch on the outside., No flavor. Steaming them until tender, then adding a little good quality olive oil with some salt is the way to go.

    • EverydayMaven says

      Hi Linda,
      Sorry they didn’t work out for you – we really enjoy like this. Have a great weekend.

  5. says

    These look delicious. I also like things crispy–my pizza has to be extra crispy along with my fries. Can’t wait to try crispy brussels!

    • EverydayMaven says

      We have been eating a lot of them. While I am beyond excited for all the Spring produce to come into the stores, I will be a bit sad when the Brussels are no longer there.

  6. Eha says

    And stupid me has usually steamed [most often], cut into slices and used in stirfries and salads!! This surely has to be tried during the coming winter season :) ! I love the taste of the bloomin’ things!!!!!!

    • EverydayMaven says

      Yes! Roasting is the way to go. I really prefer the crispy version on my site but these are pretty awesome too 😉

    • EverydayMaven says

      I think all of the cruciferous vegetables respond really well to roasting – those crisp, caramelized edges are so good!

    • EverydayMaven says

      Those TJ stalks are awesome – I only see those in the Fall but whenever I do, I buy them constantly! Costco has a great deal right now on 2-lb bags of Brussels Sprouts :)

    • EverydayMaven says

      Hi Julee,
      I have found that the X allows the tougher core to steam a bit and the Brussels are more evenly cooked overall. Thanks for stopping by :)

    • EverydayMaven says

      Yum Sarah! Sometimes I do a little balsamic drizzle (with the really good balsamic) after they are cooked and it’s so good :)

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