The greatest thing about roasting Brussels sprouts is how easy it is to turn them into the perfect side dish. Just toss with olive oil and sea salt and you are in for a treat.
There are just a few tips and tricks to choosing the best ones and achieving the perfect caramelization on your Brussel Sprouts. Roasting gives them a nutty, earthy flavor that is impossible to resist!
When is Brussels Sprout season?
In the U.S. we are lucky to find them year-round in the market but their true season is during cooler weather. The very best fresh Brussel sprouts are available September through mid-February. They become sweeter and more flavorful after they’ve been touched by mild frost. Often, during peak season, you can find them sold still on their stalks at farmers markets.
Choosing the best Brussels Sprouts:
When shopping be sure to look for sprouts that are firm and have bright green leaves that are still soft yet tightly closed. The outer protective leaves will generally need to be removed but they should still look healthy and green.
Unlike most other vegetables fresh Brussels sprouts will keep well in the refrigerator for about 10 days. They are members of the cabbage family and tend to be heartier than more delicate vegetables.
Choose sprouts that are generally about the same size to ensure even roasting in the oven. I like to choose medium sized sprouts for best results. The very small sprouts are sweeter but the medium sized sprouts handle the heat better overall and seem to roast more evenly.
How to prep fresh Brussels Sprouts
- Begin by peeling off any of the protective leaves that are not pristine
- Wash the peeled sprouts to remove any sand or dirt and pat dry
- Trim the small root end but leave enough to hold the brussels sprouts together
- Slice in half from flat stem end through the top. It’s important to split them in half this way in order to create a flat surface that will bake face down on the pan. This will become the caramelized surface and also helps trap the steam inside the sprouts during cooking to ensure the inside is soft and tender.
Just 3 ingredients needed:
- Fresh Brussels Sprouts
- Olive Oil
- Fine Sea Salt
How to make roasted Brussels sprouts:
- Preheat the oven to 425˚F and set the rack to the middle position in the oven
- Line a large baking sheet with parchment paper (this is optional but makes clean up a breeze!)
- Prep and dry the sprouts – see above paragraph for details
- Add the Brussels sprouts to the baking sheet, drizzle with the olive oil and sprinkle with the fine sea salt. You can add more salt if you like your sprouts a little more tangy
- Gently toss the sprouts to make sure they are well coated with the olive oil
- Turn all the Brussels sprout halves CUT SIDE DOWN. This takes a tiny bit of extra time but is soooo worth it to achieve that flat caramelized surface!
- Be sure the sprouts are in a single layer and not too crowded. We want them to roast, and get crispy, rather than steam. Brussels need their space!
- Bake for about 20 minutes. Times will vary based on your individual oven and the size of the sprouts.
Check for caramelization after 18 minutes
- Do not turn the sprouts during the cooking time. Unlike most vegetables these veggies benefit from being left alone to roast and become golden
- To check for doneness take a peek at the underside of a Brussels sprout half. You should look for a deep golden color and even a little browning in some areas. The inside should offer little resistance when pierced with a sharp knife tip or a fork
- Remove from oven and serve piping hot
- Left overs can be stored up to 3-days in the refrigerator
Variations on the basic recipe:
One of the amazing things about Brussels sprouts is that they lend themselves well to many other flavors. I like to think about what my main course is and add flavors based on that main dish.
One of the most popular ways to serve Brussels sprouts, especially in restaurants, is with a drizzle of thick balsamic vinegar. If you love this flavor, just drizzle about 1 Tablespoon of balsamic on to the sprouts about 3-5 minutes before the end of cooking. This gives it a chance to infuse, warm, and lightly caramelize with the Brussels sprouts.
My favorite add-on for oven roasted Brussels sprouts is to add 1 teaspoon of chopped garlic and 1 Tablespoon of freshly shredded Parmesan about 3 minutes before the end of cooking. This is just long enough for the cheese to melt. If you don’t like a strong garlic flavor you can substitute the fresh garlic with garlic powder.
Garlic Parmesan Roasted Brussels Sprouts
Fun fact – How do I spell it?!
One of the most commonly misspelled words is Brussels sprouts, as the letter s is often left off of Brussels. The vegetable is thought to have originated in Belgium, Brussels in the 16th century. The spelling makes sense if you think of it this way because the vegetable name is spelled exactly like the city of Brussels, and is always capitalized.
Great Main Dishes for pairing Brussels Sprouts
- The light spicy flavor of our Chicken Paprikash is a great compliment to the roasted flavor of these sprouts
- Oven Baked Salmon and Brussels sprouts are a great marriage of flavors
- Try pairing these Brussels sprouts with our zesty Chili Lime Pork Tenderloin
- Firing up the grill? Roast these in the oven while grilling our Jerk Chicken Recipe
Pan Roasted Brussels Sprouts
Ingredients
- 2 pounds Brussels sprouts
- 2 Tablespoons olive oil, + more if needed
- 1 teaspoon fine sea salt
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment, if desired. (Makes for easy clean up)
- Clean and pat dry the Brussels sprouts.
- To prep the sprouts remove the scruffy and discolored leaves from each sprout. Cut the hard stem off the bottom of each sprout.
- Slice each Brussels sprout in half cutting from the stem flat end through the top.
- Place the Brussels sprouts on the baking sheet, drizzle with the olive oil and sprinkle with the sea salt. Toss to evenly coat all of the Brussels sprouts.
- Place the sprouts flat (cut) side down in a single layer on the baking sheet.
- Roast in preheated oven for 18-25 minutes, or until the sprouts are deep golden around the edges and tender on the inside. The sprouts should be easily pierced with a fork.
- Gently toss and serve while warm.
Notes
- Using parchment paper on the baking sheet makes for quick clean-up!
Nutrition
This will be the star of your holiday dinner
Just 7 simple ingredients are all you need to create a showstopping side dish that also tastes fantastic and is packed with vitamins and nutrients.
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Fall is Butternut Squash season and there are so many ways to create new dishes. This squash has a sweet nutty flavor with a hint of butterscotch to it. It pairs well with both sweet and savory spices and garnishes, and roasting brings out the caramel flavor. This recipe is a little sweet and a little savory!
Ingredients for Roasted Butternut Squash with Pomegranate and Goat Cheese:
- Butternut Squash – peeled, seeded, and sliced
- Pomegranate Seeds, also called arils
- Goat Cheese or Feta Cheese, crumbled
- Pumpkin Seeds, lightly toasted
- Garlic Cloves
- Italian Parsley
- Olive Oil or Coconut oil
- Salt and Pepper
How to Peel, Cut and Seed a Butternut Squash:
Butternut squash has a thick skin so you will need to peel it before roasting. We have easy instructions to guide you. In this link, our guide will make sure you can safely cut the squash.
- Because the shape is odd you will cut the stems off on both ends to begin. Then you will cut in two equal pieces. By starting this way you can lay the squash flat on each end to safely cut and peel.
- Once you have peeled the squash you will need to slice in half again the length of the squash.
- Scoop out the seeds and discard them.
- Lay squash quarter flat side down and cut into slices.
How to Peel, Cut and Seed a Butternut Squash
How to Seed a Fresh Pomegranate:
Pomegranate seeds are also referred to as “arils”. These tart and sweet seeds are the perfect contrast to butternut squash and goat cheese. The seeds are sold chilled in most produce sections in small cups, but it is easy to de-seed a fresh pomegranate in your own kitchen.
Pomegranate cut in half 
Pomegranate Seeds
Here are the 3 steps to de-seed a fresh pomegranate:
- Cut off the crown and then cut into 2 sections
- Place the sections in a bowl of water and gently loosen the seeds with your fingers
- Discard everything but the seeds and strain
Baked Butternut Squash with Garlic
How to Roast Butternut Squash:
- Prep 2 baking sheets by lining them with parchment paper, Silpat mats, or foil and preheat oven to 375°F
- Peel and prep the butternut squash
- Separate and peel a whole clove of garlic. Be sure to remove all of the papery skin
- Combine the butternut squash, peeled garlic cloves, salt, and pepper in a large bowl and gently coat with the olive oil
- Arrange the slices in a single layer on the lined baking sheets
- Roast for 35-40 minutes or until the squash and garlic are softened and golden brown. The squash should be lightly caramelized.
- While the squash is baking, crumble the goat or feta cheese, and roughly chop the parsley. Set aside.
- Clean and rinse the pomegranate seeds
- Toast the pumpkin seeds in a dry skillet. Pumpkin seeds can burn quickly so shake the pan frequently. It should only take about 3-4 minutes.
- Once squash and garlic are cooked, move to a large platter. Sprinkle with pomegranate seeds, cheese, pumpkin seeds, and parsley.
- Serve warm
What flavors go well with roasted butternut squash?
Butternut squash is actually a fruit but is treated culinary-wise like a vegetable. A variety of Fall spices work with most squash, such as:
- Cinnamon, Nutmeg, Cayenne, Sage, Cumin, and Garlic
- If you love it sweet add brown sugar or maple syrup
Common substitution ideas:
You can easily swap out Delicata or Acorn squash for the butternut squash, and you don’t have to peel the skin on either of those choices.
If you are crunched for time buy pre-cut cubed squash, pre-packaged pomegranate seeds, and pre-peeled garlic cloves
Other Butternut Squash recipe ideas:
- Our easy vegetarian Butternut Squash Soup
- Use baked pureed squash in muffins, bread, and pie
- Saute squash pieces with sweet or savory spices
Love pomegranate seeds and goat cheese? Check out these delicious recipes:
Roasted Butternut Squash with Pomegranates and Goat Cheese
Ingredients
- 2 medium Butternut Squash, peeled, seeded, and cut into half moon slices
- 3 Tablespoons Olive oil, or melted coconut oil
- 1 bulb garlic, peeled and separated into cloves
- 2 teaspoons sea salt
- 1 teaspoons black pepper
- 3 tablespoons roasted pumpkin seeds (pepitas)
- ½ cup goat or feta cheese, crumbled
- ½ cup pomegranate seeds (arils)
- 2 tablespoons Italian parsley, roughly chopped
Instructions
- Preheat oven to 375°F and line 2 baking sheets with parchment paper, Silpat or foil
- Peel the butternut squash, cut in half lengthwise, and remove seeds. Link to complete instructions in notes below.
- Slice into half-moon "C" shaped slices, about ½ inch thick.
- Peel garlic bulb, separate into cloves and remove papery skin from each clove
- Combine peeled butternut squash slices, garlic cloves, olive oil, salt, and pepper in a large bowl and gently combine to coat. Arrange slices on baking trays in a single layer.
- Roast in the oven for about 35-40 minutes. Squash and garlic should be caramelized and lightly brown and softened.
- Toast pumpkin seeds in a dry skillet, over medium-low heat, until they begin to smell fragrant, about 3-minutes. Shake pan frequently to prevent burning. Remove from pan immediately and let cool on a paper towel or plate.
- Crumble goat or feta cheese. Roughly chop Italian parsley. Set aside.
- Clean seeds (arils) from a fresh pomegranate and rinse clean. Set aside.
- When squash and garlic are cooked, remove to a large platter. Sprinkle with pomegranate arils, pumpkin seeds, crumbled goat or feta cheese and chopped parsley. Sprinkle with additional salt and pepper to taste.