Roasted Brussels Sprouts (Without the Bitterness)

Roasted Brussels sprouts are an easy, flavorful vegetable side dish when you know how to prepare and cook them properly. This roasted Brussels sprouts recipe includes a simple prep tip to help reduce bitterness, plus everything you need to make them a delicious addition to weeknight dinners and holiday meals.

Brussels sprouts might be the last vegetable I learned to like. I enjoyed them a handful (maybe two) times ever, but every other time, I was pretty sure I was being poisoned by the chef and couldn’t for the life of me figure out why people ate them.

I also couldn’t figure out why I liked them those two times. It was a perplexing mystery for a few years of life there, I’m not gonna lie.

The mystery was debunked for me in a cooking class I took in Charleston, South Carolina at Zero George Street Hotel. I learned that how you prepare and cook Brussels sprouts can make a big difference in their flavor. Removing some of the core is my go-to trick for helping reduce bitterness.

And now I’m a total Brussels sprouts lover! Not to mention the fact that roasted Brussels sprouts are mouthwatering!

How to Make Roasted Brussels Sprouts

Baked Brussels sprouts and roasted Brussels sprouts are essentially the same dish. Both use oven heat to cook the sprouts, while roasting often emphasizes browning and caramelization. For this recipe, you’ll use a hot oven and a sheet pan to prepare a simple, flavorful vegetable side dish.

How to Select Brussels Sprouts

Brussels sprouts are often sold either loose or still attached to the stalk. Both are fine, but those attached to the stalk can stay fresher longer, so plan to use loose sprouts sooner rather than later.

You’ll want to avoid and/or remove yellowing or brown leaves as this indicates a lack of freshness.

How to Prepare Brussels Sprouts

You can go all out and remove the leaves from the stem, but that’s very time consuming (at least for this impatient lady).

1. Cut off the bottom quarter inch or so of the Brussels sprouts. Then halve or quarter each one.
2. Carefully cut out the stem at an angle. It’ll be easiest with a paring knife.

Removing some of the core is my go-to trick for helping reduce bitterness in Brussels sprouts. A small paring knife makes it easier to trim away the tougher center without removing all the leaves.

How to Roast Brussels Sprouts

1. Preheat oven to 400°F.
2. Combine sprouts, olive oil, salt, and pepper.
3. Spread evenly on large sheet pan—sprouts shouldn’t be crowded.
4. Roast 12-15 minutes depending on desired doneness. Stir halfway through cooking time.

If you want those brown edges, put the cut side down on the sheet pan.

Tips for the Best Roasted Brussels Sprouts

• Choose sprouts that are similar in size. This helps them cook more evenly. Cut larger Brussels sprouts into quarters and smaller ones in half.
• Don’t overcrowd the pan. Spread the sprouts in a single layer with space between them. Use two baking sheets if needed so they roast instead of steam.
• Place the cut sides down. This helps the flat surfaces brown against the baking sheet.
• Check for doneness. The sprouts should be tender when pierced with a fork, with browned edges. Cooking time will vary depending on their size and your preferred texture.

How to Serve Roasted Brussels Sprouts

Roasted Brussels sprouts are delicious straight out of the oven, but I love taking them up a notch with goat cheese and chopped salted pistachios. When I’m really living large, I make homemade herbed goat cheese for an extra-special vegetable side dish!

The combination of tender roasted Brussels sprouts, creamy goat cheese, and crunchy pistachios makes a wonderful side for weeknight dinners or holiday meals.

FAQs

How long do you roast Brussels sprouts?

Roasted Brussels sprouts typically take about 15 minutes in a 400°F oven, depending on their size and how browned you like them. Quartered Brussels sprouts cook faster than halved sprouts, while whole Brussels sprouts take longer. Check for tenderness and golden-brown edges, and adjust the cooking time as needed.

How do you cut Brussels sprouts for roasting?

You can roast Brussels sprouts whole, halved, or quartered. For more even cooking, trim the ends and cut larger sprouts in half or quarters. You can also carefully remove some of the core with a paring knife to help reduce bitterness.

How do you make Brussels sprouts less bitter?

Start by trimming the ends and removing any damaged outer leaves. You can also cut away some of the core with a paring knife. Roasting the sprouts until tender and browned helps develop their flavor.

Can you prepare Brussels sprouts ahead of time?

Yes! If you’re serving roasted Brussels sprouts warm, trim, halve or quarter, and core them up to 24 hours ahead. Store the prepared sprouts in a sealed container or bag in the refrigerator until you’re ready to roast them.

If you’re serving them cold, roast the Brussels sprouts ahead of time and refrigerate them in a sealed container. Add goat cheese, pistachios, or other toppings just before serving.

How do you store and reheat roasted Brussels sprouts?

Store leftover roasted Brussels sprouts in an airtight container in the refrigerator and use them within 7 days. To reheat, spread them on a baking sheet and warm them in a 350°F oven until heated through. The oven helps bring back some of their browned texture better than the microwave, although they may not be as crisp as when freshly roasted.

Roasted Brussels sprouts are an easy vegetable side dish that pairs with everything from weeknight dinners to holiday meals. With a little prep to help reduce bitterness and a hot oven to bring out their natural flavor, even Brussels sprouts skeptics might become fans!

I love serving mine with creamy herbed goat cheese and crunchy salted pistachios, but they’re delicious straight from the oven, too. Give these roasted Brussels sprouts a try, and let me know in the comments how you like to serve them!