If you’re new to roasting veggies, this simple roasted brussels sprouts recipe is an excellent place to start. As cookbook author (and former BA food editor) Rick Martinez explains: “Everyone—even if you don’t cook very often—needs to master roasted vegetables. And, to be honest, there’s not even that much to master.” The key is to find the right quantity, time, and temperature—and this easy recipe is our favorite way to take the guesswork out of that.
Before you start roasting, remove the outer leaves of the brussels sprouts and halve or quarter the bright green mini cabbages into pieces of roughly the same size. Cutting the sprouts not only helps them cook evenly and all the way through without burning, but the extra surface area encourages more crispy, caramelized bits. Using high heat, spreading them out into a single layer on the pan, and tossing them occasionally also helps with that. (Don’t worry about keeping them cut side down.)
Once they’re tender and browned, your sprouts are ready to be served or can be topped with almost anything you like: Try a spritz of fresh lemon juice, a glug of extra virgin olive oil, and a sprinkling of panko and Parmesan as an elevated side dish; or finish them with a drizzle of nice balsamic vinegar for something quick, vegan, and gluten-free. Store leftovers in an airtight container and reheat for 5 minutes at 350°.
Once you’ve gotten the hang of roasting sprouts, there are infinite combinations to try out. We love these sweet and spicy ones in a warm gochujang–maple syrup sauce or this recipe that’s finished with lime and pistachios.
