If you’re new to vegetable roasting, this easy roasted Brussels sprouts recipe is a great place to start. As a 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 much to master. The key is finding the right amount, the right time, and the right temperature — and this easy recipe is our favorite way to take the guesswork out.
Before you start roasting, remove the outer leaves from the Brussels sprouts and halve or quarter the bright green mini sprouts into pieces of about the same size. Cutting the sprouts not only helps them cook evenly and without burning, but the extra surface area encourages crispier, caramelized bits. Using high heat, spreading them in a single layer on the pan and tossing them occasionally also helps with this. (Don’t worry about keeping them cut side down.)
Once tender and golden, your sprouts are ready to serve or can be garnished with almost anything you like: try a spritz of fresh lemon juice, a sip of extra virgin olive oil and a sprinkle of panko and parmesan as an elevated side dish; or finish them off with a drizzle of good balsamic vinegar for something quick, vegan, and gluten-free. Store leftovers in an airtight container and reheat for 5 minutes at 350°.
Once you master roasting sprouts, there are endless combinations to try. We love these sweet and spicy in a hot gochujang and maple syrup sauce or this recipe that finishes with lime and pistachios.