Tips on Making PERFECT Roasted Brussels Sprouts (Easy and Delicious)!

Crispy.

Flavorful.

GORGEOUS.

This is the ONLY roasted Brussels Sprouts recipe you’ll ever need. Because however you do them up, the tips and techniques I outline here will ensure they always turn out EXACTLY the way you want them to!

So, let’s get into it!

Disclaimer: Some of the links in this post may be affiliate links for products I use and love. If you make a purchase after clicking one of those links, I may earn a small affiliate commission, perhaps enough to buy some extra gochujang or gochugaru 🙂

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Why Roasted Brussels Sprouts?

Honestly, why not?

It’s a fantastic cruciferous green with tons of cancer fighting nutrients. Moreover, it’s become sort of a holiday staple, yes? It’s almost like we’re trying to compensate for how much we all hated Brussels sprouts in the 80s.

I remember a few years ago, around Thanksgiving, my aunt (the best cook in our family) remarked how she hated Brussels sprouts. I asked her how she’d prepared them and she replied, “I boiled them, of course.” To which I said, “Well then, you hated them, of course.”

My aunt had never used Brussels sprouts before (they’re not endemic to Korea) and therefore, she had no idea how to cook them. I made her my roasted Brussels sprouts and her mind was blown.

Ready to get your mind blown??

Tips on Making the Foolproof Roasted Brussels Sprouts.

Tip #1: Pick Smaller Brussels Sprouts.

Start by picking Brussels sprouts that aren’t too large: they should be less than 1 1/2 inches in diameter. The larger they are, the more “cabbage-y” they’ll taste, with less tenderness and sweetness. I want sweet and tender roasted Brussels sprouts and so do you!

Tip #2: Pre-Sear Your Brussels Sprouts.

In order to achieve that perfect sear, place your Brussels sprouts flat-side down in one layer on a cast iron pan before you finish ‘em off in the oven.

Tip #3: Preheat Your Baking Sheet.

Keep the searing momentum going by placing your baking sheet in the oven while it’s preheating, so that you get that nice sizzle when you transfer the sprouts over to the oven.

Tip #4: Maximize Flavor with White Wine.

Deglaze your pan with a little white wine or vegetable broth to maximize flavor.

Tip #5: Don’t Overcrowd Your Baking Sheet.

Make sure you do not overcrowd your baking sheet, so that your sprouts cook evenly and you maintain that lovely sear you put all that effort into achieving!

Tip #6: Drop Some Acid.

No, not that kind of acid. Add pomegranate seeds for a pop of brightness (in color and flavor) and texture.

Key Ingredients and Notes on Substitutions for Roasted Brussels Sprouts Recipe.

These roasted Brussels sprouts are easy to make, trust me. This recipe only calls for a handful of straightforward ingredients, many of which you can leave out or switch out for what you have on hand. Let’s take a look at each of the key ingredients:

Brussels Sprouts.

Sorry, you cannot make roasted Brussels sprouts without Brussels sprouts. As I mentioned above in Tip #1, the best Brussels sprouts for roasted Brussels sprouts will be no larger than 1 1/2 inches in diameter. Their leaves will be tightly clustered and mostly green (a few yellow ones here and there isn’t the end of the world). This recipe calls for 1 full pound of Brussels sprouts, which you’ll need to clean, trim, and halve.

Shallots.

Shallots are a transformative ingredient. The MINUTE you add shallots to a recipe, you’re exponentially amping up the umami quotient, and this roasted Brussels sprouts recipe is no exception. If you don’t have shallots, you can, of course, use regular onions or even pearl onions. I would not try and use scallions for this recipe as they are a little too delicate for the roasting treatment.

Of course, if you don’t have shallots or onions, this recipe will still be perfectly delicious!

White Wine.

Don’t worry, all the wine will evaporate! Why do people add white wine to their savory recipes? Well, you may have heard of the maxim that all good recipes have a little fat, a little salt, and a little acid. The wine really helps with that last bit–the distillation process creates a lovely, complex flavor. That flavor is what’s left behind after all the alcohol cooks off. The white wine pairs particularly well with the umami of the shallots.

But, if you don’t have or want to use white wine, you can, of course, always deglaze the pan with a little bit of vegetable broth and lemon juice!

Pomegranate Seeds.

I mean, is there anything that screams “holiday” more than pomegranate seeds? Yes, the seeds offer a pop of brightness that will cut through some of the heaviness of roasting, but more importantly, they lure people in with the “please eat me” invitation. The red and green is so festive and signals deliciousness.

If you don’t have pomegranate seeds (or can’t be bothered with extracting them–I get that), you can substitute with red currants, dried cherries, or dried cranberries.

Balsamic Glaze.

Again, in keeping with the “acid” notes to this roasted Brussels sprouts recipe, we garnish with just a drizzle of balsamic glaze. What is balsamic glaze? It’s different from plain balsamic vinegar–it’s thicker, stickier, and the flavors are more concentrated. You should be able to find it in the same place you’d find balsamic vinegar (just look for the word “glaze”).

If you don’t have glaze, you can always just stick with your favorite balsamic vinegar!

Grated Parmesan Cheese.

I love the sharp pungency of parmesan cheese in contrast with the umami of the sprouts and shallots and the brightness of the pomegranate seeds and balsamic glaze. I use Violife’s parmesan for these roasted Brussels sprouts, because I think fresh grated is always best. Of course, if you don’t have a block of parmesan, you can use pre-ground or shredded.

Step-by-Step Instructions for Making Roasted Brussels Sprouts.

As I’ve mentioned, these roasted Brussels sprouts are very easy and come together quite quickly. So, let’s get to it!

Step 1.

Preheat the oven to 400° F. While the oven is preheating, place your baking sheet in the oven, so that it gets nice and hot while you clean, trim, and halve your Brussels sprouts.

Step 2.

Add olive oil to cast iron pan over medium heat and cook for 1 minute, until the oil begins to shimmer. Place Brussels sprouts in one layer flat side down and leave them undisturbed until they achieve a nice sear (around 2 minutes).

Step 3.

Add garlic, shallots, salt, and pepper and sauté for about 2 minutes until the shallots become fragrant. Then, deglaze the pan with wine, using a wooden spoon to scrape up any brown bits on the bottom of your pan. Cook for about 2 minutes, until all the liquid has evaporated.

Step 4.

Carefully transfer the Brussels sprouts to the preheated baking sheet and place in the oven for about 20 minutes, until the sprouts are tender.

Step 5.

Place the roasted sprouts in a large bowl. Season with additional salt and pepper, to taste. Add pomegranate seeds and toss. Place on a serving platter before glazing with balsamic glaze (or balsamic vinegar) and grated parmesan cheese.

Want More Holiday Recipes?

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