Ina Garten Roasted Brussels Sprouts

Ina Garten roasted Brussels sprouts turn Brussels sprouts, olive oil, kosher salt and pepper into a crisp, caramelized side dish in 50 minutes. Save this easy Thanksgiving side dish for Sunday dinner, holiday tables or busy weeknights, because it needs just one sheet pan.

Roast the sprouts the full 35 to 40 minutes and shake the pan now and then, so every side gets browned and crisp. Pull them early and you get pale, soft sprouts that taste like the boiled ones everyone remembers.

Ina Garten built this recipe to win over anyone still haunted by the mushy boiled sprouts served at Thanksgiving. She roasts them until crisp and finishes with plenty of coarse salt, so they taste more like french fries than a dreaded vegetable.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Roasted Brussels Sprouts

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

110

kcal

Halved by nothing more than a trim and tossed in olive oil, the sprouts roast until the outer leaves turn dark and crackly while the centers stay tender. A final shower of kosher salt keeps them savory and snackable.

Ingredients

• 1 1/2 pounds Brussels sprouts
  

• 3 tablespoons good olive oil
  

• 3/4 teaspoon kosher salt
  

• 1/2 teaspoon freshly ground black pepper
  

Directions

• Preheat the oven: Preheat the oven to 400°F so it is fully hot when the sprouts go in. That way they start browning right away instead of steaming.
• Trim the sprouts: Cut off the ends of 1 1/2 pounds Brussels sprouts and pull off any yellow outer leaves. Then toss them into a large bowl, since that is where the seasoning goes on.
• Season the sprouts: Mix the sprouts in the bowl with 3 tablespoons good olive oil, 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Clean hands work best here, because they coat every sprout evenly.
• Roast until crisp: Turn the sprouts out onto a baking sheet and roast for 35 to 40 minutes. They are ready when the outside is crisp and the inside is tender.
• Shake the pan: Shake the pan from time to time while the sprouts roast. This moves them around so they brown evenly instead of burning on one side.
• Salt and serve: Sprinkle the hot sprouts with a little more kosher salt, because Ina likes them salty like french fries. Then serve them right away while the edges are still crackly.

Tools for this recipe

• Nordic Ware half sheet pan, Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen Brussels sprouts instead of fresh?

Fresh sprouts are best here, since frozen ones hold extra water and steam instead of crisping. If frozen is all you have, thaw them, pat them very dry and roast on a hot pan, though they will be softer.

How do I store leftover roasted Brussels sprouts?

Keep them in an airtight container in the fridge for up to 3 days. Reheat them on a baking sheet in a 400°F oven for a few minutes, because the microwave makes them soft and soggy.

Can I make these ahead for Thanksgiving?

You can trim the sprouts a day ahead and keep them in the fridge, but oil and roast them just before serving. They are at their crispiest fresh from the oven, so they do not hold well for hours.

Why mix the sprouts with my hands instead of a spoon?

Ina notes that clean hands are a cook's best tools for coating vegetables in oil. You can feel when every leaf is lightly covered, so the sprouts roast evenly with no dry spots.

What is the most common mistake with roasted Brussels sprouts?

Crowding the pan is the usual problem, because packed sprouts steam and turn soft instead of browning. Spread them in a single layer, and use two pans if you need to.