By Claire Saffitz
Updated Nov. 16, 2023
- Total Time
- 1½ hours
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 20 minutes
- Rating
- 4(408)
- Notes
- Read community notes
Separating the dark green outer leaves from the lighter green cores of brussels sprouts allows you to roast them so they’re both tender and crispy. Prep them ahead of time for an easy side dish. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)
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Ingredients
Yield:8 servings
- 2pounds brussels sprouts, bottoms trimmed only very slightly
- 4tablespoons olive oil
- Salt and freshly ground black pepper
- 1lemon
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
112 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 4 grams protein; 305 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 350 degrees. Working over a bowl, use a paring knife to shave off several thin layers from the bottom of each sprout, pulling off the darker outer leaves and letting the trim and leaves fall into the bowl, until you have just the tight, light-green core of each sprout. Set aside the bowl of leaves, then slice any very large cores in half. (The leaves can be separated from the cores 1 day ahead. Store them separately in lidded containers in the refrigerator.)
Step
2
Combine the cores and 2 tablespoons oil on a rimmed baking sheet and season with salt and pepper. Toss thoroughly to combine, arrange any cut pieces cut-sides down, then transfer the baking sheet to the oven and roast, shaking the baking sheet once or twice, until the tip of a paring knife slides into the cores with just a little resistance, 30 to 35 minutes.
Step
3
Remove the baking sheet from the oven and set aside, then increase the oven temperature to 425 degrees. Add the remaining 2 tablespoons olive oil to the bowl of leaves and season lightly with salt and pepper, then toss thoroughly until all the leaves are coated, separating any that are stuck together. Scatter the leaves over the baking sheet, then return it to the oven and roast until the leaves are bright green and crispy in places and the cores are caramelized all over, 10 to 15 minutes.
Step
4
Remove the baking sheet from the oven and let cool slightly, then finely grate about half the lemon zest evenly over the sprouts. Just before serving, cut the lemon in half and squeeze half over the baking sheet. Taste the brussels sprouts and season with more salt and pepper if needed. Transfer to a dish and serve immediately. Any leftovers will keep in an airtight container in the refrigerator for up to 2 days.
Ratings
4
out of 5
408
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Cooking Notes
Paloaltogirl
Wait, I thought the author was trying to make a simple and basic Thanksgiving meal! Separating the outer leaves from the core of a Brussels sprout to cook them in stages is not happening while I am trying to make gravy, mash potatoes, carve the turkey, check on the rolls, dish up the cranberry sauce and get it all plated and served before the food is stone cold. I won’t even add zesting a lemon over the hot sprouts pan!
Maxine
No. The leaves are roasted in the same pan, over the cores.
stevrino
Well, this seems pretty simplistic. Roast the cores. Roast the leaves.There is at least a glaze, mainly balsamic but probably more complex, that is developed during the cooking process by the restaurants that really master Brussels Sprouts. Those Sprouts that make you drool through the entire appetizer. That technique is what needs to be shared.
Yespat
Question regarding roasting instructions. When the core parts are done, “ until the tip of a paring knife slides into the cores with just a little resistance” are those put into a bowl and set aside until the leaves are baked or are the leaves put atop the already cooked cores, then all are roasted together? Or do I need another roasting pan just for the leaves?
beezlebub
Great tips on how to prepare this dish. Thanks for the refresher on technique.
Tina S
You can prep the sprouts ahead of time! And if you're still zesting on a box grater, definitely buy yourself a microplane zester - it changed my life! :)
Chris
Actually the perfect roasted brussel sprout recipe. Simple and extremely tasty.
William Menke
I had a similar prep of sprouts at an Amazon Christmas party, but the last minute glaze was maple syrup. The sweetness balance the sometimes bitter taste of the sprouts perfectly.
add eggplant
Too much lemon
Steve
I preheat the cookie sheet in the oven to preheat prior to adding the brussel sprouts, made a big difference for me...
Susan
Preparation is tedious & quite long but these are the best roasted brussels sprouts I've tasted!!
Osamu
A simpler method:Quarter the sprouts.Heat pan with olive oil to Med High, add some chilli flake.Sear sprouts, they should occasionally go "pop". Don't over crowd and steam them.Turn and brown and after one or two turns, add garlic and a bit more oil on the garlic. It will cookWhen still a bit crunchy, add either two splashes of water or white wine to steam them off.Remove from heat.Finish with: Cold butter, lemon and salt. Toss, done.Notes; Adding the salt last is best.
magicisnotreal
I'd like to put in a plug for looser sprouts. The larger less tightly packed ones are better tasting to me. I won't even buy the tight ones.They go nicely cut in half or 1/4's depending on size,with a few minutes in the microwave. Then EVOO and salt.
finally i like brussel sprouts
Making my second batch!! Separating the leaves during cooking makes all the difference!! People fussing about they don’t have time for this? Super easy and can be separated ahead of time, use a micro plane.. I mean it doesn’t get any easier? And spatchco*ck the turkey and save all that oven time!
Ann Marie
Made for thanksgiving- easy and tasty
Cristina
These were good but a lot of work for an average return.
Crocker
This delicious. It’s not nearly the time drain you might think.
Cyd
This was really good!
Sheryl
I followed the recipe but susbstituted Tajin for the lemon, salt and pepper, mixing it with the oil. A second time, I did the same but usted a heavy cast iron skillet on the stove top. Both times were great. Separating the outer leaves and adding them later makes for a better dish, leas charring and more caramelization.
andrea
My 13 year old daughter said these were delicious and she rarely eats anything green. I have to agree with her. Taking off the outer leaves makes a big difference.
lucinda
The outer leaves are spotted and grungy. Do you really want to cook with them?
Barbara
Fresh sprouts will not look like that.
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