How to roast Brussels sprouts so they are golden brown and crispy on the outside and tender on the inside then sprinkled with tangy Pecorino Romano. This simple recipe works every time!
I originally published this recipe in 2022 and have since added helpful success tips.
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These simple roasted Brussels sprouts are a quick side that is my go-to on busy weeknights. They truly transform once they hit the hot oven, turning from ho-hum to the perfect side dish.
This is such an easy recipe, make it once, and it will forever be on your dinner table. Oh, they’re not just for weeknights, they are perfect for special occasions too!
Pecorino Romano or Parmesan cheese I like the tang of Pecorino but the toasty notes of Parmesan are good too. Just make sure to grate it yourself, not use pre-grated.
How To Roast Brussel Sprouts
step one
Trim. Trim off the ends of the Brussels sprouts and then cut in half vertically. Save the outer leaves that fall off they get extra crispy, like Brussel sprout chips. Also, now would be the time to preheat the oven to 425.
step two
Season. Place the Brussels sprouts (and any leaves that fell off) in a large bowl or you can also do this directly on the sheet pan. Toss them with the 1 tablespoon of olive oil, and the 1/4 teaspoon of kosher salt and pepper.
step three
Roast. Line them up on the baking sheet, cut sides (the flat side) down in a single layer, scatter the leaves around and roast in the top shelf of the oven until golden on the bottom and fork tender, about 20-25 minutes. The cook time depends on your oven (oven temperatures vary) and the size of the Brussels sprouts, smaller sprouts will cook faster.
For easier clean up, line the baking sheet with parchment paper.
step four
Grate the cheese. Meanwhile, finely shred the cheese using a microplane if you have one or the smallest holes on your box grater. I don’t recommend using pre-shredded cheese. It has funky anti-caking agents on it that mess with the texture and flavor.
step five
Serve. Transfer the crispy Roasted Brussels sprouts to a plate and top with the cheese. Serve immediately. A little lemon zest and red pepper flakes are also lovely here if you have them.
Any leftovers can be stored in an airtight container in the fridge for up to 5 days.
What To Serve With Roasted Brussels Sprouts?
Brussel sprouts are one of our favorite side dishes because they go with everything! Try them with:
High heat = flavor. Many roasted Brussels sprouts recipes have you heat the oven to 400 degrees or lower. It’s not hot enough to get that serious char that makes them so delicious.
The feather-light drifts of Pecorino Romano add that salty, creamy tang that takes these over the top.
Leveling up those knife skills—hey!
How To Roast Brussels Sprouts FAQ’s
How do I double (or triple) this recipe? I hear you. This recipe is so good, it could easily be a single serving. The only problem you run into when multiplying the recipe is overcrowding the pan. Spread the Brussels sprouts out between two sheet pans if you plan on increasing the recipe.
Do I have to use the cheese? No, I make these all the time without the cheese and they are still good, but the tangy Pecorino takes them over the top. It’s how we used to serve them at Firefly Restaurant in San Francisco and I’ve been doing it ever since.
Mine didn’t get super brown. What happened? You probably didn’t put them on the top shelf of the oven. Heat rises, so it is going to be hotter in the top of the oven than the bottom. Next time, place the baking sheet on the top rack for ultimate brownness.
Once you learn how to roast Brussels sprouts like this you’ll never look back. I want to see your Brussels sprout pics when you do. Let me know by tagging me on Instagram @katesbestrecipes so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) !
A simple and delicious way to cook brussels sprouts. Roasted in the oven until crispy on the outside and tender on the inside then topped with Pecorino Romano.
Heat oven to 425°F. Toss brussels sprouts in the oil on a baking sheet and season with the 1/4 tsp of salt and pepper. Lay cut side down in a single layer. If any of the outer leaves have fallen off put those on the baking sheet too.
Roast in the top shelf of the oven until tender and browned-crispy edges have formed, about 20 minutes. Taste and season with more salt and pepper if needed. Transfer to a platter and sprinkle with cheese if desired; serve.
Notes
Other add-ins: Lemon zest and red pepper flakes are also yummy sprinkled over the Brussels sprouts before serving.
Make-ahead: The Brussels sprouts can be cut and stored in the fridge in an airtight container up to a day in advance.
Leftovers: Brussels sprouts will keep in the fridge in an airtight container for up to 5 days. Rewarm in the microwave or on the stove in a skillet until warmed through. They are also good cold.
Single layer: The most important part of this recipe is to make sure the Brussels sprouts are in a single layer on the baking sheet and not overcrowded. If they are all on top of each other they will steam instead of brown.
Delicious!
Thank you Harry!