Why Most People Get Brussels Sprouts Wrong

Boiled or steamed Brussels sprouts become sulphurous and mushy — this is why so many people think they hate them. High-heat roasting is a completely different result: caramelised, slightly nutty and crispy on the outside. The technique is almost identical to roasting any other vegetable but a few details make a significant difference.

  1. 1

    Preheat the oven and tray to 220°C

    Put an empty baking tray in the oven while it preheats. A hot tray means the sprouts start crisping the moment they hit it rather than sitting in pooled oil and steaming.

  2. 2

    Trim and halve

    Trim the tough stem end off each sprout and remove any yellowed outer leaves. Cut in half from top to bottom through the stem. This creates a flat cut side that caramelises against the tray.

  3. 3

    Toss generously in olive oil and salt

    Do not be shy with the oil — under-oiled sprouts dry out rather than caramelise. Each cut surface should be well coated. Season with plenty of salt and pepper.

  4. 4

    Place cut-side down, in a single layer

    Arrange every sprout cut-side down on the hot tray. Single layer is essential — crowded sprouts steam rather than roast. Use two trays if needed.

  5. 5

    Roast for 20–25 minutes without stirring

    Leave them completely alone for at least 18 minutes. The undisturbed contact with the hot tray is what creates the caramelised crust. Check at 20 minutes — they should be deep golden brown on the cut side with some crisped outer leaves.

Finishing upgradesToss with a drizzle of balsamic glaze after roasting. Or add crispy bacon lardons in the last 5 minutes. Or finish with a squeeze of lemon and shaved parmesan. Or toss with honey and chilli flakes for sweet heat.

How to Tell They Are Done

The cut sides should be deep golden brown to slightly dark — this is the caramelisation you want, not burning. The outer leaves may be very dark and crispy like chips. The interior should be tender when pierced with a knife.

Frequently Asked Questions

Fresh is significantly better for roasting. Frozen sprouts contain more water and tend to steam rather than roast even at high heat. If using frozen, thaw and pat completely dry first, then roast at maximum temperature. Results will be softer than fresh.
The three most common causes: oven not hot enough, sprouts crowded on the tray, or too much moisture. Make sure your oven is fully preheated to 220°C, use a hot tray, spread in a single layer with space between each sprout.