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Active Time
10 min
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Total Time
35 min
This recipe for roasted brussels sprouts is all but guaranteed to become a house favorite. You only need abaking sheetlarge enough to spread the spouts in a single layer (if you don’t have one, divide sprouts onto two sheets) and a hot oven. If you can spare the time, turn the cut side of each sprout down so it’s flush with the pan to promote even more browning. As the brussels spouts cook, the outer leaves will turn crisp and develop a lovely golden brown color. A few dark spots are okay—that caramelization is what makes the cooked spouts so delicious. While you may be tempted to line your pan with parchment paper, resist the urge. Parchment slows the browning we’re aiming for, while an unlinedwell-seasoned sheet panpromotes it.
These crispy brussels sprouts are the ultimate team player, complementingweeknight grain bowls, elaborate holiday feasts, and everything in between. Serve them alongsideroast turkeyandmashed sweet potatoesas aThanksgiving side dish. Sprinkle with feta or Parmesan cheese, plus a drizzle of fresh lemon juice and maple syrup to make a satisfying cooked brussels sprouts salad. Or accentuate the veggies’ sweet side by eliminating the caraway seeds and tossing the roasted brussels sprouts with balsamic vinegar, more olive oil, and chopped pecans. You can halve or double this recipe as needed, but remember: Having more brussels sprouts is never a bad thing.
Ingredients
8 servings
Step 1
Place rack in middle of oven; preheat oven to 450°. Toss1½ pounds brussels sprouts, trimmed and halved lengthwise, ⅓ cup extra-virgin olive oil, ½ tsp. Diamond Crystal or ¼ tsp. Plus ⅛ tsp. Morton kosher salt, and¼ tsp. freshly ground black pepperin a large bowl until well coated.
Step 2
Transfer brussels sprouts to a large rimmed baking sheet and spread out in a single layer. Roast 10 minutes. Sprinkle1 tsp. caraway seedsover brussels sprouts and toss, then spread out in 1 layer and continue roasting until brussels sprouts are crisp-tender and well browned in spots, about 10 minutes more.
Editor’s note:This brussels spouts recipe was first printed in the Februrary 2009 issue of ‘Gourmet’ as ‘Roasted Brussels Sprouts With Caraway Seeds.’ Head this way for more ofour best Thanksgiving recipes→
Leave a Review
Reviews (22)
Back to TopI had to add more olive oil to the pan halfway through because they were so dry. The flavor of the caraway did not come through as much as I had hoped. These did not take on any sweetness from roasted caramelization and were therefore still bitter at the table.
okmosa
st paul, mn
1/25/2017
I had to add olive oil to the pan halfway through because they were so dry. The flavor of the caraway seed did not come through as I had expected. These did not take on any sweet flavor from roasted caramelization which left them still bitter at the table.
okmosa
st. paul, mn
1/25/2017
Delicious and so easy. We loved the caraway flavor. Probably used about 1/2 the amount of olive oil. Cooking time was just right. Flavor and texture of the sprouts was really good. Served with another epicurious recipe - pork with cherry chutney - and it was a very nice compliment.
susanegc
9/19/2012
My husband & I were Brussels Sprouts virgins until I tried this recipe. I loved it but husband said he didn't care for it. He said maybe it was the caraway seeds. I'll make them again without the seeds & we'll see. Anyone have a substitution that he may like better.
Beverlina
San Antonio, TX
8/22/2011
Very fast, easy and good. We will have Brussel Sprouts a lot more often now that I know what roasting can do!
allyenw
Denver, CO
1/29/2011
Roasting does amazing things to Brussels sprouts, and the caraway is an interesting addition. Even my husband, who is not a fan of Brussels sprouts (or anything else in the cabbage family) loved this dish.
galanga
Las Vegas
1/27/2011
This recipe is great, but I've had mixed results between the two times I've made it. The first results were crispy, the second much more soggy, and I believe that the only difference was in the amount of oil you might want to try less.
Kenny_E
NYC
12/4/2010
We thought these were great. The recipe was so simple and quick. I didn't expect to prefer this oil-rich recipe to my usual butter-rich one, but I did. The sprouts were crispy outside and creamy inside. You have to adjust the roasting time depending on the size of the sprouts, so they don't burn.
SandysKitchen
Urbana, IL
12/3/2010
Before serving this surprisingly delicious dish, add some a few squirts of fresh lemon and it'll make everyone's tastebuds dance.
Earlhamite02
Greensboro, NC
6/29/2010
Could you use sesame seeds instead of caraway? Or anything else? The recipe looks interesting but I HATE caraway seeds.
Anonymous
Toronto, ON
2/11/2010
Only criticism is they were a little too salty tasting.
ValerieAnne
10/28/2009
It's good, but brussel sprouts aren't made for roasting. I thought it would be reminiscent of a favorite cabbage dish with the caraway seeds, but the brussel sprouts were tougher than I care for. I had to roast them for a total of 28 minutes to reach palatable tenderness. Overall, nice flavor, but boiling them brings out a sweetness that is missed in this recipe.
desiverts
Springfield, OR
10/5/2009
I hated this recipe -- what a way to ruin a pound of perfectly good pound of brussel sprouts. I'll take mine steamed with a little butter, salt and pepper any day!
lautakel
Fort Myers, FL
4/29/2009
Not my absolute favorite recipe for Brussels sprouts, but these were easy and healthy and good.
arianell
Phoenix, AZ
4/9/2009
Great recipe. Hated the caraway.
Anonymous
nyc
3/22/2009
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