When roasted whole, Brussels sprouts get brown and crispy on the outside, soft and creamy on the inside. I love this no-fuss delicious way to cook them and think you will too.
When I used to roast Brussels sprouts I always trimmed off the ends and then cut them in half. That works great, but I was feeling lazy last time though and left them whole. It was a mind-blowing experience, they turn out so good.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Why Roast Brussels Sprouts Whole?
How were they different? By keeping them whole, the insides were very protected. This made them super-soft in the middle, like mashed potato almost. On the outside, really dark and crunchy.
I kept the seasoning for this recipe simple with just oil and salt to really enjoy the flavor and texture of these great sprouts. You can use your favorite seasonings or toss them with a glaze like balsamic at the end.
If you’re a Brussels sprouts fan, and even if you’re not, you’ve really got to give these a try. Seriously good.
More Brussels Recipes
If you’re looking for more Brussels sprouts info, I wanted to let you know that my other site, TheCookful, launched a whole topic on them. Head over here for the Brussels sprouts series. If you’re a Brussels sprouts fan, you’re really going to love it.
You can also try out my recipe for Brussels Sprouts Gratin next!
More Easy Veggie Recipes
You can explore all of my side dish recipes, but here are some more super simple vegetable recipes to get you started.
- Whole Roasted Broccoli
- How to Roast Whole Eggplant
- Roasted Cauliflower Recipe
- Whole Roasted Beets
- How to Cook Butternut Squash Whole
Podcast Episode On Cooking Brussels Sprouts
Listen to me explain briefly about how to make these Brussels sprouts, with some great tips along the way, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Print
Whole Roasted Brussels Sprouts Recipe
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American
DESCRIPTION
When roasted whole, Brussels sprouts get brown and crispy on the outside, soft and creamy on the inside. I love this no-fuss delicious way to cook them and think you will too.
Ingredients
- 1 and 1/2 lbs. Brussels sprouts
- 2 Tbsp. olive oil
- 1 tsp. Kosher salt
Instructions
- Preheat oven to 425°F. Line a large baking sheet with aluminum foil.
- Trim tough end off of Brussels sprouts. Put the sprouts and any leaves that fell off when trimming into a large bowl. Add the olive oil and salt and toss to coat.
- Spread out on foil-lined sheet pan and cook until very dark on the outside and tender on the inside, about 40-50 minutes depending on the size of the sprouts.
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This post originally appeared in November 2015 and was revised and republished in September 2024.
Thank you so much! I added some extra seasonings, but the timing and temp worked out perfectly. Yum!
That’s wonderful, Cindi!
I am one of those people who loves Brussels sprouts. These look amazing! I’ve grilled them but haven’t roasted them yet, not sure why, but definitely will be trying soon!
Never tried roasted brussel sprouts! This sounds like a great idea! Thanks for sharing :)
Oh these look delicious!! I’ve been loving Brussels lately. I’m the only one in my house who eats them!