Whole Roasted Brussels Sprouts

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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.

Whole Roasted Brussels Sprouts

My in-laws are big Brussels sprouts fans but somehow, growing up, my husband didn’t share their enthusiasm. A kid not liking Brussels sprouts? How odd! Not.

He started liking them though after trying them roasted for the first time. His favorite part is the leaves that fall off the sprouts and get really dark and crispy. I like those leaves too. Mmmm!

When I used to roast Brussels sprouts I always trimmed off the ends and then cut them in half. I was feeling lazy last time though and left them whole. It was a mind-blowing experience. Truly.

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. If you’re a Brussels sprouts fan, and even if you’re not, you’ve really got to give these a try. Seriously good.

If you’re looking for more Brussels sprouts info, I wanted to let you know that my other site, The Cookful, launched a whole topic on them today and we’ll be sharing new recipes and all kinds of tips daily for the next two weeks. Head over here for the start of the Brussels sprouts series. And we have a free ebook full of all kinds of Brussels sprouts recipes and tips over here. If you’re a Brussels sprouts fan, you’re really going to love it.

Whole Roasted Brussels Sprouts

And now, my recipe for Whole Roasted Brussels Sprouts:

Whole Roasted Brussels Sprouts


  • 1 1/2 lbs. Brussels sprouts
  • 2 Tbsp. olive oil
  • 1 tsp. Kosher salt


  1. Preheat oven to 425 F. Line a large baking sheet with aluminum foil.
  2. 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.

Whole Roasted Brussels Sprouts

4 Responses to “Whole Roasted Brussels Sprouts”

  1. Sherri @ Watch Learn Eat — November 10, 2015 @ 4:21 pm (#)

    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!

  2. Mary Frances — November 9, 2015 @ 11:10 am (#)

    Never tried roasted brussel sprouts! This sounds like a great idea! Thanks for sharing :) 

  3. Aggie @ Aggie's Kitchen — November 3, 2015 @ 6:10 am (#)

    Oh these look delicious!! I’ve been loving Brussels lately. I’m the only one in my house who eats them!


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