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. I was feeling lazy last time though and left them whole. It was a mind-blowing experience. Truly.
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. 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 and we’ll be sharing new recipes and all kinds of tips daily for the next two weeks. Head over here for the Brussels sprouts series. If you’re a Brussels sprouts fan, you’re really going to love it.
More Easy Veggie Recipes
You can explore all of my side dish recipes, but here are some more 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:Print
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. – Christine xo
- 1 and 1/2 lbs. Brussels sprouts
- 2 Tbsp. olive oil
- 1 tsp. Kosher salt
- 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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