By Mark Bittman
Updated Nov. 13, 2023
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- 5(11,518)
- Notes
- Read community notes
This recipe for roasted brussels sprouts from Mark Bittman is our most popular version and is perfect as a Thanksgiving side dish. If you haven’t yet figured out a go-to recipe, this simple preparation is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone. Discover more ideas for the big day in our best Thanksgiving recipes collection.
Featured in: THE MINIMALIST; Ever So Humble, Cast Iron Outshines The Fancy Pans
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Ingredients
Yield:4 servings
- 1pint brussels sprouts (about a pound)
- 4 to 6tablespoons extra virgin olive oil, to coat bottom of pan
- 5cloves garlic, peeled
- Salt and pepper to taste
- 1tablespoon balsamic vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
208 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 322 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
Step
2
Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
Step
3
Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
Ratings
5
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11,518
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Cooking Notes
Peggy
Can I make this today to serve tomorrow at Thanksgiving? Oven gets too full at zero hour...
Susan
I think I use Ina Garten's recipe. Much easier and less oil. Just halve the brussel sprouts and toss them in a tablespoon and a half of olive oil and roast at 450 degrees.
Margaux Laskey, Staff Editor
Since reading all of the comments here, we've taken another look at the recipe and adjusted it. 10-20 minutes @ 400 degrees with a few shakes of the pan in between. I hope this change yields better results for all of you!
ChadBad
“Cook, undisturbed, until sprouts begin to brown on bottom...” okay, Schrödinger's cat instructions.
Brent
I chop my garlic (but use less) and add dried cranberries & walnuts at the end. People go crazy.
Karen Backus
I have made this recipe twice. The first time, I followed the directions and it was burned to a crisp after 20 minutes. The second time, I doubled the garlic, slivered it, and cooked the brussels sprouts for 10 minutes in the oven after sauteeing as directed. They were perfect.
Mary
Can I make this the day before Thanksgiving? How do I warm on Thanksgiving?
John
Cover the pan with large heavy duty foil for the first 10 minutes so the sprouts steam and soften a bit. Then remove the foil for the last 20 minutes.
Add chopped pancetta or bacon with the brussels sprouts when you toss them with olive oil - it add a wonderful flavor. And mince the garlic instead of whole cloves, but add the garlic in the last five minutes since minced will burn if roasted for the entire time. (The recipe also works well w/cauliflower although no need to cover it with foil.)
Carey
It never ceases to amaze me when knowledgeable cooks use extra virgin olive oil in dishes like this. EVOO is a complete waste of money and mainly just a good way to set off the smoke detectors. Not only does it completely lose its distinctive flavor when heated this hot, it also has a very low smoke point (375F, so expect smoke). An extra light olive oil would be a good choice here, as would peanut, soybean, canola, corn, or even ghee.
Cate Doty, Senior Staff Editor, NYT Cooking
You can roast frozen brussels sprouts; just make sure they don't thaw before you put them in the oven. Steaming the water off in the oven will help keep them crispy.
Steve Abbott
This is a marvelous way to prepare Brussels sprouts and is probably my family's favorite presentation. I would, however, maintain an oven temp closer to 375 degrees with an oven cooking time closer to 15-20 minutes. This still produces, at least in my oven, very brown, slightly charred sprouts which we prefer to the more extensively charred sprouts cooked at the higher temperature. Just watch them closely and you'll get what YOU like!
Joanna
Unnecessary fussing. No need to use skillet. No need to "cut side down". Simple stir with oil. season bake as directed. Stir half way though.
JL Rivers
I like to toss the brussels sprouts in the olive oil to get them nicely coated before placing them on a baking sheet and in the oven for 20 to 25 minutes at 400F.
jeffsf
A pint of brussels sprouts is nowhere near a pound. A quart is about 13 ounces.
Kathryn
another look at the recipe and adjusted it. 10-20 minutes @ 400 degrees with a few shakes of the pan in between. I hope this change yields better results for all of you!Cover the pan with large heavy duty foil for the first 10 minutes so the sprouts steam and soften a bit. Then remove the foil for the last 20 minutes. Add chopped pancetta or bacon with the brussels sprouts when you toss them with olive oil - it add a wonderful flavor. And mince the garlic instead of whole cloves, but
cindy
I am a super picky eater and I love this recipe, although I double the garlic.
Kurt
A little chopped pancetta with the sweetness of the roasted brussels sprouts and slight acidity from the balsamic made this “delicious” according to my 5 year old granddaughter.
citymombt
if u have steam oven, it makes this recipe very fast..sear on stove, preheat steam oven - then when ready , turn off steam to reg. convection and put in for maybe 5 min...drizzle balsamic. done!
Erin Kurinsky
I loved this recipe, but I need a little more clarity. How long in the pan before going into the oven? How long in the oven? I ended up with beautifully tasting, melt-in-your-mouth sprouts. They literally dissolved upon eating. Were they supposed to have a little firmness to them? I liked them this way, but my husband wanted a little more bite. What is the correct firmness for a brussels sprout?
SK19118
YES!!!!! Finally got my Brussel sprouts to turn out the way I wanted! Will prepare this way from now on.
Jsully
Made on Feb 7 2024.
GRP
Absolutely perfect and utterly simple recipe for brussels sprout lovers.
theSOW
The platonic ideal of Brussels sprouts recipes. Delicious and easy.
Sam K
10min in oven should suffice. I like how browned the brussels gets by cooking on the stove face down first.
BeeQuay
Toss in oil, roast in an airfryer, finish in a mixing bowl. This leaves the oven to cook the roast or whatever else you're cooking. I prefer to finish with fig reduction instead of balsamic.
yup
Just roast no stove top. 400 for 20 ish
Heather W
I subbed pomegranate molasses for balsamic. Also used a nonstick pan—that could take 390F temp in oven. Delicious!
Pamela
It was excellent. Great texture--soft but not mushy sprouts with the perfect amount of charred and crisp leaves. My only change, in future, will be the reduction of the amount of balsamic vinegar (not a fan) or the substitution of said vinegar with another aromatic liquid.
Lily K
These were so good! Made exactly as written, but added shallots!
KL
We use one tbsp of olive oil! Excellent!
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