Seasonal recipe
Roasted Brussels sprouts (fall)
Brussels sprouts like cool weather and come in through fall and winter. One hot pan turns them sweet and nutty. Boiled sprouts can't do that.
~5 min prep · 20–30 min roast · one sheet pan · 4–5 servings
Northeast & Midwest: already in the October guide. Elsewhere, wait until sprouts show up at your market. They're a fall and winter crop, and stalks at the stand are a good sign.
Ingredients
- 1¼ lb Brussels sprouts, trimmed; halve the large ones
- 1–2 tbsp olive or vegetable oil
- Salt, to taste
- Black pepper
- 1–1½ tsp lemon juice to finish
Method
- 1. Heat the oven. Heat oven to 400°F / 200°C.
- 2. Trim and cut. Trim the base and any yellow outer leaves. Halve large sprouts top to bottom and leave small ones whole.
- 3. Toss. Toss with oil, salt, and pepper. Spread in a single layer. Crowding steams.
- 4. Roast. Roast 20–30 minutes, stirring once halfway, until tender and browned.
- 5. Finish. Drizzle with lemon juice and toss. Taste for salt.
Seasonal swaps
- No good sprouts yet? Roast whatever roots are good locally on the roasted fall root-vegetable tray instead.
- Want a main? Pair with the roasted squash skillet.
- Storing Keep uncut sprouts in the fridge for up to about a week.
Region note
When sprouts are at their best depends on where you live. Pick yours under Set my region below, and the home page recipes and produce checklist switch to match.
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Fall sprout notes for your region.