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This small batch of roasted Brussels sprouts comes out of the oven with crisp browned edges and tender centers, next to whole garlic cloves that turn soft and sweet as they roast. The sprouts roast in 25 minutes, easy enough for a quick dinner and good enough for a holiday table.
Quick Look
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Equipment: Baking sheet
- Cook Method: Oven roasted
- Servings: 2
- Difficulty: Easy
- Flavor Profile: Nutty, caramelized Brussels sprouts with the mellow sweetness of whole roasted garlic.
Oven roasted Brussels sprouts this good rarely make it to the table, because you’ll eat half of them straight off the baking sheet.
Why You’ll Love These Crispy Roasted Brussels Sprouts
These roasted Brussels sprouts are one of my favorite simple side dishes. The edges turn deep golden and nutty while the centers stay tender, and the whole peeled garlic cloves roasting on the pan come out so soft and sweet that I eat them right along with the sprouts.
Most roasted Brussels sprouts recipes start with a pound and a half or 2 pounds, far more than one or two people can eat. I developed this small batch recipe around 12 ounces of Brussels sprouts, enough for a side dish tonight with some left for tomorrow’s lunch, and no bag of sprouts going soft in the back of the refrigerator. The whole thing takes 5 everyday ingredients.
The method asks almost nothing of you. Halve the large sprouts, leave the small ones whole, and roast everything at 425°F, hot enough to brown the sprouts while the insides cook through. If a few loose leaves fall off on the pan, leave them there. They crisp into little chips.
Looking for more small batch roasted vegetable recipes? Try our roasted carrots, roasted broccolini, roasted cabbage, or roasted butternut squash.
Table of Contents
- Quick Look
- Why You’ll Love These Crispy Roasted Brussels Sprouts
- Ingredients
- Recipe Variations
- How To Roast A Small Batch Of Brussels Sprouts
- Expert Tips
- How To Store And Reheat Roasted Brussels Sprouts
- Troubleshooting
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Small Batch Roasted Brussels Sprouts Recipe
Ingredients
This recipe works with any size sprout, from mini Brussels sprouts to large ones that need halving. For ways to use any leftover ingredients, check out our Leftover Ingredients Recipe Finder.
Brussels Sprouts: This recipe calls for 12 ounces of fresh Brussels sprouts, which is about 4 cups or 16 to 20 medium sprouts and makes 2 servings of about 6 ounces each. Halve the large sprouts so they cook evenly with the smaller ones, and leave small or mini sprouts whole, since they roast in the same amount of time. If you bring home extra sprouts, use them in my small Brussels sprouts salad.
How To Choose Fresh Brussels Sprouts
Look for bright green sprouts with tightly packed leaves; both are signs the sprouts are fresh. Pass on any that look yellowed, wilted, or spotted, since those are past their peak and can taste bitter. Sprouts sold on the stalk are usually the freshest, but bagged sprouts are fine as long as the leaves are firm. If you can, pick sprouts that are close in size so every piece on the pan finishes roasting at the same time.
Garlic: Whole peeled cloves go onto the pan with the sprouts, no chopping needed. They roast soft, mellow, and sweet. Eat them whole right along with the sprouts, or mash them and toss them through.
Olive Oil: I use extra virgin olive oil for its flavor, but any olive oil you have works. A light, even coating is what lets the edges brown and crisp in the oven.
Salt: I use Diamond Crystal kosher salt. Other kosher salt brands are saltier by volume, so if you’re using a different brand, start with a little less and season to taste at the end.
Black Pepper: Coarsely ground black pepper stands out more in a simple recipe like this one. Use freshly ground pepper if you can for the best flavor.
Recipe Variations
A few simple additions change the flavor of these roasted sprouts without changing the method, and the serving size scales down too.
Balsamic Roasted Brussels Sprouts
Balsamic roasted Brussels sprouts get a sweet and tangy finish from just two added ingredients. Toss the hot sprouts with 1 tablespoon of balsamic vinegar and 1 teaspoon of honey as soon as they come out of the oven. The heat of the pan cooks the vinegar into a light glaze that clings to the browned edges, so there’s no extra cooking step.
Parmesan Roasted Brussels Sprouts
Parmesan roasted Brussels sprouts come out of the oven with a crisp, salty coating on the cut sides. Sprinkle 2 tablespoons of grated Parmesan over the sprouts during the last 5 minutes of roasting, right on the baking sheet. The cheese melts onto the sprouts and browns at the edges, and grating it fresh from a block gives you better melt than the pre-shredded kind.
Roasted Brussels Sprouts For One
Roasted Brussels sprouts for one start with 6 ounces of sprouts, half of what this recipe calls for. Halve the olive oil, salt, and pepper too, and roast with 1 or 2 garlic cloves. The time and temperature stay the same, and a single serving gives you dinner tonight with nothing lingering in the refrigerator.
How To Roast A Small Batch Of Brussels Sprouts
These steps work whether you’re roasting small Brussels sprouts whole or halving larger ones. For ingredient measurements and additional details, see the recipe card below.
- Preheat the Oven: Preheat your oven to 425°F so it’s fully hot before the pan goes in; high heat is what browns the sprouts.
- Prepare the Brussels Sprouts: Trim the stem ends and cut the large sprouts in half. Leave small sprouts whole; they’ll roast in the same amount of time.
- Season and Arrange: Place the Brussels sprouts on a baking sheet. Toss them with olive oil, salt, pepper, and the whole peeled garlic cloves, then spread them out in a single layer with a little space between them so they roast instead of steam.
- Roast: Roast for 20 to 25 minutes, until the sprouts are golden brown with crisp edges. Smaller sprouts finish sooner, so start checking at 20 minutes.
- Serve: Serve them hot; the edges are at their crispest straight from the oven.
Don’t want to turn on your oven?
These sprouts work in the air fryer too. Try our small batch air fryer Brussels sprouts recipe which get just as crispy in less time.
Expert Tips
Dry the sprouts well. Water left on the sprouts turns to steam in the oven and keeps them from browning. After washing, pat them completely dry with a clean kitchen towel before tossing with oil.
Match the oil to the batch. You want a light, even coat on every sprout. If you’re scaling the recipe up or down, adjust the oil along with it rather than keeping the full tablespoon.
Leave the pan alone. I let the sprouts roast undisturbed the whole time, cut side up or down, and they brown on their own at 425°F. Keeping the oven door closed also holds the heat steady.
How To Store And Reheat Roasted Brussels Sprouts
A small batch of roasted Brussels sprouts fits easily into a busy day, since the prep can be done days ahead and leftovers reheat quickly.
Can You Make Roasted Brussels Sprouts Ahead Of Time?
To make roasted Brussels sprouts ahead of time, do the prep early and roast them right before serving. Wash, dry, and halve the sprouts up to a few days ahead, then keep them in an airtight container in the refrigerator. When you’re ready, toss them with the remaining ingredients and roast as usual, so they come out of the oven hot and crisp.
How To Store And Reheat Roasted Brussels Sprouts
Store leftover roasted Brussels sprouts in an airtight container in the refrigerator for 3 to 4 days. I don’t recommend freezing them, because the sprouts turn mushy after thawing.
To bring back some of their crispness, reheat them in a 400°F oven, in a skillet on the stove, or in the air fryer, which is my favorite. Air fry at 370°F for 1 to 2 minutes, until crispy. Skip the microwave, since it turns them mushy.
Leftover roasted Brussels sprouts are also easy to work into another meal. Chop them and add them to my Frittata For One, Single Serving Fried Rice, or Roasted Vegetable Salad.
Troubleshooting
Here’s how to get crispy, evenly browned Brussels sprouts every time.
Why Aren’t My Roasted Brussels Sprouts Crispy?
Roasted Brussels sprouts turn soft instead of crispy when too much moisture builds up in the pan. Wet sprouts, a crowded baking sheet, or an oven that isn’t fully preheated all create steam, and steam keeps the sprouts from browning. Pat the sprouts completely dry after washing, spread them in a single layer with space between them, and let the oven reach a full 425°F before the pan goes in.
Why Are My Brussels Sprouts Bitter?
Brussels sprouts taste bitter when they’re cooked without browning. High-heat roasting browns the sprouts and brings out their natural sweetness, which balances the bitterness you get from steaming or boiling. Smaller sprouts also tend to taste milder and sweeter than large ones, so if you’re sensitive to bitterness, pick small to medium sprouts and roast them until golden brown.
Why Did My Brussels Sprouts Burn?
Brussels sprouts burn when the pieces are cut too small for the roasting time. Halve only the large sprouts, leave very small ones whole, and keep the pieces close to the same size so everything finishes together. Start checking at 20 minutes. A few dark, crispy leaves on the pan are fine; those are the ones worth eating first.
Frequently Asked Questions
One cup of whole raw Brussels sprouts holds about 4 to 5 medium sprouts and weighs about 3 ounces. A single medium sprout weighs about ⅔ of an ounce, so the 12 ounces in this recipe comes to roughly 4 cups, or 16 to 20 sprouts depending on their size.
Plan on about 6 ounces of raw Brussels sprouts per person, which is roughly 2 cups or 8 to 10 medium sprouts. For two people, the full 12-ounce recipe is the right amount, and if you’re ever feeding 10 or 12, the same math comes to about 3¾ to 4½ pounds.
Small Brussels sprouts roast whole at 425°F in 20 to 25 minutes, the same time as larger sprouts cut in half. Start checking at 20 minutes, and take them out when they’re golden brown with crisp edges.
To clean and trim Brussels sprouts, rinse them under cool water, pat them completely dry, and slice off the dry stem end. Pull away any yellowed or loose outer leaves, then halve the large sprouts and leave the small ones whole.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: Thanksgiving For One Recipes
If you’ve tried this small batch roasted Brussels sprouts recipe please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Small Batch Roasted Brussels Sprouts
Equipment
Ingredients
- 12 ounces Brussels sprouts , trimmed, large sprouts halved
- 1 tablespoon olive oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 3 whole garlic cloves , peeled
Instructions
- Preheat the oven to 425°F (218°C).
- If you washed the Brussels sprouts, pat them completely dry. Trim the stem ends, cut the large sprouts in half, and leave the small sprouts whole.
- Place the Brussels sprouts and whole peeled garlic cloves on a rimmed baking sheet. Drizzle with the olive oil, sprinkle with the salt and pepper, and toss until the sprouts are lightly coated. Spread them out in a single layer with a little space between them.
- Roast at 425°F (218°C) for 20 to 25 minutes, until the sprouts are golden brown with crisp edges. The exact time depends on the size of your sprouts, so start checking at 20 minutes. Serve hot.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This is the only way I fix brussels sprouts- I add a little brown sugar and salt and even kids will eat them
I am so excited to find this. I am a widow 84 years and can’t eat a lot at once and get tired of something everyday ( trying to eat rather than waste it). These recipes sound exceptional. I can hardly wait to get at cooking them. Maybe I should say cook and “eat” them. I hope I’m accepted I signed up.
Hi Sue, I’m glad you found us and hope you find many new recipes you love. It does not appear that your email went through when you tried to subscribe. Please add your email to the sign-up form again – https://onedishkitchen.com/subscribe/
Is it correct that you have not chopped or minced the garlic? I think chopped or minced at that temp. would burn in 35 mins. If whole cloves are roasted, did you just mash them and mix into the brussels sprouts after cooking?
That is correct. I do not chop or mince the garlic – just peel the garlic and toss the cloves onto the pan with the brussels sprouts. The garlic softens beautifully and tastes sweet and delicious. I just eat the the garlic cloves whole but you could mash them if you’d like.
Do you put the sprouts on the pan with cut side up or down, or does it make a difference?
Either way works great. Just spread the brussels sprouts out in a single layer on your baking sheet.
Can these be cooked in hot air cooker
Hi Rickie, I’m actually not sure. I haven’t tested them in an air fryer yet.
Hi Rose,
Thanks for your email. I totally understand what you are saying and for me, it’s very difficult to say what the “right amount” of food is for every person. The amount one person feels satisfied eating can be totally different for another person.
When it comes to the amount of meats I use in recipes, I will often look at the USDA dietary guidelines and use the amounts suggested. That said, others may prefer more and still others might want less.
My staff and I test all of our recipes many times and the serving sizes we decide on are based on what we (as a group) feel a serving size is as well as referring to the USDA guidelines.
Very many of the recipes on our site can be successfully halved so if you would like to try a recipe, know with confidence that you can reduce the amounts in half and make a more suitable amount for you. If you have any questions about a particular recipe, please don’t hesitate to ask.
Best,
Joanie