Roast Brussels sprouts on a hot sheet pan, cut-side down, until the flat sides are browned and the sprouts are tender. High heat and enough space on the pan matter more than a complicated sauce. Trim the stem end, halve them, toss with oil and salt, and do not crowd the pan or they will steam. See Thanksgiving side dishes and the Thanksgiving guide.
Hot pan, cut side down
Heat the oven well, and use a rimmed sheet pan large enough for a single layer. If you have two pounds of sprouts, use two pans. Oil, salt and pepper are enough; thyme, a little garlic added late, or a splash of balsamic at the end are optional. Start checking when the cut sides are deeply browned. Times vary with sprout size and oven, so watch the color. Bacon is optional: cook it first, then roast the sprouts in a little of the fat, and crumble the bacon on at the end so it stays crisp.
If the sprouts are very large, quarter them. If some are tiny, keep them whole so they do not burn. A preheated pan helps the cut sides sear. Refrigerate leftovers within 2 hours and use them in 3 to 4 days; they will soften when reheated, but a brief trip back to a hot pan helps.
Do not cover the pan in the oven if you want crisp edges. If the sprouts must wait, hold them loosely, not under tight foil that steams them pale again. Taste for salt at the end, when they are already brown.
Wash and dry the sprouts well; wet sprouts will not brown. Trim only the dry stem, and pull off yellowed leaves. This is a roasted-sprout method, not a generic list of Thanksgiving sides.
A squeeze of lemon or a drizzle of balsamic after the pan comes out wakes up the browned edges without hiding the roasted flavor. If you must hold the sprouts, keep them uncovered in a warm spot rather than wrapping them tightly, which turns them steamy again.
Frequently asked questions
Why are my Brussels sprouts soggy?
The pan was crowded or the oven was not hot enough. Give them space and roast cut-side down.
Can I roast them ahead?
You can roast them almost done, then return them to a hot oven to finish just before dinner, which keeps the edges crisper than a long hold.
Do I have to use bacon?
No. Oil and salt are enough. Bacon is an optional finish, not a requirement.
Helpful kitchen tools
- OXO Good Grips 2-Cup and 4-Cup Glass Measuring Cup Set — Measure stock, cream or syrup without guessing.
- OXO Good Grips 11-Pound Digital Kitchen Food Scale — Weigh flour, sugar or vegetables so batches stay consistent.
- OXO Good Grips Chef’s Precision Digital Instant Read Thermometer — Check 165°F in the center of dressings and leftover reheats.
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — Useful the same week if you are also roasting the turkey.
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