Roasted Brussels sprouts are a revelation! The best roasted Brussels sprouts are crisp and golden on the outside, and tender on the inside. They’re full of irresistible caramelized flavor, which is both sweet and nutty. I love to eat them straight off the pan.
Roasted Brussels sprouts really don’t need much seasoning, but I’ve come up with many ways to serve them over the years. I just can’t get enough roasted Brussels sprouts.
Brussels sprouts are in season from September through March here in the U.S., although you can find them year-round. They’re at their peak right now since we’ve had our first frost. Brussels sprouts, like other members of the cabbage family, actually benefit from cooler temperatures.
That’s why the sprouts you’ll find in stores right now are dense and compact, and on the sweeter side—they’re the best you’ll find all year! Let’s roast ’em up.