Once you try Brussels sprouts this way there is no Going Back
Once you try Brussels sprouts this way there is no GOING BACK is a easy American recipe that serves 4. 100 calories per serving. Recipe by ThatDudeCanCook on YouTube.
Prep: 4 min | Cook: 45 min | Total: 59 min
Cost: $3.37 total, $0.84 per serving
Ingredients
- 1 pound Brussels Sprouts (trimmed, halved lengthwise after blanching)
- 1 tablespoon Salt (for boiling water)
- 1 teaspoon Salt (for tossing the sprouts)
- 2 tablespoons Olive Oil (extra‑virgin, for coating the sprouts)
Instructions
Trim the sprouts
Using a chef's knife, cut off the very small stem end of each Brussels sprout and discard any discolored outer leaves.
Time: PT2M
Bring salted water to a boil
Fill a large pot with water, add 1 tablespoon salt, and bring to a rolling boil over high heat.
Time: PT5M
Blanch the sprouts
Add the trimmed sprouts to the boiling water and cook for 5 minutes until bright green and just tender.
Time: PT5M
Steam (dry) the sprouts
Drain the sprouts in a colander, then cover them with a clean kitchen towel or lid and let sit for 5 minutes to steam off excess moisture.
Time: PT5M
Toss with oil and salt
Transfer the dried sprouts to a mixing bowl, drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt, then toss until evenly coated.
Time: PT2M
Preheat the oven
Place a rack in the middle of the oven and preheat to 400°F.
Time: PT10M
Temperature: 400°F
Roast the sprouts
Spread the sprouts cut side down on a baking sheet in a single layer and roast for 25 minutes, checking halfway and rotating the pan if needed.
Time: PT25M
Temperature: 400°F
Serve
Remove from the oven, taste and adjust seasoning if needed, then serve hot. Optional: drizzle with honey, balsamic glaze, or sprinkle toasted nuts or crisp bacon.
Time: PT1M
Nutrition Facts
- Calories
- 100
- Protein
- 3g
- Carbohydrates
- 8g
- Fat
- 5g
- Fiber
- 3g
Dietary info: Vegetarian, Vegan, Gluten-Free, Low-Carb
Allergens: None
Ingredient Substitutions
- Instead of Brussels Sprouts: Broccoli florets, Cauliflower florets
- Instead of Salt: Kosher salt, Sea salt
- Instead of Salt: Kosher salt, Sea salt
- Instead of Olive Oil: Avocado oil, Canola oil
Equipment Needed
- Chef's Knife
- Cutting Board
- Large Pot
- Colander
- Mixing Bowl
- Baking Sheet
- Oven
- Tongs
- Timer
Critical Steps — Do Not Skip
- Trim the sprouts
- Blanch the sprouts
- Steam (dry) the sprouts
- Preheat the oven to 400°F
- Roast the sprouts cut side down
Chef Tips from the Video
- For a sweet‑savory twist, drizzle a tablespoon of balsamic reduction just before serving
- Add a handful of toasted sliced almonds after roasting for extra crunch
Troubleshooting
Sprouts are soggy after roasting
Make sure the sprouts are thoroughly dried after blanching and spread them in a single layer without overlapping.
Sprouts burn on the edges
Reduce oven temperature to 375°F or move the sheet to a higher rack; check halfway and rotate.
Uneven browning
Place sprouts cut side down and avoid crowding; flip halfway through cooking.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a hot pan to regain crispness.
Freezer: Not recommended – texture degrades after freezing.
Room temperature: Can sit at room temperature for up to 2 hours; keep covered.
Make-Ahead Tips
- Blanch and steam the sprouts up to 24 hours ahead; keep dry in the fridge
- Coat with oil and refrigerate; roast when ready
Frequently Asked Questions
What is the cultural significance and history of roasted Brussels sprouts in American cuisine?
Roasted Brussels sprouts have become a staple side dish in modern American cooking, especially during fall and winter holidays. Their popularity grew as home cooks embraced the vegetable’s nutty flavor and the simple high‑heat roasting method that makes them crisp and caramelized.
What are the traditional regional variations of Brussels sprouts in European cuisine?
In Belgium, Brussels sprouts are often sautéed with bacon and shallots, while in the Netherlands they are traditionally boiled and served with melted butter. In the UK, they are commonly roasted with chestnuts or glazed with maple syrup, reflecting local flavor preferences.
What is the authentic traditional way Brussels sprouts are served in Belgian cuisine?
In Belgian cuisine, Brussels sprouts are typically pan‑fried with smoked bacon, onions, and a splash of vinegar, then finished with a pat of butter. This method highlights the vegetable’s earthy taste while adding savory richness.
What occasions or celebrations is roasted Brussels sprouts traditionally associated with in the United States?
Roasted Brussels sprouts are a popular side for Thanksgiving, Christmas, and New Year’s Eve dinners in the United States. Their hearty texture and ability to pair with turkey, ham, or prime rib make them a go‑to vegetable for holiday feasts.
How does roasted Brussels sprouts fit into the broader American side‑dish tradition?
The dish exemplifies the American trend of taking a simple vegetable and elevating it with high heat, oil, and optional toppings. It aligns with the country’s love for crispy, caramelized sides that complement protein‑heavy mains.
What are the authentic traditional ingredients for roasted Brussels sprouts versus acceptable substitutes?
Traditional ingredients include fresh Brussels sprouts, salt, and a cooking fat such as butter or olive oil. Acceptable substitutes are other high‑smoke‑point oils (avocado, canola) and optional flavorings like balsamic vinegar, honey, or toasted nuts.
What other American dishes pair well with roasted Brussels sprouts?
Roasted Brussels sprouts pair beautifully with roasted turkey, honey‑glazed ham, grilled steak, or a creamy mashed potato dish. They also complement grain‑based sides like wild rice pilaf or quinoa salads.
What makes roasted Brussels sprouts special or unique in American cuisine?
The high‑heat roasting technique creates a caramelized, slightly bitter flavor while preserving a tender interior, giving the vegetable a complex taste profile that many American diners love. The ability to customize with sweet, salty, or smoky toppings adds to its versatility.
What are the most common mistakes to avoid when making roasted Brussels sprouts?
Common mistakes include overcrowding the pan, which steams rather than roasts the sprouts; not drying the sprouts after blanching, leading to soggy results; and using too little oil, which prevents proper browning. Follow the blanch‑steam‑dry steps and give each sprout space on the sheet pan.
Why does this roasted Brussels sprouts recipe use a blanch and steam step instead of roasting raw sprouts directly?
Blanching softens the interior and brightens the color, while the steam step removes surface moisture. This combination ensures the sprouts roast quickly, develop a crisp exterior, and stay tender inside, which can be harder to achieve when starting with raw, dry sprouts.
Can I make roasted Brussels sprouts ahead of time and how should I store them?
Yes, you can blanch, steam, and refrigerate the sprouts up to 24 hours before roasting. Keep them in an airtight container; when ready, toss with oil and roast as directed. Reheat leftovers in a hot skillet to restore crispness.
What texture and appearance should I look for when making roasted Brussels sprouts?
The cut side should be deeply browned and slightly caramelized, while the outer leaves become crisp. The interior should remain tender but not mushy, and the sprouts should retain a vibrant green color.
How do I know when roasted Brussels sprouts are done cooking?
The sprouts are done when the cut side is golden‑brown and crisp to the touch, and a fork slides in with a slight resistance. If you prefer extra caramelization, you can roast a few minutes longer.
What does the YouTube channel ThatDudeCanCook specialize in?
The YouTube channel ThatDudeCanCook specializes in straightforward, budget‑friendly home cooking tutorials that focus on classic comfort foods and quick weeknight meals, often highlighting simple techniques that anyone can master.
How does the YouTube channel ThatDudeCanCook's approach to American side‑dish cooking differ from other cooking channels?
ThatDudeCanCook emphasizes minimal ingredient lists, step‑by‑step visual cues, and practical tips like blanch‑steam‑dry methods to guarantee consistent results, whereas many other channels may rely on more complex flavorings or equipment.
Last updated: August 31, 2026
