Fancy adding some Brussels sprouts to your evening meal but don't know how long to bake them at 350°F? Fear not! You've stumbled upon the right answer.
Brussels sprouts will take 30 to 35 minutes to bake at 350°F, depending on their size. After half an hour, keep checking on them to ensure you don't overcook them. You'll know they're ready when the outsides are lightly charred and the centers are tender. Alternatively, use an instant-read digital thermometer to check the internal temperature is between 183°F and 185°F.
When cooked properly, Brussels sprouts can be the showstopper your table needs. But you need to know a tad more about cooking these small cabbage cousins than how long they should spend in the oven. We'll uncover all the secrets to perfect sprouts in the following sections.
Your Guide to Buying Brussels Sprouts
Generally speaking, Brussels sprouts are sold by the pound. Always stay away from shriveled, withered, or wrinkling leaves or those with holes in their sides.
If some of the outer leaves are dry or yellowed, don't panic too much. Just ensure they're tightly layered and feel firm when squeezed.
Pay attention to the size, too. Opt for those that are just one-inch or 1½-inches in diameter. The smaller sprouts are much more tender and sweeter than the bigger varieties. We called Brussels sprouts "cabbage cousins" earlier, but you don't want them to taste like their larger counterpart!
As we alluded to above, they're generally individually by the pound, but they aren't always. If you find them on their stalk, don't hesitate to buy them. Sprouts on stalks stay fresher (and sweeter) for longer than loose varieties, so you want to keep them on there for as long as possible.
Make sure you store them in water (akin to flowers) and use a knife to remove them before cooking.
Is There a Perfect Sprout-Buying Time of Year?
While Brussels sprouts are available year-round, you should aim to purchase them during peak season — late fall to early winter.
How to Prepare Brussels Sprouts for Baking
Preparing Brussels sprouts for baking is easier than you think. Simply follow the steps below:
- Remove any loose leaves.
- Trim the stems (i.e., cut off the tough ends).
- If you've purchased small-to-large Brussels sprouts, halve them.
- If you've purchased tiny sprouts, leave them whole, but cut a cross through the stem. The slits help the tough part cook at the same time as the tender section.
- That's all there is to it!
Storing, Freezing, and Reheating Baked Brussels Sprouts
If you have leftover Brussels sprouts, don't panic! Storing, freezing, and reheating them couldn't be simpler.
How to Store Baked Sprouts
Simply put your baked Brussels sprouts in an airtight container before placing them in the refrigerator. They'll keep for up to four days.
How to Freeze Baked Sprouts
We don't typically recommend freezing baked Brussels sprouts. Why? Because they can become slimy and soggy. However, it might be your only option if you end up with more leftovers than you accounted for.
Here's how to do it:
- Put the cooked Brussels sprouts in an airtight freezer-safe container.
- Date the container.
- Place them in the freezer. They'll last for two months.
- Allow them to thaw overnight in the refrigerator before reheating.
How to Reheat Baked Sprouts
There are three ways to reheat baked Brussels sprouts, but the best (by far) is in the oven like this:
- Preheat the oven to 350°F.
- Lightly oil a baking sheet.
- Put the Brussels sprouts on the baking sheet.
- Place in the preheated oven for about five minutes.
- Check they're heated through.
- Remove from the oven and enjoy.
If you don't want to use the oven, you can reheat the veg in an air fryer or microwave (30-second or one-minute intervals). Although, the sprouts will be much soggier than if they're reheated in the oven.
5 Expert Tips for Perfect Baked Brussels Sprouts
You're almost ready to dive into our straightforward recipe. But before you put your chef's hat on, keep the following top tips in mind for best results:
- Choose the right size — As we mentioned before, you need to pay attention to the size. Choose sprouts no larger than 1½ inches wide. For even cooking, they should all be the same size.
- Keep the leaves — When you prepare Brussels sprouts, you'll need to remove any loose outer leaves. However, don't discard them. Roast them with the halves. You'll end up with really crispy, healthy chips.
- Give them room to breathe — It can be tempting to cram the baking sheet with as many Brussels sprouts as possible. But try to avoid this temptation; it'll only result in uneven cooking. Instead, give each sprout room to breathe.
- Dress at the end — Sauces (particularly soy sauce) can hide the vegetable's color as it cooks, while barbecue (and similar) sauces can burn in the oven. You can prevent either situation by baking the sprouts with salt, pepper, and oil only, and applying dressings once they're cooked.
- Cut side goes down — After halving the Brussels sprouts, make sure their cut sides are against the baking sheet. This will ensure the cut part caramelizes while the outer leaves turn crispy.
The Simplest Baked Brussels Sprouts Recipe You'll Make
- 1 ½ pounds Brussels sprouts
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon black pepper
- ½ kosher salt
- Preheat the oven to 350°F.
- Trim the Brussels sprouts.
- Cut the Brussels sprouts in half.
- Put the Brussels sprouts in the middle of a large baking sheet. Make sure the sheet has a rim to avoid spillages.
- Drizzle with the extra virgin olive oil.
- Sprinkle the sprouts with salt and pepper.
- Using your hands, carefully mix the Brussels sprouts to ensure they're evenly coated with the extra virgin olive oil and seasoning.
- Spread the sprouts in a single layer on the baking sheet.
- Place them into the preheated oven.
- Bake for 30 to 35 minutes. The exact timing will change depending on the size of your Brussels sprouts, so keep checking them after half an hour to avoid overcooking.
- Remove the Brussels sprouts when the outside leaves become very dark (lightly charred) and the center is tender.
- Season with extra salt and pepper.
- Serve immediately and enjoy with your favorite accompaniments.
- To guarantee they've finished cooking, use an instant-read digital thermometer to check the internal temperature has reached 183°F to 185°F.
- You can add just about any spices or dried herbs you like to make this recipe your own.
- Add some fresh garlic to the baking sheet for an extra kick of flavor.
- Struggling to come up with accompaniments for your baked Brussels sprouts? Try the following suggestions — bavette steak, BBQ chicken thighs, fish with crispy skin, mozzarella-stuff chicken pomodoro, cast iron skillet burger, roasted chicken thighs and vegetables, turkey and quinoa stuffed bell peppers, baked furikake salmon, healthy corn and zucchini fritters, teriyaki salmon, turkey pesto sliders, broiled salmon collars, miso mashed potatoes, or fig balsamic glazed chicken.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 91Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 75mgCarbohydrates: 12gFiber: 4gSugar: 3gProtein: 4g