Barefoot Contessa’s Crispy Roasted Brussels Sprouts Recipe

Crisp autumn leaves dance outside while the enticing aroma of roasted Brussels sprouts fills the kitchen with warmth.

These humble green gems, when prepared using the Barefoot Contessa roasted Brussels sprouts recipe, become a culinary revelation that turns skeptics into vegetable lovers.

Ina Garten’s technique brings out the natural sweetness and depth of these miniature cabbages.

Each sprout caramelizes to perfection, developing a golden-brown exterior that hints at the deliciousness within.

The simple combination of olive oil, salt, and pepper creates a magical transformation that makes vegetables irresistible.

Roasting concentrates the flavors, creating a side dish that steals the spotlight from any main course.

You’ll want to make these Brussels sprouts again and again, impressing dinner guests with minimal effort and maximum flavor.

Barefoot Contessa Roasted Brussels Sprouts: Steps to Cook

• Brussels Sprouts Prep

Fresh sprouts transformed into a delectable side dish that will make everyone at the table smile. Select vibrant green sprouts with tight, compact leaves signaling peak freshness.

• Flavor Infusion

Generously coat sprouts with golden olive oil, allowing each morsel to absorb rich, savory notes. Sprinkle with sea salt and black pepper for a flavor explosion that awakens taste buds.

• Roasting Magic

Spread sprouts carefully on a spacious baking sheet, ensuring they aren’t crowded. This gives each sprout room to caramelize and develop those irresistible crispy edges that make people ask for seconds.

• Oven Transformation

Slide the baking sheet into a hot oven, letting high heat work its culinary magic. Midway through cooking, give the tray a quick shake to encourage even browning and maximize caramelization.

• Serving Perfection

Remove sprouts when they’re golden brown and slightly crisp, with edges that look like delicate autumn leaves. A final sprinkle of flaky sea salt elevates this humble vegetable into a restaurant-worthy side dish.

Tips to Perfect Barefoot Contessa Roasted Brussels Sprouts

• Slice larger Brussels sprouts in half to ensure even cooking and maximum caramelization, creating deliciously crispy edges.
• Experiment with additional seasonings like garlic powder, smoked paprika, or fresh thyme to transform the basic recipe into a gourmet side dish.
• Replace olive oil with bacon fat for a rich, smoky undertone or use balsamic vinegar to add a tangy depth right before serving.
• Use a light-colored baking sheet to monitor browning and prevent burning, ensuring perfect golden-brown Brussels sprouts every time.
• Crumble crispy bacon or toasted pine nuts over the roasted sprouts for added texture and a protein-packed complement to your main course.

How to Serve Barefoot Contessa Roasted Brussels Sprouts

• Pair with Protein Perfection: Serve these crispy Brussels sprouts alongside roasted chicken, grilled steak, or baked salmon for a delightful main course complement.
• Create a Festive Side Dish: Elevate holiday meals by presenting these golden-brown sprouts on a beautiful platter, garnished with fresh parsley or toasted pine nuts for extra elegance.
• Breakfast Brunch Boost: Crumble these roasted sprouts over poached eggs or mix into a hearty breakfast hash for a nutritious and flavorful morning meal that will kickstart your day.
• Transform into Salad Topper: Chop the roasted Brussels sprouts and sprinkle over mixed green salads for a crunchy, warm addition that adds texture and robust flavor to your greens.

Keeping Barefoot Contessa Roasted Brussels Sprouts Fresh

• Maximize Freshness: Store roasted Brussels sprouts in an airtight container in the refrigerator for up to 4 days, ensuring maximum flavor retention.
• Reheat with Care: Warm leftovers in a preheated oven at 180°C for 10-15 minutes to maintain their crispy exterior and prevent sogginess.
• Meal Prep Magic: Prepare a large batch earlier in the week, using them as a versatile side dish or adding to salads, grain bowls, and quick weeknight meals.
• Freeze for Future: Cool completely, then transfer to freezer-safe bags, removing excess air. Frozen Brussels sprouts remain delicious for up to 3 months, perfect for quick and easy meal planning.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Calories: 150 kcal

Servings: 4

What You Need for Barefoot Contessa Roasted Brussels Sprouts

• Brussels Sprouts: Select fresh, compact green sprouts with tight leaves for maximum crispiness and best roasting results. Look for sprouts without yellow patches or blemishes.

• Olive Oil: Helps create golden, crispy exterior while adding rich flavor and ensuring even cooking. Choose extra virgin olive oil for superior taste.
• Kosher Salt: Enhances natural Brussels sprouts flavor and creates delightful seasoning crust. Use flaky kosher salt for better texture and distribution.
• Black Pepper: Adds subtle warmth and depth to the roasted vegetable. Freshly ground pepper provides more intense aromatic notes.

• Extra Kosher Salt: Provides final flavor boost and creates delicate crunchy surface. Sprinkle just before serving for maximum texture contrast.

Cooking Tools for Barefoot Contessa Roasted Brussels Sprouts

• Baking Tray: Large, flat pan crucial for roasting Brussels sprouts evenly and creating crispy edges.
• Large Mixing Bowl: Essential for tossing sprouts with olive oil, salt, and pepper, ensuring perfect coating.
• Sharp Knife: Needed to trim Brussels sprouts ends and remove any damaged outer leaves.
• Cutting Board: Provides stable surface for trimming and preparing vegetables.
• Cooking Tongs: Helpful for shaking baking tray and turning sprouts during roasting process.

Crispy Barefoot Contessa Roasted Brussels Sprouts Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 16 reviews

• Total Time: 50 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Barefoot Contessa’s roasted brussels sprouts create a simple yet elegant side dish with crispy edges. Garlic, olive oil, and salt elevate these green vegetables to a delightful accompaniment you cannot resist.

---

Ingredients

Scale 1x2x3x

• 1.5 lbs (675 g) brussels sprouts
• 3 tbsps olive oil
• 0.75 tsp kosher salt
• 0.5 tsp freshly ground black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation: Trim Brussels sprouts by removing tough stem ends and discarding any discolored outer leaves, ensuring only fresh, vibrant sprouts remain.
2. Seasoning: Toss sprouts in a large mixing bowl with olive oil, kosher salt, and freshly ground black pepper, coating each vegetable thoroughly to maximize flavor absorption.
3. Arrangement: Spread seasoned sprouts on a rimmed baking sheet in a single, spacious layer that allows individual pieces to caramelize without steaming, promoting crispy exterior and tender interior.
4. Roasting: Position sheet in the middle of a preheated oven at 200°C (fan 180°C) / 400°F / Gas Mark 6, roasting for 35-40 minutes and gently shaking the tray every 12-15 minutes to ensure uniform golden-brown coloration.
5. Finishing: Verify doneness by testing sprouts with a fork – they should display a rich golden-brown exterior with a tender yet slightly firm texture; remove from oven and garnish with an additional pinch of kosher salt to intensify the roasted flavor before serving immediately.

Notes

• Prep Like a Pro: Trim stems and remove any discolored leaves to ensure each Brussels sprout looks fresh and appetizing.
• Oil Matters: Use high-quality olive oil and coat sprouts evenly for maximum caramelization and rich flavor development.
• Space is Key: Spread sprouts in a single layer with room between them; overcrowding prevents crispy edges and even roasting.
• Shake and Rotate: Gently move the baking sheet every 12-15 minutes to achieve uniform golden-brown color and prevent burning.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 150
• Sugar: 2 g
• Sodium: 180 mg
• Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 4 g
• Protein: 4 g
• Cholesterol: 0 mg