Oven Roasted Brussels Sprouts

Brussels sprouts roasted in a wood-fired oven are amazingly delicious.  But unless you run a pizzeria you probably don’t have access to such an oven, and roasting them in a conventional oven can be tricky.  Too low of a temperature produces sprouts lacking that roast-y crispiness.  Too high of a temperature chars the outsides but leaves the insides too crunchy.

After some experimentation I discovered that using two cooking methods, (all in one pan!) produces the perfect result.  Covering the pan with foil and cooking on high heat actually steams the sprouts first, ensuring doneness.  Removing the foil to finish the cooking by roasting gives that wood-fired oven crispness. 

Brussels Sprouts


  • 1. Preheat oven to 425°.
  • 2. Put rinsed and trimmed sprouts on a 9X13" or bigger baking pan, drizzle with 1 tablespoon extra virgin olive oil, season with 1/2 teaspoon salt, freshly ground black pepper and crushed red chili flakes. I use a rimmed baking sheet. Make sure they're not crowded.
  • 3. Cover pan tightly with aluminum foil and place in preheated oven.
  • 4. Cook for 15-20 minutes, until Brussels sprouts are slightly soft when poked with a sharp knife.
  • 5. Meanwhile prepare Balsamic Vinaigrette by combining vinegar and mustard in a small bowl.
  • 6. Slowing whisk in olive oil until combined. Season with salt and pepper to taste.
  • 7. When sprouts are steamed, remove foil, stir and return to oven, uncovered.
  • 8. Roast another 15-20 minutes.
  • 9. Remove roasted sprouts to a medium mixing bowl. Toss with toasted pecans, dried cranberries and a little of the balsamic vinaigrette.
  • 10. Serve warm or at room temperature.