Brussels sprouts — or little cabbages, as our family calls them — win everyone over when they're roasted like this. Thirty to forty minutes at 410°F leaves them crispy and browned outside, soft inside. They're some of our very favorites, and we dare you not to love them.
Pro Tips for Success
- Chop the stem ends off and pull away any outer brown leaves first; that's where the toughness hides.
- 410°F is not a typo — the high heat is what crisps the outside while the inside steams tender. Low heat just dries them out.
- Toss the sprouts with the melted lard or coconut oil right on the baking sheet so every surface gets coated and browns.
- Give them the full 30 to 40 minutes; the deeply browned, crackly outer leaves are the best part.
- Spread the two pounds in a single layer so they roast instead of steaming.
Frequently Asked Questions
Should I use lard or coconut oil for roasting Brussels sprouts?
Either works — lard gives a savory, old-fashioned richness and coconut oil keeps things slightly sweet. Both brown the sprouts beautifully at high heat.
How do I trim Brussels sprouts for roasting?
Slice the dry stem end off each sprout and peel away any loose or brown outer leaves, then toss them whole with the fat, salt, and pepper.
How do I know when they're done?
When they've softened and browned — 30 to 40 minutes at 410°F. Dark, crackly outer leaves mean you're exactly right.
Can I reheat leftover roasted sprouts?
A few minutes back in a hot oven re-crisps them; the microwave softens them, which misses the whole point.
Ingredients
Method
- 1.
- Chop ends off of sprouts and remove outer and brown leaves.
- 2.
- Toss all ingredients together on large baking sheet.
- 3.
- Roast for 30-40 minutes at 410 degrees, or until softened and browned.
