Ina Garten Roasted Brussels Sprouts – Crispy, Caramelized, and Effortlessly Delicious

Ina Garten’s Roasted Brussels Sprouts are a crisp, golden, and deeply flavorful side dish. With just a few simple ingredients—Brussels sprouts, olive oil, salt, and pepper—this recipe shows how roasting transforms these little cabbages into something nutty, tender, and irresistible. They’re finished with a sprinkle of sea salt and can be served hot out of the oven or at room temperature.

Whether you’re cooking for a holiday gathering or just a weeknight dinner, this side dish adds bold flavor and wholesome crunch to any plate.

What Are Ina Garten’s Roasted Brussels Sprouts?

Ina Garten’s recipe involves halving fresh Brussels sprouts, tossing them with olive oil, kosher salt, and black pepper, and roasting them at a high temperature until the edges are crispy and the centers are perfectly tender. The simplicity is what makes them so delicious—and the caramelization from the oven brings out their natural sweetness.

Other Ina Garten Recipes

• Ina Garten Smashed Potatoes
• Ina Garten Smoked Salmon Dip
• Ina Garten Buttermilk Cheddar Biscuits
• Ina Garten Hollandaise Sauce

Reasons to Try Ina Garten’s Roasted Brussels Sprouts

• Naturally crispy and flavorful – No deep frying required
• Simple ingredients – Pantry staples with big results
• Healthy and low-carb – Great for a variety of diets
• Quick and easy to prepare – Done in about 30 minutes
• Pairs with everything – A flexible side dish
• Perfect for weeknights or holidays – Elegant and comforting
• Customizable – Add cheese, balsamic, or bacon

Ingredients Needed to Make Ina Garten’s Roasted Brussels Sprouts

• 1½ pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Optional: Flaky sea salt for finishing

Instructions to Prepare Ina Garten Roasted Brussels Sprouts

Step 1: Preheat the oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

Step 2: Prepare the Brussels sprouts

Trim off the stem ends of each Brussels sprout and remove any yellow or damaged outer leaves. Cut larger sprouts in half through the stem.

Step 3: Toss with oil and seasoning

Place the Brussels sprouts in a large bowl. Add olive oil, salt, and pepper. Toss well to coat evenly.

Step 4: Arrange on a baking sheet

Spread the sprouts in a single layer, cut-side down, on the prepared baking sheet. Don’t overcrowd them—this helps ensure crispiness.

Step 5: Roast until golden and tender

Roast for 25–30 minutes, shaking the pan once or twice for even browning. They’re done when deeply golden on the outside and fork-tender inside.

Step 6: Finish and serve

Transfer to a serving bowl and sprinkle with flaky sea salt, if desired. Serve hot or at room temperature.

What Goes Well With Ina Garten’s Roasted Brussels Sprouts

• Roast chicken or turkey – A classic pairing
• Grilled steak or pork chops – Balances the richness
• Mashed potatoes or rice pilaf – For a hearty meal
• Pan-seared salmon or cod – Complements lighter proteins
• Pasta with cream sauce – Adds contrast and texture
• Egg dishes like frittatas or quiche – Great for brunch
• A glass of Chardonnay or Pinot Noir – Works well with roasted flavors

Key Tips for Making Ina Garten’s Roasted Brussels Sprouts

• Cut evenly for even cooking – Especially important if mixing sizes
• Place cut-side down – Maximizes caramelization and crispiness
• Don’t crowd the pan – Use two pans if needed for proper roasting
• Shake the pan midway through roasting – Helps with even browning
• Use parchment paper for easy cleanup – And to avoid sticking
• Serve immediately for best texture – But they’re still tasty at room temp
• Add toppings after roasting – Cheese, balsamic, or bacon work great

Creative Variations of Ina Garten’s Roasted Brussels Sprouts

• Toss with balsamic glaze after roasting – Adds tangy sweetness
• Sprinkle with grated Parmesan or pecorino – For a cheesy finish
• Add crispy bacon bits or pancetta – Boosts flavor and saltiness
• Stir in toasted nuts like almonds or walnuts – For crunch
• Drizzle with honey or maple syrup – Sweetens the roasted flavor
• Toss with garlic before roasting – Adds aromatic depth
• Mix with roasted carrots or butternut squash – For a colorful side

Storage Guidelines for Ina Garten’s Roasted Brussels Sprouts

• Refrigerate leftovers in an airtight container – Up to 3 days
• Avoid stacking too tightly – Helps retain texture
• Best eaten fresh but stores decently – Reheating can soften crisp edges
• Let cool before refrigerating – To avoid condensation and sogginess

Reheating Tips for Ina Garten’s Roasted Brussels Sprouts

• Oven: Reheat at 375°F for 10 minutes – Best for restoring crispness
• Skillet: Reheat in a dry nonstick pan – Quick and effective
• Air fryer: 3–4 minutes at 375°F – Great for reviving texture
• Microwave: Use only if needed – Texture may become soft
• Don’t reheat multiple times – Quality declines with each cycle

Nutritional Value (per serving, approx.)

• Calories: 120
• Carbohydrates: 10g
• Protein: 4g
• Fat: 8g
• Fiber: 4g
• Sugar: 2g
• Sodium: 220mg

A wholesome, nutrient-dense side dish full of fiber, antioxidants, and healthy fats.

FAQs

How do you get Ina Garten’s Brussels sprouts crispy?

To get crispy Brussels sprouts, roast them cut-side down at 400°F without overcrowding the pan. This allows the edges to caramelize and crisp up instead of steaming.

Can you make roasted Brussels sprouts ahead of time?

Yes, you can roast them a few hours ahead and reheat in the oven at 375°F for 8–10 minutes to restore their texture before serving.

Should you cut Brussels sprouts before roasting?

Yes, halving them allows for quicker, even cooking and ensures the cut side gets browned and crispy during roasting.

Are Ina Garten’s roasted Brussels sprouts healthy?

Yes, they are a nutrient-rich side dish packed with fiber, vitamins C and K, and antioxidants. Roasting with olive oil makes them flavorful without needing unhealthy fats.

Wrapping Up

Ina Garten’s Roasted Brussels Sprouts are proof that the simplest recipes can be the most satisfying. With a short ingredient list and straightforward method, this dish delivers bold, caramelized flavor that complements just about any main course.

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