- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 700 g
- 2 tbsp
- 2 g
- 1 g
- 30 g
- 2 cloves
Process
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Heat the oven to 220°C with a large rimmed baking tray inside so it gets properly hot.
Trim the dry base off each Brussels sprout and cut them in half lengthways through the core so the leaves stay attached.
In a large bowl, toss the halved Brussels sprouts with the olive oil, fine salt and black pepper until every cut face is glossy.
Pull the hot tray out, drizzle a thin film of olive oil over it, then place the sprouts cut-side down in a single layer with space between them. Use two trays if they crowd.
Roast for 18 minutes without stirring, until the cut sides are dark golden and the loose outer leaves are crisp.
Scatter the sliced garlic and flaked almonds over the sprouts and roast for a further 5 to 7 minutes, until the almonds smell nutty and the garlic is pale gold.
Tip onto a warm serving dish, squeeze over the lemon wedges while hot and serve straight away.
Kitchen notes
Kitchen notes
- Cut-side down on a preheated tray is the single biggest factor: the flat face makes direct contact with the metal and caramelises instead of steaming.
- Do not crowd the tray. If the sprouts overlap they release moisture and turn soft and grey rather than crisp.
- Skip stirring halfway. Leaving them undisturbed for the first 18 minutes is what builds the dark, sweet crust.
- Small sprouts roast faster than large ones. If yours are mixed sizes, halve the big ones into quarters so everything finishes at the same time.
Substitutions
- flaked almonds→shelled sunflower seeds or pumpkin seeds for a nut-free version
- olive oil→grapeseed or avocado oil, both have a high smoke point
- lemon→a splash of red wine vinegar or balsamic vinegar
Storage & reheating
Keep leftovers in a sealed container in the fridge for up to 3 days. They lose their crispness, so reheat on a baking tray at 200°C for 6 to 8 minutes rather than in the microwave, which steams them. Cooked sprouts can be frozen for up to 2 months; thaw overnight in the fridge and re-roast at 220°C for 10 minutes to bring back some edge.
FAQ
The questions we get asked most
Why did my roasted Brussels sprouts turn out soggy?
Almost always because the tray was crowded or not hot enough. The sprouts release steam, and if they touch each other that steam has nowhere to go. Use a tray large enough to hold them in a single layer with gaps, and preheat the tray at 220°C before the sprouts go on.
Should I blanch Brussels sprouts before roasting?
No, not for this method. Blanching adds water, which works against the caramelisation you want. Halving them and roasting directly on a hot tray gives a better result and takes less time overall.
How do I know when roasted Brussels sprouts are done?
The cut faces should be deep golden brown, almost mahogany in patches, and the loose outer leaves should be dark and crisp. If they are still pale green and firm, give them another 4 to 5 minutes. They should pierce easily with a knife at the core but still hold their shape.
Can I roast frozen Brussels sprouts?
Yes, but do not thaw them first. Toss the frozen halves with oil and roast at 220°C for 30 to 35 minutes, spreading them out well because they release more water. They will be softer inside than fresh ones but still brown nicely.
Can I prepare these ahead of time?
You can trim and halve the sprouts up to 2 days ahead and keep them in a sealed bag in the fridge. Toss with oil and season just before roasting, since salted sprouts sitting overnight start to soften. Roast them no more than an hour before serving for the best texture.
Why did my garlic and almonds burn?
They were added too early. Garlic slices and flaked almonds go from golden to bitter in under 2 minutes at 220°C, so add them only for the final 5 to 7 minutes. If your oven runs hot, drop the temperature to 200°C for that last stage.
Can I make this without nuts?
Yes. Leave the almonds out entirely or swap in sunflower or pumpkin seeds, which toast in the same 5 to 7 minutes. The lemon squeeze at the end is what lifts the flavour, so keep that even if you skip the nuts.
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