The beauty of this roasted Brussels sprouts dish lies in its simplicity. Tossed in just olive oil, salt, and pepper, these little green gems transform in the oven into caramelized bites of crispy, salty goodness. The edges brown to perfection, adding a delightful crunch, while the centers stay tender and flavorful.
Perfect as a side dish for your holiday table or a weeknight dinner, these Brussels sprouts are a go-to favorite that everyone can enjoy. Inspired by Ina Garten’s timeless style, this recipe proves you don’t need a ton of ingredients to make something utterly delicious. Plus, it’s healthy, plant-based, and naturally gluten-free!
Full Recipe:
1 ½ pounds Brussels sprouts
3 tablespoons good olive oil
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Directions:
Preheat oven to 400°F (200°C).
Trim the brown ends off the Brussels sprouts and remove any yellow outer leaves.
In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.
Spread them out in a single layer on a baking sheet.
Roast for 35–40 minutes, shaking the pan occasionally to ensure even browning.
Once crisp on the outside and tender on the inside, remove from the oven and sprinkle with extra kosher salt if desired.
Serve immediately and enjoy!
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 145 kcal | Servings: 6 servings
The Charm of Simplicity: Ina Garten’s Take on Brussels Sprouts
When it comes to side dishes that balance elegance and ease, few chefs deliver better than Ina Garten. Known affectionately as the Barefoot Contessa, Ina has built a reputation on refined comfort food that doesn’t demand complicated techniques or obscure ingredients. Her roasted Brussels sprouts recipe is a quintessential example of her cooking philosophy — uncomplicated, seasonal, and incredibly delicious.
Brussels sprouts have undergone a major culinary revival in recent years. Once labeled as bitter and unpopular among picky eaters, they’ve emerged as a trendy favorite in upscale restaurants and home kitchens alike. This transformation is largely due to methods like roasting, which caramelizes their natural sugars and creates an irresistible crispy texture. Ina Garten’s version captures this essence perfectly, showcasing the beauty of the Brussels sprout with minimal seasoning and technique. It’s a dish that turns skeptics into believers and elevates any meal from simple to special.
Why Roasting Is a Game Changer for Brussels Sprouts
Boiled or steamed Brussels sprouts of decades past gave the vegetable a bad reputation, often rendering them mushy, bland, and overly sulfurous. Roasting, on the other hand, is the ultimate redemption. This cooking method unleashes their full flavor potential, producing crispy outer leaves with a golden, caramelized exterior and a soft, nutty interior.
The high oven heat allows the outer surface to brown through a process known as the Maillard reaction — the same mechanism that gives seared meats and baked bread their delicious, toasty flavors. This development in texture and taste is what makes roasted Brussels sprouts such a favorite among food lovers. Ina’s recipe leverages this exact principle, using olive oil, salt, and pepper to create maximum flavor with minimal ingredients.
A Recipe Built for the Modern Kitchen
One of the best things about this recipe is how accessible it is. Ina Garten, as always, keeps her instructions clear and approachable. There are no special gadgets, pre-cooking tricks, or exotic spices involved — just a baking sheet, a hot oven, and some thoughtful seasoning.
This simplicity makes the dish extremely adaptable to different occasions. Whether you’re prepping a quick weeknight dinner or hosting an elegant holiday gathering, these Brussels sprouts deliver every time. They can be served warm from the oven, at room temperature, or even incorporated into salads or grain bowls the next day.
Another bonus is the recipe’s flexibility in terms of portion size. Ina’s version is designed to feed six, but it can easily be halved for smaller meals or doubled for large gatherings. This adaptability makes it a true go-to for cooks of any skill level.
Health Benefits That Don’t Compromise on Taste
From a nutritional perspective, Brussels sprouts are a powerhouse of wellness. They’re rich in vitamins C and K, loaded with fiber, and provide antioxidants that help reduce inflammation. They also belong to the cruciferous vegetable family — a group that includes broccoli, cauliflower, and kale — which is known for its cancer-fighting properties.
Ina’s recipe preserves these health benefits by avoiding overly processed ingredients or heavy fats. A drizzle of high-quality olive oil adds healthy monounsaturated fats and helps with the absorption of fat-soluble vitamins. Roasting retains the sprouts’ natural nutrients better than boiling, which can leach vitamins into the water.
The result is a dish that’s as good for your body as it is for your taste buds. It aligns beautifully with low-carb, gluten-free, vegetarian, and heart-healthy diets — without compromising flavor.
Perfect Pairings: What to Serve with Roasted Brussels Sprouts
Roasted Brussels sprouts are incredibly versatile and pair beautifully with a variety of main dishes. For a comforting, cozy dinner, they sit well beside roasted chicken, grilled pork chops, or seared salmon. Their savory crispness also provides an excellent counterpoint to rich meats like beef tenderloin or turkey during the holidays.
For vegetarian meals, try serving them with creamy risottos, baked pasta dishes, or grain-based mains like farro and quinoa bowls. They also make a great topping for avocado toast, flatbreads, or grain salads. Their crunchy texture and savory flavor offer a dynamic bite to nearly any plate.
You can even enhance the base recipe by adding your own twist: a drizzle of balsamic glaze, a sprinkle of parmesan, chopped walnuts, or a squeeze of lemon juice can add extra depth depending on your menu. While Ina’s version is delicious as-is, it also serves as a perfect canvas for creativity.
The Ina Garten Touch: Trust in Simplicity
Ina Garten’s appeal lies in her ability to make sophisticated food feel inviting. Her recipes are rooted in her personal approach to hospitality — cooking not to impress, but to make people feel welcome and cared for. That philosophy is embedded in every aspect of this dish.
By choosing the freshest Brussels sprouts and using just three staple ingredients, she proves that the best cooking doesn’t have to be complicated. Ina’s emphasis on quality ingredients, balanced flavors, and relaxed execution turns an ordinary vegetable into an extraordinary dish.
Even if you’re new to cooking, this recipe will make you feel like a pro. It’s virtually foolproof and rewards patience and proper roasting with results that are deeply satisfying. And for those who already love to cook, it’s a reminder of why the simplest recipes are often the most memorable.
Making It Your Own: Custom Variations and Serving Ideas
While the base recipe is stunning in its simplicity, there are endless ways to customize it. If you like heat, a pinch of chili flakes can add a spicy kick. For umami lovers, a dusting of nutritional yeast or grated pecorino can deepen the flavor profile. Adding garlic, shallots, or even a touch of smoked paprika can turn it into something new and exciting.
Some cooks also enjoy incorporating cured meats like pancetta or bacon for a more indulgent twist. Tossing the roasted sprouts with toasted nuts — such as almonds or hazelnuts — adds another layer of crunch and richness. And if you’re entertaining, consider serving them on a wooden platter with a garlic aioli or lemon tahini dip for a shareable appetizer.
Whatever route you take, Ina’s original method provides a solid, reliable foundation. Start with her recipe, then let your imagination and palate guide the rest.
Storage and Reheating Tips
Roasted Brussels sprouts store well for up to three days in the refrigerator, making them great for meal prep. Store them in an airtight container and reheat in the oven or an air fryer for the best texture. Microwaving is convenient but may soften the crispy edges — if that’s a dealbreaker, opt for a quick roast at 375°F for 5–7 minutes to bring them back to life.
They’re also delicious cold or room temperature, making them a strong candidate for lunchboxes and picnic-style meals. Try tossing leftover sprouts into a pasta salad, rice bowl, or even a breakfast hash.
Conclusion: A Side Dish That Steals the Show
Ina Garten’s roasted Brussels sprouts recipe is a testament to what makes her so beloved in the culinary world: simplicity, clarity, and a deep appreciation for real, seasonal ingredients. In just under an hour, and with only a handful of pantry staples, you can create a dish that’s as satisfying as it is healthy.
It’s the kind of recipe that becomes a staple in your kitchen — one you return to time and again for its reliability, adaptability, and sheer deliciousness. Whether you’re cooking for a quiet night in or planning a festive dinner party, these Brussels sprouts offer that special combination of ease and elegance that only Ina can deliver.
So the next time you’re browsing for the perfect side dish, remember: you don’t need much to make something great. A hot oven, fresh Brussels sprouts, a splash of olive oil — and you’re already halfway there.