Toaster Oven Roasted Brussels Sprouts, simple step-by-step directions for making deliciously tender yet toothy roasted Brussels sprouts.
That pound of fresh Brussels sprouts was so enticing at the farmers market this morning. But now, with 30 minutes until your sweetie will be popping into the kitchen hungry for dinner, you’re not so sure.
“They’re basically mini cabbages, right? Hmmm…maybe I should boil them?”
Don’t Do It! Yes, steaming and boiling are quick and easy but can end badly with soggy overcooked sprouts and a disgusting sulfur smell in your kitchen.
Grab A Roasting Pan Instead
Roasting Brussels sprouts at a high temperature with oil will caramelize them. Bringing out their natural sweetness while keeping them tender yet toothy. No mushy sprouts allowed here!
And if you’re only cooking a small batch for two, your toaster oven is truly the right machine for this tiny veggie roasting job.
~ Keep scrolling for step by step photos & tips after the recipe ~
- 1 lb Fresh Brussels Sprouts
- 1 tablespoon Oil (olive oil, coconut oil, grapeseed oil, avocado oil, etc.)
- Fine Sea Salt, to taste (we use about 1/4 teaspoon)
- Ground Black Pepper, to taste (we use about 1/8 teaspoon)
- Preheat your toaster oven to 425°F on the BAKE setting (see notes for convection adjustments).
- Wash and dry Brussels sprouts. Trim off any stems and slice each sprout in half.
- Place sprouts on a rimmed toaster oven pan and drizzle with oil. Sprinkle with the desired amount of salt and pepper. Using your hands toss sprouts to evenly coat them.
- Cook sprouts until browned, caramelized, and fork-tender, about 15 to 25 minutes depending on their size. Smaller sprouts will cook faster, larger will take longer. Halfway through the cooking time stir the sprouts and take note of how they're cooking. If they are browning too fast, turn down the temperature/reduce the cooking time.
- Enjoy sprouts served plain, with lemon wedges, sriracha sauce or your favorite topping.
Convection Adjustments: If you're cooking with a convection toaster oven/countertop oven reduce the temperature to 400ºF and begin checking your sprouts for doneness about 2/3 of the way through the total cooking time.
Nutrition Information:Yield: 2 Serving Size: 8 ounces (or half of recipe)
Amount Per Serving: Calories: 157Total Fat: 7.5gSaturated Fat: 6gSodium: 347.4mgCarbohydrates: 20.4gFiber: 8.7gSugar: 5gProtein: 7.7g
How To Easily Cook Toaster Oven Roasted Brussels Sprouts:
Start by preheating your toaster oven to 425ºF and grab a roasting pan or rimmed sheet pan small enough to fit in your toaster oven.
If your oven runs hot or you’re using a convection toaster oven reduce the temperature to 400ºF and begin checking on your sprouts about 2/3 of the way through the total cooking time.
Next, wash and dry the Brussels sprouts. Trim off the stems and remove any browned or discolored leaves.
Then slice each sprout in half. Slice any larger sprouts into quarters.
Place the sprouts on the pan and drizzle with oil. Then season liberally with salt and pepper or your favorite seasoning blend.
Next, toss the sprouts well to get all of the pieces evenly coated ← I like to use my hands for this part.
Add the pan to your toaster oven and cook for 15 to 25 minutes.
Brussels Sprouts Roasting Tips
- How long they take to cook will depend on how large your sprouts are.
- About halfway through the cooking time, stir the sprouts. Sometimes I use a fork to carefully turn each sprout so its interior is facing down onto the pan.
- When you stir the sprouts, take note of how they’re cooking – if they’re browning too quickly it’s okay to reduce the temperature.
- When ready, the sprouts will be lightly browned, caramelized and fork tender but not mushy.
Serve them plain, with lemon wedges, dressed with Sriracha Vinaigrette or your favorite topping.
You may get a few crispy loose leaves on your pan, don’t toss them out they have a ton of flavor and a unique texture like a Brussels sprouts chip.
Now wasn’t that easy? And since you’re basically a veggie roasting pro now, want to try something slightly harder…how about Toaster Oven Roasted Beets or Cooking a Spaghetti Squash in Your Toaster Oven?