Toaster Oven Roasted Brussels Sprouts are crispy, deliciously tender-yet-toothy, and so easy to make with this simple step-by-step guide.
Brussels sprouts have gotten such a bad rap. I blame steaming and boiling. They’re common methods for cooking sprouts but the results are not great (aka mushy).
Roasting Brussels sprouts at a high temperature with oil caramelizes them. Bringing out their natural sweetness without turning them into a mushy mess.
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. Let me show you how easy it is!
How To Cook Brussels Sprouts In a Toaster Oven
1. Start by preheating your toaster oven to 425ºF. 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.
2. Prep the Brussels Sprouts:
- Wash and dry them well. (Wet sprouts will steam instead of roast.)
- Trim off the stems and remove any browned or discolored leaves.
- Slice each sprout in half. *If you have a few sprouts that are on the larger size, slice those ones into quarters.
Just like when making this Vegetarian Sausage Sheet Pan Dinner, if everything is similarly sized the pieces will all cook at the same rate.
3. Place the sprouts on a roasting pan or rimmed sheet pan small enough to fit in your toaster oven and drizzle them with oil. Then season liberally with salt and pepper or your favorite seasoning blend.
Toss the sprouts well to get all of the pieces evenly coated. I like to use my hands for this part.
4. Cook until the sprouts are golden brown and fork-tender (but not mushy), about 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. This way all of the exposed parts get nice and golden.
- 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.
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.
More Tasty Toaster Oven Vegetable Recipes Like This:
- Toaster Oven Roasted Broccoli
- The Ultimate Guide to Toaster Oven Baked Potatoes
- Toaster Oven Roasted Eggplant
- Sweet & Tangy Balsamic Roasted Carrots
- How To Roast Asparagus Spears in a Toaster Oven
- The Ultimate Guide to Toaster Oven Roasted Spaghetti Squash
- 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