Twice Cooked Roasted Brussels Sprouts

Did you know that Brussels Sprouts are considered the most despised vegetable in the eyes of Australian kids?

Well, in my era, they were. The funny thing was, I’d never eaten one until I was well into my teens.


Me- “I hate brussels sprouts’

Mum- ‘You’ve never eaten a brussels sprout’

Me- ‘I hate brussels sprouts’

Mum- ‘I cook in this house and I’ve never made brussels sprouts’

Me- ‘I hate brussels sprouts. I ate them at Andy’s house.’

Mum- ‘You’ve eaten at Andy’s house once and his mum said she bought you boys happy meals from Mcdonalds.’

Me- ‘I hate brussels sprouts’.

Mum- *walks away swearing in Persian*

How times have changed. They have slowly become one of my favourite vegetables. Not boiled or steamed brussels- unless lathered in butter and salt, I’d feed them to Niki. Just kidding, she doesn’t eat vegetables.

The key to a perfectly delicious brussels sprout is the method it it cooked and the seasonings- Personally, I love them crispy on the outside but soft on the inside- NOT an easy feat to achieve. Whenever I simply roast them, they get crispy on the outside but still are firm on the inside. They may also turn into charcoal. They sometimes may need to be in the damn oven for 2 hours. NOT COOL.


My method of ‘double roasting’ is cheating….sort of. To get this texture, I firstly microwave the sprouts lightly before coating them in the necessary marinade before chucking them in the oven for 20 minutes, or until the perfect crispy exterior.

I mentioned on Monday that I usually prep a couple of vegetable sides to bring with my lunch to work and these have been standard. Standard and delicious- especially eaten cold.

Next time someone says they hate brussels sprouts- Make it this way and give them a piece of gum. They’ll need it.

Double Roasted Brussels Sprouts



  • 1 kilogram of brussels sprouts, trimmed
  • 1/4 cup good quality olive oil (I used a garlic infused olive oil)
  • 1 tsp garlic salt
  • 1 tsp garlic flakes
  • 1-2 tsp red pepper flakes
  • 1 T cracked black pepper
  • Cooking spray (I used an olive oil spray)
  1. In a microwave safe bowl, place brussels sprouts in 1 inch of water and cook for 2-3 minutes. Remove and allow to cool.
  2. Preheat the oven to 180 degrees Celsius. Line a large baking tray with baking paper and coat with cooking spray and set aside.
  3. In a small bowl, combine the garlic salt, garlic flakes, red pepper flakes and mix to combine.
  4. In a large mixing bowl, add the cooled brussels sprouts and add in the olive oil and ensure the sprouts are fully coated. Transfer to the baking tray and spread evenly. Sprinkle the spice mixture over the vegetables. Add the cracked black pepper and cook in the oven for 20 minutes, flipping halfway throughout. Once tender, remove from the oven.

Note- If you don’t have a microwave, blanch the brussels sprouts in a pot with boiling water for 2-3 minutes. If you don’t have olive oil use a neutral flavoured coconut oil or 3 T of salted butter.


Linking up with Laura and Kierston for Recipe Par-taying!

Hope to see you guys swing by Sunday for some Spill it, Sundays action!

Was there a vegetable you despised as a kid but now love?

What was something infamous for being ‘hated’ as a kid?

What is your favourite vegetable side dish?

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66 thoughts on “Twice Cooked Roasted Brussels Sprouts

  1. I LOVE brussel sprouts. My husband – not so much. I’ve never roasted them though – will have to give this recipe a go!

      1. Hey Arman! Yes, very well though a little cold in Tassie atm. Wow, I’ll have to ask my Arman if that was the same case with him. How long ago did your family leave Iran?

      1. Just chop them up (slightly more work but SO WORTH IT), put them in a pan with some coconut oil, add some soy sauce, mirin and some sweet chill sauce and voila. Yumm factor 🙂

  2. Boiled brussels sprouts are just wrong but these look amazing- just the way I like ’em! I think my current love for veggies is making up for lost time- the only veggies I ate as a kid were either fried, in a creamy white sauces or loaded with puff pastry. Lately my favorite veggie side dish is roasted veggies with olive oil & balsamic- so simple yet the perfect accompaniment to almost anything!

  3. Hi Arman! I do love brussel sprouts, especially roasted! My parents used (use) to simply boil them but that tastes only half (or a quarter) as good as roasted. A bit too mushy but still ok and I like the subtle sweetness. I made roasted sprouts for my parents twice and they liked it, however I don’t think they will use that method for their own. (they like my “special” cooking methods, lol)
    This double cooked method sounds pretty amazing though and I’m going to make this once the sprouts are in season again!

  4. I microwave my Brussels sprouts too before roasting them! It always works. Next time you are in Manhattan, you have to go to Alta – best roasted Brussels sprouts in my entire life. Like really. You can even google it, people attempt to copycat the recipe.

  5. Ha, I did the same thing – I used to say that I hated brussels sprouts without ever having tried them. The first time I did, I loved them. Roasting them with bacon is where it’s at!

  6. American kids hate brussels sprouts too. I count myself in that category and have yet to find a version I like. I hate most forms of cabbage, though. I’m guessing if I were to like them, roasted like this would be the only way!

  7. I’m pretty sure I despised almost every vegetable out there as a kid. Except for carrots and corn…I don’t think I had anything against those. Otherwise if it was green, it was a small battle to get me to eat it. Nowadays? Give me salads, roasted brussels, roasted broccoli…all that good stuff.

    1. My daughter was the exact same way. Anything green would encite a small riot. Now, if I put a plate of any kind of veggie (brussels included) she will devour them before touching any of her other food!!

  8. I love brussels roasted with coconut oil, salt, pepper and onions. I like to cut them in half and let them char for a bit. I also made a great dipping sauce with dill to go with them. Pure bliss!

  9. I gotta slice those babies in half and then roast them on 450 for too long. Burnt is how I like em’. Oh and separate the outer leaves from the sprouts and roast those for 10 for brussels sprout chips. UNREAL. p.s. this recipe is SO unoriginal. I invented brussels sprouts. Stop copying me.

  10. Oh my gosh, growing up I hated spinach, broccoli, and radishes. And now, I eat them all the time! It’s funny how things change like that. I always have the hardest time cooking brussels sprouts, so definitely will keep this recipe and cooking method in mind next time I want some!

  11. I used to HATE peas as a kid (I blame my mom for putting them in some horrible tuna noodle casserole concoction) but nowadays I eat them at just about every chance I get. Funny how things change, right?

  12. we love brussels!!!!! well, actually, my husband has quite the obsession with them yet he doesn’t like asparagus or mushrooms. is that odd? Anyway, we ate brussel sprouts growing up, but lathered in butter and bacon.. pretty awesome! i need to try your recipe! p.s. can your mum teach us to swear in Persian?!

  13. This technique is so smart! Sometimes when I cook Brussels sprouts I find they get too crispy by the time they’re perfectly cooked through in the oven, but this totally avoids that problem.

    I was a weird kid and I liked Brussels sprouts. But my parents always steamed them. I didn’t learn about the amazingness of roasted Brussels sprouts until I started blogging – now I will never go back to steamed!

    I wasn’t really too picky when I was a kid – I really just hated asparagus. And now… oh wait, I still don’t like asparagus. 😛

  14. I disliked basically ALL veggies as a kid. If it wasn’t corn, potatoes, or raw carrot sticks, chances are I wouldn’t eat it. It wasn’t until I was wellllll into my 20’s that I actually started loving veggies, and now I’ll eat almost all of them except zucchini, eggplant, and artichokes.

  15. Your double roasting method is quite genius!

    Overall, despite my pickiness in other areas, I was a pretty good vegetable eater as a kid. I did not, however, enjoy Brussels sprouts. Now I am a fan, especially if they are roasted.

    Do you speak Farsi? I can swear in Italian if you want to trade key words.

  16. I never tried brussels until I was in my 20s!!!! I always assumed I hated them, until I tried them! I also prefer them roasted so the outside is crisp! NOM NOM NOM I have some brussels in my fridge right now 🙂

  17. Let’s see, vegetables that I despised as a kid that I now love…pretty much all of them. I was horribly picky when I was younger. Unless it was a salad doused in dressing and crumbly blue cheese. Go figure…

    Brussels are one of my faves now. And roasted broccoli. But like you…lots of olive oil and salt and pepper with it!

  18. COME TO THE STATES – Fly to Denver, CO and I will bring you to Boulder Colorado’s Whole Foods between the months of September and January – THEY SERVE THE BEST BRUSSELS SPROUTS I HAVE EVER HAD IN MY ENTIRE LIFE!!!!!!!!!!!!!!! Exactly the way you like them, but with the amazing flavor bombs of GARLICY OLIVE OIL DELICIOUSNESS! I DIE! I remember in college I would buy WHOLE QUARTS full and eat them all… In my dorm… And my roommate would die…. And I would have about 5 Fabreeze bottles around me! AHHH HA HA AH AH AHA HA HA! But they were sooo good!

  19. Ohhh yes. I used to despise those alien-head-looking veggies. Actually, we’ve had a rocky relationship. I loved them the first time I tried them because my mom roasted them to perfection. Then I went to someone’s house, where they served the brussels RAW, and then I hated them forever. Until my mom introduced them back into my life by pan-roasting them with coconut oil. Hallelujah.
    But I will totally be trying this method, gum ready to go and all.

  20. I always “hated” brussel sprouts, but actually never gave them a try until about 2 years ago I believe. I feel like it was always that vegetable mentioned on a tv show that kids hated so I did too. TV really can influence you a lot. I think I first tried them mixed with bacon and loved the flavor. Now I usually roast them for 40-45 min in the oven but like you said they can sometimes still be hard on the inside. I will have to give this a try for a better taste.

  21. It’s probably best you eat these cold because if you heat up brussel sprouts in the office, that stuff’s gonna stank!

    I love roasting brussel sprouts, I love Davida’s version with blueberries (yes always the fruit; you can have all the meat, I’ll take all the fruit 😉 ) and rosemary. Yours look equally as wonderful I might add.

    I have the same exact conversation you had with your mom growing up, with the hubby every time I make brussel sprouts. Ha; he still eats them though so he can’t dislike them that much.

    1. LOL.

      I can’t believe I am admitting this, but I spray my (expensive Hugo Boss) aftershave in the plastic bag where my lunch is before opening up at my desk- even cold they smell- no thanks to the extra garlic oil!

  22. I love brussels! Cannot get enough of them!
    The UK is exactly the same as Oz, everyone says they hate them – but yet everyone HAS to have them on Christmas day (who knows why!). Then the boil the hell out of them, they taste nasty and boom, everyone hates them!
    More for me I guess!

    Used to hate beets – now LOVE them!

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