Roasted Brussels Sprouts
Discover the magic of roasted Brussels sprouts—their caramelized edges and nutty flavor will convert even the biggest skeptics!
Roasted Brussels sprouts have a way of turning even the most hesitant eaters into fans. When roasted at a high temperature, the outer leaves become crisp while the inside softens to a tender, nutty, and slightly sweet bite. It’s a simple method that brings out the very best in this often-misunderstood vegetable.
This recipe keeps things classic with olive oil, salt, and pepper, letting the natural flavors shine. Whether you serve them as a weeknight side or as part of a holiday spread, these sprouts are a dependable crowd-pleaser with plenty of room for customization.
Why You’ll Love It
Caramelized and flavorful. Roasting brings out the natural sweetness and nutty notes in Brussels sprouts.
Easy and fast. A quick toss in oil and seasoning, then straight into a hot oven—ready in under 30 minutes.
Perfect base for variations. You can dress them up with cheese, bacon, balsamic glaze, or even fruit for extra flair.
Ingredient Notes
- Brussels sprouts: Choose fresh, firm sprouts. Halve or quarter them based on size for even roasting.
- Olive oil: Helps the sprouts crisp and caramelize—use a neutral or mild olive oil.
- Salt and pepper: Keep it simple or add spices later to suit your taste.
How to Trim Brussels Sprouts
Cut off and discard the stem end, then remove and discard tougher outside leaves. Discard damaged or discolored leaves. If desired, leave very small sprouts whole and halve or quarter larger sprouts through the root end.
Steps to Make Roasted Brussels Sprouts
- Preheat the oven to 425°F. Toss the trimmed and cut Brussels sprouts with olive oil, salt, and pepper. Spread them out in a single layer on a large rimmed baking sheet.
- Roast the sprouts for 20 to 25 minutes, stirring or flipping them halfway through, until they’re golden brown and crisp around the edges. Serve hot from the oven, or drizzle with a finishing sauce if you’d like to elevate them even more.
Recipe Variations
- Cheese: For a heartier dish, sprinkle the sprouts with shredded cheddar, Gruyère, or grated Parmesan cheese a few minutes before they’re done.
- Garlic: Add 2 to 3 teaspoons of minced garlic or 1 teaspoon of garlic powder to the sprouts with the olive oil and seasonings.
- Maple: Drizzle with a tablespoon or two of maple syrup the last 5 minutes of roasting.
- Bacon: Toss the roasted Brussels sprouts with crunchy cooked bacon or pancetta.
- Nuts: Add toasted pecan halves to the roasted Brussels sprouts.
- Dried Fruit: Add chopped dates or dried cranberries to accentuate the sweetness of the sprouts.
- Balsamic Glaze: Drizzle with a balsamic reduction after roasting for a tangy kick.
- Spicy: Add jalapeño or red Fresno pepper rings to the sprouts before roasting or toss with crushed red pepper flakes.
- Sweet Chili: Add a drizzle of soy sauce and toss with a bit of Thai sweet chili sauce.
- Fruit: Add a diced pear or apple to the sprouts halfway through roasting; finish with a drizzle of balsamic reduction and toasted pecans.
How to Serve Roasted Brussels Sprouts
- Sprouts pair well with many main dishes. Try them with roasted chicken or turkey, grilled or seared salmon, pork chops, steak, or lamb chops.
- For a vegetarian menu, serve them with a mushroom or Parmesan risotto or polenta with sautéed mushrooms.
- You could also serve roasted Brussels sprouts as a snack with a flavorful aioli or chutney. Or drizzle them with Italian dressing or a vinaigrette.
How to Store and Reheat
Refrigerate: Store cooled Brussels sprouts in an airtight container for up to 4 days.
Freeze? Not recommended—texture suffers after thawing.
To Reheat: Rewarm in a 375°F oven for 8 to 10 minutes or in a skillet over medium heat to restore some crispness.
Roasted Brussels Sprouts
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved or quartered
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425 F.
- Toss the trimmed Brussels sprouts with olive oil, salt, and pepper and transfer to a large rimmed baking sheet. Roast for 20 to 25 minutes, stirring and flipping halfway through.
- Transfer the sprouts to a serving tray.
- Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
