Roasted Brussels Sprouts
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These roasted Brussels sprouts are caramelized and crispy on the outside and perfectly tender on the inside. This recipe comes together quickly and is the perfect healthy side dish for any meal.
Gone are the days of bitter, mushy Brussels sprouts, friends! With this simple roasted Brussels sprouts recipe you’ll end up with sprouts that are perfectly tender on the inside while being crisp and slightly caramelized on the outside… every single time!
Love roasted veggies? Try my roasted sweet potatoes, roasted broccoli and roasted cauliflower. Yum!
Table of Contents
Why You Gotta Try This One
- Quick and easy: With just a few ingredients and 25 minutes, you’ll have perfectly roasted Brussels sprouts that taste like something from a restaurant.
- So flavorful: Roasting brings out their natural sweetness while keeping the edges crispy and caramelized. It’s the best mix of textures.
- Healthy side: These sprouts go with everything and are packed with fiber, vitamins, and plant-based goodness.
- Crowd favorite: Even people who say they don’t like Brussels sprouts end up loving these.
Ingredients Needed
- Brussels sprouts – the star of the show. Rinse them well, trim off the tough ends, and cut them in half. Look for sprouts that are bright green, firm, and tightly packed. If you notice yellow leaves or dark spots, just peel those off before roasting.
- olive oil or avocado oil – helps to achieve those perfectly caramelized and crispy Brussels sprouts. It also helps prevent the Brussels from sticking to the baking sheet. Both olive oil and avocado oil work well!
- sea salt and black pepper – simple but essential for flavor. Start with a little and add more after roasting if needed.
Variations
I love keeping these roasted Brussels sprouts simple, but there are so many ways to mix things up:
- Parmesan: Sprinkle on freshly grated Parmesan as soon as they come out of the oven for a cheesy, golden finish.
- Sweet + spicy: Add a drizzle of honey and a pinch of red pepper flakes before serving for the perfect balance of heat and sweetness.
- Garlic: Toss the Brussels with a little minced garlic or garlic powder before roasting for extra flavor.
- Balsamic: Finish with a light drizzle of balsamic vinegar or make my balsamic roasted Brussels sprouts for a deeper, tangy twist.
How to Make Roasted Brussels Sprouts
If you’ve ever wondered how to make perfectly crispy roasted Brussels sprouts, this simple recipe is all you need. With just a few ingredients and a hot oven, you’ll get golden, flavorful sprouts every time.
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper. Wash and trim the Brussels sprouts, then slice them in half. Toss with oil, salt, and pepper until evenly coated.
Step 2: Arrange the sprouts cut-side down on the baking sheet and roast for 25–30 minutes, flipping halfway through. They’re ready when the edges are golden and crisp and the centers are tender.
Tips for Success
- Give them space: Don’t overcrowd the pan or they’ll steam instead of crisp. If needed, use two baking sheets for even roasting.
- Roast cut-side down: Placing the Brussels cut-side down helps them caramelize beautifully and gives that golden, crispy finish everyone loves.
How to Serve Roasted Brussels Sprouts
I could eat a whole plate of these roasted Brussels sprouts on their own, but they’re also the perfect side or add-in for any meal. Here are a few ideas:
- As a side dish – Serve with your favorite protein like apple cider vinegar chicken, air fryer chicken breast, or blackened salmon.
- In a salad – Add them to your favorite salad for extra crunch or try them in my roasted vegetable salad.
- In a bowl – Roasted veggies make any bowl better. Add these to a buddha bowl, roasted harvest bowl, or maple balsamic tempeh bowl.
- As a holiday side – Add them to your Thanksgiving or Christmas spread with dishes like healthy green bean casserole, healthy sweet potato casserole, or sourdough stuffing.
How to Store Leftovers
Leftover Brussels sprouts can be kept in an airtight container in the refrigerator for 4-5 days.
To reheat, warm them in the oven or air fryer at 350ºF for a few minutes until warm throughout. You can also place the Brussels sprouts in a skillet and heat on the stove over medium heat until warm. You can reheat using a microwave but be aware they will lose their crispiness.
They’re low in calories but high in fiber, rich in antioxidants and packed with vitamins and minerals. They’re especially rich in vitamin K and vitamin C. Some studies suggest that consuming Brussels sprouts could help protect against certain types of cancer due to their high level of antioxidants… pretty cool! (Source)
When shopping for Brussels sprouts, look for ones that are firm, feel tightly packed and have bright green heads. Avoid sprouts with yellow leaves or black spots on them.
Once you’re ready to roast your sprouts, start by washing the sprouts and removing any loose or yellow leaves. Then, using a sharp knife, trim off the bottom of each Brussels sprout and cut in half lengthwise from the top to the trimmed end.
More Veggie Sides to Try
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Roasted Brussels Sprouts
Ingredients
- 1 lb Brussels sprouts, washed, trimmed and cut into halves
- 1-2 Tablespoons olive or avocado oil
- ½ teaspoon sea salt, or kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Rinse, trim and cut brussels sprouts into halves.
- Add Brussels sprouts to a large mixing bowl. Add oil, salt and pepper and toss to coat the Brussels.
- Cook for 25-30 minutes, flipping halfway, or until Brussels are tender in the center and golden brown on the outside.
Notes
- Storage: Let leftovers cool completely, then store in an airtight container in the fridge for up to 4–5 days. To reheat, pop them back in the oven or air fryer for a few minutes until warm and crispy again.
- Serving tip: These Brussels sprouts taste amazing fresh out of the oven, but if you’re prepping ahead, wait to season with salt until after reheating to keep them crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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