Roasted Brussels Sprouts

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There’s something deeply comforting about the smell of Brussels sprouts roasting in the oven. That nutty aroma, paired with the golden-brown crisp on the edges, transforms this once-misunderstood vegetable into something truly crave-worthy. I used to think Brussels sprouts were just a soggy side dish from childhood dinners—but once I tried roasting them, everything changed. Now, they’re a staple in my kitchen, especially when I need a quick, nutritious addition to dinner.

What I love most about roasted Brussels sprouts is how beautifully simple they are. With just a few ingredients and a hot oven, you get tender, caramelized sprouts with a crispy bite that’s hard to resist. Whether you’re making them as a holiday side, a weekday veggie boost, or even a snack (yes, they’re that good!), this recipe brings out the best in Brussels sprouts without fuss.

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Why You’ll Love This Roasted Brussels Sprouts Recipe

• Crispy outside, tender inside: The high oven heat creates that irresistible golden crust while keeping the inside perfectly soft.
• Incredibly easy: Only a handful of ingredients and minimal prep time required.
• Naturally healthy: Brussels sprouts are packed with fiber, vitamins C and K, and antioxidants.
• Customizable: Add spices, drizzle with balsamic glaze, or toss with Parmesan—this recipe is the perfect blank canvas.
• Great for meal prep: They reheat like a dream and even taste good cold in salads.

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What’s the Best Way to Cut Brussels Sprouts for Roasting?

Cutting Brussels sprouts the right way makes a big difference in how they roast. I always start by trimming off the woody stem at the base and removing any yellow or damaged outer leaves. Then, depending on their size, I either cut them in half or quarters. Halving them exposes more surface area to the heat, which means more crisp and caramelization. For really large sprouts, quarters are best so they cook evenly. And if you’re roasting a mix of sizes, you can even separate the leaves from smaller ones to toss in—they get deliciously crispy like veggie chips.

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Options for Substitutions

One of the best things about this roasted Brussels sprouts recipe is how flexible it is. Whether you’re dealing with dietary needs or just want to try something new, here are some easy swaps:

• Olive oil: You can use avocado oil or melted ghee for a slightly different flavor.
• Salt: Try using garlic salt, seasoned salt, or even smoked sea salt for an extra layer of taste.
• Add-ons: Sprinkle with red pepper flakes for a little heat, or toss with lemon zest for brightness.
• Balsamic glaze: Swap with a splash of apple cider vinegar and a drizzle of honey if you’re out.
• Parmesan cheese: Nutritional yeast works great as a dairy-free alternative with a similar umami kick.
• Brussels sprouts: No sprouts? Try the same method with broccoli florets or halved baby potatoes.

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Ingredients for This Roasted Brussels Sprouts Recipe

• Brussels Sprouts – The star of the show. Choose fresh, firm sprouts for the best texture. When roasted, they caramelize beautifully and offer a nutty, slightly sweet flavor.
• Olive Oil – Helps the sprouts crisp up in the oven and adds a rich, smooth finish. It also helps the seasoning stick to every bite.
• Salt – Enhances the natural flavor of the sprouts and balances their bitterness. I prefer using sea salt for a cleaner taste.
• Black Pepper – Adds a subtle bite that complements the sweetness brought out during roasting.
• Optional: Garlic Powder or Fresh Minced Garlic – For a savory punch and depth of flavor.
• Optional: Balsamic Glaze or Vinegar – A drizzle at the end adds a tangy, slightly sweet contrast that takes the dish to the next level.
• Optional: Parmesan Cheese or Nutritional Yeast – For a cheesy, savory twist, especially if you’re looking to add richness.

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Step 1: Preheat the Oven

Start by preheating your oven to 425°F (220°C). A hot oven is key for that crispy, caramelized finish. While it heats, place your oven rack in the center position for even roasting.

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Step 2: Prep the Brussels Sprouts

Trim the stems and remove any yellow or loose outer leaves. Cut each sprout in half lengthwise. For large sprouts, quarter them so everything cooks evenly.

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Step 3: Season and Toss

Place the trimmed sprouts on a large baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, and any optional seasonings like garlic powder. Toss everything directly on the pan until the sprouts are well-coated and arranged cut-side down for maximum browning.

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Step 4: Roast to Golden Perfection

Roast the Brussels sprouts for 20 to 25 minutes, stirring once about halfway through. You’re looking for deeply golden, crispy edges and tender centers. Don’t be afraid of a little char—it adds incredible flavor!

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Step 5: Finish and Serve

Once out of the oven, you can drizzle with balsamic glaze, sprinkle with Parmesan, or just serve as is. They’re delicious hot, warm, or even at room temperature.

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How Long to Cook the Roasted Brussels Sprouts

Roasting Brussels sprouts typically takes 20 to 25 minutes at 425°F (220°C)**. That high heat is important—it’s what gets the edges crisp and caramelized while keeping the insides soft but not mushy. If you prefer extra crispy sprouts, feel free to leave them in for a few more minutes, just keep an eye on them toward the end so they don’t burn.

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Tips for Perfect Roasted Brussels Sprouts

• Dry them well: After rinsing your Brussels sprouts, pat them completely dry. Extra moisture leads to steaming instead of roasting.
• Cut-side down: Always roast them with the cut side facing the pan. This creates that gorgeous golden crust.
• Don’t crowd the pan: Give the sprouts space to breathe. If they’re too close together, they’ll steam rather than roast. Use two pans if needed.
• Use a dark baking sheet: Darker pans absorb heat better, which leads to crispier edges.
• Roast without parchment: For maximum caramelization, roast directly on the pan.
• Try preheating the pan: For an even deeper crisp, slide the pan into the oven during preheating, then add the sprouts once hot.
• Customize the flavor: Don’t hesitate to get creative—think maple syrup for sweetness or smoked paprika for a kick.
• Let them rest: A couple of minutes of cooling on the pan lets the texture settle before serving.

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Watch Out for These Mistakes While Cooking

Even a simple dish like roasted Brussels sprouts can take a wrong turn without the right attention. Here are a few common mistakes I always try to avoid:

• Overcrowding the pan: Too many sprouts packed together means they steam instead of roast. Spread them out!
• Skipping the trimming: Leaving on tough stems or yellowing leaves can lead to bitter bites.
• Using too little oil: A dry sprout won’t crisp properly. Make sure they’re lightly but evenly coated.
• Roasting at too low a temperature: You won’t get that golden caramelization at 350°F—425°F is the sweet spot.
• Undercooking: Soft but not browned sprouts can taste bland and mushy. Let them crisp up!
• Not flipping or stirring: One quick toss halfway through roasting ensures even browning.
• Using parchment or foil: These liners can reduce browning. Roast directly on the pan for best results.
• Seasoning after roasting: Salt and pepper need to go on before roasting so they stick and infuse flavor.

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What to Serve With Roasted Brussels Sprouts?

These crispy little gems are super versatile and play well with just about anything. Here are eight delicious pairings:

Grilled Chicken

A simple lemon or herb-marinated grilled chicken breast is the perfect protein to pair with these earthy sprouts.

Baked Salmon

That rich, flaky texture of salmon balances the crispy edges of roasted sprouts beautifully.

Garlic Mashed Potatoes

Creamy, buttery mashed potatoes are a classic side that rounds out a hearty meal.

Quinoa or Farro Bowls

Mix the sprouts into a grain bowl with a tahini or lemon dressing for a nutrient-packed lunch.

Pasta with Cream Sauce

A creamy fettuccine or penne alfredo gets a fresh upgrade when topped with crispy Brussels sprouts.

Pork Chops

Roasted Brussels sprouts cut through the richness of seared pork chops in the most satisfying way.

Fried Eggs or Poached Eggs

Top your sprouts with a runny egg and call it breakfast-for-dinner—simple and amazing.

Cranberry Walnut Salad

Add them to a salad for some crunch and warmth alongside sweet dried cranberries and toasted nuts.

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Storage Instructions

Roasted Brussels sprouts store surprisingly well, which makes them great for meal prep or leftovers. Here’s how I keep them fresh:

• Refrigerator: Place cooled sprouts in an airtight container and store in the fridge for up to 4 days.
• Reheating: Reheat in the oven at 400°F for about 5–7 minutes to bring back the crisp, or use an air fryer. The microwave works in a pinch, but it can make them a bit soggy.
• Freezing: I don’t recommend freezing roasted sprouts—the texture doesn’t hold up well. But if you must, freeze in a single layer first, then transfer to a freezer bag. Reheat directly from frozen in the oven to minimize mushiness.
• Make-ahead tip: You can trim and cut the Brussels sprouts a day in advance and store them raw in the fridge until ready to roast.

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Estimated Nutrition

Here’s a rough breakdown for one serving (based on 4 servings total, without optional toppings like Parmesan or balsamic glaze):

• Calories: 130
• Protein: 4g
• Carbohydrates: 12g
• Fiber: 5g
• Sugars: 2g
• Fat: 9g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 220mg
• Vitamin C: 120% DV
• Vitamin K: 195% DV
• Iron: 8% DV

These numbers make it clear—roasted Brussels sprouts aren’t just tasty, they’re also a powerhouse of nutrients.

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Frequently Asked Questions

How do I make Brussels sprouts less bitter?

Roasting is the best method to reduce bitterness—it brings out their natural sweetness. Adding a touch of balsamic glaze or lemon juice after roasting can also balance any lingering bitterness.

Can I roast frozen Brussels sprouts?

Yes, but they won’t get as crispy. If using frozen, thaw them first and dry them very well. Then roast at a higher heat (around 450°F) to encourage browning.

Do I need to boil Brussels sprouts before roasting?

Not at all! Roasting from raw is actually preferred—it keeps them from getting soggy and enhances their flavor and texture.

Can I add bacon to this recipe?

Absolutely. Toss chopped bacon with the sprouts before roasting, or cook bacon separately and sprinkle over the top just before serving for added crunch.

Are roasted Brussels sprouts keto-friendly?

Yes! They’re low in carbs and high in fiber, making them a great choice for a keto or low-carb diet.

How do I make them extra crispy?

Use a hot oven (425°F), dry the sprouts thoroughly, roast cut-side down, and avoid overcrowding the pan. A little extra oil doesn’t hurt either!

Can I make them in an air fryer?

Definitely. Air fry at 375°F for about 15 minutes, shaking the basket halfway through. They come out perfectly crispy and cook faster than in the oven.

Are Brussels sprouts good for meal prep?

Yes, they hold up well for a few days and can be reheated or tossed into salads, grain bowls, or egg dishes.

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Conclusion

Roasted Brussels sprouts have totally changed the way I think about this humble vegetable. What used to be something I avoided on dinner plates growing up is now one of my go-to sides for nearly any meal. With their crispy edges, tender centers, and incredible versatility, they’re the kind of veggie that makes people fall in love with vegetables all over again.

Whether you’re making them for a weeknight dinner or a holiday feast, this recipe is simple, satisfying, and endlessly adaptable. Give them a try—you might be surprised by just how quickly the pan disappears!

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