Roasted Brussels Sprouts Recipe
This roasted Brussels sprouts recipe makes crispy, golden sprouts with tender centers. Easy, healthy, and perfect for any dinner or holiday table!
Ingredients
- Main Ingredients
- 1 ½ pounds Brussels sprouts fresh, firm, and bright green
- 3 Tbsp olive oil or enough to coat evenly
- 1 tsp kosher salt
- ½ tsp black pepper
- Optional Add-Ons
- 1 Tbsp balsamic vinegar – for a tangy finish.
- 1–2 cloves garlic minced – adds a savory punch.
- ¼ cup grated Parmesan cheese – for salty nutty flavor.
- 1 tsp honey or maple syrup – enhances caramelization.
Instructions
- Preheat the Oven
- Set your oven to 425°F (220°C). A hot oven is key to getting those crispy cut sides without steaming the sprouts.
- While it heats, line a baking sheet or sheet pan with parchment paper for easy cleanup.
- Prepare the Brussels Sprouts
- Trim the stems and remove any outer leaves that look yellow or wilted.
- Slice each sprout in half lengthwise, keeping the core intact — this helps them crisp up beautifully.
- Place them in a large bowl and drizzle with olive oil, then season generously with salt and pepper.
- Toss well until every piece is evenly coated.
- Arrange on the Pan
- Spread the Brussels sprouts cut-side down on your baking sheet. Make sure they’re in a single layer — overcrowding causes steaming instead of roasting.
- If you’re using garlic or balsamic vinegar, drizzle them on at this stage.
- Roast Until Crispy
- Roast for 25–30 minutes, tossing halfway through to ensure even browning.
- They’re done when the cut sides are deep golden brown and the outer leaves are crisp and slightly charred at the edges.
- Season & Serve
- Remove from the oven and taste for seasoning. Add a pinch more salt and pepper, or toss with Parmesan, balsamic glaze, or honey for a touch of sweetness.
- Transfer to a serving bowl and enjoy them hot and fresh. (Warning: they’re dangerously snackable straight off the pan!)
Notes
- Don’t overcrowd the pan: Give each sprout space for proper browning.
- High heat = crispiness: Always roast at 425°F for caramelized edges.
- Dry thoroughly: Water causes soggy sprouts — pat them dry before seasoning.
- Add flavor: Try balsamic, garlic, or Parmesan to mix things up.
- Reheat properly: Use the oven or air fryer to restore crisp texture.
- Meal prep tip: Roast an extra batch and add to salads, grain bowls, or pasta throughout the week.