If the idea of eating Brussels sprouts makes you want to run in the opposite direction, I encourage you to try this recipe immediately. These crispy Roasted Brussels Sprouts are nothing like the mushy, soggy, green little blobs that you remember rejecting as a child (trust me, I used to push them away too). They are deliciously charred and crisp, richly caramelized, and almost sweet.
Don’t be surprised when you find yourself eating these tasty morsels straight off the sheet pan like they’re candy!
This foolproof recipe will ensure you cook up a scrumptious pan of Brussels sprouts every single time.
This easy Brussels sprouts recipe makes the perfect side dish for so many different recipes, plus they’re impressive (and delicious) enough to serve for a special occasion!
Despite the unfortunate childhood associations, I’ve found that even the pickiest of vegetable eaters still enjoy this recipe (they also love this Sautéed Brussels Sprouts and Sautéed Cabbage. Fun fact: cabbage and Brussels sprouts are actually related).
Roasted Brussels sprouts require fewer than 10 minutes prep (I just spent longer checking Instagram), and any leftovers you don’t immediately demolish can be gently reheated the next day in the oven.
I love making a big batch of roasted Brussels sprouts at the beginning of the week, then enjoying the leftovers in salads, on pizza, or mixed with pasta in the spirit of this Brussels Sprouts Mac and Cheese.
Of all of my favorite ways to enjoy them, however, nothing is better than munching them right off of the sheet pan.
Try this recipe for perfect Brussels sprouts, and I bet you too will sneak bite after bite!
YES! Like their vegetable counterparts, Brussels sprouts are packed with nutrients that benefit your overall health. Ready for some science?
While you can make roasted Brussels sprouts whole or halved, I recommend trimming and halving them for this easy recipe.
Roasted Brussels Sprouts
How to make perfect, crispy roasted Brussels sprouts recipe. Foolproof method that works every time! Try these for a quick and easy weeknight side.
Prep: 5min
Total: 30min
Yield: 4
Serving Size: 1 (of 4)
Nutrition Facts: servingSize 1 (of 4), calories 104 kcal, Carbohydrate 15 g, Protein 6 g, Fat 4 g, Saturated Fat 1 g, Fiber 6 g, Sugar 4 g
Ingredients:
- 1 1/2 pounds Brussels sprouts (trimmed and halved)
- 1 tablespoon, plus 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Optional flavor additions*
Instruction:
- Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Place the Brussels sprouts in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
- Bake for 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Season with additional salt and/or pepper to taste. Enjoy immediately.
Roasted Brussels Sprouts with Balsamic Vinegar & Honey
It’s hard to improve on simple roasted Brussels sprouts, but a splash of balsamic vinegar and a drizzle of honey bring the flavors to life.
Total: 30min
Yield: 6
Nutrition Facts: servingSize , calories 116, Fat 7g, Carbohydrate 12g, Protein 4g, Saturated Fat 1g, unSaturated Fat , Sugar 4g, Fiber 4g, Sodium 321mg, Cholesterol 0
Ingredients:
- 1½ pounds Brussels sprouts, halved, stems and ragged outer leaves removed*
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Instruction:
- Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
- Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.
- Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly. Taste and adjust seasoning, if necessary, then serve.
- *If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.
Crispy Charred Roasted Brussel Sprouts With Balsamic Vinegar Recipe
FAQ
Why are my roasted Brussel sprouts not crispy?
If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won’t allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet.
Why do you soak Brussel sprouts before roasting?
How does Gordon Ramsay cook his Brussel sprouts?
