Roasted Brussels Sprouts Recipe

Oh boy, do I have a game-changer for you today! Forget everything you thought you knew about Brussels sprouts. When you roast them properly, they transform from a sometimes-boring side dish into a crave-worthy, crispy, caramelized bite of vegetable perfection. This is a super simple recipe that brings out all their natural savory flavor, with just a hint of maple sweetness and balsamic tang. Trust me, you are going to want to double this batch! It’s the ultimate easy side dish that pairs well with just about anything and is ready in a flash.

Why You’ll Love This Recipe

• Crispy Perfection: Roasting brings out the absolute best in these little cabbages, giving them deliciously golden-brown, crispy edges. Goodbye mushy sprouts!
• A Flavor Explosion: The combination of salty, sweet (from the maple syrup!), and tangy (from the balsamic vinegar) makes them completely irresistible.
• Simple & Fast: This recipe requires minimal prep and is ready in about 35 minutes, making it the perfect stress-free side for a weeknight dinner.
• Customizable Goodness: Whether you’re team cheesy, team nutty, or team plain, we have options to take these sprouts to the next level.

Ingredients

To make this super flavorful side dish, you only need a handful of pantry staples. Here are the stars of the show and why they matter:

• Brussels Sprouts: The hero! Look for firm, bright green sprouts. Make sure to trim the ends and halve them for maximum crispiness.
• Olive Oil: Essential for coating the sprouts and helping them crisp up and caramelize beautifully in the oven.¹
• Maple Syrup: This is optional, but it adds that beautiful, rich sweetness that balances the bitterness of the sprouts and helps with caramelization.
• Balsamic Vinegar: A little dash of tang to cut through the richness and deepen the savory flavor.
• Garlic Powder: For an all-over, subtle hint of savory garlic goodness without having to chop a thing!
• Salt and Freshly Ground Black Pepper: The backbone of all seasoning—don’t be shy!
• Toasted Nuts (Almonds or Pecans): Added after roasting, they provide a delicious, crunchy texture and nutty flavor.
• Grated Parmesan (or Vegan Alternative): This adds a salty, umami-rich layer of flavor right at the end for an extra savory kick.²

Note: The exact quantities for these ingredients, along with the full nutritional information, will be found right under this article in the recipe card!

How to Make the Roasted Brussels Sprouts Recipe

Making crispy, craveable Brussels sprouts is shockingly easy! Just follow these simple steps and get ready to be amazed:

Step 1: Prep the Oven and Sprouts

First things first: preheat your oven to a nice, hot $400^{\circ}\text{F}$ ($200^{\circ}\text{C}$). While it’s heating up, line a baking sheet with parchment paper for easy cleanup. Now, toss those trimmed and halved Brussels sprouts into a large bowl.

Step 2: The Flavor Toss

Drizzle the sprouts with the olive oil, maple syrup, balsamic vinegar, garlic powder, salt, and pepper. Use your hands (my favorite kitchen tool!) or a large spoon to toss everything until every sprout is lovingly coated in that flavorful mixture. This is where the magic starts!

Step 3: Roast for Crispy Edges

Spread the sprouts out onto your prepared baking sheet in a single layer. This is a key step—crowding them will steam them instead of letting them crisp! Place them cut-side down for extra crispy edges. Pop the tray into the oven.

Step 4: Flip and Finish

Roast them for about 20-25 minutes. Make sure to give the tray a good shake or use a spatula to flip the sprouts halfway through. You’ll know they’re done when they are tender on the inside, golden-brown, and crispy on the edges.

Step 5: Add Toppings and Serve

Once they are out of the oven, now is the time to toss in any optional toppings! Sprinkle on those toasted nuts for crunch or a little Parmesan for cheesy saltiness. Serve them right away while they are still warm and crisp. Enjoy!

Pro Tips for Making the Recipe

• The Single Layer Rule: I cannot stress this enough! Make sure the sprouts are not touching or overlapping. If your sprouts are crowded, use two baking sheets. This is the secret to crispy, not soggy, sprouts.
• Cut-Side Down: For the most satisfyingly crisp, caramelized bottom, place all the sprouts with their flat, cut-side facing down on the baking sheet.
• Don’t Fear the High Heat: Roasting at $400^{\circ}\text{F}$ is what allows the sprouts to crisp quickly on the outside while staying tender inside. Don’t drop the temperature!
• Toast Your Nuts: If you’re adding almonds or pecans, take a few minutes to toast them lightly in a dry pan first—it significantly boosts their flavor and crunch!

How to Serve

This recipe is incredibly versatile! Here are a few ways to serve your beautiful roasted sprouts:

• Side Dish Star: They pair perfectly with simple proteins like grilled chicken, steak, or salmon.
• Holiday Hero: They are an absolute must-have on the Thanksgiving or Christmas table—they add a nice green punch and wonderful texture.
• Lunch Salad Base: Chop up leftovers and toss them into a hearty grain or lettuce salad for a boost of flavor and nutrition.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (a big “if”!), place them in an airtight container and store them in the refrigerator for up to 3-4 days.

Freezing

I don’t typically recommend freezing roasted sprouts as they can get quite soft upon thawing. This recipe is so quick and easy, it’s best enjoyed fresh!

Reheating

The best way to bring back the crispiness is to reheat them in the oven or a toaster oven at $350^{\circ}\text{F}$ for about 5-10 minutes. The microwave works, but they won’t be as crispy.

FAQs

1. How can I stop my Brussels sprouts from tasting bitter?

The key to reducing bitterness is the high-heat roasting and the touch of sweetness from the maple syrup. Roasting caramelizes the natural sugars in the vegetable, which inherently balances out any bitterness.³ Also, ensure you don’t overcook them past the point of tenderness, as this can sometimes bring out bitter notes. Using a seasoning combination that includes salt, fat (oil), and acid (balsamic vinegar) also helps!

2. Can I make this recipe without the maple syrup?

Absolutely! The maple syrup is completely optional and often used to help with that sweet-and-savory caramelization. If you prefer your veggies straight-up savory, simply omit the maple syrup entirely. You can also substitute it with a tiny drizzle of honey or a sprinkle of brown sugar if you want a different kind of sweetness.

3. What can I use instead of olive oil?

You can easily swap the olive oil for any neutral, high-heat cooking oil you prefer. Avocado oil is a fantastic alternative, as is melted coconut oil (which will add a slight tropical flavor).⁴ The most important thing is that the oil thoroughly coats the sprouts to help them crisp up and prevent sticking to the tray.

4. Can I prep the sprouts ahead of time?

Yes, you can! To save time, you can trim and halve the Brussels sprouts up to a day in advance. Store the prepped sprouts in a sealed container in the refrigerator. However, I recommend waiting to toss them with the oil and seasonings until just before you are ready to put them in the oven. This prevents them from getting soggy.