Roasted Brussels Sprouts
Perfectly roasted Brussels sprouts are crispy on the outside, tender on the inside, and bursting with savory flavor. This easy side dish pairs well with chicken, beef, fish, or holiday meals.
Recipe Details
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Difficulty: Easy
Ingredients
1½ pounds (680 g) fresh Brussels sprouts, trimmed and halved
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika (optional)
1 tablespoon balsamic vinegar (optional, for serving)
2 tablespoons grated Parmesan cheese (optional)
1 teaspoon lemon zest (optional)
Optional Garnishes
Chopped fresh parsley
Fresh thyme leaves
Crushed red pepper flakes
Toasted pumpkin seeds
Crispy bacon bits
Flaky sea salt
Lemon wedges
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper or lightly grease it.
Step 2: Prepare the Brussels Sprouts
Trim the stem ends and remove any damaged outer leaves.
Slice each Brussels sprout in half.
Pat them dry with paper towels to help them crisp during roasting.
Step 3: Season
In a large bowl, combine the Brussels sprouts with:
Olive oil
Garlic
Salt
Black pepper
Garlic powder
Onion powder
Smoked paprika (if using)
Toss until evenly coated.
Step 4: Roast
Arrange the Brussels sprouts cut-side down in a single layer on the baking sheet.
Roast for 25–30 minutes, stirring once halfway through, until the edges are deeply browned and crispy and the centers are tender.
Step 5: Finish
If using, drizzle with balsamic vinegar immediately after roasting.
Sprinkle with Parmesan cheese and lemon zest.
Garnish with parsley or thyme and serve warm.
Tips for the Best Roasted Brussels Sprouts
Roast at a high temperature for maximum caramelization.
Don’t overcrowd the baking sheet; use two pans if necessary.
Dry the sprouts well before seasoning to encourage crisp edges.
Place them cut-side down for the best browning.
Variations
Honey Balsamic
Drizzle with 1 tablespoon honey and 1 tablespoon balsamic glaze after roasting.
Garlic Parmesan
Toss with extra Parmesan and roasted garlic before serving.
Spicy
Add ½ teaspoon cayenne pepper or crushed red pepper flakes.
Maple Dijon
Mix 1 tablespoon maple syrup with 1 teaspoon Dijon mustard and drizzle over the roasted sprouts.
Vegan
Skip the Parmesan or use a dairy-free alternative.
Nut & Allergen Information
Contains
Milk (Dairy): Only if Parmesan cheese is added.
Does NOT Contain (Recipe Ingredients)
Peanuts
Tree nuts
Eggs
Wheat/Gluten
Soy
Fish
Shellfish
Sesame
Cross-Contact Note
If serving someone with food allergies:
Check the Parmesan cheese label for allergen information if using.
Use clean utensils and baking trays to avoid cross-contact.
Verify that seasonings are processed in allergen-safe facilities if required.
Nutrition Information (Approximate Per Serving)
(Without optional Parmesan and balsamic glaze)
Nutrient Amount
Calories 170
Protein 5 g
Carbohydrates 13 g
Fat 11 g
Saturated Fat 1.5 g
Fiber 5 g
Sugar 3 g
Sodium 360 mg
Cholesterol 0 mg
Nutrition values are approximate and will vary based on ingredients used.
Storage
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze cooked Brussels sprouts for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Oven: 400°F (200°C) for 8–10 minutes
Air Fryer: 375°F (190°C) for 4–5 minutes
Microwave: 1–2 minutes (the sprouts will be softer)
Frequently Asked Questions (Q&A)
1. Why are my Brussels sprouts not crispy?
They may have been overcrowded or too wet. Dry them thoroughly and spread them out in a single layer.
2. Can I use frozen Brussels sprouts?
Yes. Thaw and pat them dry well before roasting. They may be slightly softer than fresh sprouts.
3. Do I have to cut them in half?
Halving helps them cook evenly and creates more caramelized surface area.
4. Can I make them ahead of time?
Yes. Trim and season the sprouts up to 24 hours in advance, then roast just before serving.
5. How do I reduce bitterness?
Roasting at a high temperature caramelizes the natural sugars. A drizzle of balsamic vinegar or a squeeze of lemon juice also balances any bitterness.
6. Are roasted Brussels sprouts healthy?
Yes. They’re rich in fiber, vitamin C, vitamin K, folate, and antioxidants, making them a nutritious side dish.
7. Can I cook them in an air fryer?
Yes. Cook at 380°F (193°C) for 12–15 minutes, shaking the basket halfway through.
8. What main dishes pair well with them?
They pair beautifully with roasted chicken, grilled steak, baked salmon, pork chops, turkey, or vegetarian grain bowls.
9. Can I add bacon?
Absolutely. Stir in cooked, crispy bacon after roasting or roast diced bacon alongside the Brussels sprouts.
10. Are Brussels sprouts keto-friendly?
Yes. Brussels sprouts are relatively low in carbohydrates and fit well into most low-carb and keto meal plans when enjoyed in moderation.
