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Roasted Brussels Sprouts
Roasted Brussels sprouts are a simple, flavorful side dish that transforms a humble vegetable into something irresistibly caramelized and crisp. When roasted at high heat, the outer leaves develop a toasty, almost nutty flavor while the interiors become tender and buttery. This method brings out the best in Brussels sprouts—accentuating natural sweetness, reducing bitterness, and creating contrasts in texture that make them a favorite for weeknight dinners, holiday tables, and meal prep alike.
Why You’ll Love This Recipe
This recipe is fast, reliable, and incredibly adaptable. It produces sprouts that are crisp on the outside and tender within, with a deep roasted flavor that pairs well with everything from roasted meats to grain bowls. The basic technique—high heat, minimal oil, and even spacing—ensures consistent results. From simple salt-and-pepper seasoning to bright citrus, savory bacon, or a sweet balsamic glaze, roasted Brussels sprouts easily take on many flavor profiles, making them a versatile addition to any menu.
Ingredients (With Sizes)
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon balsamic vinegar (optional, for finishing)
- 1 teaspoon lemon zest (optional, for brightness)
- 1/4 cup grated Parmesan cheese (optional, for serving)
- 3 slices bacon, cooked and crumbled (optional, for a smoky addition)
Equipment
You will need a rimmed baking sheet, parchment paper or silicone mat (optional but helpful for cleanup), a large mixing bowl, and a spatula or tongs for tossing. A hot oven set to 425°F (220°C) helps achieve deep caramelization quickly.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Position a rack in the upper-middle portion of the oven for optimal browning.
Step 2: Prepare the Brussels Sprouts
Trim the stem ends and remove any loose or discolored outer leaves. Cut each sprout in half lengthwise so you have flat cut surfaces to brown. If some sprouts are significantly larger, quarter them to keep sizes uniform for even cooking.
Step 3: Season and Toss
Place the halved sprouts in a large mixing bowl. Add the olive oil, salt, black pepper, and minced garlic. Toss thoroughly so every piece is lightly coated. Spread the sprouts in a single layer on a rimmed baking sheet, cut-side down if possible. Make sure they are not crowded—crowding creates steam instead of browning.
Step 4: Roast Until Golden
Roast in the preheated oven for 20–28 minutes, depending on size and oven variation. Check at 15–18 minutes and shake the pan or use tongs to rotate the pieces for even browning. Look for deep golden-brown edges and tender interiors when pierced with a fork.
Step 5: Finish and Serve
Remove from the oven and immediately toss with balsamic vinegar if using, or sprinkle with lemon zest for a bright lift. For a savory finish, add crumbled cooked bacon and grated Parmesan. Serve hot for best texture and flavor.
Tips for Perfect Roasted Brussels Sprouts
- Use high heat (425°F/220°C) to encourage caramelization and avoid sogginess.
- Cut sprouts uniformly so they cook at the same rate—large ones can be quartered.
- Place sprouts cut-side down on the pan for deeper browning.
- Do not overcrowd the baking sheet; give air space for crisp edges.
- Toss with vinegar or lemon zest after roasting to preserve bright flavors.
- For a nuttier flavor, finish with a light sprinkle of toasted nuts such as walnuts or pecans.
Flavor Variations
There are many ways to adapt this base recipe. For a sweet-savory twist, toss with 1 tablespoon maple syrup and 1 tablespoon Dijon mustard before roasting. For an Asian-inspired version, finish with 1 tablespoon soy sauce and 2 teaspoons toasted sesame oil, and garnish with sliced green onions and sesame seeds. For a Mediterranean take, add 1 tablespoon za’atar or sprinkle with crumbled feta and a squeeze of lemon just before serving.
Serving Suggestions
Roasted Brussels sprouts pair wonderfully with roasted or grilled proteins such as chicken, salmon. They also complement vegetarian mains like grain bowls, savory tarts, or pasta dishes. Serve them as part of a holiday spread alongside mashed potatoes and roast turkey, or enjoy them as a simple weeknight side dish.
Make-Ahead and Storage
You can trim and halve the sprouts up to one day ahead and store them in an airtight container in the refrigerator. Roast just before serving for maximum crispness. Leftover roasted sprouts keep well for 2–3 days in the refrigerator in a sealed container; reheat in a 400°F (200°C) oven for 8–10 minutes to restore some crispness. Avoid microwaving if you want to preserve texture, as microwaving tends to make them soft.
Frequently Asked Questions
Are Brussels sprouts healthy?
Yes. Brussels sprouts are nutrient-dense, offering fiber, vitamins C and K, and antioxidants. Roasting them with a modest amount of oil retains these nutrients while adding flavor.
Why are my sprouts bitter?
Bitterness is often due to overcooking or using old sprouts. Choose fresh, firm sprouts and roast them until caramelized; this reduces bitterness and highlights sweetness.
Can I roast frozen Brussels sprouts?
You can, but it’s best to thaw and pat them dry first to reduce excess moisture. Frozen sprouts often release more water and may not brown as well as fresh ones.