There’s something magical about the smell of Brussels sprouts roasting in the oven, that nutty, golden aroma that fills the kitchen and promises comfort in every bite.
I used to think I didn’t like Brussels sprouts (and maybe you did too). Then one Thanksgiving, a friend brought a tray of perfectly crisp, caramelized sprouts with just the right amount of char on the edges and a drizzle of maple glaze.
I went back for seconds, and maybe thirds.
Since then, these little green gems have become a regular in my kitchen, not just for holidays, but for weeknight dinners too. They’re quick, elegant, and irresistibly delicious.
Whether you’re cooking for family or just yourself, this easy Brussels sprouts recipe turns a humble vegetable into a show-stopper. The secret? High heat, olive oil, and a touch of sweetness to balance their earthy bite.
Crispy on the outside, tender in the center, and bursting with flavor, these sprouts are perfect for Thanksgiving tables, cozy Sunday suppers, or even tossed into a weekday grain bowl.
Once you make them this way, you’ll never look at Brussels sprouts the same again.
Brussels Sprouts Recipe
Ingredients
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the Brussels sprouts with olive oil, salt, pepper, and garlic until evenly coated.
- Spread the sprouts in a single layer on the prepared baking sheet, cut sides down for best caramelization.
- Roast for 20–25 minutes, stirring halfway through, until golden-brown and crisp on the edges.
- Remove from the oven and drizzle with balsamic vinegar or maple syrup. Toss gently to coat.
- Sprinkle with Parmesan cheese and bacon bits, then garnish with fresh thyme.
- Serve warm and enjoy!
About the Recipe
This recipe takes the guesswork out of roasting Brussels sprouts. It’s foolproof, using simple ingredients and a no-fuss technique that delivers maximum flavor with minimal effort.
The high oven temperature ensures that each sprout gets those irresistible crispy edges, while a drizzle of olive oil and a sprinkle of salt help caramelize their natural sugars.
The result? Brussels sprouts that are golden, slightly sweet, and wonderfully savory. They pair beautifully with almost anything, roasted chicken, steak, salmon, or even a cozy pasta dish.
You can easily double or triple the recipe for a crowd, or keep it small for a quick side dish for two.
Want to elevate them even more? Add a finishing drizzle of balsamic glaze or toss them with crispy bacon and shaved Parmesan for extra indulgence.
This recipe serves about 4 people but can stretch to 6 as a side. It’s healthy, hearty, and simply delicious, a true kitchen staple.
Ingredients
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon maple syrup or honey (optional, for caramelization)
- 1 tablespoon balsamic vinegar (optional, for tangy flavor)
- 2 cloves garlic, minced (optional, for aroma)
- ¼ cup chopped cooked bacon or pancetta (optional, for extra flavor)
Instructions
- Preheat the oven. Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- Prepare the Brussels sprouts. Trim the ends and remove any yellowed outer leaves. Cut each sprout in half lengthwise for even roasting.
- Season. In a large bowl, toss the sprouts with olive oil, salt, and pepper until well coated. If you like a hint of sweetness, drizzle in maple syrup or honey and toss again.
- Spread them out. Arrange the sprouts cut-side down in a single layer on the baking sheet. This ensures maximum caramelization on the flat sides. Avoid crowding the pan, if needed, use two sheets.
- Roast. Place in the oven for 20–25 minutes, flipping halfway through. The sprouts should be deeply golden with crispy edges and tender centers.
- Add finishing touches. For a burst of flavor, toss the roasted sprouts with balsamic vinegar, minced garlic, or crispy bacon. Serve warm and enjoy!
Tip: If your sprouts are on the smaller side, check them at 18 minutes. The smaller they are, the quicker they cook.
Tips for Success
To get truly crispy Brussels sprouts, high heat is your best friend. Don’t be tempted to roast at a lower temperature, 425°F is the sweet spot that caramelizes the edges without drying them out.
Another key is spacing. Overcrowded sprouts will steam instead of roast. Make sure each piece has breathing room on the pan. If necessary, divide them onto two baking sheets.
For flavor, balance is everything. A touch of sweetness (like maple syrup or honey) helps counter the natural bitterness of Brussels sprouts.
And if you’re a fan of savory depth, toss in some minced garlic or a sprinkle of Parmesan cheese right after roasting. That contrast of caramelized crispness, sweetness, and saltiness is what makes this dish so irresistible.
Finally, don’t skip the toss halfway through roasting, it helps every sprout get evenly browned and crispy.
What Goes Well With It
These roasted Brussels sprouts are one of those sides that play well with almost anything. They’re stunning alongside roast chicken or pork tenderloin, and they bring a rich, earthy balance to creamy mashed potatoes or mac and cheese.
For lighter meals, try them with grilled salmon, quinoa bowls, or tossed into a warm salad with cranberries and walnuts. You can even make them the star of a vegetarian dinner by topping with a fried egg and a sprinkle of goat cheese.
They also make an elegant addition to holiday spreads. Picture a platter of these glistening green gems next to a golden turkey or glazed ham, the perfect balance of flavor and color.
Serve them hot from the oven, or at room temperature; they’re delicious either way.
Nutrition & Health Benefits
Brussels sprouts aren’t just delicious, they’re little nutritional powerhouses. Packed with fiber, vitamins C and K, and antioxidants, they help support immune health and digestion.
That satisfying crunch you get from roasting comes with a dose of wellness in every bite.
Olive oil adds heart-healthy fats and helps your body absorb the sprouts’ fat-soluble vitamins.
The maple syrup or honey, while optional, provides natural sweetness and a quick boost of energy without refined sugar.
They’re also low in calories but high in nutrients, making them a smart choice for anyone trying to eat more greens.
A serving of these crispy sprouts gives you a satisfying side dish that tastes indulgent but is entirely wholesome.
How to Store & Reheat
Leftover Brussels sprouts keep beautifully. Store them in an airtight container in the fridge for up to 4 days. To maintain their crispness, let them cool completely before sealing.
For reheating, skip the microwave if you can, it tends to make them soggy. Instead, pop them in a 400°F oven or air fryer for 5–7 minutes until they’re hot and crispy again.
If you’re short on time, a quick skillet reheat with a drizzle of oil also works wonders.
You can also freeze them! Spread cooked sprouts on a baking sheet, freeze until solid, then transfer to a freezer bag.
Reheat straight from frozen at 425°F for about 10–12 minutes. They’re great for tossing into last-minute dinners or even breakfast scrambles.
Closing Personal Touch
In my home, roasted Brussels sprouts have gone from “the vegetable everyone avoids” to “the one that disappears first.” My kids love picking off the crispy leaves, and I love how something so simple can bring everyone to the table smiling.
It’s amazing how food memories evolve. What was once a dreaded side dish from childhood has become a cozy favorite that feels both special and everyday.
Whether it’s Thanksgiving, Sunday dinner, or a Tuesday night when you need something easy and nourishing, this recipe always fits.
So preheat that oven, grab a handful of sprouts, and let them transform under your care.
Once you hear that first crackle from the pan and smell that caramelized aroma, you’ll know, this is the best Brussels sprouts recipe you’ll ever make.
