Roasted Brussels Sprouts
Golden, caramelized Brussels sprouts with crispy outer leaves and tender centers. A quick toss in olive oil, salt, and pepper transforms these humble sprouts into an addictive side dish in under 30 minutes. Perfect alongside holiday roasts or a simple weeknight dinner.
For 4 servings
- prep · ~10 min
Preheat the oven and prep the sprouts.
1.Preheat oven to 425°F (220°C) with a rack in the middle position.2.Line a large rimmed baking sheet with parchment paper.3.Trim the stem ends of 500 g Brussels sprouts and slice each in half lengthwise, discarding any loose outer leaves.TIPKeep the oven hot — 425°F is the sweet spot for crispy edges without burning. - mix · ~2 min
Toss sprouts with oil and seasoning.
Place the halved Brussels sprouts, 2 sliced garlic cloves, 2 tbsp olive oil, a pinch of salt, and a pinch of black pepper in a large bowl. Toss well until every sprout is evenly coated.
- roast · ~25 min
Spread sprouts on the baking sheet and roast.
1.Arrange the Brussels sprouts cut-side down in a single layer on the prepared baking sheet, spaced apart.2.Roast on the middle rack for 15 minutes without disturbing.3.Flip the sprouts with a spatula and continue roasting for another 5 to 10 minutes, until deeply golden and tender.TIPCut-side down and no touching — this is how you get that deep, nutty caramelization. - serve
Serve immediately.
Transfer the roasted Brussels sprouts to a warm serving bowl. Taste and adjust salt and pepper if needed, then serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Halving sprouts ensures flat cut-side contact for maximum caramelization.
- 2Don't overcrowd the pan—leave space between sprouts to steam, not roast.
- 3Pat sprouts dry after washing to help them brown instead of steam.
- 4Flip sprouts only once to preserve the crust that forms on the cut side.
- 5If leaves fall off, leave them on the sheet—they'll turn into crispy chips.
- 6For extra nuttiness, add a drizzle of balsamic glaze in the last 5 minutes.
Adapt it for your goals.
Spicy-maple
Toss sprouts with 1 tbsp maple syrup and 1/2 tsp red pepper flakes before roasting for a sweet-heat glaze that caramelizes beautifully.
parmesan herbParmesan-herb
Sprinkle 2 tbsp grated Parmesan and 1 tsp dried thyme over sprouts halfway through roasting for a savory, cheesy crust.
bacon infusedBacon-infused
Render 50g diced bacon first, then toss sprouts in the rendered fat (substitute for oil) and roast with crispy bacon bits on top.
lemon tahiniLemon-tahini
Drizzle roasted sprouts with a sauce made from 2 tbsp tahini, juice of 1/2 lemon, and a pinch of salt for a creamy, tangy finish.
low oilLow-oil
Use an oil spray (about 1 tsp total) to lightly coat sprouts, then roast as directed—yields softer centers with less browning but significantly fewer calories.
Why this is on our healthy list.
Rich in Vitamin K
Brussels sprouts are an excellent source of vitamin K, essential for blood clotting and bone health.
High in Fiber
Each serving provides a good amount of dietary fiber, aiding digestion and promoting fullness.
Packed with Antioxidants
Like other cruciferous vegetables, Brussels sprouts contain compounds such as sulforaphane that help combat oxidative stress.
Low in Calories
At only about 40 calories per 100g, these roasted sprouts make a nutrient-dense, low-calorie side dish.
Frequently asked questions
Sogginess is usually caused by overcrowding the baking sheet or not drying the sprouts thoroughly. Spread them in a single layer with space between each and ensure the oven is fully preheated.
