Roasted Brussels Sprouts with Almonds
Crispy, caramelized Brussels sprouts roasted until golden brown and tossed with crunchy toasted almonds. A simple, elegant side dish that transforms humble sprouts into something everyone reaches for, ready in just over half an hour.
For 4 servings
- prep
Preheat the oven and prepare the baking sheet.
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper if using.
- prep
Trim and halve the Brussels sprouts.
Trim the dry stem ends off the Brussels sprouts and remove any loose or yellowed outer leaves. Cut each sprout in half lengthwise through the core so the halves hold together.
TIPAim for uniform size so they roast evenly — smaller sprouts can be left whole. - mix
Toss sprouts with oil and seasonings.
Place the halved Brussels sprouts on the baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Add the minced garlic and toss everything together until evenly coated, then spread into a single layer with cut sides facing down.
TIPCrowding the pan steams the sprouts instead of roasting them — use two sheets if needed. - roast · ~25 min
Roast the Brussels sprouts for 20 to 25 minutes.
Place the baking sheet in the preheated oven and roast for 20 to 25 minutes, flipping the sprouts halfway through. They are done when deeply golden brown on the cut sides and tender when pierced with a fork.
TIPDon't flip too early — let a dark caramelized crust develop on the cut side before turning. - mix
Toast the almonds while sprouts roast.
In the last 5 minutes of roasting, scatter the raw almonds directly onto the baking sheet alongside the sprouts to toast. Alternatively, toast them separately in a dry skillet over medium heat for 2 to 3 minutes until fragrant.
TIPWatch closely — nuts go from toasted to burnt in seconds. - mix
Finish with lemon juice and serve.
Remove the baking sheet from the oven. Drizzle the lemon juice over the hot sprouts and almonds, toss gently to combine, then transfer to a serving dish.
TIPThe lemon brightens the richness of the roasted sprouts — don't skip it.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Arrange sprouts cut-side down for maximum caramelization.
- 2Don't overcrowd the pan; use two sheets if necessary to avoid steaming.
- 3Flip sprouts only after a deep golden crust has formed on the cut side.
- 4Add almonds in the last 5 minutes to toast without burning.
- 5For extra crunch, toast almonds separately in a dry skillet.
- 6Drizzle lemon juice immediately after roasting for a bright finish.
Adapt it for your goals.
Cheesy
Sprinkle 1/4 cup grated Parmesan over the sprouts during the last 5 minutes of roasting for a salty, umami crust that pairs beautifully with the almonds.
balsamic glazeBalsamic glaze
Drizzle 1 tablespoon balsamic glaze over the finished dish instead of lemon juice for a sweet-tart, syrupy finish that complements the roasted flavors.
spicySpicy
Add 1/2 teaspoon red pepper flakes along with the garlic for a gentle heat that contrasts the sweetness of caramelized sprouts.
maple mustardMaple-mustard
Whisk 1 tablespoon maple syrup and 1 teaspoon Dijon mustard into the olive oil before tossing for a sweet, tangy glaze that caramelizes beautifully.
veganVegan
This recipe is already vegan as written, but for a protein boost, replace almonds with roasted chickpeas added in the last 10 minutes.
Why this is on our healthy list.
Rich in Vitamin K
Brussels sprouts are an excellent source of vitamin K, which supports bone health and proper blood clotting.
High in Fiber
Each serving provides a good amount of dietary fiber, aiding digestion and promoting a feeling of fullness.
Good Source of Vitamin C
Brussels sprouts deliver a significant dose of vitamin C, a key antioxidant that supports immune function.
Healthy Fats from Almonds
Almonds contribute heart-healthy monounsaturated fats and vitamin E, which protect cells from oxidative damage.
Frequently asked questions
Sogginess usually comes from overcrowding the pan or not drying the sprouts well. Spread them in a single layer with cut sides down and pat dry before oiling.
