Let me tell you, roasted Brussels sprouts are my go-to side dish when I need something quick, healthy, and absolutely delicious. I used to think Brussels sprouts were boring – you know, the kind of vegetable you only eat because you should. But then I discovered the magic of roasting them. Seriously, it’s a game-changer. The edges get crispy, the insides turn tender, and that natural sweetness? Oh, it’s unreal. Plus, it’s so simple – just a handful of ingredients and 30 minutes in the oven. Whether I’m making them for a weeknight dinner or a holiday feast, this roasted Brussels sprouts recipe never lets me down. Trust me, even the pickiest eaters in my house can’t resist them. Let’s get roasting!
Why You’ll Love This Roasted Brussels Sprouts Recipe
Listen, I know Brussels sprouts don’t exactly scream “exciting” at first glance, but trust me—this roasted Brussels sprouts recipe will make you a believer. Here’s why:
- Quick & easy: Just 10 minutes of prep, toss them in the oven, and boom—done. No fuss, no complicated steps.
- Healthy but doesn’t taste like it: Crispy, caramelized edges make these feel indulgent, but they’re packed with fiber and vitamins.
- Flavor bomb: That perfect balance of savory, slightly sweet, and a hint of tang if you add the balsamic.
- Kid-approved (seriously!): Even my nephew, who usually avoids anything green, asks for seconds when I make these.
Honestly, once you try roasting Brussels sprouts this way, you’ll wonder why you ever boiled or steamed them.
Ingredients for Roasted Brussels Sprouts Recipe
Here’s what you’ll need to make these crispy, irresistible roasted Brussels sprouts. Keep it simple, but don’t skimp on quality – it makes all the difference!
- 1 lb Brussels sprouts, trimmed and halved (trust me, halving them is key for that perfect crisp!)
- 2 tbsp olive oil (I like extra virgin for that rich flavor)
- 1/2 tsp salt (kosher salt works wonders here)
- 1/4 tsp black pepper (freshly ground if you have it)
- 1 tbsp balsamic vinegar (optional, but oh-so-good)
- 1/4 cup grated Parmesan cheese (optional, but totally worth it)
How to Make Roasted Brussels Sprouts Recipe
Alright, let’s get down to business! Making these roasted Brussels sprouts is so simple, but a few key steps will ensure they turn out perfectly crispy and delicious every time. Follow along, and you’ll be amazed at how something so easy can taste so good.
Step 1: Preheat and Prepare
First things first—preheat your oven to 400°F (200°C). While that’s heating up, grab your Brussels sprouts and give them a quick trim. Cut off the tough stems, remove any loose outer leaves, and slice them in half. Trust me, halving them is the secret to getting those crispy edges and tender centers.
Step 2: Toss and Season
Next, toss those halved Brussels sprouts into a big bowl. Drizzle them with 2 tablespoons of olive oil—don’t be shy, you want them well-coated. Sprinkle in the salt and pepper, then give everything a good toss until the sprouts are evenly seasoned. This step is where the flavor magic starts!
Step 3: Roast to Perfection
Spread the Brussels sprouts out in a single layer on a baking sheet. I like to use parchment paper for easy cleanup, but it’s not a must. Pop them into the oven and let them roast for 20-25 minutes. You’ll know they’re done when the edges are crispy and golden brown, and the centers are tender. Give them a little shake halfway through to ensure even cooking.
Step 4: Add Optional Toppings
Once they’re out of the oven, you can take things up a notch. Drizzle a tablespoon of balsamic vinegar over the top for a tangy kick, or sprinkle on some grated Parmesan cheese for a salty, savory finish. Both are optional, but I highly recommend trying them at least once—they’re total game-changers!
Tips for the Perfect Roasted Brussels Sprouts Recipe
After making roasted Brussels sprouts dozens of times (okay, maybe hundreds), I’ve picked up some tricks that guarantee perfection every single time. Here’s what you need to know:
Size matters: Try to cut your sprouts roughly the same size so they cook evenly. If you’ve got some real monsters, quarter them instead of halving.
Don’t crowd the pan! Give those sprouts some breathing room on the baking sheet—overcrowding leads to steaming instead of roasting, and we want crispy, not soggy.
Check early: Ovens vary, so start checking at 18 minutes. They should be fork-tender with gorgeous caramelized spots.
The flip: Give them a good shake or stir halfway through roasting—this ensures all sides get that perfect golden color.
Variations for Roasted Brussels Sprouts Recipe
One of my favorite things about roasted Brussels sprouts? You can dress them up a million different ways! Once you’ve mastered the basic recipe, try these fun twists:
- Garlic lovers: Toss in 3 minced garlic cloves during the last 5 minutes of roasting (any earlier and they’ll burn). The aroma is incredible!
- Spice it up: Add 1/4 teaspoon red pepper flakes to the oil mixture for a subtle kick that balances the sweetness perfectly.
- Bacon magic: Roast chopped bacon on the sheet pan first, then toss the sprouts in the rendered fat instead of oil. Game over – so good.
- Sweet & savory: Drizzle with honey before roasting or toss with dried cranberries and pecans after for holiday flair.
Don’t be afraid to experiment – that’s half the fun with this versatile veggie!
Serving Suggestions for Roasted Brussels Sprouts Recipe
These roasted Brussels sprouts are ridiculously versatile—they go with practically everything! My absolute favorite way? Piled high next to juicy roasted chicken or a perfectly seared steak. They’re also amazing tossed with pasta (add some lemon zest!), folded into grain bowls, or served as part of your holiday spread alongside mashed potatoes and gravy. And honestly? Sometimes I just eat a big bowl of them as a snack—they’re that good!
Storage and Reheating Instructions
If you somehow have leftovers (rare in my house!), here’s how to keep them tasting fresh. Store cooled roasted Brussels sprouts in an airtight container in the fridge—they’ll stay good for about 3 days. To reheat, pop them in a 375°F oven for 5-10 minutes to bring back that crispy texture. Microwaving works in a pinch, but they’ll lose some crunch. Pro tip: Try tossing cold leftovers into salads for a delicious crunch—no reheating needed!
Nutritional Information for Roasted Brussels Sprouts Recipe
Now, I’m no nutritionist, but I can tell you these roasted Brussels sprouts are packed with good stuff – fiber, vitamins C and K, and all kinds of antioxidants. Keep in mind that nutrition can vary based on your exact ingredients (especially if you go heavy on the Parmesan or balsamic). But honestly? When something tastes this good and is this good for you, it’s a win-win in my book!
Frequently Asked Questions
Why do my roasted Brussels sprouts turn out soggy?
The most common culprit is overcrowding the pan! Make sure your sprouts are in a single layer with plenty of space. If they’re too close together, they’ll steam instead of roast. Also, double-check your oven temperature—if it’s too low, they won’t crisp up properly.
Can I use frozen Brussels sprouts?
Technically, yes, but fresh is always better. Frozen sprouts tend to release more moisture, which can make them soggy. If you do use them, pat them dry thoroughly before roasting and be prepared to add a few extra minutes to the cooking time.
What’s the best way to trim Brussels sprouts?
Trim the tough stem ends and remove any loose or yellow outer leaves. Then, slice them in half—this helps them cook evenly and get those delicious crispy edges. Don’t skip this step—it’s a game-changer!
Can I make these ahead of time?
Absolutely! You can prep the sprouts (trim and halve them) up to a day in advance and store them in the fridge. Just toss them with oil and seasonings right before roasting for the best results.
What’s the best way to reheat leftovers?
The oven is your friend here. Reheat at 375°F for 5-10 minutes to bring back that crispy texture. Microwaving works, but it’ll soften them up—still tasty, just not as crispy!
Share Your Experience
I’d love to hear how your roasted Brussels sprouts turned out! Did you add any fun twists? Maybe the Parmesan made you swoon or the balsamic gave it that perfect tang. Drop a comment below—your tips might just help another home cook discover their new favorite side dish. Happy roasting!
For more delicious recipes and cooking inspiration, check out Cooking with Judy on Pinterest.
Print
30-Minute Roasted Brussels Sprouts Recipe: Crispy & Irresistible
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A simple and delicious roasted Brussels sprouts recipe that brings out their natural sweetness and crispiness.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp balsamic vinegar (optional)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, salt, and pepper in a bowl.
- Spread them evenly on a baking sheet.
- Roast for 20-25 minutes until crispy and golden brown.
- Drizzle with balsamic vinegar and sprinkle Parmesan cheese if desired.
- Serve warm.
Notes
- Trim and halve Brussels sprouts for even cooking.
- Adjust roasting time based on your desired crispiness.
- Add garlic or red pepper flakes for extra flavor.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 120
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
Keywords: roasted Brussels sprouts, easy side dish, healthy vegetable recipe
