Roasted Brussels Sprouts

Oven Roasted Brussels Sprouts are a quick and easy hands-off side dish perfect for every meal!

Roasted Brussels Sprouts are healthy, delicious, extremely versatile and shockingly addictive.  They can be on your table in less than 30 minutes tossed in just a few pantry friendly ingredients.  This Brussels Sprouts recipe requires minimal effort but delivers explosive flavor with ZERO dishes to clean up!   And the best part is these oven Roasted Brussels Sprouts are 100% customizable with your favorite seasonings and sauces!  You can make basic baled Brussels Sprouts or get a little fun and flirty with: Balsamic Brussels Sprouts, Honey Balsamic Brussels Sprouts, Honey Sriracha Brussels Sprouts (my fav!), Cheesy Brussels Sprouts and Parmesan Brussels Sprouts – all recipes included! 

serving best Brussels Sprouts recipe in a bowl

BRUSSELS SPROUTS RECIPE

I know many you might cringe at the thought of baked Brussels Sprouts but these aren’t your mama’s Brussels Sprouts!  Gone are the sad, overcooked, mushy Brussels Sprouts and in their place stand nutty, deeply caramelized, tender-crisp oven Roasted Brussels Sprouts in their place. 

The difference in gorgeously desirable Roasted Brussels Sprouts verses sad soggy ones, is to roast them in the oven at high heat, nicely spaced apart just until tender – crisp – not any longer – and then toss them with any balsamic, lemon juice, etc. after they are cooked.  This technique promotes crispy Brussels Sprouts, all cooked evenly in ONE pan hands free.  While the Brussels Sprouts are roasting, you can prepare the rest of your meal – win-win!

These quick cooking oven Roasted Brussels Sprouts require less than 10 minutes prep (which can be done ahead of time) and bake in just 23 minutes (or less) for a fabulous quick-cooking side to practically any entree and the flavor combinations are endless!  I’ve highlighted a few delicious recipe variations, but my favorite is the Honey Sriracha Brussels Sprouts. 

They are sweet and spicy and absolutely additive – I hope you give that variation a go!   But really, you can’t go wrong with any of the Roasted Brussels Sprouts recipes – I can’t wait to hear which one is your favorite!

ALL ABOUT BRUSSELS SPROUTS

WHAT ARE BRUSSELS SPROUTS?

Brussels Sprouts are a delicious, nutrient packed leafy winter vegetables in season from fall through late winter so that is why you are seeing them everywhere this time of year!  Despite being the most hated vegetable in the US (due to poor preparation) Brussels Sprouts are delicious roasted, stir-fried or sautéed – as long as they are not overcooked. 

Brussels Sprouts are named after Brussels, Belgium where they were heavily cultivated and thus popularized in the 16th century.  They look like mini cabbages because they are part of the same family.  Cabbages, however, are the head that grows out of the ground, whereas Brussels Sprouts are buds that grow along the length of a thick, fibrous stalk.

Now let’s clear up some of the reasons you might think you don’t like Brussels Sprouts!

up close of Brussels Sprouts recipe on a pan drizzled with balsamic

WHY DO BRUSSELS SPROUTS TASTE BITTER?

If you are not a fan of baked Brussels Sprouts or don’t think you are a fan, it’s likely because you have eaten overcooked Brussels Sprouts.  When Brussels sprouts are overcooked, they turn unappetizingly squishy and develop a bitter and sulfur flavor reminiscent of rotten eggs.

This is because Brussels Sprouts contain healthy glucosinolates compounds.  The longer they’re cooked, the more sulfur they release – hence the bad rap.

So DON’T OVERCOOK your Brussels Sprouts, and you will have a deliciously crisp tender, caramelized cabbage-like vegetable that is a blank canvas for all sorts of aromatics and other yumminess – shallots, onions, garlic, herbs, lemon juice, balsamic, Dijon, Parmesan, bacon, pistachios, pine nuts, pecans – the possibilities are endless!

HOW DO I CHOOSE BRUSSEL SPROUTS?

For this oven Roasted Brussels Sprouts recipe, you will need 1 ½ pounds Brussels sprouts.  Look for the freshest sprouts that are green with a white base and firm to the touch. Smallest is best, they are the tastiest, as the larger ones will taste more like cabbage.

Always avoid any moist, soft or moldy sprouts.  Browning of the edges of the leaves and a lightening of the green color are also indications they are going bad.

An old Brussels Sprout will smell rather harsh, sort of like old cabbage. As they age the smell becomes more potent. Older sprouts lose any sweetness and taste rather sour. So, set yourself up for success and choose the brightest, freshest Brussels Sprouts.

HOW DO I STORE FRESH BRUSSELS SPROUTS?

Even if you select fresh Brussels Sprouts, they can mold or go bad quickly without proper storage.

  • First, Do NOT wash the sprouts until you are ready to use them, as moisture will quicken the mold growth and spoiling process. 
  • Next, remove any leaves that are bruised, discolored or torn.
  • Store Brussels sprouts in the refrigerator until ready to use, preferably in a plastic bag in the vegetable drawer.
  • The stem of the stalk (if purchasing them on a stalk) can be placed into some water or a wet paper towel for extended storage. Only place the stem into water, and not the individual sprouts.
up close of holding a bowl of baked Brussels Sprouts

WHAT INGREDIENTS DO I NEED FOR OVEN ROASTED BRUSSELS SPROUTS?

Oven Roasted Brussels Sprouts transform into a mouthwatering, caramelized side with just a few simple ingredients:

  • Brussels Sprouts: cut the sprouts in in half.  If they are less than 1” then leave them whole.  
  • Olive oil: use extra virgin olive oil for more flavor.  You can also use any of your favorite baking oils such as avocado oil or grape seed oil but you MUST use oil for crispy, caramelized Brussels Sprouts.
  • Salt: salt is a MUST otherwise your Brussels Sprouts will taste bland.  You can use more or less to taste but I like mine salty like French Fries.  The Roasted Brussels Sprouts recipe specifies kosher salt so if you choose to use table salt, you will need to half the amount. If your Roasted Brussels Sprouts are missing something when you taste them at the end – it is probably salt, which is an easy fix!
  • Pepper: use more or less to taste. You can always add more salt and pepper to taste after roasting.
  • Garlic:  I use garlic powder because it distributes more evenly throughout the Brussels Sprouts.  Minced garlic is likely to burn at such high oven temperature.

CAN I USE FROZEN BRUSSELS SPROUTS?

You can substitute frozen Brussels Sprouts for fresh in this Roasted Brussels Sprouts recipe but they will not get as crispy or caramelized.  In short, I do not recommend it for the best Roasted Brussels Sprouts.

You can also freeze Brussels Sprouts before you roast them:

  • Trim and half Brussels sprouts.
  • Remove as much moisture as possible. I like to use a salad spinner for this.
  • Place Brussels Sprouts on a baking sheet so they are not touching.   
  • Place baking sheet in the freezer.
  • Freeze until firm, about 1-2 hours (this will prevent the sprouts from freezing together in a container).
  • Transfer sprouts to a freezer container (leaving room for possible expansion) or a large freezer bag and squeeze out excess air to prevent freezer burn.
top view of how to roast Brussels Sprouts on a baking sheet

HOW TO USE FROZEN BRUSSELS SPROUTS:

  • Thaw frozen Brussels sprouts completely.
  • Again, remove as much moisture as possible before preparation with a salad spinner and/or clean kitchen towel.
  • Evenly space sprouts on a foil lined baking sheet and bake at 400 degrees for 5 minutes  or so to dry them out. 
  • Remove Brussels Sprouts and continue to season and bake in the oven as directed. 

HOW DO I TRIM BRUSSELS SPROUTS?

If you purchase Brussels Sprouts on the stalk, start by cutting the buds off. Most of the time in the store, you’ll find Brussels sprouts already removed from the stalk.

Next, peel off the flimsy outer leaves, trim off the very bottom of the stalk then cut them in halve lengthwise through the stem. 

Brussels sprouts will retain their shape even if they are halved, cut into quarters, wedges or coins due to their tightly packed leaves.

showing how to trim Brussels Sprouts on a cutting board by slicing sprout in half

HOW TO COOK BRUSSELS SPROUTS 

Roasting Brussel Sprouts enhances their natural sweetness and nuttiness while you sit back and relax!  To cook Brussels Sprouts:

  • Dry Brussels sprouts: Dry the Brussels sprouts with a kitchen towel or salad spinner because the dryer the sprouts, the crispier they will become.
  • Preheat oven.  Heat the oven to 400 degrees F. This is the ideal temperature to cook Brussels Sprouts so they crisp up on the outside as their surface caramelizes the natural sugars for wonderfully nutty flavor while their inside becomes tender.  I’ve tried baking Brussels Sprouts at 350 degrees and they did not get nearly as crispy.
  • Dry Brussels sprouts. Dry the sprouts with a kitchen towel or salad spinner because the dryer the Brussels Sprouts, the crispier they will become.
  • Toss ingredients together: I like to toss all the ingredients together on the baking pan because it saves an extra dish but you can also toss all the ingredients together in a large bowl.  In either the pan or bowl, drizzle the Brussels Sprouts with olive oil, garlic powder, salt, pepper and any additional seasonings. Stir until very evenly combined.  I like to use my hands verses a spatula because I feel it combines everything more evenly, getting the spices in all the nooks and crannies, but that is up to you.
showing how to cook Brussels Sprouts recipe by drizzling with olive oil on a baking sheet
showing how to make Brussels Sprouts recipe in oven by tossing sprouts with seasonings
  • Spread Brussels sprouts in an even layer.  Flip all the Brussels Sprouts so they are cut side down. This will give them maximum surface area to caramelize. Spread them apart so they are not touching.  This ensures the sprouts will cook evenly and so they will roast and not steam. If you are scaling up the recipe, you may need to separate the sprouts between two baking sheets.
showing how to cook Brussels Sprouts recipe in oven by laying Brussels Sprouts flat on a baking sheet
  • Bake.  Bake for 18-25 minutes or until they reach desired tenderness (smaller Brussels sprouts will take less time to cook).  
showing how to cook oven Roasted Brussels Sprouts by baking in the oven until crispy
  • Adjust seasonings.  Season with additional salt and/or pepper to taste.
  • Serve immediately.  Roasted Brussels Sprouts are best served hot out of the oven.

HOW LONG SHOULD YOU ROAST BRUSSELS SPROUTS?

Brussels Sprouts should be roasted at 400 degrees for 18-23 minutes. There are several factors that affect the tenderness of the Brussels Sprouts such as sprouts moisture, freshness, size and actual oven heat. 

You want your spouts to be tender but not mushy and slightly crisp on the outside due to caramelization.   We are looking for caramelized golden Brussels Sprouts but not burnt OR mushy. It is far better to underbake than overbake Brussels Sprouts in my opinion. I suggest testing a sprout after 18 minutes then continuing to roast as needed.

WHAT TEMPERATURE DO YOU BAKE BRUSSELS SPROUTS AT?

As far as temperature, lower oven temperatures create more steam.  Steam can thwart the caramelization process – sad day – so instead, we roast Brussels Sprouts at a relatively high temperature of 400 degrees F.

up close top view of Brussels Sprouts in oven

HOW TO MAKE CRISPY BRUSSELS SPROUTS

One of the best parts of Roasted Brussels Sprouts are the crispy out edges.  Here are a few tips to achieve crispy Brussels Sprouts:

  • Use fresh Brussels Sprouts.  Set yourself up for success by using the freshest Brussels Sprouts  – not ones that have been hanging out in your fridge for days and days.  Fresh Brussels Sprouts are more firm with and therefore more likely to crisp up.  As they sit in the fridge, they soften which is a losing battle to reverse in the oven.
  • Dry Brussels Sprouts.  After rinsing Brussels Sprouts, pat them very dry with a clean kitchen towel or the winning combo of salad spinner and clean kitchen towel.  Any moisture left on the Brussels Sprouts will inhibit the roasting  process and render the sprouts soft and even mushy.  
  • Leave plenty of space.  Don’t let the Brussels Sprouts overlap or even touch or they will steam instead of roast.  Use two pans if needed verses letting the Brussels Sprouts be too close to each other.
  • Use olive oil.  Olive oil promotes beautiful caramelization. 
  • Broil.  If your Brussels Sprouts aren’t as crispy as you’d like then broil them for a few minutes at the end of roasting.
  • Reserve “sauce.”  Save any sort of wet ingredients such as balsamic or lemon juice to toss with the Brussels Sprouts after roasting.  If you add these wet ingredients to the sprouts before they are cooked, they will never dry out and crisp up.

BRUSSELS SPROUT RECIPE VARIATIONS

Roasted Brussels Sprouts are fabulous because they are a chameleon when it comes to sauces and seasonings.  Once you have the cooking technique down for classic Roasted Brussels Sprouts, the flavorings are endless!

You can use the classic baked Brussels Sprouts recipe and add any of these seasonings:

  • Cajun seasoning
  • Turmeric
  • Chinese 5 spice
  • Smoked paprika
  • Ground Cumin
  • Chili Powder
  • Red chili flakes
  • Italian seasonings (parsley, basil, thyme, oregano, etc.)

In addition to seasonings, you can also add all sorts of “sauces” at the end of cooking to change the flavor profile.  Here are just a few recipe ideas:

Balsamic Brussels Sprouts

  • Follow recipe for Roasted Brussels Sprouts. 
  • Toss roasted Brussels Sprouts with 1 ½ tablespoons of balsamic vinegar (more or less to taste – will depend on strength of vinegar) after they’ve finished cooking.
showing how to roast Brussels Sprouts by pouring balsamic over Roasted Brussels Sprouts

Honey Balsamic Brussels Sprouts

  • Follow recipe for Roasted Brussels Sprouts. 
  • Whisk 1 ½ tablespoons balsamic vinegar with 1 ½ teaspoons honey.
  • Toss roasted Brussels Sprouts with balsamic/honey after they’ve finished cooking.  

Roasted Brussels Sprouts with Lemon (and Parmesan)

  • Follow recipe for Roasted Brussels Sprouts, adding ¼ teaspoon dried thyme and ¼ teaspoon dried parsley in addition to the other seasonings.
  • Roast according to directions.
  • Toss roasted Brussels Sprouts with 1 tablespoon lemon juice, 2 teaspoons lemon zest and optional 2 tablespoons finely grated Parmesan cheese.

Roasted Brussels Sprouts with Sriracha & Honey

  • Follow recipe for Roasted Brussels Sprouts. 
  • Whisk 1 tablespoon honey with ½ tablespoon sriracha.
  • Toss roasted Brussels Sprouts with honey sriracha after they’ve finished cooking.
showing how to cook Brussels Sprouts recipe in oven by drizzling honey sriracha over oven Roasted Brussels Sprouts

Roasted Brussels Sprouts with Dijon Maple Butter Sauce

  • Follow recipe for Roasted Brussels Sprouts. 
  • Whisk 1 tablespoon melted butter with 1 tablespoon balsamic, 2 teaspoons Dijon and 1 teaspoon pure maple syrup.  
  • Toss roasted Brussel Sprouts with Dijon Maple sauce after they’ve finished cooking.

Parmesan Roasted Brussels Sprouts

  • Add Brussels Sprouts to a large bowl.
  • Toss with 3 tablespoons olive oil, ½ teaspoon kosher salt, ½ teaspoon garlic powder and ¼ teaspoon pepper.
  • Add ¼ cup Panko breadcrumbs (optional but recommended) and ⅓ cup finely grated Parmesan cheese.  Toss gently until evenly coated.
  • Spread Brussels Sprouts out in a single layer on a lightly grease foil lined baking sheet.  Sprinkle with any loose Parmesan/panko.
  • Bake at 400 degrees for 25 to 30 minutes OR until golden brown and they reach desired tenderness.

Cheesy Roasted Brussels Sprouts

  • Follow recipe for Roasted Brussels Sprouts, cooking a few minutes under. 
  • Push Brussels sprouts together and sprinkle with 1 ½ cups mozzarella cheese (more or less).
  • Bake an additional 3-5 minutes or until cheese is melted.
showing how to make Brussels Sprouts recipe in oven with cheese by covering with mozzarella cheese and baking until melted

Roasted Brussels Sprouts With Bacon

  • Follow recipe for Roasted Brussels Sprouts except before popping in the oven, sprinkle with 8 slices of thick-cut bacon chopped into 1/2-inch pieces.
  • Bake according to directions.

Other additions

Try tossing finished Brussels Sprouts with:

  • NUTS FOR CRUNCH:  sliced almonds, roasted pecans, toasted pine nuts, etc.
  • OR SEEDS FOR CRUNCH:  roasted pumpkin seeds, roasted sunflower seeds, etc.
  • DRIED FRUIT FOR SWEETNESS:  craisins, raisins, dried peaches, etc.

CAN I MAKE BAKED BRUSSELS SPROUTS AHEAD OF TIME?

Roasted Brussels Sprouts are best piping hot out of the oven.  This will give them the ideal texture.  If you want to prep part of your Brussels Sprouts recipe in advance, you can:

  • clean, trim and cut the Brussels Sprouts
  • toss them with olive oil and seasonings
  • line cut side down on lightly greased, foil lined baking sheet
  • cover tightly with foil and refrigerate
  • When you are ready to make, all you have to do is pop them in the oven!!
tossing Baked Brussels Sprouts on a baking sheet with salt and pepper

HOW LONG DO Baked BRUSSELS SPROUTS LAST?

Roasted or Sautéed Brussels sprouts can be stored in an airtight container in the refrigerator for up to 4 days.

HOW TO REHEAT OVEN ROASTED BRUSSELS SPROUTS

You can reheat Oven Roasted Brussels Sprouts in the microwave or on the stovetop but for crispier Brussels sprouts, heat it in the oven.

  • Microwave:  Transfer baked Brussels Sprouts to a microwave safe plate.  Microwave at 30 second intervals. 
  • Stove:  Heat a drizzle olive oil in a skillet over medium high heat.  Once very hot, add Brussels sprouts and stir fry for just 1-2 minutes until heated through.
  • Oven:  Add Brussels Sprouts to a lightly greased baking sheet and bake at 350 degrees F for 5-7 minutes, or until heated through.

WHAT SHOULD I DO WITH LEFTOVERS BAKED BRUSSELS SPROUTS?

In the rare case you have the pleasure of having leftover Roasted Brussels Sprouts, you can reheat them OR they are fabulous chopped up and added to Parmesan risotto. Greek rice, eggs, omelets, savory crepespizzapastasoups or salads.

Can I freeze leftover ROASTED Brussels Sprouts RECIPE?

I don’t recommend freezing baked Brussels Sprouts if you are going to eat them plain as they can become soggy and unpleasant.  I would only freeze leftover Roasted Brussels Sprouts if you are going to add them to risotto, pasta, etc. in which you won’t notice the soft texture as much.

  • Place Brussels Sprouts on a baking sheet so they are not touching.   
  • Freeze until firm, about 1-2 hours (this will prevent the sprouts from freezing together in a container).
  • Transfer sprouts to a freezer container (leaving room for possible expansion) or a large freezer bag and squeeze out excess air to prevent freezer burn.
  • Thaw sprouts in overnight in the refrigerate, then reheat as according to above directions.

WHAT PAIRS WELL WITH BRUSSELS SPROUTS?

Roasted Brussels Sprouts are good with EVERYTHING because you can change their flavor profile to suite your cuisine.

tossing Baked Brussels Sprouts on a baking sheet with salt and pepper

BRUSSELS SPROUTS NUTRITION

Let’s talk about one more reason to love oven Roasted Brussels Sprouts – they are MEGA good for you! In a nutshell, Brussels Sprouts are a nutrient-dense super food that your body and mind love. Brussels sprouts are low in calories but high in fiber and many nutrients, such as vitamin K and vitamin C.

Here’s a brief breakdown of Brussels Sprouts nutrition:

  • Brussels Sprouts CARBS: 8 grams carbs in one cup Brussels sprouts.
  • Brussels Sprouts CALORIES:  38 grams in one cup Brussels sprouts.

BRUSSELS SPROUTS NUTRIENTS (per 1 cup):

  • Vitamin K: 260% of the RDI
  • Vitamin C: 160% of the RDI
  • Vitamin A: 25% of the RDI
  • Folate: 25% of the RDI
  • Manganese: 18% of the RDI

In addition to the nutrients above, Brussels sprouts contain small amounts of vitamin B6, potassium, iron, thiamine, magnesium and phosphorus.

All of these nutrients in Brussels Sprouts help your body in many ways. For example, vitamin C is an anti-inflammatory that can boost immune health and reduce the risk of heart disease and cancer.  The compound glucosinolates, is beneficial in protecting against several chronic diseases, including cancer, heart disease and diabetes.

In short, the benefits of Brussels Sprouts:

  • aids in tissue repair
  • boost the immune system
  • promote bone health
  • promote blood clotting
  • support regularity and gut health
  • may reduce cancer growth
  • help decrease inflammation
  • promote heart health
  • helps iron absorption
  • promotes collagen production

So, in addition to how yummy these Roasted Brussels Sprouts recipes are, now you have dozens of reasons to eat Brussels sprouts!

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Roasted Brussels Sprouts

Roasted Brussels Sprouts are healthy, delicious, extremely versatile and shockingly addictive. They can be on your table in less than 30 minutes tossed in just a few pantry friendly ingredients. This Brussels Sprouts recipe requires minimal effort but delivers explosive flavor with ZERO dishes to clean up! And the best part is these oven Roasted Brussels Sprouts are 100% customizable with your favorite seasonings and sauces! You can make basic baled Brussels Sprouts or get a little fun and flirty with: Balsamic Brussels Sprouts, Honey Balsamic Brussels Sprouts, Honey Sriracha Brussels Sprouts (my fav!), Cheesy Brussels Sprouts and Parmesan Brussels Sprouts – all recipes included!
Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

  • 1 1/2 lbs fresh brussels sprouts trimmed, halved*
  • 2 tablespoons olive oil
  • 1/2-3/4 teaspoons kosher salt
  • 1/4 tsp EACH garlic powder, pepper

ADD LATER (see Recipe Variations below)

  • balsamic, lemon juice, honey sriracha, etc.

Instructions

  • Preheat oven to 400 degrees F. Line a baking sheet with foil for easy cleanup.
  • Add Brussels sprouts to the foil lined pan and drizzle with olive oil. Sprinkle with salt, pepper, garlic powder (and any other desired seasonings). Toss until evenly combined.
  • Spread Brussels sprouts in an even layer, cut side down so they aren't touching.
  • Bake for 18-25 minutes or until they reach desired tenderness (smaller Brussels sprouts will take less time to cook).
  • Season with additional salt and/or pepper to taste. Serve immediately.

Notes

*To trim Brussels sprouts, cut the very bottom off and remove outer dry leaves if any.  Slice sprouts lengthwise. Leave Brussel Sprouts that are less than 1" in diameter whole.

BRUSSELS SPROUT RECIPE VARIATIONS

Roasted Brussels Sprouts are fabulous because they are a chameleon when it comes to sauces and seasonings.  Once you have the cooking technique down for classic Roasted Brussels Sprouts, the flavorings are endless!
You can use the classic baked Brussels Sprouts recipe and add any of these seasonings:
  • Cajun seasoning
  • Turmeric
  • Chinese 5 spice
  • Smoked paprika
  • Ground Cumin
  • Chili Powder
  • Red chili flakes
  • Italian seasonings (parsley, basil, thyme, oregano, etc.)
In addition to seasonings, you can also add all sorts of “sauces” at the end of cooking to change the flavor profile.  Here are just a few recipe ideas:

Balsamic Brussels Sprouts

  • Follow recipe for Roasted Brussels Sprouts. 
  • Toss roasted Brussels Sprouts with 1 ½ tablespoons of balsamic vinegar (more or less to taste – will depend on strength of vinegar) after they’ve finished cooking.

Balsamic Honey Brussels Sprouts

  • Follow recipe for Roasted Brussels Sprouts. 
  • Whisk 1 ½ tablespoons balsamic vinegar with 1 ½ teaspoons honey.
  • Toss roasted Brussels Sprouts with balsamic/honey after they’ve finished cooking.  

Roasted Brussels Sprouts with Lemon (and Parmesan)

  • Follow recipe for Roasted Brussels Sprouts, adding ¼ teaspoon dried thyme and ¼ teaspoon dried parsley in addition to the other seasonings.
  • Roast according to directions.
  • Toss roasted Brussels Sprouts with 1 tablespoon lemon juice, 2 teaspoons lemon zest and optional 2 tablespoons finely grated Parmesan cheese.

Roasted Brussels Sprouts with Dijon Maple Butter Sauce

  • Follow recipe for Roasted Brussels Sprouts. 
  • Whisk 1 tablespoon melted butter with 1 tablespoon balsamic, 2 teaspoons Dijon and 1 teaspoon pure maple syrup.  
  • Toss roasted Brussels Sprouts with Dijon Maple sauce after they’ve finished cooking.

Roasted Brussels Sprouts with Sriracha & Honey (MY FAV!)

  • Follow recipe for Roasted Brussels Sprouts. 
  • Whisk 1 tablespoon honey with ½ tablespoon sriracha.
  • Toss roasted Brussels Sprouts with honey sriracha after they’ve finished cooking.

Cheesy Roasted Brussels Sprouts

  • Follow recipe for Roasted Brussels Sprouts, cooking a few minutes under. 
  • Push Brussels sprouts together and sprinkle with 1 ½ cups mozzarella cheese (more or less).
  • Bake an additional 3-5 minutes or until cheese is melted.

Parmesan Roasted Brussels Sprouts

  • Add Brussels Sprouts to a large bowl.
  • Toss with 3 tablespoons olive oil, ½ teaspoon kosher salt, ½ teaspoon garlic powder and ¼ teaspoon pepper.
  • Add ¼ cup Panko breadcrumbs (optional but recommended) and ⅓ cup finely grated Parmesan cheese.  Toss gently until evenly coated.
  • Spread Brussels Sprouts out in a single layer on a lightly grease foil lined baking sheet.  Sprinkle with any loose Parmesan/panko.
  • Bake at 400 degrees for 25 to 30 minutes OR until golden brown and they reach desired tenderness.

Roasted Brussels Sprouts With Bacon

  • Follow recipe for Roasted Brussels Sprouts except before popping in the oven, sprinkle with 8 slices of thick-cut bacon chopped into 1/2-inch pieces.
  • Bake according to directions.

Other additions

Try tossing finished Brussels Sprouts with:
  • NUTS FOR CRUNCH:  sliced almonds, roasted pecans, toasted pine nuts, etc.
  • OR SEEDS FOR CRUNCH:  roasted pumpkin seeds, roasted sunflower seeds, etc.
  • DRIED FRUIT FOR SWEETNESS:  craisins, raisins, dried peaches, etc.

Tips for CRISPY BRUSSELS SPROUTS

One of the best parts of Roasted Brussels Sprouts are the crispy out edges.  Here are a few tips to achieve crispy Brussels Sprouts:
  • Use fresh Brussels Sprouts.  Set yourself up for success by using the freshest Brussels Sprouts  - not ones that have been hanging out in your fridge for days and days.  Fresh Brussels Sprouts are more firm with and therefore more likely to crisp up.  As they sit in the fridge, they soften which is a losing battle to reverse in the oven.
  • Dry Brussels Sprouts.  After rinsing Brussels Sprouts, pat them very dry with a clean kitchen towel or the winning combo of salad spinner and clean kitchen towel.  Any moisture left on the Brussels Sprouts will inhibit the roasting  process and render the sprouts soft and even mushy.  
  • Leave plenty of space.  Don’t let the Brussels Sprouts overlap or even touch or they will steam instead of roast.  Use two pans if needed verses letting the Brussels Sprouts be too close to each other.
  • Use olive oil.  Olive oil promotes beautiful caramelization. 
  • Broil.  If your Brussels Sprouts aren’t as crispy as you’d like then broil them for a few minutes at the end of roasting.
  • Reserve “sauce.”  Save any sort of wet ingredients such as balsamic or lemon juice to toss with the Brussels Sprouts after roasting.  If you add these wet ingredients to the sprouts before they are cooked, they will never dry out and crisp up.

Storage

Roasted or Sautéed Brussels sprouts can be stored in an airtight container in the refrigerator for up to 4 days.

HOW TO REHEAT

You can reheat Oven Roasted Brussels Sprouts in the microwave or on the stovetop but for crispier Brussels sprouts, heat it in the oven.
  • Microwave:  Transfer baked Brussels Sprouts to a microwave safe plate.  Microwave at 30 second intervals. 
  • Stove:  Heat a drizzle olive oil in a skillet over medium high heat.  Once very hot, add Brussels sprouts and stir fry for just 1-2 minutes until heated through.
  • Oven:  Add Brussels Sprouts to a lightly greased baking sheet and bake at 350 degrees F for 5-7 minutes, or until heated through.

LEFTOVER IDEAS

In the rare case you have the pleasure of having leftover Roasted Brussels Sprouts, you can reheat them OR they are fabulous chopped up and added to Parmesan risotto. Greek rice, eggs, omelets, savory crepespizzapastasoups or salads.

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8 Comments

  1. Nadine says

    Maaaaaannnnnn this looks so good. I would like to take a moment and thank you for being so thorough with your recipes. Giving us different options, your recommendations and step by step instructions 🙂 It is very much appreciated and I love all your recipes. A while ago I posted a comment and asked if you can do a post about your favorite cookware for different types of cooking …….I still would love to see your pots :-).
    Much love Jen and please keep the recipes coming.

    • Jen says

      What a kind comment Nadine, thank YOU for following along. I’m so happy you find the posts helpful! Thanks for the reminder about the cookware post – I admit I did forget so I’ll add it to my list!

  2. Kristin says

    I’ve tried 3 versions of this recipe so far–cheesy roasted, the one with the dijon maple butter sauce, and the sriracha and honey. The cheesy was okay, but I loved the other two! They are so delish! I think the sriracha and honey might be my favorite though! Thanks for another great recipe! I will make these again and again.

    • Jen says

      YAY! That is awesome you have tried three different versions already! And I think we have the same palate- the honey sriracha are my favorite too, followned by the Dijon maple. Thanks for making my recipes and taking the time to comment!

  3. Susanna says

    Just a note from a career proofreader and editor: while “Brussels” is a proper noun, “sprouts” is not, and should not be capitalized. So the proper way to capitalize the name of the veggie is “Brussels sprouts,” not “Brussels Sprouts.”

    That said, kudos to you for correctly using the S at the end of Brussels. 🙂 Many people leave that off.

    Going to try the honey/Sriracha ones tonight! Thank you for the recipe!

    • Jen says

      Hi Susanna, thank for the note! I capitalize all my recipe titles throughout all my post even though they are not proper nouns 😉

  4. Elle says

    Hello;
    I kind of sautéed (actually boiled with a tiny bit of water, ad oil, since i do not have a steamer) the whole Brussels sprout. We did not finish them all at once and tomorrow, it will be the fourth day since i cooked them. There are six left and my partner noticed the slightly “passed its time’ flavor, though they do not smell bad yet. I do not want to toss them. They do taste slightly passed their prime. Can I sautéed them again? boiled them? mince them very small and add them to a pasta sauce? bake them? pickle them, with the brine or vinegar, but not can them, instead eating them all within the same day? I know Brussels sprouts can be a source for botulism. But I do not want to waste them if they are still good. Advice (ASAP) would be appreciated. Thanks!

    • Jen says

      Hi Elle, it all depends on “if they’re still good.” If they are still good, you can do anything with them. I especially like them chopped in pastas, casseroles, eggs, frittatas and omelettes.