Vegetable Side

Roasted Brussels Sprouts Recipe

Sliced Brussels sprouts roasted with olive oil, salt, and pepper until caramelized and tender, with optional bacon for extra savory depth you will love.

When I first opened the oven and saw those glossy, caramelized Brussels sprouts, the savory aroma filled the kitchen and made the whole house feel cozy and delicious.

This is the perfect weeknight side dish when you want something simple yet impressive, ready in about thirty minutes with just a handful of ingredients.

I love making a double batch because the leftovers taste even better the next day, tucked into a sandwich or warmed up alongside dinner.

Recipe at a Glance

⏱Prep Time10 mins

🔥Cook Time25 mins

🕐Total Time35 mins

🍰Servings4 sides

🇺🇸CuisineAmerican

🔢Calories~130 per serving

Ingredients

Main ingredients

1 pound Brussels sprouts, trimmed and halved

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Optional add-ins

4 slices cooked bacon, chopped

1 tablespoon maple syrup or honey for a hint of sweetness

1 tablespoon fresh lemon juice or balsamic vinegar for brightness

1/4 cup toasted sliced almonds for crunch

Substitutions & Variations

★If you do not have Brussels sprouts, try halved baby carrots or small broccoli florets for a similar roast.

★Swap bacon for diced pancetta or omit it for a vegetarian version.

★Use olive oil instead of avocado oil if you prefer a milder flavor.

★Replace maple syrup with a spoonful of brown sugar for a similar glaze.

Step-by-Step Instructions

1

Preheat oven and prepare baking sheet

Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with foil or parchment paper and place the halved Brussels sprouts cut side up in a single layer.

2

Toss with oil and seasonings

In a medium bowl, combine the Brussels sprouts with olive oil, kosher salt, and black pepper, making sure each piece is lightly coated.

3

Arrange on the hot sheet

Spread the coated sprouts in a single layer on the prepared baking sheet, avoiding overcrowding so they roast evenly and brown nicely.

4

Roast for 12 to 15 minutes

Slide the tray into the oven and roast for 12 to 15 minutes, or until the cut edges start to brown and caramelize.

5

Flip and finish roasting

Using a spatula, carefully turn each sprout over so the cut side is now facing down, then roast for another 8 to 10 minutes until deeply golden and tender.

6

Add optional bacon and glaze

Sprinkle the chopped bacon over the sprouts, drizzle with maple syrup if using, and toss gently to combine for another 2 to 3 minutes.

7

Finish with acid and crunch

Remove the pan from the oven, brighten the flavor with a quick squeeze of lemon juice or a drizzle of balsamic vinegar, and scatter toasted almonds on top.

8

Serve immediately

Transfer the roasted Brussels sprouts to a serving bowl or plate and enjoy them right away while hot and caramelized.

Pro Baker Tips

✓Cut the sprouts in similar sized halves so they roast evenly.

✓Do not crowd the pan; roast in batches if needed for better browning.

✓Let the sprouts rest on the hot pan for a few minutes after roasting to develop more caramelization.

✓Add a pinch of red pepper flakes if you like a gentle spicy note.

Storage & Serving Notes

◆Cool leftovers quickly, then store in an airtight container in the refrigerator for up to three days.

◆Reheat in a hot skillet or the oven until warmed through and slightly crisp again.

Serving Suggestions

These roasted Brussels sprouts are best served as a colorful side alongside your main dish.

›Pair with grilled chicken or roasted pork for a satisfying dinner

›Top with shaved Parmesan for extra savory depth

›Tuck them into grain bowls or salads the next day for bright flavor

Frequently Asked Questions

Why did my Brussels sprouts turn out mushy?

They may have been overcrowded on the pan or under-roasted; give them space on the baking sheet and roast until the edges are browned and caramelized for a better texture.

Can I roast Brussels sprouts ahead of time?

Yes, roast them fully, cool, and store in the fridge. Reheat gently in a skillet or oven to refresh the texture before serving.

Are Brussels sprouts keto friendly?

Yes, Brussels sprouts are low in net carbs and pair well with healthy fats, making them a great choice for a keto diet.

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Go Make It!

I hope you enjoy this simple roasted Brussels sprouts recipe as much as I do week after week, savoring every caramelized bite.