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.
SaveI love making a double batch because the leftovers taste even better the next day, tucked into a sandwich or warmed up alongside dinner.
Roasted Brussels Sprouts Recipe
Ingredients
Main ingredients
Optional add-ins
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve immediately
Transfer the roasted Brussels sprouts to a serving bowl or plate and enjoy them right away while hot and caramelized.
Substitutions and 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.
Chloe's 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.
How to store it
- 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.
Let's get cooking!
I hope you enjoy this simple roasted Brussels sprouts recipe as much as I do week after week, savoring every caramelized bite.
