Roasted Brussels Sprouts

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Golden, caramelized, and irresistibly crispy on the edges, these Roasted Brussels Sprouts are a true transformation of the humble veggie. Once a dinnertime dread for many, Brussels sprouts take on a rich, nutty flavor when roasted, paired with a tender interior and a toasty, slightly charred crust. With just a few simple ingredients and high-heat oven magic, this side dish becomes a star in its own right.

Perfect for weeknight dinners, holiday feasts, or any time you want to add a deliciously healthy green to your table, this recipe delivers on both flavor and ease. A sprinkle of seasoning and a drizzle of oil are all it takes to coax out their best qualities. Whether you’re already a fan or just giving sprouts another chance, this is the recipe that might finally win everyone over.

Why You’ll Love This Roasted Brussels Sprouts Recipe

• Crispy on the outside, tender on the inside — the perfect texture combo
• Simple ingredients with big flavor payoff
• Ready in under 30 minutes, ideal for quick dinners or last-minute sides
• Versatile and easy to customize with spices, cheeses, or glazes
• Packed with fiber, vitamins, and antioxidants

Preparation Phase & Tools to Use

Essential Tools and Equipment:

• Sharp knife: Crucial for evenly halving the Brussels sprouts to ensure even roasting.
• Cutting board: A sturdy surface for prepping your veggies safely.
• Mixing bowl: Useful for tossing the sprouts with oil and seasoning.
• Rimmed baking sheet: Allows for even spreading and proper roasting without losing pieces to the oven.
• Parchment paper (optional): Helps with non-stick roasting and easier cleanup.

Each of these tools ensures you prepare and cook the Brussels sprouts efficiently, achieving the ideal texture and flavor.

Preparation Tips

Start by selecting fresh, firm Brussels sprouts of similar size so they roast evenly. Trim the stem ends and remove any yellow or wilted outer leaves. To enhance the crispiness, make sure your sprouts are completely dry before tossing them in oil. Don’t overcrowd the pan — this is key to achieving that beautiful browning and caramelization. Roast them cut-side down for the first part of cooking to intensify the golden crust. Lastly, season just before serving to maintain the texture and let the roasted flavor shine through.

Ingredients for this Roasted Brussels Sprouts Recipe

• 1 ½ pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil (or avocado oil)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar (optional for glaze)
• 2 tablespoons grated Parmesan cheese (optional)
• 1 teaspoon garlic powder or 2 cloves minced garlic
• Optional garnish: toasted sesame seeds, red pepper flakes, or lemon zest

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Step 1: Prep the Brussels Sprouts

Start by rinsing the Brussels sprouts thoroughly and patting them completely dry with a clean kitchen towel or paper towels. Trim the stem ends and remove any outer leaves that are yellowed or damaged. Then, slice each sprout in half lengthwise to expose a flat side for roasting.

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Step 2: Season the Sprouts

Place the halved sprouts in a large mixing bowl. Drizzle with olive oil, sprinkle with salt, pepper, and garlic (powder or minced), and toss well to coat each piece evenly. For a flavor twist, you can add a splash of balsamic vinegar or a pinch of smoked paprika at this stage.

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Step 3: Arrange on Baking Sheet

Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper for easy cleanup (optional). Spread the Brussels sprouts in a single layer, cut side down. Avoid overcrowding the pan—use two sheets if necessary. This ensures they roast, not steam.

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Step 4: Roast to Perfection

Roast in the preheated oven for 20 to 25 minutes. Check halfway through and stir or flip for even browning. The sprouts should be tender inside with deeply golden, crispy edges. For an extra caramelized finish, roast for a few more minutes.

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Step 5: Add Final Touches

Once out of the oven, while still hot, you can toss the sprouts with Parmesan cheese, a drizzle of balsamic glaze, or a sprinkle of red pepper flakes. Garnish with toasted sesame seeds or a light zest of lemon for added brightness.

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Step 6: Serve Immediately

Transfer to a serving dish and enjoy right away for best texture. These roasted Brussels sprouts pair well with roasted meats, grain bowls, or even as a warm salad topper.

Notes

Roasting Brussels sprouts brings out their natural sweetness and creates that irresistible crispy texture. For even better flavor, don’t shy away from experimenting with seasonings—smoked paprika, chili flakes, or a dash of soy sauce can completely transform the dish. If you want a slightly tangy bite, toss them with lemon juice just before serving. If you’re going for a cheesy version, Parmesan adds a savory crunch when sprinkled right after roasting while the sprouts are still hot.

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Watch Out for These Mistakes While Cooking

• Skipping the drying step: If the sprouts are damp, they’ll steam instead of roast.
• Overcrowding the pan: This traps moisture and prevents browning. Use two trays if needed.
• Using too little oil: A light coating of oil is key for crisping and even cooking.
• Not roasting at high enough heat: 425°F (220°C) is ideal for deep caramelization.
• Undercooking: Aim for golden brown edges with a soft center—underdone sprouts are bitter.

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Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or toaster oven to regain crispiness—microwaving can make them soggy. If planning ahead, roast a batch and reheat at 400°F (200°C) for about 5–7 minutes before serving.

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Estimated Nutrition

Per 1 cup serving (without added cheese or balsamic glaze):

• Calories: 120
• Protein: 4g
• Fat: 7g
• Saturated Fat: 1g
• Carbohydrates: 12g
• Fiber: 4g
• Sugars: 2g
• Sodium: 300mg

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Frequently Asked Questions

What makes roasted Brussels sprouts crispy?

Roasting at high heat (425°F) and making sure they’re dry before cooking ensures a crispy outer layer.

Can I use frozen Brussels sprouts?

It’s best to use fresh, but if frozen is your only option, thaw and dry them completely before roasting.

How do I cut Brussels sprouts for roasting?

Trim the stem, remove outer leaves, and cut in half lengthwise for even cooking and maximum surface caramelization.

Can I add other vegetables?

Absolutely! Carrots, sweet potatoes, or red onions roast well alongside sprouts—just cut them to a similar size.

What sauces go well with them?

Balsamic glaze, garlic aioli, tahini dressing, or even spicy mayo pair beautifully with roasted Brussels sprouts.

Are Brussels sprouts healthy?

Yes! They’re rich in fiber, vitamin C, vitamin K, and antioxidants—great for digestive and immune health.

How do I avoid bitterness?

Proper roasting and using slightly larger sprouts help. Adding a touch of acidity (like lemon juice) post-roast also balances flavors.

Can I prep them ahead of time?

Yes, trim and halve the sprouts a day in advance. Store them in a sealed container in the fridge until ready to roast.

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Conclusion

Roasted Brussels sprouts are a vibrant, versatile side that elevates any meal. Whether you stick with the classic olive oil and salt combo or jazz them up with spices and toppings, the results are always satisfying. This easy-to-master method transforms a once-misunderstood veggie into a crispy, caramelized delight that even picky eaters will request again and again. With just a few pantry staples, you can create a side dish that’s nutritious, crowd-pleasing, and downright addictive.

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