Roasted Brussels sprouts have become a staple in my kitchen because they’re straightforward to prepare and reliably delicious. I appreciate how roasting brings out their natural sweetness and creates a slightly crisp exterior while keeping the inside tender. The aroma of caramelizing Brussels sprouts fills the kitchen with a warm, inviting scent that signals a satisfying side dish is ready.

I usually serve this recipe alongside roasted chicken or grilled steak, but it also works well tossed into salads or grain bowls. The texture is just right—crispy edges with a soft center—which makes them appealing even to those who aren’t typically fans of Brussels sprouts. This recipe is practical, quick, and a dependable way to enjoy a nutritious vegetable any time of year.

Quick Facts

Why You’ll Love It

This roasted Brussels sprouts recipe is a simple way to transform a humble vegetable into a flavorful side dish with minimal effort. The roasting process enhances natural flavors, creating a balance of crispy and tender textures that complement many meals.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

Ingredients

You’ll need just a handful of simple ingredients to make this recipe shine. Fresh Brussels sprouts are the star, complemented by olive oil, salt, and pepper. Optional additions like garlic and lemon juice can add extra layers of flavor.

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cloves garlic, minced (optional)
• 1 teaspoon lemon juice (optional)

Step-by-Step Instructions

Follow these straightforward steps to roast Brussels sprouts to perfection. The key is to ensure even coating with oil and to spread them out on the baking sheet for proper caramelization.

1. Preheat your oven to 425°F (220°C).
2. Trim the stem ends of the Brussels sprouts and cut them in half lengthwise.
3. In a large bowl, toss the Brussels sprouts with olive oil, salt, pepper, and minced garlic if using.
4. Spread the sprouts in a single layer on a baking sheet, cut side down for better caramelization.
5. Roast in the preheated oven for 20 to 25 minutes, stirring halfway through, until the edges are crisp and browned.
6. Remove from the oven and drizzle with lemon juice if desired. Toss gently and serve warm.

Chef Tips

Here are some tips to ensure your roasted Brussels sprouts turn out perfectly every time. These small adjustments can make a noticeable difference in texture and flavor.

• Use fresh, firm Brussels sprouts for the best texture.
• Cut sprouts evenly to ensure uniform cooking.
• Avoid overcrowding the pan to allow proper roasting.
• Flip halfway through cooking for even browning.
• Add lemon juice after roasting to keep brightness.

Substitutions

If you don’t have certain ingredients on hand, here are some easy substitutions that won’t compromise the flavor or texture of the dish.

• Use avocado or vegetable oil instead of olive oil.
• Replace garlic with garlic powder if fresh isn’t available.
• Try balsamic vinegar in place of lemon juice for a different tang.
• Use sea salt or table salt if kosher salt is unavailable.

Storage & Reheating

Leftover roasted Brussels sprouts store well and can be reheated quickly. Proper storage helps maintain their texture and flavor for later meals.

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet over medium heat to restore crispiness.
• Avoid microwaving to prevent sogginess.
• Bring to room temperature before reheating for best results.

Perfect Pairings

Roasted Brussels sprouts pair well with a variety of dishes and beverages. Here are some ideas to complement their flavor and texture.

• Grilled or roasted chicken
• Pan-seared salmon
• Quinoa or wild rice pilaf
• A crisp white wine like Sauvignon Blanc

FAQs

Here are answers to common questions about roasting Brussels sprouts to help you troubleshoot or customize the recipe.

Nutritional Note

This recipe provides a good source of fiber and vitamin C from Brussels sprouts, with minimal added fat from olive oil. Nutritional values will vary based on ingredient quantities and additions.