Name: Best Roasted Brussels Sprouts Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 16 ounces brussels sprouts; 3-4 tablespoons olive oil; 1/2 teaspoon salt; fresh ground black pepper, to taste; 5 large cloves garlic, minced; optional: 2 tablespoons high quality balsamic vinegar

Jump to Recipe· 4.9 from 8 reviews

If you’ve ever been on the hunt for the Best Roasted Brussels Sprouts Recipe, trust me, you’re in for a real treat here. These little green gems transform completely when roasted just right—they get crispy, caramelized edges that I crave almost daily! After fine-tuning this recipe over many kitchen experiments, I can confidently say this method nails both flavor and texture every single time. Stick with me, and I’ll show you how easy it is to elevate Brussels sprouts from so-so side dish to absolute showstopper.

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Why This Recipe Works

Perfect Crispness: Roasting at a high temperature with the sprouts cut side down ensures a golden, crispy exterior while keeping the inside tender.
Balanced Flavor: Garlic adds aromatic depth without overpowering, and a splash of balsamic vinegar brings a subtle sweet tang.
Simple Ingredients: Just a handful of pantry staples come together to make a dish that feels both fancy and homey.
Flexible Add-Ins: You can easily tweak the recipe to suit your tastes or dietary needs without losing any of the magic.

Best Roasted Brussels Sprouts, roasted Brussels sprouts, crispy Brussels sprouts, healthy Brussels sprouts side dish, easy Brussels sprouts recipe - The image shows a single layer of roasted Brussels sprouts spread out on a white baking sheet. The Brussels sprouts are halved or quartered, with some pieces whole, and they have a mix of bright green and dark brown charred edges. Small bits of garlic and coarse salt are scattered on top, adding texture. There are also spots of dark balsamic glaze drizzled over some of the sprouts. The white baking sheet sits on a white marbled surface, with light reflecting softly on it. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a clear role, making the sprouts shine without any fuss. When you pick your Brussels sprouts, fresh and firm is the way to go—avoid the ones with yellowing leaves or too many blemishes. Olive oil not only helps with roasting but also adds a light richness that carries the garlic flavor beautifully.

Brussels sprouts: Choose firm, bright green sprouts; size variations can affect cooking time slightly.
Olive oil: A good-quality extra virgin olive oil enhances flavor and helps achieve that irresistible crispiness.
Salt: Enhances natural flavors and balances bitterness.
Fresh ground black pepper: Adds mild heat and a touch of earthiness.
Garlic: Minced fresh garlic delivers bright, pungent warmth without bitterness.
Balsamic vinegar (optional): A splash brightens the dish and adds subtle sweetness and tang for complexity.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this Best Roasted Brussels Sprouts Recipe? It’s super adaptable. I love how adding just a little twist or two can totally personalize it for your preferences or whatever you have on hand.

With Cheese: I often sprinkle some shredded parmesan (or a dairy-free option when friends come over) over the sprouts in the last few minutes for an extra layer of savory goodness.
Spicy Kick: For a little heat, toss in some red pepper flakes before roasting—perfect for chilly nights.
Vegan Version: This recipe is naturally vegan if you skip the cheese; the balsamic vinegar’s richness fills in beautifully.
Sweet Touch: Sometimes I drizzle a tiny bit of honey or maple syrup after roasting to balance the slight bitterness of sprouts—feel free to try!

Step-by-Step: How I Make Best Roasted Brussels Sprouts Recipe

Step 1: Prep and Trim Like a Pro

Start by preheating your oven to 425°F—high heat is key here. Trim the bottoms off your Brussels sprouts to get rid of any tough or discolored ends, then slice each sprout in half lengthwise. This exposes more surface area to the heat and helps them cook evenly. Toss them onto a large rimmed baking sheet for plenty of space to crisp up without overcrowding.

Step 2: Oil, Season, and Position Cut Side Down

Drizzle 3-4 tablespoons of olive oil over your sprouts, and sprinkle with salt and fresh ground black pepper—don’t be shy here! Use your hands or a spoon to toss everything right on the pan so every sprout gets coated. Then, place each sprout cut side down on the baking sheet. This little trick helps create that perfect crispy, caramelized edge everyone raves about.

Step 3: Roast and Garlic Magic

Pop the pan into the oven and roast for about 15 minutes. You’ll start seeing the cut sides turn a gorgeous golden brown—that’s your cue! Then sprinkle the minced garlic over the sprouts, quickly toss to combine, and return to the oven for another 5 minutes. The garlic will soften without burning, infusing the sprouts with that wonderful aroma.

Step 4: Taste and Optional Finish

Once out of the oven, give the sprouts a quick taste test—this is your moment to adjust the salt or pepper if needed. If you’re feeling fancy, toss them with 2 tablespoons of quality balsamic vinegar right before serving for an extra punch of flavor that’s both tangy and sweet. I promise this small step takes the dish from delicious to unforgettable.

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Pro Tips for Making Best Roasted Brussels Sprouts Recipe

Cut Evenly: Try to slice your sprouts roughly the same size so they roast evenly and none get burnt or undercooked.
Don’t Overcrowd: Give the sprouts enough room on the tray—crowding traps steam and prevents crisping.
Use a Hot Oven: The 425°F temperature is magic for that caramelization, so don’t lower it or you’ll miss out on that signature crunch.
Add Garlic Late: Adding garlic partway through roasting avoids burning and bitterness, keeping the flavor bright and mellow.

How to Serve Best Roasted Brussels Sprouts Recipe

Garnishes

I love finishing these sprouts with a sprinkle of toasted pine nuts or chopped fresh parsley for a little color and crunch. A final drizzle of balsamic glaze or a light dusting of parmesan cheese really amps up the flavor too. These simple touches make them feel special without adding fuss.

Side Dishes

This recipe pairs beautifully with roast chicken or pork tenderloin, and I often serve it alongside creamy mashed potatoes or a quinoa salad. It’s a versatile side that complements just about any protein or grain, making it a weeknight dinner hero.

Creative Ways to Present

For holidays or dinner parties, try serving these sprouts on a large platter with scattered pomegranate seeds and crumbled goat cheese—it’s a festive look and offers bursts of sweet and tangy flavor. Or layer them over a warm farro salad for an elevated brunch option. I once even tossed roasted sprouts into a flatbread with caramelized onions and feta—surprisingly delicious!

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3-4 days. I usually reheat them in a skillet or air fryer to bring back that crispiness rather than microwaving, which can make them soggy.

Freezing

While I don’t personally recommend freezing roasted Brussels sprouts as they tend to lose texture, if you need to, cool them completely then freeze flat in a single layer before transferring to a freezer bag. Thaw in the fridge overnight before reheating.

Reheating

To reheat, pop them in a hot oven or air fryer for 5-10 minutes until warmed through and crispy again. This way, you’ll enjoy a texture and flavor that’s close to freshly roasted.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Yes! You can use frozen Brussels sprouts, but it’s important to thaw and pat them dry thoroughly before roasting to avoid excess moisture. This will help you get that crispy texture just like fresh ones.
What’s the best way to get really crispy roasted Brussels sprouts?

Roasting at a high temperature (425°F) with the sprouts cut side down on the pan is crucial. Also, don’t overcrowd them—give each sprout enough space so they roast instead of steam.
Can I make this recipe without garlic?

Absolutely! Leaving out the garlic makes a simpler version that still tastes incredible thanks to the olive oil, salt, and pepper. You can also add other herbs or spices if you want to experiment.
How do I store and reheat leftovers so they stay tasty?

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, use an air fryer or oven for 5-10 minutes to crisp them back up instead of the microwave.

Final Thoughts

This Best Roasted Brussels Sprouts Recipe has become a staple in my kitchen for good reason. It’s that perfect balance of ease, vibrant flavor, and texture that always impresses whoever I serve it to—myself included! If you’re looking for a simple but stunning way to get more veggies on your table and actually enjoy every bite, give this a try. I can’t wait to hear what you think once you pull that golden batch out of the oven!