Introduction

These perfectly crispy Roasted Brussels Sprouts are a simple, delicious side dish that transforms even skeptics into fans. With caramelized edges and a tender interior, they pair beautifully with mains like an Easy 16-Minute Grilled Shrimp Caesar Wrap – Perfect Weeknight Meal or an Easy Cheesy Root Vegetable Gratin Recipe. Ready in under 30 minutes, this recipe is a weeknight winner.

Ingredients

These simple ingredients transform into caramelized, nutty, and tender Roasted Brussels Sprouts with crispy, golden-brown edges that are utterly irresistible.

• 1 ½ pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil (or avocado oil)
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 cloves garlic, minced (or ½ teaspoon garlic powder)
• 1 tablespoon lemon juice (optional, for serving)

Timing

Prep Time	10 minutes
Cook Time	25 minutes
Total Time	35 minutes

Context: This Roasted Brussels Sprouts recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Brussels Sprouts

Trim the stem ends off each Brussels sprout and remove any yellow or damaged outer leaves. Cut larger sprouts in half lengthwise to ensure even cooking; leave smaller ones whole.

Rinse the sprouts thoroughly under cold water and pat them completely dry with a clean kitchen towel. Excess moisture will prevent proper browning during roasting.

Step 2 — Season the Sprouts

Place the prepared Brussels sprouts in a large mixing bowl. Drizzle generously with olive oil—about 2 tablespoons for one pound of sprouts—and toss to coat evenly.

Season with salt and black pepper to taste. For extra flavor, add minced garlic, a squeeze of lemon juice, or a pinch of red pepper flakes at this stage.

Step 3 — Preheat the Oven

Preheat your oven to 400°F (200°C). A hot oven is essential for achieving crispy, caramelized Roasted Brussels Sprouts with tender interiors.

If using a baking sheet, place it in the oven during preheating. A hot pan helps jump-start the cooking process for better browning.

Step 4 — Arrange on Baking Sheet

Spread the seasoned Brussels sprouts in a single layer on a parchment-lined or lightly oiled baking sheet. Avoid overcrowding to allow hot air to circulate.

Arrange cut sides down where possible. This creates more surface contact with the pan, leading to deeper browning and crispier edges.

Step 5 — Roast to Perfection

Roast the Brussels sprouts in the preheated oven for 20–25 minutes, or until they are golden brown and crispy on the outside. Stir or shake the pan halfway through for even coloring.

Check for doneness by piercing a sprout with a fork—it should be tender but not mushy. The outer leaves will be lightly charred and crisp when ready.

Step 6 — Add Final Touches

Remove the baking sheet from the oven and transfer the Roasted Brussels Sprouts to a serving dish. Taste and adjust seasoning with additional salt or pepper if needed.

For a bright finish, drizzle with balsamic glaze, a squeeze of fresh lemon juice, or a sprinkle of grated Parmesan cheese. Serve immediately while hot and crispy.

Nutritional Information

Calories	78
Protein	3g
Carbohydrates	8g
Fat	5g
Fiber	3g
Sodium	162mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Olive oil for bacon fat — A lighter, plant-based fat source that still yields crispy Roasted Brussels Sprouts with a fruity, rich flavor.
• Nutritional yeast for Parmesan — A dairy-free alternative that adds a savory, cheesy taste to your Roasted Brussels Sprouts.
• Tamari for soy sauce — A gluten-free, lower-sodium option that provides umami depth without compromising flavor.
• Balsamic glaze for honey — A lower-sugar swap that lends a tangy sweetness to complement the Roasted Brussels Sprouts.
• Crushed almonds for breadcrumbs — A gluten-free, higher-protein topping that adds crunch and nutty notes.
• Smoked paprika for pancetta — A plant-based way to infuse smoky flavor into Roasted Brussels Sprouts without added meat.
• Garlic-infused oil for butter — A dairy-free alternative that enhances the aromatic quality of your Roasted Brussels Sprouts.

Serving Suggestions

• Pair with roasted chicken or grilled steak for a classic protein and vegetable combination
• Serve alongside mashed potatoes and gravy for a comforting holiday meal
• Mix with cooked quinoa and dried cranberries for a nutritious grain bowl
• Top with toasted almonds or crispy bacon bits for added texture and flavor
• Serve as an appetizer with a creamy dipping sauce like garlic aioli
• Combine with roasted carrots and sweet potatoes for a colorful vegetable medley

These Roasted Brussels Sprouts work beautifully for both casual weeknight dinners and special occasions. For elegant plating, arrange them in a circular pattern on a white platter and garnish with fresh herbs like parsley or thyme. The caramelized edges and vibrant green color make them visually appealing alongside any main course.

Common Mistakes to Avoid

• Mistake: Overcrowding the pan. Fix: Spread sprouts in a single layer so they roast instead of steam, ensuring crispy edges.
• Mistake: Skipping the oil toss. Fix: Coat evenly with oil to promote browning and prevent dry, burnt spots.
• Mistake: Using whole, large sprouts. Fix: Halve or quarter them for faster, more uniform cooking and better texture.
• Mistake: Roasting at too low a temperature. Fix: Use 400–425°F (200–220°C) to caramelize sugars without overcooking.
• Mistake: Not seasoning adequately. Fix: Salt before roasting and finish with a pinch of flaky salt or acid (like lemon juice) to enhance flavor.
• Mistake: Ignoring moisture content. Fix: Pat sprouts dry after washing and trim stems to avoid sogginess.
• Mistake: Forgetting to toss halfway. Fix: Shake the pan midway for even browning on all sides.
• Mistake: Overcooking until mushy. Fix: Roast until tender with a fork and golden-brown, about 20–30 minutes depending on size.
• Mistake: Discarding loose leaves. Fix: Keep them—they turn into delicious, crispy chips while roasting.

Storing Tips

• Fridge: Store leftover Roasted Brussels Sprouts in an airtight container in the refrigerator for up to 4 days.
• Freezer: For longer storage, freeze Roasted Brussels Sprouts in a freezer-safe container or bag for up to 3 months.
• Reheat: Reheat your Roasted Brussels Sprouts in the oven or air fryer until they reach an internal temperature of 165°F for food safety.

Always allow your Roasted Brussels Sprouts to cool completely before storing to maintain texture and prevent condensation.

Conclusion

These Roasted Brussels Sprouts are a simple, delicious side dish that pairs perfectly with main courses like Cranberry Glazed Chicken. Give this recipe a try and share your thoughts in the comments below!

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FAQs

How long do you roast Brussels sprouts?

Roast Brussels sprouts for 20–30 minutes at 400°F (200°C). They should be tender inside and crispy outside. Adjust time based on size and your oven.

Why are my roasted Brussels sprouts soggy?

Soggy Roasted Brussels Sprouts often result from overcrowding the pan or insufficient oil. Spread them in a single layer and ensure your oven is fully preheated for crispiness.

Can I prepare Roasted Brussels sprouts ahead of time?

Yes, you can trim and halve Brussels sprouts a day ahead. Store them in an airtight container in the fridge. Roast just before serving for the best texture.