I’ve tried countless ways to make Brussel sprouts, but this recipe stands out for its simplicity and flavor. Roasting brings out their natural sweetness while keeping them crisp-tender. A touch of garlic and balsamic glaze adds depth without overpowering. Whether you love sprouts or are skeptical, this method might just change your mind. The secret lies in the technique—get it right, and you’ll have a side dish that steals the show.
Recipe
I swear by this Brussel sprouts recipe—it’s the one that turns even the skeptics into fans. The secret? A perfect balance of crispy caramelized edges and tender, melt-in-your-mouth centers, kissed with a hint of garlic and a splash of balsamic glaze. It’s the dish I bring to every potluck, and without fail, someone asks for the recipe.
What makes it stand out is how simple it is—just a handful of fresh ingredients and one pan. These sprouts are earthy, sweet, and slightly tangy, with a texture that’s crunchy yet tender in every bite.
Whether you’re cooking for a crowd or just jazzing up a weekday dinner, this recipe is foolproof and downright delicious. Trust me, once you try it, you’ll never look at Brussel sprouts the same way again.
Ingredients
The key to perfect Brussels sprouts lies in balancing texture and flavor—crispy edges with tender centers, plus a hit of savory-sweet notes. Here’s what you’ll need, with insider tricks to make them unforgettable:
- Brussels sprouts (1 lb) – Fresh is best! Look for tight, bright-green heads (smaller ones are sweeter). Avoid yellowing leaves.
- Olive oil (2 tbsp) – Coats evenly for crispiness. Swap with avocado oil for higher smoke points.
- Kosher salt (1 tsp) – Essential for drawing out natural sweetness. Table salt works, but use half the amount.
- Black pepper (½ tsp) – Freshly cracked adds depth.
- Garlic (2 cloves, minced) – For aromatic punch. Powdered garlic in a pinch, but fresh is ideal.
- Parmesan cheese (¼ cup, grated) – Adds umami. Vegan? Nutritional yeast works, but won’t brown the same.
- Lemon zest (1 tsp) – Brightens the dish. Don’t skip—it cuts through richness.
- Crushed red pepper flakes (optional) – Just a pinch for heat lovers.
Pro Tip: Toss sprouts in oil *before* seasoning—it helps spices cling better.
For extra crunch, finish with toasted pine nuts or crispy bacon bits.
How to Make the Best Roasted Brussel Sprouts Recipe
- Preheat the oven to 400°F (200°C). This guarantees your Brussels sprouts will start cooking immediately when they hit the hot oven, leading to a caramelized exterior.
- Trim and halve the Brussels sprouts. Remove any loose outer leaves, trim the stems, and cut each sprout in half. Halving them creates more surface area for browning and even cooking.
- Toss with olive oil, salt, and pepper. Use about 2 tablespoons of olive oil for every pound of sprouts, and season generously. The oil helps the seasoning stick and promotes caramelization.
- Arrange on a baking sheet in a single layer. Making certain the sprouts aren’t overcrowded is key—it allows hot air to circulate, preventing steaming and encouraging crispiness.
- Roast for 20-25 minutes, flipping halfway through. This guarantees even browning. Check for a golden-brown color and tender texture—the edges should be slightly crispy.
- Optional: Add extras like garlic or bacon in the last 10 minutes. Thinly sliced garlic or chopped bacon can elevate the flavor but will burn if added too soon.
- Finish with a squeeze of lemon or a drizzle of balsamic glaze. This adds brightness and balances the richness of the roasted sprouts. Serve immediately for the best texture.
Nutrition
Brussel sprouts are a nutritious vegetable, rich in vitamins and minerals. Here is the nutritional breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 56 kcal |
| Protein | 4 g |
| Carbohydrates | 11 g |
| Fiber | 4 g |
| Sugars | 2.7 g |
| Fat | 0.8 g |
| Vitamin C | 75 mg |
| Vitamin K | 156 mcg |
| Folate | 47 mcg |
| Potassium | 342 mg |
Chef Tips
Cooking brussel sprouts doesn’t have to be intimidating—it’s all about keeping it simple.
I always trim the stems, halve them evenly, and toss with olive oil, salt, and pepper. Roast them cut-side down for a caramelized crust.
Don’t overcrowd the pan; they’ll steam instead of crisp.
Finish with a squeeze of lemon or drizzle of balsamic vinegar for brightness.
Trust me, these small steps make all the difference.
