This side dish gets a delicious makeover with my oven-roasted Brussel sprouts recipe – packed full of flavor and a perfect way to get your veggies in this holiday season.
I’m on a mission to turn Brussel sprouts haters into brussels sprouts lovers! Like so many vegetables, I’ve got bad memories of Brussel sprouts boiled to death and served just as they are – gross. So, I’m bringing in my favorite recipe for roasted brussels sprouts.
Cooking Brussel sprouts can offer delicious results if you know how to add flavor. And I give mine plenty of flavor by cooking Brussel sprouts in the oven.
Brussel sprouts are something of a superfood, so they’re a great addition to any meal. A half-cup serving gives you half of your daily requirement of Vitamin C. And baked Brussel sprouts are also high in antioxidants, fiber, and Vitamin K.
They’ve also been shown to help regulate blood sugar levels. Plus they can help reduce inflammation in the body, as well as help fight colds. So they’re a perfect side to enjoy during the winter months when we need plenty of Vitamin C.
This is the perfect recipe for the holiday season. It’s always in my rotation of side dishes around the holidays. In the UK, roasted Brussel sprouts – or, as they’re more commonly enjoyed, boiled – are a staple of classic Christmas dinners. In other places, like the US, they’re better recognized as part of Thanksgiving.
However and whenever you enjoy your roast Brussel sprouts, they’re a great way to bring green veggies into your diet.
How to Buy Brussel Sprouts
The brussel sprout gets its name from the capital city of Belgium, Brussels. Brussels sprouts are believed to have first been discovered and enjoyed there in the 16th century. Luckily, they’re no longer just native to Europe and you can get them all over the world, throughout the whole year.
Brussel sprouts are generally available year-round but are at their best in season – from August until March. Most grocery stores will sell them whole or pre-chopped along with other produce. But you’ll also find them at farmer’s markets.
You can even grow your own. The sprout plant is very tough and can survive throughout fall and winter in your garden. For my baked Brussel sprouts, you’ll want whole sprouts. So look for those when you’re next at the grocery store or perusing the stalls at the market.
Roasted Brussel Sprouts Recipe Ingredients
For this brussel sprout recipe, you’ll need:
- Brussel sprouts: For the best roast Brussel sprouts, you’ll want whole, relatively large sprouts. Though you can use any you have to hand.
- Olive oil: I think this brings the best flavor to roasted brussels sprouts. You can use any oil you have to hand. Walnut, peanut, avocado, or neutral vegetable oil will all work great for roasting Brussel sprouts.
- Kosher salt and pepper: Season to taste.
- Balsamic vinegar: You can use balsamic glaze if you prefer, or red wine vinegar.
- Maple syrup: Adds just a touch of sweetness. You can use honey if you prefer.
How to Clean Brussel Sprouts
Because of their cabbage-like structure, before you embark on this basked Brussel sprouts recipe, you’ll want to clean your veggies.
Remove any outer leaves that are dry and/or wimpy looking. Then place the Brussel sprouts in a bowl of water. Rub to remove any dirt, then drain and pat dry.
How to Trim and Halve Brussel Sprouts
To make sure your oven Brussel sprouts cook evenly, cut off the bottom of the tough stem end of each brussels sprout. Then slice the sprouts lengthwise in half using a sharp knife. This makes roasting Brussel sprouts easy as you don’t have to worry about uneven cooking (or potentially burning) of your veggies.
How to Roast Brussel Sprouts in the Oven
Toss the sprouts with olive oil, salt, and pepper. You can do this in a bowl or directly on the baking sheet (this saves cleaning more dishes!).
How Long Do You Roast Brussel Sprouts
Preheat the oven to 425 degrees F/220ºC.
Place your brussels sprouts in a single layer on the sheet pan. This is the best way to cook Brussel sprouts without accidentally burning or undercooking some.
Roast Brussel sprouts in the oven for about 20 minutes until they’re tender. Your time might vary based on your oven but bake Brussel sprouts are ready when they’re fork tender.
How to Make a Balsamic Glaze for Brussel Sprouts
For these oven-roasted sprouts, a balsamic glaze is a great way to add flavor. Remove the brussels sprouts from the oven and place them in a bowl. Toss the oven-roasted brussel sprouts with balsamic vinegar and maple syrup until evenly coated.
Taste and adjust the spices if needed (sprinkle additional salt or pepper if wanted). Serve and enjoy!
Can You Freeze Roasted Brussel Sprouts
Yes – though their shelf is shorter than frozen raw brussel sprouts. To freeze these baked brussel sprouts, allow them to cool completely. Then place them in an airtight freezer-safe container or reusable bag. If you’re using a bag, get as much air out as you can before sealing it to keep them fresher.
Place in the freezer. They’ll last up to three months but are best eaten within a month of freezing.
What Goes with Roasted Brussel Sprouts
One of the best things about this roasted Brussel sprouts recipe is that it’s so versatile – it can go with anything. These balsamic-roasted brussels sprouts are the perfect side dish!
These are my favorite recipes to serve baked brussel sprouts with:
- You can mix them into other dishes for added vitamins, like my classic Potato Gnocchi or a weekday dinner Stir Fry or pasta/rice dishes.
- Incorporate them into your favorite salad for extra antioxidants. I love putting them into hearty fall/winter salads, like my Eggplant Salad, a simple Arugula salad, etc.
- Add it as a side dish to your favorite roast. I love having it with a classic Roast Chicken, an Air Fryer Chicken Thighs, or even with a piece of Oven-Baked Salmon.
- You can also pair it with plenty of other delicious side dishes and roasted vegetables, including Creamy au Gratin potatoes, Simple Roasted Onions, or Baked Acorn Squash.
For the crispiest roasted Brussel sprouts, cook at 425°F/220ºC.
Yes. If you’re using frozen brussels sprouts, thaw and shake off any excess water. Roast for 20 to 30 minutes, or until they are golden brown and crispy.
Reheat your Brussel sprouts in the oven at 375ºF/190ºC until warmed through. If you want to make them crispier, you can also reheat them in a frying pan with a little olive oil.
More Side Dish Recipes
- Honey Roasted Carrots
- Creamy Mashed Potatoes
- Roasted Cauliflower and Broccoli
- Roasted Mini Red Potatoes
- Quick Boiled Cabbage Recipe
If you try this baked brussel sprouts recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Roasted Brussel Sprouts
- Preheat the oven to 425ºF/220ºC.
- Clean the sprouts. To do this, rinse them in a colander or a bowl of water. Remove any of the outer leaves that look wilted or browned. Pat them dry.
- Cut off the bottom of the tough stem end of each brussels sprout. Then slice the sprouts lengthwise in half using a sharp knife.
- Toss the sprouts with olive oil, salt, and pepper. You can do this in a bowl or directly on the baking sheet (this saves cleaning more dishes!).
- Place your brussels sprouts in a single layer on the sheet pan. Roast them in the oven at 425ºF/220ºC for about 20 minutes until they're tender. Your time might vary by a few minutes based on your oven but the sprouts are ready when they’re fork-tender.
- Remove the brussels sprouts from the oven and place them in a bowl. Toss them with balsamic vinegar and maple syrup until evenly coated. Taste and adjust the spices if needed. Serve and enjoy!
How to Store
- Store: Keep in the fridge in an airtight container for up to 5 days. Freeze: place them in an airtight freezer-safe container or reusable bag. If you're using a bag, get as much air out as you can before sealing it to keep them fresher. Keep in the freezer for up to 3 months. Reheat: Reheat in the oven at 375ºF/190ºC until warmed through. If you want to make them crispier, you can also reheat them in a frying pan with a little olive oil.