Brussels sprouts often get a bad reputation, but when roasted to perfection, they transform into a golden, crispy, and mouthwateringly savory side dish that complements just about any meal.
With their naturally nutty flavor and the right seasoning, roasted Brussels sprouts can become the star of your table, not just a filler vegetable.
Whether you’re making them for a weeknight dinner or a festive gathering, this recipe brings out their best.
Ingredients
Brussels sprouts – 500g, fresh and firm
Olive oil – 3 tablespoons, preferably extra virgin for the richest taste
Salt – 1 teaspoon, sea salt is ideal
Pepper – ½ teaspoon, freshly ground for a bold kick
Garlic powder (optional) – ½ teaspoon, to enhance aroma
Lemon juice (optional) – 1 tablespoon, for a zesty finish
Instructions
Begin by preheating your oven to a hot 200°C (about 400°F), which is the ideal temperature to crisp the outer leaves while tenderizing the insides.
A properly preheated oven ensures even cooking and browning.
While the oven heats, rinse the Brussels sprouts under cold water to remove any dirt or grit. Trim the stem ends and peel off any yellow or damaged outer leaves.
Cut each sprout in half to expose more surface area for roasting.
Spread the sprouts out on a baking tray in a single layer. It’s important not to overcrowd the pan—use two trays if necessary.
This allows the hot air to circulate freely, ensuring every sprout roasts rather than steams.
Drizzle the olive oil evenly over the sprouts. Use clean hands or a spatula to toss them, making sure they’re well-coated. This helps them crisp up and prevents sticking during roasting.
Season with salt and pepper. If you’re using garlic powder, sprinkle it evenly at this stage for an extra layer of flavor. The seasoning sticks best when added right after the oil.
Place the tray in the oven and roast for around 25 to 30 minutes, turning the sprouts halfway through.
They should develop a rich golden color and crispy edges while staying tender in the center.
Once done, remove the tray and, if desired, drizzle with fresh lemon juice to add a tangy contrast that brightens the earthy flavors. Serve hot for the best texture and taste.
How to Make
Making roasted Brussels sprouts is all about balance—getting that crisp exterior while keeping the inside tender.
Choosing fresh, firm sprouts ensures they roast evenly and don’t turn mushy.
The halving step is essential. Not only does it create more flat surface area for caramelization, but it also reduces cooking time.
You’ll notice those cut sides become beautifully golden and crisp.
Using olive oil generously but not excessively allows the sprouts to brown and blister in the oven without becoming greasy. The oil also carries the seasoning and helps it cling to every surface.
Spreading the sprouts out is one of the most important steps. Crowding traps steam, leading to soggy sprouts instead of the crispy, roasted finish you’re aiming for.
Midway through roasting, flipping the sprouts helps them brown evenly. It’s worth the effort—this step ensures every bite has that perfect combination of texture and flavor.
If you’re adding lemon juice, do it at the end. Lemon added before roasting can cause the sprouts to soften too much or taste bitter once cooked. A post-roast drizzle adds a fresh, tangy contrast.
Let the sprouts rest for a couple of minutes before serving. This short pause allows them to finish cooking gently and settle into their final texture, ideal for immediate serving.
Variations
For a savory-sweet twist, add a drizzle of balsamic glaze or maple syrup right after roasting. The sweetness contrasts beautifully with the deep, roasted notes of the sprouts.
Add chopped cooked bacon or pancetta for a meaty, smoky version. The salty richness pairs well with the natural earthiness of the Brussels sprouts.
Try tossing the roasted sprouts with a handful of toasted nuts like almonds or walnuts. They add crunch and a nutty dimension that complements the soft interior of the sprouts.
Introduce an umami kick by sprinkling a bit of grated Parmesan cheese or nutritional yeast before serving. It adds a depth of flavor without overpowering the dish.
Give them a spicy touch by adding a pinch of chili flakes or a dash of hot sauce before roasting. The heat elevates the flavor and adds excitement to each bite.
Incorporate dried cranberries or raisins for a holiday-inspired version. The sweetness offers contrast and makes the dish more complex and colorful.
Try different oils like avocado or walnut oil for unique flavor profiles. Just make sure the oil you choose can withstand high roasting temperatures.
Tips
Use a large enough baking tray to avoid overcrowding—roasted vegetables need space to breathe and brown properly. If in doubt, use two trays.
Don’t skip preheating your oven. A hot oven is crucial for creating that golden, crispy texture on the outside while keeping the centers tender.
If your Brussels sprouts are very small, consider leaving them whole. Larger ones benefit from being halved or even quartered if oversized.
Keep an eye on the last few minutes of roasting. Oven temperatures vary, and the sprouts can go from perfectly crisp to burnt quickly.
Tossing the sprouts halfway through cooking isn’t just for color—it ensures even cooking and avoids one side becoming too dark.
Don’t be afraid of the dark crispy leaves. Those nearly-charred bits are often the most flavorful part, adding crunch and deep roasted flavor.
Always taste and adjust seasoning before serving. A final sprinkle of sea salt or a dash of lemon juice can brighten the whole dish and elevate it from good to amazing.
Conclusion
Roasted Brussels sprouts are a simple yet transformative dish that brings out the best in this humble vegetable.
With just a few basic ingredients and the right technique, you can create a side that’s crisp, flavorful, and anything but boring.
Whether you serve them plain or dressed up with bold additions, they offer a versatile, healthy option for everyday meals or festive dinners.
Once you’ve mastered the base recipe, you’ll find countless ways to make it your own.