Roasted Brussels Sprouts

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These Roasted Brussels Sprouts are crisp on the outside, tender in the middle, and bursting with deep caramelized flavor. Roasting brings out their natural sweetness while creating irresistible golden edges that are slightly nutty and savory. Whether you’re a lifelong Brussels sprouts lover or still on the fence, this simple recipe is the gateway to making them the star of your plate.

Perfect as a weeknight side dish or a vibrant addition to your holiday table, roasted Brussels sprouts are both humble and versatile. You can keep them classic with olive oil and salt, or jazz them up with balsamic glaze, garlic, or parmesan. The best part? They require just a few ingredients and minimal prep but deliver big on texture and taste.

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What Kind of Brussels Sprouts Should I Use?

Fresh Brussels sprouts are the way to go here. Look for bright green sprouts with tight, compact leaves. Try to find ones that are similar in size so they roast evenly. Smaller sprouts tend to be sweeter and more tender, while larger ones have a stronger, cabbage-like flavor. If you’re buying a bag, give them a quick check to make sure none are discolored or mushy.

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Ingredients for the Roasted Brussels Sprouts

Brussels Sprouts
The star of the dish. Roasting transforms them into tender, crispy bites full of flavor.

Olive Oil
Helps the sprouts brown beautifully and adds a subtle richness.

Salt
Enhances the natural flavor of the sprouts.

Black Pepper
Adds a little kick and balances the sweetness that comes out during roasting.

Optional Add-ons: Balsamic glaze, garlic powder, or shredded parmesan if you’re feeling a little extra.

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How To Make the Roasted Brussels Sprouts

Step 1: Prep Your Brussels Sprouts

Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. If they’re large, cut them in half to ensure even roasting.

Step 2: Coat with Oil and Seasoning

Place the cleaned sprouts in a large mixing bowl. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss well to make sure every sprout is coated.

Step 3: Arrange on a Baking Sheet

Spread the Brussels sprouts out on a baking sheet in a single layer, cut-side down. This ensures maximum caramelization. Don’t overcrowd—use two pans if needed.

Step 4: Roast to Crispy Perfection

Roast in a preheated oven at 425°F (220°C) for about 20 to 25 minutes. Flip them halfway through to get even browning. They’re done when the outer leaves are crispy and the insides are fork-tender.

Step 5: Add Optional Finishing Touches

Once roasted, you can drizzle with balsamic glaze, sprinkle with parmesan, or toss with a squeeze of fresh lemon juice before serving. Totally optional, totally delicious.

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How to Serve and Store Roasted Brussels Sprouts

These roasted Brussels sprouts are best served fresh out of the oven while their edges are still crispy and golden. They make an excellent side dish for roasted meats, holiday meals, or grain bowls. For a flavor upgrade, toss them with a drizzle of honey mustard, a sprinkle of chili flakes, or even chopped crispy bacon.

If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer at 375°F to help revive the crispiness—the microwave tends to soften them.

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Frequently Asked Questions

Can I use frozen Brussels sprouts?

Yes, but fresh is best for crispiness. Frozen sprouts tend to retain more moisture, which can result in a softer texture. If using frozen, thaw and pat dry before roasting.

How do I prevent soggy Brussels sprouts?

Don’t overcrowd the baking sheet. Give each sprout some room to breathe and roast. Moisture causes steaming instead of crisping.

What temperature is best for roasting?

A hot oven, around 425°F, is ideal. It gives the sprouts enough heat to caramelize without turning mushy.

Should I line my baking sheet with parchment?

You can, but for maximum browning, roasting directly on the pan is best. Just make sure to grease the pan lightly if skipping parchment.

What can I add for more flavor?

Try a dusting of garlic powder, a squeeze of lemon juice after roasting, or a handful of toasted nuts like almonds or pecans.

Are roasted Brussels sprouts healthy?

Absolutely! They’re rich in fiber, vitamin C, and antioxidants. Roasting with olive oil keeps things wholesome and delicious.

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Want More Veggie Side Ideas?

If roasted Brussels sprouts are your jam, you’ll love these other veggie-packed dishes from Life with Jam:

• Sweet Honey Glazed Carrots for a buttery, caramel-kissed finish.
• Roasted Potatoes and Carrots that balance earthy roots with crisp edges.
• Green Olive and Feta Cheese Dip if you’re in the mood for a creamy, savory bite.
• Grilled Peach and Honey Mustard Dressing for a vibrant, sweet-savory salad topper.
• Cheesy Cauliflower Patties that feel indulgent while staying wholesome.

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📌 Save this recipe to your Pinterest side dish board so you can easily find it again.

And when you try it, I want to hear how it went! Did you stick to salt and pepper or go bold with balsamic and garlic? Maybe even parmesan?

Leave a comment and let’s swap ideas! And if you’re craving more veggie-forward ideas, check out my daily recipe shares over on Pinterest: Life with Jam on Pinterest.

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