Best Recipe Brussel Sprouts

If you’d told me a few years ago that I’d find a vegetable side dish so addictive, I’d ruin my appetite with it before it ever hit the plate, I’d be skeptical. And, if you also mentioned that this side was Roasted Brussels Sprouts with Garlic and Parmesan (seriously, BRUSSELS SPROUTS?!), I’d have told

To call me when pigs fly and I had a winning lotto ticket. No one in their right mind could go to town on a pile of Brussels sprouts, roasted, baked, or Parmesan-ed or otherwise.

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Best Brussel Sprouts Recipe (vegan)

Roasted Brussels sprouts not only are a far cry from the boiled green little monsters that may have scared you away in the past—they are downright

Today’s recipe is a spin on the classic Oven Roasted Brussels Sprouts with salt and pepper that I make at least once a week (often more).

Make everything on the plate that much better, I’m not living in it. These two ingredients are divine with roasted Brussels sprouts.

Best Roasted Brussels Sprouts (eight Ways! + Tips For Cripsy Sprouts)

That post covers lots of useful tips, and by the time you’ve made the recipe once or twice, you’ll have it memorized.

I don’t recommend using frozen Brussels sprouts for this dish, but you can use them in this Roasted Frozen Brussels Sprouts recipe.

Need this recipe to be vegan, dairy free, Whole30, or Paleo? Omit the Parmesan. You can also swap the Parm for nutritional yeast; sprinkle on the nutritional yeast once the Brussels sprouts are finished roasting.

Brussels Sprouts Recipes

This recipe as written yields tender, flavorful, eat-’em-off-the-pan addictive roasted Brussels sprouts. That said, you can certainly vary it up! Here are a few of my favorite spins:

Rroasted Brussels sprouts (and almost all roasted veggies!) can be stored for several days and reheat like a dream! Make a big batch tonight and enjoy having the healthy leftovers all week long.

Roasted brussels sprouts with garlic are the best, easiest way to cook brussels sprouts! Crisp on the outside and sweet and tender on the inside. DELICIOUS!

Smashed Brussels Sprouts Recipe

Serving: 1 serving Calories: 135 kcal Carbohydrates: 16 g Protein: 7 g Fat: 6 g Saturated Fat: 1 g Cholesterol: 2 mg Potassium: 674 mg Fiber: 7 g Sugar: 4 g Vitamin A: 1304 IU Vitamin C: 146 mg Calcium: 105 mg Iron: 2 mg

Generally, I recommend trimming off the end of your Brussels sprouts. It only takes a few minutes, has a nicer presentation, and the resulting roasted Brussels sprouts will be more tender.

To trim: Use a knife to trim off the bottom of the tough stem end of each Brussels sprout. Remove any yellow or damaged leaves, then cut each Brussels sprout in half.

Brussels Sprouts With Pistachios Recipe

I don’t love freezing Brussels sprouts (or most roasted veggies) because they become somewhat soggy. That said, if you find yourself with a large amount leftover and don’t want to waste them, it’s still worthwhile. Place roasted Brussels sprouts with garlic in an airtight freezer-safe container. When ready to eat, let thaw overnight in the refrigerator, then reheat as directed above.

I’m suggesting 4 cloves of garlic here, but if you live in a house of garlic fiends, feel free to add more. We found ourselves fighting over the garlic pieces, so to maintain the peace, next time I’ll toss in a clove or two more.

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!Roasted Brussels sprouts are a revelation! The best roasted Brussels sprouts are crisp and golden on the outside, and tender on the inside. They’re full of irresistible caramelized flavor, which is both sweet and nutty. I love to eat them straight off the pan.

Shaved Brussel Sprouts Recipe

Much seasoning, but I’ve come up with many ways to serve them over the years. I just can’t get enough roasted Brussels sprouts.

Brussels sprouts are in season from September through March here in the U.S., although you can find them year-round. They’re at their peak right now since we’ve had our first frost. Brussels sprouts, like other members of the cabbage family, actually benefit from cooler temperatures.

That’s why the sprouts you’ll find in stores right now are on the sweeter side—they’re the best you’ll find all year! Let’s roast ’em up.

The Best Brussels Sprouts Ever

When you’re at the grocery store, look for bright green Brussels sprouts with intact outer leaves. They should feel firm when gently squeezed. Smaller sprouts are typically more tender and sweet, but try to choose sprouts that are roughly the same size so they’re done around the same time. Store unused Brussels sprouts in a bag in the vegetable drawer. They should keep well for 7 to 10 days.

First, we’ll slice off the nubby ends—they’re tough and you won’t want to eat them, anyway. Then, slice each sprout in half from the flat base through the top. This is key! Now the sprouts have flat edges that will bake flush against the pan and caramelize.

Brussels sprouts need some breathing room on the pan, or they’ll produce so much steam that they never crisp up. It’s better to use two pans, arranged on separate racks near the middle of the oven, than to cram too many sprouts on one pan. See my note in the recipe for more details.

Roasted Brussels Sprouts With Bacon

High enough to get crispy, golden edges, but not so high that the olive oil burns on the pan and creates bitter flavors. I recommend roasting Brussels sprouts at 425 degrees Fahrenheit.

I recently discovered that Brussels sprouts turn out best when they are not turned during the cooking process! I generally recommend turning your vegetables halfway through baking, but sprouts are a special case. Halved Brussels sprouts, when they are placed with the flat sides against the pan, essentially steam on the inside where the air is trapped. That means that the insides become perfectly tender, while the flat edges turn deeply golden. The tops get nice and toasty from the oven’s upper heating element, too.

The cook time will depend on the size and density of your sprouts as well as your caramelization preferences. That said, don’t stop too soon! If you’re wondering if you have burned your sprouts, they’re probably just right. Roast the Brussels sprouts until they are deeply golden on the flat sides and offer little resistance when pierced through by a fork.

Best Brussel Sprouts With Bacon Recipe

You can serve roasted Brussels sprouts with a variety of main dishes! Simply choose garnishes that complement your main dish. See any that fit the bill?

Transfer your roasted sprouts to a serving platter, then lightly drizzle thick balsamic vinegar, balsamic glaze or reduction on top. You could finish it off with a sprinkle of lemon zest, red pepper flakes and/or grated Parmesan.

My favorite thick balsamic vinegar is Napa Valley Naturals’ Grand Reserve Vinegar—it’s about $8 at Whole Foods and similar stores. Make sure you get the bottle with “25 stars” on it.

How To Cook Frozen Brussels Sprouts (easy Stove Top Method)

Squeeze a lemon wedge over the baked Brussels sprouts. You could also add some red pepper flakes for color and spice, and some grated lemon zest for more intense lemon flavor.

Lightly drizzle toasted sesame seed oil or teriyaki sauce over the warm sprouts. Finish it off with sesame seeds (white or black), and some red pepper flakes if you’d like a spicy kick.

Serve with peanut sauce on the side for drizzling, and lime wedges. Once again, red pepper flakes add a nice spicy touch.

Shaved Brussels Sprouts Recipe With Parmesan

Spread several generous swooshes of tahini sauce over a serving plate, and gently pile your roasted sprouts on top. Sprinkle with sesame seeds (or get crazy and use everything bagel seasoning, which I’ll be sharing soon on the blog). See below!

Roasted Brussels sprouts can be a hearty and healthy component in main dishes. They complement so many flavors! Here are a few recipes to prove it:

Got leftovers? Here are a few ways to use up your extra roasted Brussels sprouts. As you’ll see, roasted sprouts go particularly well with creamy elements, like melted cheese, hummus, and scrambled eggs.

Parmesan Brussel Sprouts (oven Roasted)

Please let me know how you like your roasted Brussels sprouts in the comments! I hope this recipe becomes one of your go-to side dishes.

The best roasted Brussels sprouts are golden and crisp on the outside, and irresistibly tender on the inside. You’ll find the basic recipe below. Check the recipe notes for fun variations on roasted Brussels. Recipe yields 4 side servings.

How to double this recipe: Double the ingredients and divide them between two large, rimmed baking sheets. Arrange your oven racks in the lower and upper thirds of the oven. Roast both pans in the oven at the same time, swapping their positions halfway through cooking (lower pan goes to upper rack and vice versa).

The Best Roasted Brussels Sprouts {quick & Easy!} • Fit Mitten Kitchen

Change it up: Your garnishes can offer extra flavor. I love finishing the sprouts with a light drizzle of thick balsamic vinegar or balsamic glaze, or a squeeze of fresh lemon juice (bonus points for adding lemon