Roasted Brussels Sprouts

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Golden on the edges, tender on the inside, and coated in bold seasoning, these Roasted Brussels Sprouts will convert even the biggest sprout skeptics. When cooked right, Brussels sprouts transform into a crispy, caramelized, and downright addictive side dish that works equally well for weeknight dinners and holiday feasts.

The natural bitterness of raw sprouts mellows into a nutty, slightly sweet flavor when roasted, especially when paired with olive oil, garlic, and a sprinkle of seasoning. Whether you serve them as-is or add a drizzle of balsamic glaze, they bring brightness and depth to any plate. These are not your grandma’s boiled Brussels sprouts—they’re crisp, flavorful, and incredibly satisfying.

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What Kind of Brussels Sprouts Should I Use?

For the best results, use fresh, firm Brussels sprouts. Look for sprouts that are bright green with tightly packed leaves. Smaller sprouts are often more tender and sweeter, while larger ones can be slightly more bitter but still delicious when roasted. If you can find them still on the stalk, that’s a bonus—they’ll stay fresher longer.

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Ingredients for the Roasted Brussels Sprouts

Brussels Sprouts
The star of the show! Choose fresh over frozen for the best texture. Roasting brings out their natural sweetness and creates those crispy edges everyone loves.

Olive Oil
It helps the sprouts roast evenly and adds rich flavor. Make sure every sprout gets a nice coating.

Garlic (minced or powder)
Garlic enhances the savory notes and adds an aromatic punch. Use fresh garlic for a bolder taste.

Salt & Pepper
Basic, but essential. They balance the natural bitterness of Brussels sprouts.

Optional: Balsamic Glaze or Parmesan Cheese
If you want to elevate your sprouts, a drizzle of balsamic or a sprinkle of cheese adds an extra layer of flavor.

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How To Make the Roasted Brussels Sprouts

Step 1: Prep the Brussels Sprouts

Start by trimming the ends and removing any yellow or damaged outer leaves. Slice large sprouts in half for more even cooking.

Step 2: Season Generously

In a large bowl, toss the Brussels sprouts with olive oil, minced garlic (or garlic powder), salt, and pepper until well coated. Don’t skimp here—good seasoning is key.

Step 3: Roast Until Crispy

Spread the sprouts out on a baking sheet in a single layer. Roast at 400°F (200°C) for about 25-30 minutes, flipping once halfway through. You want golden, crispy edges and a tender interior.

Step 4: Add Finishing Touches

Once out of the oven, drizzle with balsamic glaze or sprinkle with Parmesan cheese if desired. Serve immediately while they’re hot and crisp.

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How to Serve and Store Roasted Brussels Sprouts

Serve these crispy Brussels sprouts as a hearty side dish alongside roasted meats, pasta, or grain bowls. They’re also great tossed into a salad or served on top of creamy mashed potatoes. For added crunch and flavor, sprinkle some toasted nuts or bacon bits right before serving.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, use a hot skillet or the oven instead of the microwave to help bring back their crispiness.

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Frequently Asked Questions

How do I get my Brussels sprouts crispy?

Make sure the sprouts are dry before roasting, don’t overcrowd the pan, and roast at high heat. Flip them halfway through to brown both sides evenly.

Can I make these in an air fryer?

Absolutely! Air fry at 375°F for about 15-18 minutes, shaking the basket halfway through.

Should I cut the Brussels sprouts in half?

If your sprouts are large, yes. Cutting them allows for more surface area to crisp up and cook evenly.

Why are my Brussels sprouts bitter?

Overcooking can cause bitterness. Roasting helps reduce the bitter taste significantly, especially when balanced with salt and acidity like balsamic.

Can I add other veggies to the pan?

Yes! Carrots, sweet potatoes, or red onions roast well with Brussels sprouts. Just make sure everything is cut to similar sizes for even cooking.

What can I use instead of balsamic glaze?

Try lemon juice, honey mustard, or a sprinkle of red pepper flakes for different flavor twists.

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Want More Vegetable Side Dish Ideas?

If you love these roasted Brussels sprouts, you’ll probably enjoy these other flavorful favorites:

• Honey Butter Skillet Corn for a sweet and creamy contrast.
• Garlic Herb Roasted Potatoes and Veggies to round out your oven-roasted sides.
• Cheesy Baked Tennessee Onions for a gooey, comforting bake.
• Crispy Buttered Ranch Chicken to pair with your veggies.
• Crack Green Beans if you’re after something both sweet and savory.

And if you’re craving even more veggie inspiration, check out my daily recipe shares on Pinterest – Life with Nina.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest side dish board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with balsamic glaze, Parmesan, or both? Did you toss in extra veggies?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other roast smarter!

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