This Roasted Brussels Sprouts recipe yields perfectly tender insides with deliciously crispy edges. Easy to make in 30 minutes, this healthy side dish is vegan and gluten-free. Video. 

rectangular dish with roasted brussels sprouts and serving spoon.

The Best Roasted Brussels Sprouts Recipe

Sometimes, simple is best! We’ll show you how to roast Brussels sprouts so they are perfectly tender, yet deliciously crispy. The flavor is kept simple here with olive oil, balsamic, maple syurp, garlic and salt and pepper- pairing well with most mains.

A common problem with roasted Brussels sprouts is that they are often overly crispy (and dry) without being tender and succulent. Or they are drowning in oil. We will show you how to avoid this!

These Brussels sprouts are lightly seasoned with olive oil, balsamic vinegar, a touch of maple syrup, and a hint of fresh garlic. They cook up tender in the middle, with deliciously toasty edges. The secret? Bake them covered for the first half to fully tenderize them, then uncover them to get them crispy- a little chef’s tip, to tuck in your back pocket.

a Brussels sprout cut in half on a surface in front of a pile of whole Brussels sprouts.

Roasted Brussels Sprouts Ingredients

  • Brussels sprouts: Pick green crisp Brussels sprouts that are similar in size so they bake evenly.
  • Balsamic vinegar: For a tangy taste that pairs well with the sweet maple syrup.
  • Maple syrup: Adds the perfect amount of sweetness to caramelize the Brussels sprouts.
  • Garlic cloves: For savory, aromatic depth of flavor.
  • Olive oil, salt, and pepper: Basic seasoning for perfectly roasted Brussels sprouts.

How to Cook Brussels Sprouts

Preheat the oven to 450°F and line a sheet pan with parchment paper.

trimming and slicing Brussels sprouts in half on a wood cutting board with a knife before tossing in a glass bowl.

1. Prep the Brussels sprouts. Clean and trim the ends off the sprouts and cut them in half. You can cut them into quarters if they are extra large.

tossing brussels sprouts with seasonings in a glass mixing bowl, surrounded by spoons, garlic press, balsamic, salt, olive oil, and maple syrup.

2. Season. Place in a bowl, and leave out the outer leaves- or if you want extra crispy bits, toss them in too. Add olive oil, balsamic vinegar, maple syrup, pressed garlic, kosher salt, and pepper to the bowl and mix everything together.

baking sheet with roasted brussels sprouts cut side down on parchment.

3. Bake. Transfer the Brussels sprouts to a parchment-lined baking sheet, cut side down. Cover the pan with another sheet pan (or foil) and bake for 10 minutes. This will soften them a bit.

After 10 minutes, remove the foil and cook for an additional 10-15 minutes until toasty.

rectangular baking dish with roasted brussels sprouts.

Brussels Sprouts Variations

  • Add a pinch of truffle salt, or drizzle with truffle oil.
  • Sprinkle with smoked paprika for a hint of smoky flavor.
  • Add a squeeze of lemon juice (instead of balsamic) and sprinkle with Dukkah or Zaatar
  • Drizzle with a balsamic glaze ( shown below)
  • Sprinkle with toasted nuts like walnuts or pecans
  • Sprinkle with freshly grated Parmesan cheese ( you can add this during the last 5 minutes of cooking)
  • Add cozy herbs like rosemary or thyme

Chef’s Tips

  1. For perfectly tender texture: Cover the Brussels sprouts with another sheet pan for the first half , then uncover them so they crisp up.
  2. For even baking, Choose Brussels sprouts that are roughly the same size.
  3. Place the Brussels sprouts cut side down. This ensures the faces of the Brussels sprouts get nice and caramelized.
  4. Enjoy immediately! To make the most of those deliciously crispy edges!
  5. Try this with other veggies: Use the same seasoning to make roasted broccoli, cauliflower, asparagus, or other vegetables!

Storing Roasted Brussels Sprouts

While we like to enjoy the roasted Brussels sprouts immediately to enjoy the crisp texture, you can store leftovers in an airtight container in the refrigerator for up to 3 days.

They taste great tossed in salads, wraps, or bowls! For reheating, if you want to achieve a crispier texture again, simply use an air fryer to bring that char back.

Making ahead

You can marinate them ahead of time and store them in the fridge for up to 24 hours. Let them come to room temperature before roasting. You can also roast these ahead and reheat in a baking dish, uncovered at 350°F- but they are best fresh out of the oven.

Serving Suggestions

These Roasted Brussels Sprouts make a delicious side for a Thanksgiving meal. But they also make a great side dish for any main course! Here are some of our favorite meals to enjoy with a side of Brussels sprouts.

FAQs

How long should I roast Brussels sprouts at 450F?

Brussels sprouts take 20-25 minutes to roast in a 450F oven.

What is the secret ingredient to the best roasted Brussels sprouts?

Use a generous amount of salt! This enhances all of the flavors, as well as caramelizes the Brussels sprouts.

Should you cut Brussels sprouts in half before roasting?

Yes! Cut them in half or even in quarters if they are super big. This ensures even baking.

serving bowl with roasted brussels sprouts and a drizzle of balsamic glaze over top, with a wood serving spoon.

Hope you enjoy this crispy Brussels sprouts recipe! If you love this, you may also want to try our Brussels Sprout Salad!

Tonia

More Roasted Vegetable recipes

How to Roast Brussels Sprouts

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This Roasted Brussels Sprouts recipe yields perfectly tender insides with deliciously crispy edges. Easy to make in 30 mins.

Roasted Brussels Sprout Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8-10
  • Category: side dish, vegan
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This Roasted Brussels Sprouts recipe yields perfectly tender insides with deliciously crispy edges. Easy to make in 30 mins. Vegan and gluten-free. Video.

Ingredients

Units
  • 1.5 pounds brussels sprouts
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons maple syrup
  • 2 cloves garlic pressed
  • 1/4–1/2 teaspoon salt- adjust to taste
  • black pepper- add to taste

Instructions

  1. Preheat oven to 450F.
  2. Clean and trim brussels sprouts and cut in half (or quarter if super big) and place in a bowl.
  3. Add olive oil, balsamic, maple syrup, pressed garlic, salt and pepper.  Toss together.
  4. Place coated brussels sprouts on a parchment-lined baking sheet cut side down.  Cover completely with foil.  Slide into the oven.  Set timer for 10 minutes.
  5. After 10 minutes remove the foil and cook uncovered 10-13 more minutes until toasty and cooked through.

Notes

Choose brussels sprouts that are similar in size for even cooking.

Serve immediately for best texture.

Nutrition

  • Serving Size:
  • Calories: 59
  • Sugar: 2.5 g
  • Sodium: 75.8 mg
  • Fat: 3 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 7.5 g
  • Fiber: 2.6 g
  • Protein: 2.3 g
  • Cholesterol: 0 mg

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Comments

  1. I love the cooking technique! Soft centers and crispy, slightly charred exteriors. I would like a little more flavor next time so will try a balsamic glaze to finish the dish. Maybe add a few red pepper flakes. This is the best baseline recipe for perfectly cooked brussels that I have encountered and I look forward to playing with the flavors on the next try.

    Reply

  2. This is about as good as roasted Brussel sprouts can get. We always have an excess of garden Brussel sprouts and it was another variation on the theme. Tender and crispy,they were great.

    Reply

  5. These were amazing! I used white balsamic with success. I also accidentally omitted the garlic but they were still so delicious. Will only make Brussels sprouts this way from now on.

    Reply

  6. I see this recipe on here twice, with different directions/ingredients. Is that right? Confused – sorry!!

    Reply

  7. If i am traveling with the side dish and have confirmed that i can use the oven at the host house, can I marinate the brussels ahead of time (night before) or right before roasting them (day of)?

    Reply

    1. If you can use the oven at your host’s house, I would prep the Brussel sprouts in one container and the sauce in a separate container and toss right before roasting. You could also roast ahead and then reheat, but fresh roasted is best!

      Reply

  8. Since I have so many sides that need reheating for Thanksgiving, can these be made early in the morning and then reheated just before serving?

    Reply

  12. I just made this Brussels sprouts recipe and it was Amazing!!! I normally make them the same but without the maple syrup and found adding the maple syrup adds just the right amount of sweetness and helps with caramelization!! As well, covering the sprouts for the first half of baking keeps the loose leaves from scorching! Great recipe!! Thank you Sylvie!! 😀

    Reply

    2. I Sprinkle smoked paprika on mine and they are delicious. I love your recipe. A great Brussels sprouts recipe to add your own seasonings.

      Reply

  14. Hi there,

    This sounds delish. However, I don’t care for balsamic vinegar. What might be a good substitute, please?

    Reply

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