Learn the secret to creating the BEST Roasted Brussels Sprouts– tender on the inside, and crispy around the edges. An easy vegan side dish, full of toasty deep flavor, ready in 30 minutes! Video.
So easy and good! Roasted Brussels Sprouts– a veggie side dish that goes with almost anything! Delicious as they are or serve with a sauce or sprinkle of a spice blend. These are not overly glazed. The flavor is kept simple here with the goal of enhancing the taste of the Brussels sprouts, making them adaptable to go with many different foods.
These brussels sprouts are lightly seasoned with olive oil, balsamic vinegar, a touch of maple syrup and a squeeze of fresh garlic. They cook up tender with toasty edges baking in a hot oven, covered for the first half to fully tenderize them, then uncovered to finish developing the toasty sear.
Best served immediately to enjoy the crisp edges. But they are also delicious when kept in the fridge and are so yummy added to salads, wraps, bowls or just eaten as a snack!
Roasted Brussels Sprouts | 60-sec video
What you’ll need
- brussels sprouts- pick brussels sprouts that are similar in size to ensure more even cooking.
- olive oil
- balsamic vinegar
- maple syrup
- garlic cloves
- salt and black pepper
How to make Roasted Brussel Sprouts
Step one
Turn on the oven. Rinse and trim the ends. Cut in half.
Step two
Toss the brussels sprouts with olive oil, balsamic vinegar, maple syrup, salt and pepper.
Step three
Place brussels sprouts on a parchment-lined baking sheet, cut side down.
Step four
Cover with foil. Bake for 10 minutes.
Step five
Remove foil and bake for another 10-15 minutes until seared on the bottom and edges start to get toasty.
Ways to elevate
- add a pinch of truffle salt
- serve with a squeeze of lemon and sprinkle with Dukkah or Zaatar
- Drizzle with balsamic Glaze
More recipes you may enjoy
- Roasted Red Kuri Squash
- Simple Roasted Cauliflower with Garlic, Lemon and Parsley
- Roasted Delicata Squash with Hazelnuts
- Melting Slow-Braised Cabbage
- Simple Roasted Vegetables
- Green Beans with Toasted Walnut Vinaigrette
Enjoy~
Print
Roasted Brussels Sprouts
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8-10 1x
- Category: side dish, vegan
- Method: Baked
- Cuisine: American
- Diet: Vegan
Description
A simple recipe for Roasted Brussels Sprouts with garlic and balsamic- tender, caramelized and full of toasty deep flavor. An easy vegan side dish ready in 30 minutes!
Ingredients
- 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
- Preheat oven to 450F.
- Clean and trim brussels sprouts and cut in half (or quarter if super big) and place in a bowl.
- Add olive oil, balsamic, maple syrup, pressed garlic, salt and pepper. Toss together.
- 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.
- 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
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. There’s only so much one can do with Brussel sprouts!
Glad you enjoyed this!
These are so good and easy!
Great to hear Pam!
Easy and Yummy!!
Great to hear!
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.
Glad you enjoyed Renee!
I see this recipe on here twice, with different directions/ingredients. Is that right? Confused – sorry!!
Hi Cami- scroll down to the recipe card at the bottom. Use that one. 🙂
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)?
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!
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?
Yes that would work Deb.
Loved them ♥️
Great to hear!
My favorite way to roast brussel sprouts as a side dish.
Wonderful!
Delicious and well-thought out recipe!
So glad you enjoyed Kathy!
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!! 😀
Thanks Paula!
I Sprinkle smoked paprika on mine and they are delicious. I love your recipe.
Is it balsamic vinegar?
yes!
Hi there,
This sounds delish. However, I don’t care for balsamic vinegar. What might be a good substitute, please?
Sherry vinegar, white balsamic, and champagne vinegar could be suitable!
Perfect! Thank you.
great to hear!