Brussels Vegetable Recipe: Easy Roasted Brussels Sprouts for a Healthy Side Dish
This Brussels Vegetable Recipe is a simple, healthy, and absolutely delicious roasted side dish that brings out the best in brussels sprouts every time.
When crisp weather nudges the kitchen windows open, I find myself reaching for my go-to vegetable recipe—roasted Brussels sprouts with a hint of balsamic and brown sugar. You know what? These little green gems transform from slightly bitter to sweetly caramelized magic in just 30 minutes. As a 50-year-old food blogger with decades of holiday dinners behind me, I can tell you this side dish never fails to wow. It’s healthy, vegetarian-friendly, and a crowd-pleaser at Thanksgiving, casual weeknight meals, and beyond.
Research from culinary nutritionists shows that roasting vegetables can boost antioxidant levels by up to 15%. And let’s be honest—if a dish tastes fantastic and packs fiber, vitamin C, and folate, it’s a hero in my book. Whether you’re hosting a festive gathering or just craving a cozy family dinner, this Brussels Vegetable Recipe is your new kitchen BFF.
Why You’ll Love This Recipe
- Ready in under 40 minutes—no marathon cooking session required.
- Incredibly easy: trim, toss, and roast.
- Healthy side dish with 4g fiber per cup (around 15% of daily needs).
- Vegetarian and naturally gluten-free.
- Flavors marry sweet, tangy, and savory in every bite.
- Versatile—you can swap spices or add a protein.
- Great for meal prep or make-ahead entertaining.
- Crispy edges and tender centers hit the perfect texture note.
Ingredients
- 1½ pounds brussels sprouts, trimmed and halved (choose firm, bright green sprouts)
- 2 tablespoons extra virgin olive oil (cold-pressed from California for richness)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons balsamic vinegar (use a bold, aged variety)
- 1 tablespoon pure maple syrup or brown sugar
- 1 teaspoon Dijon mustard (optional, for a tangy twist)
- 2 cloves garlic, minced (can swap for ½ teaspoon garlic powder)
- ¼ cup toasted almonds or pecans, chopped (optional for crunch)
- 2 tablespoons grated Parmesan cheese (omit for vegan; try nutritional yeast)
Tip: If you’re short on time, buy pre-trimmed sprouts at the market—but I promise trimming at home takes just 5 minutes.
Directions
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone mat (Reynolds wrap works too). This prevents sticking and eases cleanup.
- In a large bowl, toss the halved sprouts with olive oil, salt, and pepper until every surface glistens.
- Spread them out on the baking sheet, cut-side down—this quick tip ensures crisp, caramelized edges.
- Roast for 20 minutes, then peek at one—it should be a deep golden brown. Stir or shake the pan to promote even crisping.
- While sprouts bubble away, whisk together balsamic vinegar, maple syrup, Dijon mustard, and garlic in a small bowl.
- After 20 minutes, drizzle the glaze over the sprouts and return to the oven for 5–7 more minutes. You want sticky, roasted perfection.
- Transfer to a serving platter, sprinkle with toasted nuts and Parmesan, and taste for extra salt or acidity.
- Serve warm—watch how the edges crackle, and savor that sweet-savory bite!
Servings & Timing
- Yield: Serves 4 as a side dish
- Prep Time: 10 minutes (including trimming)
- Cook Time: 25–27 minutes
- Total Time: 35 minutes from pantry to plate
Variations
- Bacon Lover’s Twist: Toss in 4 slices cooked, crumbled bacon for smoky depth.
- Citrus Zing: Add 1 teaspoon lemon zest and a squeeze of lemon juice before serving.
- Asian Flair: Swap balsamic for 1½ tablespoons soy sauce and 1 teaspoon sesame oil.
- Vegan Option: Skip Parmesan and drizzle 1 tablespoon tahini after roasting.
- Spice Kick: Sprinkle ¼ teaspoon red pepper flakes in step 2 for heat.
- Nut-Free: Use sunflower seeds instead of almonds.
Storage & Reheating
Store leftover roasted sprouts in an airtight container in the fridge for up to 4 days. To reheat, place on a baking sheet at 400°F for 5–7 minutes—this brings back the crispiness. For quick lunches, pop a portion into the microwave for 1 minute, then broil for 1–2 minutes. Make-ahead? Prep and toss with oil and seasonings, then finish roasting right before dinner.
Notes
- I learned that cutting sprouts too large leaves a fibrous core. Aim for halves under 1 inch thick.
- If you prefer softer centers, cook 3–5 minutes longer, but watch the glaze—it can burn.
- For deeper flavor, roast on a cast-iron skillet—it holds heat and browns edges beautifully.
- Taste as you go: a pinch more salt or a splash of vinegar can brighten everything.
- Leftover sprouts make fantastic additions to salads, grain bowls, or tossed with pasta.
FAQs
Q: Can I use frozen brussels sprouts?
A: You can, but frozen tend to release water, so roast at 450°F and extend time by 5–7 minutes, patting them dry first.
Q: Why are my sprouts mushy?
A: They likely steamed. Make sure the pan isn’t overcrowded and that you toss with just enough oil—too much traps steam.
Q: Is balsamic vinegar necessary?
A: It adds sweet acidity, but you can swap with apple cider vinegar mixed with a touch of honey.
Q: How do I get them extra crispy?
A: High heat, cut-side down, and don’t cover during roasting. A hot pan straight from the oven helps too.
Q: Can I double this recipe?
A: Absolutely—just use two pans or roast in batches to avoid crowding.
Q: How do children usually react?
A: Many kids adore the caramelized edges—pair with ketchup or ranch for dipping if that helps.
Q: Are these sprouts keto-friendly?
A: Yes, they’re low in net carbs and high in fiber—perfect for a ketogenic diet.
Q: Can I add cheese before roasting?
A: Adding cheese at the end keeps it melty without burning; sprinkle during the last 2 minutes.
Conclusion
This Brussels Vegetable Recipe marries ease, flavor, and nutrition in one dish—perfect for weeknight dinners, holiday feasts, or meal prep magic. Give it a try, let me know how it turned out, and explore more of my vegetarian and healthy side dish recipes right here. Happy roasting!
Brussels Vegetable Recipe: Easy Roasted Brussels Sprouts for a Healthy Side Dish
Ingredients
- 1½ pounds brussels sprouts trimmed and halved (choose firm, bright green sprouts)
- 2 tablespoons extra virgin olive oil (cold-pressed from California for richness)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons balsamic vinegar (use a bold, aged variety)
- 1 tablespoon pure maple syrup or brown sugar
- 1 teaspoon Dijon mustard (optional, for a tangy twist)
- 2 cloves garlic minced (can swap for ½ teaspoon garlic powder)
- ¼ cup toasted almonds or pecans chopped (optional for crunch)
- 2 tablespoons grated Parmesan cheese (omit for vegan; try nutritional yeast)
Instructions
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone mat. This prevents sticking and eases cleanup.
- In a large bowl, toss the halved sprouts with olive oil, salt, and pepper until every surface is coated.
- Spread the sprouts out on the baking sheet, cut-side down to ensure crisp, caramelized edges. Roast for 20 minutes, then check for doneness and stir as needed.
- While sprouts roast, whisk together balsamic vinegar, maple syrup, Dijon mustard, and garlic. After 20 minutes of roasting, drizzle the glaze over the sprouts and return to the oven.
- Finish roasting until sticky and caramelized, then transfer to a serving platter. Sprinkle with nuts and Parmesan, adjust seasoning, and serve warm.
