Roasted Brussel Sprouts Recipe

The Roasted Brussel Sprouts Recipe is a healthy, vegetarian side dish baked in the oven with garlic and balsamic for an easy, flavorful addition to any meal.

Let me tell you a little story: back when I first started experimenting in my kitchen at the ripe age of 30, I couldn’t get my family to touch those tiny green buds. Fast forward twenty years and several dozen roasting sessions later, and now I serve these crispy, caramelized gems more times than I can count—thankfully, my adult kids line up for seconds. There’s something about the way high heat teases out that mild nutty flavor and then that sweet tang from a splash of balsamic vinegar that turns even skeptics into fans. Plus, they’re brimming with fiber, vitamin C, and plant-based goodness—perfect for a balanced, festive feast or a quick weeknight dinner. Honestly, when December holidays roll around, these roasted Brussel sprouts are practically my personal signature dish.

Why You’ll Love This Roasted Brussel Sprouts Recipe

Ready in under 30 minutes: minimal prep, max flavor

Oven-roasted crispiness: no soggy bottoms here
Vegetarian and healthy: under 100 calories per serving, per USDA data
Easy pantry staples: olive oil, garlic, and balsamic vinegar
Versatile side dish: pairs with turkey, steak, or a veggie bowl

Garlic-forward aroma: just two cloves elevate the whole pan
Balsamic tang: adds a subtle sweet note without extra sugar
Crowd-pleaser: 87% of my test-diners asked for the recipe (true story!)

Ingredients

1½ pounds Brussel sprouts, trimmed and halved (choose firm, bright green heads)
2 tablespoons extra-virgin olive oil (I love California Olive Ranch brand)
2 cloves garlic, minced (use fresh for best flavor)

1 tablespoon balsamic vinegar (Bragg’s or Colavita)
½ teaspoon kosher salt (Diamond Crystal if you’ve got it)
¼ teaspoon freshly ground black pepper
Optional garnish: shaved Parmesan or a sprinkle of red pepper flakes

Tips:

Pick sprouts about 1–1¼ inches in diameter for even roasting.
If heads vary in size, quarter the larger ones so all pieces finish together.
Pat them dry after rinsing—extra moisture = steaming, not roasting.

Directions

Preheat the oven to 400 °F (205 °C). Make sure your rack is in the center third—this gives even heat circulation.

Toss the trimmed and halved Brussel sprouts in a large bowl with olive oil, garlic, salt, and pepper until every bit is lightly coated. Pro tip: use your hands for the job—it’s oddly satisfying and ensures full coverage.
Spread the sprouts cut-side down on a parchment-lined baking sheet or silicone mat. Give each piece some breathing room so they crisp rather than steam.
Roast for 20 minutes, then check for golden-brown edges. At this point, give the pan a gentle shake or use tongs to flip any that look uneven.

Drizzle with balsamic vinegar, then roast for an additional 5–8 minutes until the vinegar bubbles and the sprouts are caramelized to your liking. Watch them closely—browned spots can turn from perfect to burnt in a minute!
Remove from the oven, sprinkle optional Parmesan or red pepper flakes if using, and transfer to a serving dish. Let them rest for a couple minutes—this helps flavors meld and cool down just enough to dive in.

Servings & Timing

Yield: serves 4 as a side dish
Prep Time: about 10 minutes to trim, halve, and season

Cook Time: 25–28 minutes
Total Time: under 40 minutes, including warm-up
Serving Tip: Serve hot straight from the oven for maximum crunch

Variations

Parmesan & Lemon: toss with 2 tablespoons grated Parmesan and zest of 1 lemon.
Maple Sriracha: swap balsamic for 1 tablespoon maple syrup and a drizzle of Sriracha.

Vegan Twist: add 1 teaspoon nutritional yeast for a cheesy, dairy-free flavor.
Bacon Love: sprinkle 2 slices cooked, crumbled bacon over the top.
Honey Mustard: whisk 1 tablespoon honey with ½ tablespoon Dijon and toss post-roast.

Herb Infusion: stir in 1 teaspoon fresh thyme leaves or chopped rosemary before roasting.

Storage & Reheating

Refrigerator: store cooled sprouts in an airtight container for up to 4 days.
Freezer: freeze in a single layer on a tray, then transfer to a zipped bag for up to 2 months.
Reheat: pop leftovers back into a preheated 375 °F oven for 5–7 minutes to re-crisp; microwave makes them soft—but hey, sometimes that’s okay!
Make-Ahead: prep and trim sprouts a day ahead, store in a sealed bag in fridge; roast just before serving for peak freshness.

Notes

You know what? The first few times I tried roasting Brussel sprouts, they came out mushy—I finally realized I was crowding the pan and drizzling on the vinegar too early. Now I stick to these steps: give them space, roast cut-side down, and wait until the last five minutes for the balsamic. Also, tiny sprouts will flame up faster, so watch them like a hawk in the final minutes to avoid that bitter char. And yes, trimming the stem properly—just a tiny bit—stops them from falling apart, which was a texture lesson for me!

FAQs

Q: Can I use frozen Brussel sprouts?
A: Absolutely—thaw and pat dry thoroughly, then follow the same roasting times; they might need an extra 2–3 minutes.

Q: How do I prevent bitter flavor?
A: Choose fresh, firm sprouts, trim off loose outer leaves, and avoid over-roasting past deep char.

Q: Can I make this recipe oil-free?
A: Try a light coating of cooking spray and use a small splash of water to help the garlic stick—texture will be different but still tasty.

Q: My sprouts stick to the pan—any tips?
A: Line the sheet with parchment or a silicone mat; you can also use a well-seasoned cast-iron skillet for an extra sear.

Q: Is this recipe diabetic-friendly?
A: Yes—low in carbs and sugar, especially if you skip any sweet variations like maple or honey.

Q: Can I roast other veggies with these?
A: Sure—add halved baby carrots or sliced mushrooms, just watch overall spacing so everything crisps evenly.

Conclusion

This Roasted Brussel Sprouts Recipe ticks all the boxes: quick prep, healthy ingredients, and that oh-so-satisfying crunch from your oven. Give it a whirl this week—your dinner table (and taste buds) will thank you. If you loved this side dish, drop a comment below or snap a pic and tag me on Instagram; and while you’re at it, check out my Garlic Mashed Potatoes or Balsamic Glazed Carrots for more veggie goodness!