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.
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.
Notes
If short on time, buy pre-trimmed sprouts at the market. Leftover sprouts are great in salads, bowls, or pasta dishes.
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