Roasted Brussels Sprouts Recipe Nutty Sweet And Satisfying

You’ll love their rich, nutty flavor with slightly sweet and bitter notes and tender-crisp texture.

Roasted Brussels sprouts video

Ingredients & Substitutions

Dressing

How to make roasted Brussels sprouts

Variations

Serving suggestions

Storage

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Roasting at high heat pleasantly changes the flavor of the Brussels sprouts from bland and bitter to nutty and smokey.The sprouts taste great as they are, and we often eat them straight out of the oven for a quick everyday side dish. But if you have people over or want to make a special dinner for your family, you’ve got to drizzle them with our honey mustard dressing (maple syrup works, too).This sweet, fruity, and tangy dressing hugs and fills the crevices of the oven-roasted Brussels sprouts.When you bite them, the flavors pop in your mouth at once, making this simple side dish hard to resist.

Brussels sprouts

We use fresh Brussels sprouts. When choosing Brussels sprouts at the grocery store, look for bright green heads and feel them with your hands; ensure they are hard to the touch and don’t yield to pressure. Also, ensure the outer leaves are fresh and green, without too many brown spots or yellow leaves. Substitute frozen Brussels sprouts for fresh ones; however, roasted frozen Brussels sprouts won’t have the same tender-crisp texture as fresh ones.

Olive oil

We recommend using extra virgin olive oil because it’s more stable at high temperatures than most other oils, thanks to its high polyphenols content. Good quality extra virgin olive oil also has a nutty and fruity flavor that pairs well with the sprouts. Substitute regular olive oil or avocado oil for extra virgin olive oil.

Salt & pepper

We use sea salt or kosher salt to bring out the flavor of the sprouts and freshly ground black pepper for aroma. Optionally, sprinkle with a pinch of red pepper flakes or paprika. We don’t add parmesan cheese to our recipe but use our mustard dressing to boost their flavor. If you want to add grated parmesan, do so five minutes before they are done baking.

Extra virgin olive oil. Apple cider vinegar, red wine vinegar, or balsamic vinegar. American or Dijon mustard. 100% pure maple syrup or honey. Lemon juice or orange juice. Salt and black pepper. A small amount of grated garlic (optional).

With a paring knife, trim the woody stem (if any) and the outer leaves if they are brown. Rinse and pat dry with a kitchen cloth. Cut the Brussels sprouts in half lengthwise and add them to your sheet pan. Note: we find that about 1 pound (450 grams) is the perfect quantity of sprouts for a standard baking tray so that the tray is not overcrowded. If the tray is overcrowded, the sprouts will steam in each other’s moisture rather than roast; they’ll get soft rather than tender crips. Season with olive oil, salt, and pepper, and toss with your hands to evenly spread the seasoning. They should fit on a single layer without overlapping. Note: it doesn’t matter if the sprouts lay with the cut sides up or down. Roast for about 20-25 minutes, depending on the size of your sprouts. They should be slightly charred and brown on the outside and tender but with a bite inside. While the sprouts bake, prep the dressing. Transfer to a serving platter and drizzle with the dressing.

Dressing

While the sprouts are in the oven, make the dressing. Add olive oil, apple cider vinegar, lemon or orange juice, mustard, maple syrup or honey, salt, and black pepper to a small jar. Close and shake well to combine. Alternatively, you can whisk the ingredients in a small bowl. They are so good!

Roasted carrots and Brussels sprouts

Roasted carrots and Brussels sprouts are delicious together. The carrots’ sweet, caramelized flavor perfectly matches nutty and slightly bitter sprouts. They are an excellent side dish for the holidays! Check out our roasted carrots and Brussels sprouts recipe. However, this recipe is also great for weekday meals. Try it as a quick appetizer, a healthy side dish to an easy dinner, or a colorful topping to one of our delicious salads. For instance, we love it with mushroom wellington or pan-fried tofu with mushrooms, a tasty and nutritious protein-rich main dish you can make in 15 minutes on the stovetop.

Crunchy fennel and orange salad with pomegranate seeds. Roasted butternut squash or cinnamon-roasted butternut squash. Crunchy shaved Brussels sprouts salad. Red cabbage slaw with candied walnuts. Green bean salad with the creamiest mustard dressing. Roasted cauliflower or roasted broccoli and cauliflower. Roasted sweet potatoes or sweet potato wedges. Mashed sweet potatoes – sweet or savory recipe.

For many more side dish ideas, check out our sides category page.

Roasted Sweet Potatoes

Baked Butternut Squash

Fennel and Orange Salad

Green Bean Salad

Refrigerator: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat: warm leftovers in a preheated oven at 360°F or 180°C on the top oven rack for a few minutes, in the air fryer, or the microwave for a couple of minutes. The sprouts are also delicious when eaten at room temperature. In this case, take them out of the refrigerator 30 minutes before eating them. Freezer: we don’t recommend freezing oven-roasted Brussels sprouts.

Shaved Brussels Sprouts Salad

Air Fryer Brussels Sprouts

Roasted Carrots and Brussels Sprouts

Roasted Vegetables

Sautéed green beans: an excellent side dish for the holidays. Butternut squash soup: a hearty, rich, and healthy vegetable soup. Easy lentil curry with plenty of immune-boosting spices. Broccoli pasta: ready in 20 minutes with this mashing technique. Cauliflower soup with a velvety smooth texture and cheesy flavor. Quick mushroom pasta with chewy mushrooms and fresh tomatoes. Sweet potato lentil salad: a warm salad packed with vitamins, ready in 30 minutes!