Roasted Brussels Sprouts are the tastiest way to prepare this vegetable. The Brussels Sprouts get tender on the inside and crispy and caramelized on the outside. When finished with a sweet balsamic glaze, Brussels Sprouts become absolutely irresistible.
Roasted Brussels Sprouts make a delicious side dish for just about any entree. I love serving them alongside Bacon Wrapped Pork Tenderloin, Pan-Seared Steak, or London Broil.
The Best Way To Cook Brussels Sprouts
If you THINK you don't like Brussels Sprouts, I am willing to be you just have not had them prepared the RIGHT way.
I grew up HATING Brussels Sprouts. But my mom served them boiled or steamed. They were soggy and mushy. GROSS!
Once I discovered Roasted Brussels Sprouts, a whole new world opened up for me! Brussels sprouts went from a vegetable I loathed, to one of my all-time favorite veggies.
When Brussels sprouts are roasted at a high temperature they become caramelized, slightly sweet, and completely irresistible.
How to Prepare Fresh Brussels Sprouts
First things first, start with FRESH Brussels Sprouts. You can purchase Brussels sprouts in a bag in your produce section or on a long stalk, from which dozens of Brussels sprouts offshoot from the stem.
Then you need to clean and trim the Brussels Sprouts.
- Rinse well in cold water.
- Remove any blemished outer leaves as well.
- Dry well in a colander or on paper towels.
- If your Brussels sprouts are on a large stalk, first cut the tiny sprouts off the main stalk.
- Cut off the thick tip of the stem.
- Slice Brussels sprouts in half so that more surface area is exposed and able to caramelize.
How to Roast Brussels Sprouts
Roasting Brussels sprouts is what gives them an incredible, caramelized flavor. And this simple method for roasting Brussels sprouts will quickly become your new go-to method for preparing this vegetable.
- Toss prepared Brussels sprouts with olive oil and salt and pepper/
- Spread Brussels sprouts evenly out onto a large sheet pan. Be very careful not to overcrowd your pan. It is better to use 2 sheet pans than to have Brussels sprouts crowded on one pan. That would result in steamed Brussels sprouts that are not able to caramelize fully.
- Roast at high temperature, flipping half-way through baking, until golden brown.
Adding the Glaze
Roasted Brussels Sprouts are delicious served straight from the oven. But if you really want to make a stand-out side dish, toss the roasted Brussels sprouts with a Balsamic Glaze immediately after roasting.
This glaze is made with balsamic vinegar, honey, and Sriracha. It is a little bit sweet, a little bit tangy, and a little bit spicy--perfectly balanced.
Cooled Roasted Brussels Sprouts will keep safely in the fridge for 4-5 days when stored in an airtight container. You can also freeze the leftover roasted vegetables if desired, but they will lose a bit of their caramelized flavor when defrosted.
To reheat Brussels sprouts, place them onto a sheet pan and broil under the broiler for 2-4 minutes, depending on strength of your broiler. This will help to keep the Brussels sprouts crispy.
For Paleo or Vegan Brussels Sprouts, use maple syrup in place of the honey in the balsamic glaze.
For extra crispy Brussels Sprouts, preheat your sheet pan while preparing your brussels sprouts. This will help to char the leaves while keeping the flesh tender.
No. While the Sriracha helps to balance the sweetness of the glaze omit if you do not care for spicy food, although this is mild in heat.
Yes! If you don't want to turn on the oven, use my recipe for Air Fryer Brussels Sprouts to enjoy this crispy veggie.
More Roasted Vegetable Recipes
If you enjoyed these delicious Brussels Sprouts, I would love for you to leave a comment below.
Roasted Brussels Sprouts
Roasted Brussels Sprouts
- 2 pounds brussels sprouts
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 tablespoon balsamic vinegar
- 2 teaspoons honey or maple syrup
- ½ teaspoon Sriracha
- Heat Oven to 400 degrees.
- Heat 2 large rimmed sheet pans in oven while preparing brussels sprouts.
- Clean brussels sprouts by rinsing in water and removing any leaves with brown spots. Dry with paper towels or drain well. Slice brussels sprouts in half.
- Toss prepared brussels sprouts with olive oil and salt and pepper.
- Carefully remove sheet pans from oven and spread brussels sprouts evenly out onto a large sheet pan.
- Roast for 35-40 minutes, flipping half-way through baking, until golden brown
- Mix together balsamic vinegar, honey, and hot sauce.
- Pour over roasted brussels sprouts. Serve OR return to oven for 5 minutes to caramelize the glaze.
I felt the same way you did about Brussels Sprouts until I had them roasted nice and crispy. Who knew Brussels sprouts could be so good! I love the way you took them up a notch with balsamic and sriracha. Great combination of flavors.
I am so glad you enjoyed these Linda!
I made these amazing brussels sprouts for dinner last night and they were so amazing! My husband was not happy that I was making brussels sprouts and complained about it - but he ate TWO helpings!!! He loved them!!
Wahoo!!! I am so glad you your family enjoyed! This is the only way my husband enjoys Brussels Sprouts as well!