Roasted Brussels Sprouts (2024)

Learn how to make the best roasted brussels sprouts that are perfectly crisp but still tender and not dried out! A quick and easy, super flavorful vegetable side dish.

I’ve finally figured out how to make roasted brussels sprouts that are perfect every time! They are full of flavor, crispy but also tender instead of being completely dried out.

Never in a million years would I have thought that BRUSSELS SPROUTS would become my favorite vegetable. I seriously crave them! I never touched them as a kid, or even young adult. But now I can’t get enough. And I think you will feel the same way after you try this recipe!

Roasted brussels sprouts go perfectly with Vegan Meatloaf, Lentil Loaf and Scalloped Potatoes (or Mashed Potatoes). Serve them at any holiday meal and watch them disappear.

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How to make the best roasted brussels sprouts

See recipe card at the bottom of this post for the full recipe and/or to print.

First, preheat your oven to 425 degrees F and spray a large baking sheet ( <– I love these) with oil or line with parchment paper. Trim and halve 2 pounds of brussels sprouts.

In a large bowl, large enough to also hold all the brussels sprouts, mix together the sauce ingredients: 3 tbs olive oil, 3 tbs balsamic vinegar, 1 tbs maple syrup, 1 tsp salt and 4 cloves chopped garlic.

If you want to keep it simpler, just use the oil and salt. But the extras make them totally addicting and delicious!

Now add the trimmed and halved brussels sprouts to the bowl with the sauce.

Stir well, making sure to coat all the brussels sprouts well. You could simply mix this in the pan before roasting, but I prefer to toss them in a bowl first so the sauce really gets to all the sprouts. This istrick #1 to tender, but crisp brussels sprouts.

Now add the sprouts to the prepared pan, and turn them to all face down. This is trick #2!

Turning them down helps them not dry out quickly, and gives them a wonderful golden crispness where you want it. They will be so pretty and delicious when roasted this way!

How to roast brussels sprouts without oil

Omit the oil and use a few extra tablespoons of balsamic. They won’t get quite as crispy but it will work. You also need to watch them closely to make sure they don’t burn. I would consider turning the heat down to 400 and roasting them for longer if needed at a lower temperature.

Can I use frozen brussels sprouts?

Yes, this is often convenient and cheaper than buying fresh sprouts. Simply thaw frozen sprouts until you can trim and slice them, then pat dry with a paper towel before tossing with the sauce and roasting.

How to store leftovers

Leftover roasted brussels sprouts will keep in a covered container in the refrigerator for 3-4 days. Re-heat leftovers in the microwave, oven or air fryer if you have one. I also like to toss cold leftover sprouts onto salads.

Roasted brussels sprouts can be frozen once cooled, and then reheated in the microwave or oven. But they are much better fresh!

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