Roasted brussel sprouts are easy to make and taste great – with only a few ingredients they’re the perfect healthy addition to your dinner menu!
I love roasted brussel sprouts so much, but until recently we didn’t eat them often because my husband claimed to hate them. Well guess what – it turns out he had never tried them! So now that he’s finally tried my roasted brussels sprouts and knows they’re delicious we eat them all the time!
This roasted brussel sprouts recipe is super versatile. If you want to make them totally plain, go for it. Or you can jazz the sprouts up with things like bacon, garlic, goat cheese, and balsamic glaze. We love to serve ours with slow cooker pulled pork, crispy chicken thighs, or even ground beef stroganoff.
How good are brussel sprouts for you?
Brussels sprouts are incredibly good for you! They are low in calories – only 38 per cup, high in fiber – 3.3g per cup and full of nutrients. Brussels sprouts are an excellent source of vitamin C and vitamin K as well as a good source of folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids. Source
What do brussel sprouts taste like?
Brussel sprouts to me are almost a cross between cabbage and asparagus in flavor, but when roasted have a delicious rich nutty flavor. Oven roasted brussel sprouts caramelize beautifully and are not bitter at all.
You can further enhance the flavor of roasted brussels sprouts with bacon, goat cheese, garlic, and balsamic vinegar. We also like to roast them alongside sweet potato sometimes.
Roasted brussel sprouts ingredients
- Brussels sprouts – For best results, make sure you start with fresh brussels sprouts. Frozen brussel sprouts will not achieve the caramelization or level of flavor we are looking for in this recipe. In a pinch frozen brussels sprouts will still taste good, but don’t expect the same results.
- Oil or fat – My preference is rendered bacon fat as it adds a beautiful layer of flavor to the roasted brussel sprouts. We like to collect the rendered fat when we fry bacon in the oven. If you don’t have this or are going for a vegetarian result, then olive oil works well too.
- Salt and pepper – Just to taste, I don’t like to over salt or over pepper because my husband watches his salt intake closely. We add most of the salt and pepper at the dinner table.
- Garlic powder or garlic salt – We almost always add garlic salt or garlic powder to our roasted brussels sprouts, because yum!
- Crumbled bacon – Roasted brussel sprouts with bacon is a classic flavor pairing. We always have a bag of precooked crumbled bacon in the freezer and I just pull out a handful and sprinkle it over top of the brussels sprouts before roasting.
- Balsamic glaze – The sweetness of balsamic glaze pairs beautifully with brussel sprouts. Drizzle some over top when it comes out of the oven, or place the bottle on the table for folks to add to theirs if they like.
- Goat cheese – Goat cheese has a wonderful earthiness that beautifully compliments the bright flavor of our oven roasted brussel sprouts. We add it at the same time as the balsamic glaze or again, offer it at the table.
How long does it take to roast brussel sprouts at 425?
It takes 30 – 50 minutes to roast brussel sprouts at 425 degrees. The big variation is based on how caramelized you like them. We cook on the longer side so they’re super soft and almost blackened in some spots. Your cook time will also vary depending on how much you’re making at once. We have a big family so we tend to pack our pan full!
More delicious roasted vegetable recipes
Roasted Brussel Sprouts Making Tools
- Oil mister – This is the perfect gift for folks who want to make sure they know exactly what they’re spraying on their pans. We like to put olive oil in ours, but you could use anything from vegetable oil, grapeseed oil, avocado oil, or whatever you like! Just pump the top a few times and it sprays a fine mist of the oil you chose.
- Santuko knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
- Bakers half sheet – It’s cool, we only have about six of these bakers half sheets because they’re good for absolutely everything. Cookies? Yes! Steak? Yes! Cake? Oh yeh! Roasted veggies? Uhhhh huh!
How to make Roasted Brussel Sprouts
Roasted Brussel Sprouts
- Brussels sprouts ends trimmed
- Oil of choice we like olive oil or rendered bacon fat
- Salt and pepper
- Garlic powder or salt skip the regular salt if you use garlic salt
- Crumbled bacon precooked
- Crumbled goat cheese
- Balsamic glaze
- Halve your brussels sprouts (or quarter if your sprouts are extra big) and toss in a small amount of oil. Sprinkle with salt and pepper, to taste (or garlic salt).
- Spread in a single layer on a baking sheet. If you’re going to use crumbled bacon, add it to the sheet now.
- Roast at 425 degrees for fifteen minutes. Toss/turn on baking sheet, and roast an additional ten minutes. Check/flip again. Continue roasting at ten minute increments until brussel sprouts reach desired caramelization. We like ours super caramelized, almost blackened. Mmmmmm!
- Remove from oven, if you’re not adding anything else - enjoy! Sometimes we like to add crumbled goat cheese and drizzle with balsamic glaze, then toss and serve!
originally published 2.16.10