These Roasted Brussels Sprouts are perfectly crisp on the outside, tender on the inside, and drizzled with balsamic vinegar. That’s why they’re the best! A quick and easy side dish to make for any occasion.
If you’re looking for even more everyday vegetable side dishes, you’ll also love this Roasted Squash and Zucchini, My Favorite Kale Salad, and this mouthwatering Roasted Cauliflower with Garlic!
I finally cracked the code for the most delicious roasted brussels sprouts!
Never in a million years would I have thought that BRUSSELS SPROUTS would become my favorite vegetable, but here we are. I can’t get enough of the crunchy, golden leaves and the perfectly tender middles. They’re so full of flavor, I actually find myself craving them!
There are two tricks to perfect roasted brussels sprouts: (1) Toss them in oil and seasonings BEFORE roasting, and (2) roast them cut side down on the pan. That’s it! Follow these two secrets, and you’ll be left with tender and crisp sprouts that aren’t dried out every single time.
You have to try this simple side dish with my Mushroom Wellington, Lentil Loaf, and Scalloped Potatoes for family dinners.
The only recipe for roasted brussels sprouts you’ll ever need
- The best vegetable side dish – Roasted brussels sprouts go with almost everything, making them a perfect year-round side dish. Sometimes, I’ll make them for a tasty snack with chipotle sauce for dipping!
- Crunchy on the outside, tender on the inside – I’m sharing two easy tips to make the best brussels sprouts with tender middles and crunchy outer leaves.
- Customize the flavors for your taste buds – Salt and pepper always do the trick here, but you can also season brussels sprouts with garlic powder, fresh aromatics, herbs, lemon juice, vegan parmesan cheese, and more.
How to roast brussels sprouts
Find the complete printable recipe with measurements below in the recipe card.
Trim the ends of the brussels sprouts, then slice each one in half (slice larger sprouts into quarters). Dump them onto a large baking sheet.
Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
Place the sprouts cut side down on the baking sheet to help them stay tender and encourage them to turn golden and crisp on the outside.
Roast the brussels sprouts in the oven until they’re golden brown on the cut side.
Add the garlic, toss it with the sprouts, and continue roasting for another 5 minutes. Taste and add extra salt, as needed.
Serve the warm roasted brussels sprouts as-is or drizzle with high-quality balsamic vinegar. Enjoy!
More ways to garnish your brussels sprouts: Swap the balsamic for a drizzle of maple syrup, chili oil, fresh herbs (chives, parsley, thyme, etc.), lemon juice, crumbled vegan bacon, shredded vegan parmesan, or chopped nuts.
Frequently asked questions
You could, but they may not become as golden, flavorful, or tender. Try replacing the oil with an equal amount of balsamic vinegar or vegetable broth, and keep a close eye on them in the oven to make sure they don’t burn. I would also consider reducing the heat to 400ºF and roasting them for longer if needed.
Sure! Thaw the frozen sprouts, pat them dry with paper towels, and toss them in the oil and seasonings before roasting.
Try my Air Fryer Brussels Sprouts if you prefer to cook brussels sprouts in the air fryer.
Add half of a finely minced shallot when you add the garlic for extra savoriness. Or, if you have more veggies to use up, use a 1:1 ratio of brussels sprouts and diced squash, cauliflower, carrots, sweet potatoes, white potatoes, or parsnips.
Leftover roasted balsamic brussels sprouts will keep for 3 to 4 days in the refrigerator or up to 3 months in the freezer. Reheat the leftovers in the oven or air fryer to make them crispy again.
Best Roasted Brussels Sprouts
Ingredients
- 16 ounces brussels sprouts
- 3-4 tablespoons olive oil
- 1/2 teaspoon salt
- fresh ground black pepper
- 5 large cloves garlic minced
- optional: 2 tablespoons high quality balsamic vinegar
Instructions
- Preheat oven to 425 degrees F.
- Trim the bottom of the brussels sprouts, then slice in half. Add to a large rimmed baking sheet.
- Drizzle the olive oil over the sprouts, and sprinkle with salt and several shakes of fresh ground black pepper. Toss right in the pan to coat them in the oil.
- Place each sprout cut side down to help them stay tender inside and get a beautiful golden crisp on the outside.
- Roast in the oven for 15 minutes, until golden brown on the cut side. Add the garlic, toss quickly and return to the oven for 5 minutes. Remove from the oven and taste; add additional salt and pepper as desired.
- Optional – Toss with a few tablespoons of high quality balsamic vinegar before serving.
Notes
- Frozen brussels sprouts: You can use frozen if needed, simply thaw them and pat dry with a paper towel before tossing with the sauce and roasting.
- Roasted brussels sprouts will keep in the refrigerator for 3-4 days. Toss cold sprouts onto salads, or warm them in an air fryer or oven for 5-10 minutes, until crisp again.
- You can leave out the garlic if you don’t want it for simple but delicious roasted brussels sprouts. Shredded parmesan (I use Violife dairy free parmesan) is also a good addition, added with the garlic during the last few minutes of cooking.
This is a common recipe. You may wish to use garlic powder in lieu of pieces of garlic. Also, try mixing honey with the balsamic before tossing at the end. It was helpful to see the instruction about putting the cut side down. Also a good idea to roast at 425 degrees, an improvement over the 400 degrees that I had been using.
Dear Nora, I have been over cooking the crap out of my brussels sprouts until today. Thank you so much! They came out perfectly.
Hi Sandra. I’m so glad that your brussels sprouts turned out wonderful and that you love them! Brussels sprouts come to life in a whole new way when they are cooked well! Thank you for sharing your fabulous review! Wishing you lots of happy cooking!
This is my favorite recipe and have made this along with others for years! I remember it had maple syrup right?
I did used to use a tablespoon of maple syrup as well. You can add that in if you like! Thank you.
Excellent recipe!! I should of doubled it
Can I substitute honey for the maple syrup?
I think that would work fine, yes enjoy!
Another yummy recipe. I only had 2 tablespoons of regular balsamic vinegar on hand, so I used an apricot balsamic for the 3rd tablespoon – what a tasty surprise. This is a wonderful side dish.
Delicious! And the aroma was wonderful! Thank you for another great recipe! I’ve been vegan for a long time and people often ask me where I get my recipes. I always share your name and website (I even sent it to AOC once when she said she was interested in vegan recipes)!
Thank you so much Debbie!
These are amazing. Never have to worry about leftovers!!!
Awesome! Thanks for your wonderful review, Grace!
Popped these in the air fryer for faster cooking. Also marinated them for a few hours and they were awesome!
These are so freaking good! I scorched mine a bit in my toaster oven baking them at 25 minutes and then leaving them there for a while afterwards, so maybe don’t do that. Even so, they came out absolutely delicious. Definitely will make these again, especially because they’re quick and easy.
I’m happy to hear they worked out for you in the end, Micheal! Thank you for your wonderful feedback!
WONDERFUL SIDE DISH! Served these very tasty nuggets alongside a grilled vegan sausage sandwich (Jack & Annie’s smoky sausage (jackfruit!)) with grilled onion/peppers/brown mustard, and I was in tastebud heaven. I added a little onion powder to the Brussels, but the sweet and tangy combo of your recipe is going to be a GO TO for me!
Hi Traci. Thanks for sharing your wonderful feedback and ideas! Your meal sounds delicious! I’m thrilled you love the Brussels sprouts!
Didn’t have enough brussel sprouts, so I added in butternut squash. perfect combination! Love the recipe. we will try it again.
That does sound like a great combination! Thanks for sharing your great review! I’m glad you love the roasted brussel sprouts!
I made these for Christmas Eve dinner and many people said they were the best brussel sprouts they had ever eaten! I used a second pan and roasted the scraps that fell off when I was cutting the sprouts and I roasted them for about half the time and then used them as a topper before serving. Thanks for the recipe! I’ll definitely use it again!
I love your idea of a topper! Yum! I’m so glad the Brussel sprouts were loved by all! Thank you for sharing your great review and comments!
If I make them earlier in the day, what is the best way to reheat them?
Thanks!
I love my air fryer, but I also eat them cold or warm them in the microwave or oven. Your choice!
My family absolutely loved this!
Thank you! Glad your family loved it!
I just made this and ate it right out of the oven as they smelled so delicious. It is often difficult to find a likable recipe for brussel sprouts. Loved this! it smelled so good right out of the oven that ate some then, not waiting for dinner. Will try again. Thanks!
Hi Susan. I’m so glad you enjoyed the brussels sprouts! Thank you!
Absolutely delicious … I will definitely make this again. Love it!
I’m so glad!
Great, simply delicious soft but not dry. Just had them for lunch:-)
Glad you liked them!
Really Nora! I haven’t tried ONE recipe of yours that is not fantastic! These were a great hit last night at dinner and I WILL be making these for Thanksgiving this year! Wow Wow Wow! You’re the best vegan cook there is…. Hands Down!!! I just make everything you publish! Thank you for sharing the most delicious recipes! Your new cookbook is AMAZING as well!!!
Wow, you’re comment means so much to me! Thank you so much. And I’m especially glad your enjoying the cookbook! 🙂
Hi! Do you know if you can cut, season, and refrigerate ahead of time? I would like to prep early in the day and cook later but wonder how that will affect the brussel sprout. Thanks for this recipe!
Yes, that would work with no problems! Thank you, hope you enjoy the sprouts!
I loved this dish. Delicious!!!
Made this for a fellowship meal. Everybody raved. I will make again and again! Thank you !
I’m so glad everyone enjoyed them!!