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.

roasted brussels sprouts on a pan, cooked and crispy, brown in places

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.

white plate with a big pile of brussels sprouts

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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!

sauce for roasting brussels sprouts in

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

bowl of uncooked brussels sprouts

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 is trick #1 to tender, but crisp brussels sprouts.

brussels sprouts coated in sauce before being roasted

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!

brussels sprouts on a pan before being cooked

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!

a spatula holding some roasted brussels sprouts

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a spatula holding some roasted brussels sprouts
5 stars (14 ratings)

Roasted Brussels Sprouts

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.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 8 servings


  • 2 pounds brussels sprouts
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon salt
  • 4 cloves garlic, roughly chopped


  • Preheat the oven to 425 degrees F. Spray a large baking sheet with oil or line with parchment paper.
  • Prepare the brussels sprouts: Slice the stem off the brussels sprouts and slice them in half lengthwise.
  • Make the sauce: In a large bowl (large enough to hold all the brussels sprouts as well as the sauce), whisk together the olive oil, balsamic vinegar, maple syrup, salt and garlic.
  • Add the trimmed brussels sprouts to the bowl with the sauce and toss very well to coat. You could mix this all in the pan, but I find tossing them in a bowl first coats the sprouts better and improves the texture and flavor.
  • Add the coated brussels sprouts to the prepared pan, and turn them all to face down. This will help them stay more moist inside, while making them perfectly golden and crispy on the outside.
  • Roast for 20-25 minutes, until golden brown, a little crisp on the outside and still tender on the inside. Cooking time will vary depending on the size of your sprouts; large ones will take longer to cook. Serve immediately.


  1. Oil free: They won't get quite as crispy without oil, but it will work. Omit the oil and use 1-2 extra tablespoons of balsamic vinegar instead. Watch carefully so they don't burn, as they will blacken easier without oil.
  2. Using 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.
  3. Roasted brussels sprouts will keep in the refrigerator for 3-4 days. Toss cold sprouts onto salads, or re-warm either in the microwave and pop back in the oven for a few minutes, until crisp again.
  4. Roasted brussels sprouts can be frozen but are better fresh. Freeze in a freezer safe bag or container, then re-heat in the oven or microwave.


Calories: 107kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 321mg | Potassium: 453mg | Fiber: 4g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 52mg | Iron: 2mg
Course: Side Dish
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. 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)!

  2. 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.

  3. 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! 

    1. Hi Traci. Thanks for sharing your wonderful feedback and ideas! Your meal sounds delicious! I’m thrilled you love the Brussels sprouts!

  4. Didn’t have enough brussel sprouts, so I added in butternut squash. perfect combination! Love the recipe. we will try it again.

    1. That does sound like a great combination! Thanks for sharing your great review! I’m glad you love the roasted brussel sprouts!

  5. 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!

    1. 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!

  6. 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!

  7. 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!!!

    1. Wow, you’re comment means so much to me! Thank you so much. And I’m especially glad your enjoying the cookbook! 🙂

  8. 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!

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