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

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.
5 from 5 votes

Ingredients

  • 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

Instructions

  • 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.

Notes

  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.

Nutrition

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

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