Best Roasted Brussels Sprouts

close up on a pile of roasted brussels sprouts with lightly charred edges.

4.95 stars (18 ratings)

Best Roasted Brussels Sprouts

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.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 103kcal

Author: Nora Taylor

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

US Customary - Metric

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.

Nutrition