roasted brussel sprouts

Oven roasted brussel sprouts have a perfectly crispy outside, and a melt-in-your-mouth center. With only 5 minutes of prep time, you'll want to make this delicious and healthy side dish every night!

Roasted Brussel Sprouts Recipe

brussel sprouts (ends trimmed and yellow leaves removed)

olive oil

salt

tsp pepper

Preheat oven to 400.

Place trimmed Brussels sprouts, olive oil, salt, and pepper in a large Ziploc bag. Seal and shake to coat.

Pour onto lightly greased baking sheet and cook for 20-30 minutes (based on how crispy you like them).

(For more even cooking, toss sprouts once or twice while they cook). Serve warm, and ENJOY!

https://content.jwplatform.com/videos/yYlOP1hQ.mp4

Oven Roasted Brussel Sprouts Have A Perfectly Crispy Outside, And A Melt-In-Your-Mouth Center. With Only 5 Minutes Of Prep Time, You’ll Want To Make This Delicious And Healthy Side Dish Every Night!

Roasted Brussel Sprouts

Salty bacon, sweet potatoes, and caramelized Brussels sprouts are combined in this fantastic side dish.

Roasted Sweet Potatoes with Brussels Sprouts

bacon, (8-10) slices,

Brussels

potatoes,

black pepper

white balsamic vinegar

Preheat oven to 425 degrees. Arrange bacon in a single layer on a large baking sheet. Bake for about 10 minutes, until cooked through, but not yet crispy.

Remove the bacon pieces from the sheet and set aside. Place the sweet potatoes on the baking sheet and toss with a spatula to coat in the bacon grease. Spread the sweet potatoes across the sheet and roast for 20 minutes.

While the potatoes are roasting, trim and slice the Brussels sprouts and drizzle with olive oil. Season well with salt and pepper.

When the potatoes have been in the oven for 20 minutes, use a spatula to stir them gently and flip them over. Add the Brussels sprouts to the baking sheet. Stir to combine and spread everything across the baking sheet. Roast an additional 20 minutes.

Add the partially cooked bacon to the baking sheet with the sweet potatoes and Brussels sprouts and roast an additional 10-15 minutes. The bacon should be crisp and the sweet potatoes and Brussels sprouts should be slightly crisp on the outside and fork-tender. Serve warm.

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

brussels sprouts

balsamic vinegar

maple syrup

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.

Tender Brussels sprouts, smoky crisp bacon and sweet garlic create an easy and delicious side dish your whole family will love!

Roasted Brussels Sprouts with Bacon

Brussels sprouts (908 grams, fresh, cut in half lengthwise (top to bottom))

red onion (roughly chopped)

garlic (roughly chopped)

red pepper flakes

extra virgin oil

bacon

Preheat oven to 425°F. Line a sheet pan with aluminum foil.

Spread the Brussels sprouts, onions and garlic on the pan. Sprinkle the sprouts with the salt, pepper and red pepper flakes, then drizzle with the olive oil. Toss the sprouts with clean hands until everything is well coated.

Wiggle the pan until the Brussels sprouts are in a single layer. Sprinkle the cut bacon pieces over the pan evenly. Bake for 20 to 25 minutes, until the sprouts are fork-tender. Taste and season with additional salt if necessary.

https://www.youtube.com/watch?v=qDU-x1LTj18

Garlic Roasted Brussels Sprouts with Bacon
Print here: https://www.spendwithpennies.com/garlic-roasted-bacon-brussels-sprouts/
Easy Garlic Roasted Bacon Brussels Sprouts merge the goodness of Brussels sprouts along with crisp smoky  bacon and loads of sweet garlic.

Garlic Roasted Brussels Sprouts with Bacon

Roasting is one of the best ways to bring out the delicious nutty flavors in Brussels sprouts—plus it's SO easy. Here's the best way roast brussels sprouts in the oven and a few ways to insure that your Brussels get as crispy as possible.

Brussels sprouts,

kosher salt

Flaky sea salt,

What's your favorite way to eat Brussels sprouts?

First time I've ever cooked Brussels sprouts, only the second time I've ever eaten them, and it was delicious! I'm picky about veggies but enjoy trying new things. I work in a restaurant and the owner's wife (and head chef!) swears by the rule of "keeping it simple". Olive oil, salt and pepper are about the only seasonings she uses (along with fresh garlic) for most meats and veggies. She told me I can add a sprinkle of parmesan at the end of roasting to give the Brussels sprouts a little extra flavor- and it was amazing! (Gave it about 5 more minutes to cook after adding cheese). Seriously, I could eat them this way as a snack. Wish I had made a bigger pan.

Roasted brussel sprouts are wonderful I leave off the salt for health purposes add garlic and toss with fetta or Parmasean cheese. I usually prefer fetta and ocassionly add a little butter.

First time ever cooking brussel sprouts and they became an instant favorite. Just make sure they're well coated with the olive oil so they wont burn quickly. I also added garlic salt to mine.

I make roasted Brussel Sprouts all the time and they are amazing. Freshly minced garlic with salt, pepper and grated Parmesan works great also. Even sprinkled bacon bits a few times. They are always a huge hit.

My first time roasting them; I'd only ever pan fried them before, and I am forever changed! Amazing flavour!

I can't wait to try this... I have some brussel sprouts in my fridge and I was just double checking the roasting temp and time and after reading all the reviews I'm gonna toss mine in oil with garlic salt and lemon pepper like I do asparagus... sooo good!  Thanks, delish :o)

Horrible! These were not roasted, they were charred. I had to toss the whole tray.. 😫I would recommend cutting the time down and keeping an eye on them.

This recipe is close to being awesome, which is still excellent and worth trying as is before you modify it for your own tastes. For instance, I have two variations on this recipe. The first is to add some additional seasonings, such as paprika or cayenne, and the second is to top after removing from the oven with a little pecorino Romano cheese and sprinkle with golden raisins. If you like really basic flavors, the recipe might be perfect for you. I would recommend salting with sea salt after cooking, as well as salt and pepper during prep, both unless you prefer super plain flavors.

https://streaming.hearstdigitalstudios.com/ee4c1fb7-8c03-4dee-8feb-2c82fd59806c/video_rover_16x9_1080p_hd_1542064521_55709.mp4

A perfect side for any night of the week.

Bacon Balsamic Brussels Sprouts

Sheet-Pan Szechuan Chicken (or Tofu) with Brussel Sprouts  takes only 15-20 minutes of hands on time before baking in the oven. A full-flavored weeknight dinner your whole family will love!

Szechuan Chicken and Brussel Sprouts

lbs chicken thighs

– 1 ½ lbs medium brussel sprouts, halved

honey or agave

soy sauce (or use GF soy sauce

rice vinegar

sesame oil

Garlic Chili Paste (more

garlic

fresh ginger, finely minced or ginger paste

salt, more for sprinkling

Make the szechuan marinade by stirring all ingredients together in a medium bowl. Pour half of the marinade over the chicken, either in a bowl or zip lock bag. Let chicken marinate while you prep the brussel sprouts, or marinate overnight ( for even more flavor!) .

Cut the brussels sprouts in half. The brussels sprouts pictured here are ping-pong ball sized, so depending on size, you may need to quarter, or leave them whole. If using very very small brussel sprouts,   leave them whole. If extra- large, like a golf ball,  then quarter.

Place brussel sprouts in a bowl and pour the remaining marinade over brussel sprouts and toss. Add a few dried chilies if you like ( just for looks) and spread them out out on a large, parchment or foil-lined sheet pan. Nestle the chicken thighs (or tofu)  in between, and spoon any remaining marinade over the chicken. ***Season the chicken or tofu with a little salt (especially if not marinating overnight!). 

Bake it in the hot oven, for 30 minutes, checking at 20 minutes, rotating if need be, and spooning a little of the  pan juices over the chicken or tofu. After 30 minutes, double-check for doneness ( either use a thermometer, should read 170 F) or cut into one. Feel free to broil for a few minutes to get the chicken skin deeply golden if need be.

If using a different cut of chicken see notes.

Serve by dividing the brussel sprouts and top with the chicken. Sprinkle with scallions and serve with more chili paste for extra spicy.

Great recipe !! Very easy to prepare using only the oven.  Love the szechuan peppercornns.

I made this the other night and it was delicious. I used a combo of brussels sprouts and cauliflower (because I needed to use up a head of cauliflower) with chicken and it was so so good.  Thanks for the great recipes Sylvia.

This was really good, I used Sambal Olek instead of the garlic chili paste since I have a sensitivity to garlic. I also doubled the marinade since the amount of veggies + rice + protein I cook generally requires it - this recipe probably only really needed about 1.25-1.5x the marinade for 'appropriate sauce level.' The extra sauce can just make the next time I make this faster.

I really liked this recipe. 
I have to double sauces/marinades because I add extra protein+rice+veggies but this one left me with extra after doubling which was nice.
I had to limit the garlic in this recipe due to a sensitivity, would using a pinch or two of hing work here as an alternative?

I really liked this recipe. 
I generally have to double sauces/marinades because I add extra protein+rice+veggies but this one left me with extra which was nice.
I had to limit the garlic in this recipe due to a sensitivity, would using a pinch or two of hing work here as an alternative?

I made this for dinner last night and the flavors were so goood. It has earned a place on my meals to make again pinterest board!

The brussel sprouts were amazing but I thought the chicken was a bit tasteless.  Maybe more spices and longer marinating next time round.  Thanks for the recipe.  Love your site.

I love this blog, and I have cooked many fantastic meals using your recipes. But this one did not turn out well for me - the only time I've had this happen. I've tried this recipe twice - once exactly as written, and a second time using only brussel sprouts and cauliflower (no chicken). The marinade is very flavorful, but the veggies seem to braise in all the liquid instead of carmelizing and roasting as I expected. Did I misuse the recipe, or is this the expected outcome?  I was really hoping for carmelized veggies with a stickier glaze, and that's not how it turned out. 

Any guidance, or maybe this one recipe is just not for me. In any case, I love this blog and will continue expermenting with your other recipes.

This was amazing. All my kiddos loved it. My 10 year old said you can make this kind of chicken every night!!

Another winner of a dinner for a busy weeknight ! I didn’t have time to pre-marinate the chicken but it still turned out super delicious. Will definitely make this again.

This recipe was easy and good. The Brussels sprouts were very tasty, although not caramelized. I marinated the chicken a good hour before baking but wished they could have gone longer. I couldn’t find garlic chili paste so I subbed in garlic chili sauce, using a few teaspoons extra. I also added a teaspoon of brown sugar. I definitely plan to make this again but will probably plan for a longer cooking time to suit our tastes. The chicken was definitely done but overall I would have like more caramelization, and I’ll probably season the chicken with salt and pepper first if I can’t marinate overnight. But honestly a very good dish as-is!

Hi, Sylvia,
Your fantastic receipes have inspired me for making this meal with Black Cod leftover  in the freezer. Does it mean  that after defrosting  the fish can be marinating  overnight or  it is  better to reduce  the time?

I've never tried brussel sprouts before but I was getting sick of broccoli and asparagus sides. This was so good! Made it with chicken breast instead. My partner said its a "definite make again"

Made this a number of times now and have used bok choy when I didn't have brussel sprouts. Very tasty!

Made this recipe with chicken drumsticks and black peppercorns instead of the Szechuan peppers (we LOVE the tingle on your mouth but our kids wouldn't).  My husband who cooks like a Michelin-stared chef only stated that he would have increased the cook time on the drumsticks.  in order to do that, I would have had to put in the drumsticks earlier (without the brussel sprouts) or the brussel sprouts would have deteriorated.  He loved the flavors and the recipe in general though as did my kids! Thank you!

Made this tonight; great flavor and my chicken thighs were so tender! I got great color on the chicken skin, but it was not crispy overall. I did make my 4 thighs in a glass dish vs. a baking sheet, as there was not enough room for the chicken and sprouts (I added baby carrots too) on my baking sheet, so I did them separately. Very good and I will make this again!

This was excellent. My chicken marinated for about 2 hrs and I did not salt it as it was a little salty already due to the soy sauce.  I used dark soy sauce and black vinegar.  I served it with a miso-ginger salad and it was really lovely.

Another wonderful dish, Sylvia. I turned it after 20 minutes and my chicken thigh skin was still quite rubbery, but after another 15 minutes the skin was beautifully crispy and reddish from the marinade. My two year old twins loved the chicken and ate several brussel sprouts (which is a win for us). Your recipes are wonderful for introducing little ones to various flavors, textures, and spices. Will definitely make this again. Did I mention it was so easy?!

These savory and delicious Garlic Butter Roasted Brussels Sprouts are seasoned to absolute perfection—a perfect side dish for any occasion!

Garlic Butter Roasted Brussel Sprouts

brussel sprouts (trimmed and halved)

butter

whole garlic

Parmesan cheese

Trim and halve brussel sprouts and transfer to a large mixing bowl. Roughly cut the garlic cloves into 4 to 5 pieces each and add to mixing bowl.

Drizzle with melted butter and olive oil. Season with salt and pepper and toss to combine.

Spread the brussel sprouts out in a single layer on a 4-sided baking sheet.

Roast in the preheated oven until sprouts are tender, about 20-25 minutes until brussel sprouts are tender.

During the last 5 minutes of roasting, sprinkle on Parmesan cheese. Serve hot.

These crispy &amp; flavorful oven roasted brussel sprouts are an easy side dish the whole family will love. Baked in the most amazing honey balsamic glaze with perfectly caramelized edges, this is one of my favorite ways to enjoy brussels sprouts.

Oven Roasted Brussels Sprouts with Honey Balsamic Glaze

brussels sprouts, (bottoms

garlic, (minced)

salt and fresh ground pepper, (to taste)

honey

brown sugar

cheese, (for topping (optional))

Preheat oven to 400F.

Place cleaned brussels sprouts on a sheet pan and set aside.

In a small mixing bowl stir together olive oil, garlic, salt and pepper.

Pour olive oil mixture over brussels sprouts and mix until well combined.

Roast for 30 minutes, or until tender and slightly charred.

In the meantime prepare the Honey Balsamic Glaze

Combine honey, vinegar, and brown sugar in a saucepan.

Bring to a simmer over medium-high heat; simmer for 10 minutes or until thickened, stirring occasionally.

Remove from heat and let cool at least 5 minutes.

Pull brussels sprouts out of the oven and transfer to a large bowl or platter.

Pour prepared honey balsamic glaze over the brussels sprouts and toss to combine.

Add freshly shaved parmesan cheese over the brussels sprouts and serve.

Such and easy and delicious way to prepare Brussels sprouts! The bright tangy lemon and rich parmesan is the perfect compliment. It's recipes like this that got my kids to love Brussels sprouts!

Garlic Lemon and Parmesan Roasted Brussel Sprouts

garlic (, minced)

Tbsp extra virgin olive oil

lemon juice (, plus more for serving)

tsp (scant) fine sea salt,

tsp black pepper

parmesan cheese

Preheat oven to 400 degrees. Add brussels sprouts and garlic to a large mixing bowl, drizzle with olive oil and lemon juice then toss. Sprinkle with salt and pepper and toss. Spread onto a cookie sheet in an even layer.

Bake in preheated oven, tossing once halfway through baking, until golden brown on edges, about 25 - 30 minutes. Serve warm spritzed with more lemon juice to taste and topped with parmesan cheese.

Recipe Source: adapted slightly from Whole Foods

Crispy Oven Roasted Brussel Sprouts with Balsamic glaze, a super easy side dish that's perfect for your Thanksgiving and Christmas holiday table. Learn how to turn sprouts into these crispy irresistible goodness!

Crispy Oven Roasted Brussel Sprouts with Balsamic

brussels sprouts,

tamari (or soy sauce)

salt and pepper to season

To a large bowl add brussels sprouts, olive oil, 2 tablespoon of balsamic vinegar, tamari sauce, garlic clove, salt and pepper. Toss with a spoon to coat all of the brussesl sprouts.

Lay brussels sprouts out on a baking sheet cut side down (flat side) and bake for 20 &#8211; 25 minutes.

Remove from oven and drizzle with remaining balsamic vinegar. Serve.

Great recipe! I have to try this one day! Always like to prepare something unusual! Thanks

I've never had brussel sprouts before so I thought this recipe sounded like a great way to try them. Came out tasting pretty good, I feel like a little sweetness would make it amazing, though thats my personal opinion. I also did not have crunchy sprouts like I was expecting and hoping for. Can't help but think I did something wrong. I will definitely try again until I get it right. I think I love brussel sprouts now haha

These Maple Bacon Roasted Brussels Sprouts are the ultimate side dish! Fresh brussels sprouts roasted in olive oil, butter, and maple syrup, then tossed with crispy bacon and sprinkled with sea salt. Perfect for dinner anytime and great for the holidays, too!

Maple Bacon Roasted Brussels Sprouts

c. brussels sprouts,

bacon,

Tbsp. salted butter, melted

sea salt,

Preheat oven to 400 degrees.

Place halved brussels sprouts in a medium mixing...

Place halved brussels sprouts in a medium mixing bowl.

In a separate small bowl, combine maple syrup,...

In a separate small bowl, combine maple syrup, melted butter, and olive oil.

Drizzle over brussels sprouts and toss until evenly...

Drizzle over brussels sprouts and toss until evenly coated.

Spread brussels sprouts in a single layer on...

Spread brussels sprouts in a single layer on a rimmed baking sheet.

Roast at 400 degrees for 15-20 minutes, until...

Roast at 400 degrees for 15-20 minutes, until tender-crisp.

Toss brussels sprouts with cooked, crumbled bacon and...

Toss brussels sprouts with cooked, crumbled bacon and sprinkle with sea salt.

Salty bacon, sweet apples, and caramelized Brussels sprouts are combined in this truly outstanding side dish.

Recipe adapted from Little Pink Monsters via my friend Kelly

Roasted Brussels Sprouts with Apples and Bacon

Brussels sprouts (ends trimmed and then halved)

apple

kosher salt (to taste)

black pepper (to taste)

red wine vinegar

Preheat oven to 425 degrees. Arrange bacon in a single layer on a large baking sheet. I lined my baking sheet with the silpat mat, but I'm not certain it was necessary. Bake for about 10 minutes, until cooked through, but not yet crispy.

Remove the bacon pieces from the sheet and set aside. Add the Brussels sprouts and toss them in the bacon drippings. Make sure they are as well coasted as possible. Season well with salt and pepper. Roast them until they begin to brown, about 15 minutes.

Add the apple pieces and the cooked bacon to the Brussels sprouts on the baking sheet and roast until the sprouts are tender and browned and the apple has softened a bit, about another 10-15 minutes.

Toss everything with the vinegar and serve immediately. Enjoy!

These Brussels Sprouts are loaded with flavor and super simple to fix. Who doesn&#39;t love bacon, sprouts, garlic, and shallots? Yes, Please! Long gone are the days of boring steamed or boiled veggies. Give them a try! You&#39;ll love them.

Grilled Brussels with Bacon

Lane's Q-Nami Rub

lb thick cut Bacon cut into pieces

½ lb Brussel Sprouts

Shallots

Maple Syrup

Slice off the head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast (in oven or grill at 350-375 degrees) until it is lightly browned and tender, about 30 minutes

Add bacon into a 10-inch skillet over medium-high heat and cook until fat renders and bacon crisps. Remove bacon to a large bowl. Drain bacon fat into a bowl, but leave 1 tablespoon in skillet.&amp;nbsp;

Add shallots into pan and cook in bacon grease until lightly browned. Remove to bowl with bacon.&amp;nbsp;

Chop brussels in half and place in a large bowl and toss with reserved bacon fat and Lane’s Q-nami Rub. Pour them in the skillet and cook until they caramelize, about 8-10 minutes per side.&amp;nbsp;

Mince 2 to 3 cloves roasted garlic and shallots and add them to the bowl with the bacon.

Remove brussels sprouts from skillet and place into the bowl with bacon, roasted garlic and shallots, toss to combine. Serve &amp;amp; Enjoy!!

Optionally (and we absolutely suggest doing) you can add a drizzle of a maple syrup. We recommend Runamok Maple syrup or Mont Mansfield

Ultra crispy and flavorful Roasted Brussels Sprouts are the perfect side dish for your holiday meal. This is the last Brussels Sprout recipe you&#039;ll ever need!

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