Best 7 Roast Brussel Sprouts Recipes

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Roasted Brussels sprouts are a simple yet versatile dish that can be enjoyed as a side or main course. They are packed with nutrients and have a slightly bitter flavor that is balanced out by the sweetness of roasted caramelization. This article provides three delicious recipes for roasted Brussels sprouts, each with its own unique flavor profile. The first recipe is a classic roasted Brussels sprouts dish with olive oil, salt, and pepper. The second recipe adds a touch of sweetness with a balsamic glaze, while the third recipe incorporates a savory bacon and Parmesan cheese topping. All three recipes are easy to follow and can be tailored to your own taste preferences. Whether you are looking for a healthy side dish or a flavorful main course, these roasted Brussels sprouts recipes are sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED BRUSSELS SPROUTS



Roasted Brussels Sprouts image

How to make perfect, crispy roasted Brussels sprouts recipe. Foolproof method that works every time! Try these for a quick and easy weeknight side.

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 30m

Number Of Ingredients 5

1 1/2 pounds Brussels sprouts (trimmed and halved)
1 tablespoon, plus 1 teaspoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Optional flavor additions*

Steps:

  • Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Place the Brussels sprouts in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
  • Bake for 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Season with additional salt and/or pepper to taste. Enjoy immediately.

Nutrition Facts : ServingSize 1 (of 4), Calories 104 kcal, Carbohydrate 15 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Fiber 6 g, Sugar 4 g

THE BEST ROASTED BRUSSELS SPROUTS



The Best Roasted Brussels Sprouts image

Olive oil, salt and pepper let the earthy flavor of the sprouts shine as they get crisp and golden in the oven. Heating the pan and laying the veggies flat-side down is the secret to achieving maximum browning -- and don't toss the loose leaves that fall off during trimming. They become toasted and crisp -- the best part! To make these extra special, we topped them with homemade Parmesan breadcrumbs.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

4 slices crusty, bakery-style white bread (about 5 ounces)
4 tablespoons unsalted butter, melted
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
1 1/2 pounds Brussels sprouts
1/4 cup olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the crusts from the bread slices. Cut the bread into large cubes. Transfer to a food processor and pulse until uniformly chopped (the pieces of bread should be slightly smaller than a peppercorn; you should have about 2 cups).
  • Transfer to a medium bowl and stir in the melted butter, Parmesan, a pinch of salt and few grinds of black pepper. Spread on a rimmed baking sheet. Bake until golden brown and crisp, stirring halfway through, about 14 minutes. Set aside on a wire rack to cool.
  • Meanwhile, place another rimmed baking sheet in the oven to preheat.
  • Trim the ends of the Brussels sprouts, remove any tough or bruised outer leaves and cut each in half lengthwise. Toss the Brussels sprouts, olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
  • Carefully remove the hot baking sheet from the oven and add the Brussels sprouts, cut-side down, in an even layer. Roast until well browned and tender, about 30 minutes.
  • Transfer the Brussels sprouts to a serving platter and top with the Parmesan breadcrumbs.

ROASTED BRUSSELS SPROUTS



Roasted Brussels Sprouts image

Quick, simple, and unbelievably tasty. This recipe could make even a self-professed brussels sprout hater change their mind. Roasting at a high temperature with olive oil brings out the sweetness and reduces the cabbagey taste of brussels sprouts, caramelizing the edges.

Provided by Whats Cooking

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs fresh Brussels sprouts
3 tablespoons extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon dried sage

Steps:

  • Preheat oven to 400 degrees F.
  • Cut the bottom of each brussels sprout off (about 1/4" or less) and then slice in half lengthwise.
  • Toss all ingredients and place in a single layer on a baking dish.
  • Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout.
  • Serve hot or cold.

Nutrition Facts : Calories 165, Fat 10.7, SaturatedFat 1.5, Sodium 333.8, Carbohydrate 15.8, Fiber 6.6, Sugar 3.8, Protein 5.9

ROASTED BRUSSELS SPROUTS



Roasted Brussels Sprouts image

This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!

Provided by JAQATAC

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 1h

Yield 6

Number Of Ingredients 4

1 ½ pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
  • Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 10 g, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 344 mg, Sugar 4.5 g

ROASTED BRUSSELS SPROUTS



Roasted Brussels Sprouts image

Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven.

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 4

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Nutrition Facts : Calories 109 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 269 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 4 grams, Sugar 2 grams

ROASTED BRUSSELS SPROUTS



Roasted Brussels Sprouts image

These mini cabbages are surprisingly big on flavor. Although the brussels sprouts are very simply seasoned, roasting them caramelizes their natural sugars, giving them a subtle sweetness. -Tina Mirilovich,Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 5

2 pounds fresh or frozen brussels sprouts, thawed
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cut an "X" in the core of each brussels sprout. Place 1 in. of water in a saucepan; add sprouts. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. Add the remaining ingredients and toss to coat., Arrange sprouts in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 15-20 minutes, stirring occasionally.

Nutrition Facts :

ROASTED BRUSSELS SPROUTS WITH GARLIC



Roasted Brussels Sprouts With Garlic image

If you haven't yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.

Provided by Mark Bittman

Categories     weekday, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

1 pint brussels sprouts (about a pound)
4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
5 cloves garlic, peeled
Salt and pepper to taste
1 tablespoon balsamic vinegar

Steps:

  • Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
  • Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
  • Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 322 milligrams, Sugar 3 grams

Tips:

  • Choose Fresh Brussel Sprouts: Look for firm and bright green sprouts with tightly closed leaves.
  • Trim and Clean: Trim the stem end and remove any yellow or wilted leaves.
  • Halve or Quarter: For even cooking, halve or quarter the sprouts lengthwise. Smaller sprouts can be left whole.
  • Season Generously: Toss the sprouts with olive oil, salt, and pepper. Add additional seasonings like garlic powder, onion powder, or paprika for extra flavor.
  • Preheat Oven: Ensure your oven is preheated to the desired temperature before roasting the sprouts.
  • Roast in a Single Layer: Spread the sprouts evenly on a baking sheet in a single layer to promote even roasting.
  • Roast Until Tender: Roast the sprouts for the recommended time, or until they are tender when pierced with a fork.
  • Serve Hot: Roasted Brussel sprouts are best served hot out of the oven. Consider garnishing with fresh herbs like parsley or thyme.

Conclusion:

Roasted Brussel sprouts are a delicious and versatile side dish that complements various meals. Whether you prefer a simple roasted preparation or one with additional seasonings and glaze, these recipes provide options to suit your taste preferences. Experiment with different techniques and flavors to find your perfect roasted Brussel sprouts recipe. With their nutritional value and delightful taste, they are a welcome addition to any balanced diet. Remember to choose fresh sprouts, season them well, and roast them until tender for the best results. Enjoy roasted Brussel sprouts as a healthy and flavorful side dish at your next meal!

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