Brussels sprouts often get a bad reputation, but when roasted to perfection, they transform into a golden, crispy, and mouthwateringly savory side dish that complements just about any meal.
With their naturally nutty flavor and the right seasoning, roasted Brussels sprouts can become the star of your table, not just a filler vegetable.
Whether you’re making them for a weeknight dinner or a festive gathering, this recipe brings out their best.
Ingredients
Brussels sprouts – 500g, fresh and firm
Olive oil – 3 tablespoons, preferably extra virgin for the richest taste.
Salt – 1 teaspoon, sea salt is ideal
Pepper – ½ teaspoon, freshly ground for a bold kick.
Garlic powder (optional) – ½ teaspoon, to enhance aroma.
Lemon juice (optional) – 1 tablespoon, for a zesty finish
Instructions
Begin by preheating your oven to a hot 200°C (about 400°F), which is the ideal temperature to crisp the outer leaves while tenderizing the insides.
A properly preheated oven ensures even cooking and browning.
While the oven heats, rinse the Brussels sprouts under cold water to remove any dirt or grit. Trim the stem ends and peel off any yellow or damaged outer leaves.
Cut each sprout in half to expose more surface area for roasting.
Spread the sprouts out on a baking tray in a single layer. It’s important not to overcrowd the pan—use two trays if necessary.
This allows the hot air to circulate freely, ensuring every sprout roasts rather than steams.
Drizzle the olive oil evenly over the sprouts. Use clean hands or a spatula to toss them, making sure they’re well-coated. This helps them crisp up and prevents sticking during roasting.
Season with salt and pepper. If you’re using garlic powder, sprinkle it evenly at this stage for an extra layer of flavor. The seasoning sticks best when added right after the oil.
Place the tray in the oven and roast for around 25 to 30 minutes, turning the sprouts halfway through.
They should develop a rich golden color and crispy edges while staying tender in the center.
Once done, remove the tray and, if desired, drizzle with fresh lemon juice to add a tangy contrast that brightens the earthy flavors. Serve hot for the best texture and taste.
Variations
For a savory-sweet twist, add a drizzle of balsamic glaze or maple syrup right after roasting. The sweetness contrasts beautifully with the deep, roasted notes of the sprouts.
Add chopped cooked bacon or pancetta for a meaty, smoky version. The salty richness pairs well with the natural earthiness of the Brussels sprouts.
Try tossing the roasted sprouts with a handful of toasted nuts like almonds or walnuts. They add crunch and a nutty dimension that complements the soft interior of the sprouts.
Introduce an umami kick by sprinkling a bit of grated Parmesan cheese or nutritional yeast before serving. It adds a depth of flavor without overpowering the dish.
Give them a spicy touch by adding a pinch of chili flakes or a dash of hot sauce before roasting. The heat elevates the flavor and adds excitement to each bite.
Incorporate dried cranberries or raisins for a holiday-inspired version. The sweetness offers contrast and makes the dish more complex and colorful.
Try different oils like avocado or walnut oil for unique flavor profiles. Just make sure the oil you choose can withstand high roasting temperatures.
Conclusion
Roasted Brussels sprouts are a simple yet transformative dish that brings out the best in this humble vegetable.
With just a few basic ingredients and the right technique, you can create a side that’s crisp, flavorful, and anything but boring.
Whether you serve them plain or dressed up with bold additions, they offer a versatile, healthy option for everyday meals or festive dinners.
Once you’ve mastered the base recipe, you’ll find countless ways to make it your own.