Brussels sprouts that are tossed in a drool-worthy combination of garlic, mustard, olive oil and balsamic vinegar, are roasted until tender yet perfectly caramelized! Plus they’re ready in about 30 minutes. Keto and low-carb friendly as well!
This Roasted Brussels Sprouts recipe is one of those recipes we have with so many of our family dinners. We also love to pair this recipe with hearty main dishes like my Bourbon Baked Pork Chops, and Creamy Garlic Chicken. This is one of my Side Dishes recipes I know you’ll want to keep on hand!
ROASTED BRUSSELS SPROUTS
Growing up, I was definitely not a fan of brussels sprouts. Probably sounds familiar right? Sadly, they’re the outcasts of the vegetable world.
They’re totally making a comeback though, which I love! They went from the sad, boiled or steamed mush that every child hated, to being this tender and caramelized hero veggie that surprises people in delicious ways!
When I was making these Roasted Mushrooms, I decided with a minor switch-up, I could take that “sauce” and use it to roast some brussels sprouts!
Just 8 ingredients and about 30 minutes of your time… that’s all it takes. And you’ll be rewarded with brussels sprouts that are positively bursting with bold flavor, and are tender yet perfectly caramelized and slightly crispy at the edges.
Honestly, watch out, because it’s so easy to eat half of the batch!
HOW TO MAKE ROASTED BRUSSELS SPROUTS
- Preheat oven and prepare a rimmed baking sheet. I like to use my sheet pans that have an almost non-stick surface, so I don’t have to use foil, but feel free to line your pan with foil for an easier clean up.
- Trim and prep brussels sprouts. Trim bottom 1/4″, and remove any discolored or loose leaves. Slice lengthwise in half.
- Whisk together sauce, then coat brussels sprouts. I find it easiest to whisk together the oil, vinegar and seasonings in a mixing bowl, then just add the sprouts and give them a good stir until each sprout is coated.
- Spread onto baking sheet and roast for 20-25 minutes. Make sure to spread the brussels sprouts in an even layer, and try to spread them out a bit. If they’re all jumbled together, they’ll steam and not roast. Give the sprouts a stir halfway through the baking time.
ADDITIONAL COOKING TIPS
- THE TRIM – brussels sprouts look like little baby cabbages! Just like cabbage, they need a little trim before you cook with them. There’s a little foot at the bottom, and just slice off about 1/4″ of that. Also, remove any discolored or loose leaves. Give them a slice from tip to sliced end (lengthwise), and you’re good to go!
- HOW TO PICK GOOD ONES – so how do you choose the best brussels sprouts from the grocery store? You want sprouts that are very green. Too many yellow or brownish leaves aren’t good. The sprouts should be firm, not squishy. Ideally the leaves should be tight and not super loose.
VARIATIONS OF THIS RECIPE
- SPICY – try adding some red pepper flakes or cayenne pepper to the spices.
- SKILLET – if you’d rather not turn on your oven, these sprouts can be cooked in a large skillet. They get just as caramelized, but not quite as melt in your mouth as the roasted version. Just saute them over MED heat for about 12-15 minutes, not stirring all that often.
- BACON – bacon and brussels sprouts are just made for each other! Try dicing up some cooked smoky bacon. You could also swap some of the olive oil for some classic bacon renderings. I like to do 3 Tbsp bacon grease and 2 1/2 Tbsp olive oil.
- CHEESE – I promise, this isn’t like that classic “Mom” trick.. to add cheese to a vegetable to get you to eat it. About 1/3 cup of shredded Parmesan cheese added to the fresh from the oven brussels sprouts takes this dish to a whole new level!
MAKING ROASTED BRUSSELS SPROUTS AHEAD OF TIME
I don’t advise making these ahead of time, as they’re really best when they’re fresh from the oven.
However, you can combine the oil, balsamic, garlic, mustard, salt and pepper ahead of time and keep in a jar on the counter.
You can also trim your brussels sprouts up to a day ahead of time. Just keep them in an airtight container in the crisper drawer of your refrigerator.
Leftover mushrooms should be refrigerated in an airtight container and consumed within 3-4 days.
SPECIAL EQUIPMENT FOR THIS RECIPE
- Sheet Pan – in case you’re in the market for new sheet pans, these are my absolute favorite.
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- 2 lbs fresh brussels sprouts halved
- 1/3 cup olive oil
- 2 Tbsp balsamic vinegar
- 4 cloves garlic minced
- 1 Tbsp whole grain mustard
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 Tbsp butter cut into small cubes
- Preheat oven to 425 degrees, and line a baking sheet (with a rim) with aluminum foil. Alternatively, spray a baking sheet with non-stick cooking spray.
- Trim brussels sprouts, removing any loose leaves from the outside. Slice in half, lengthwise.
- Add oil, vinegar, garlic, mustard, salt and pepper to a mixing bowl and whisk until well combined. Add brussels sprouts and toss to ensure they're coated. Spread out on baking sheet and scatter butter throughout sprouts.
- Bake for 20-25 minutes, flipping brussels sprouts over about halfway through cooking time.
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