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Home / Holidays and Events / Christmas / Side Dishes

Roasted Brussels Sprouts

5
/5
35 minutes
17 Comments
Jump to Recipe Print Pin
By: The Chunky Chefpublished: 05/19/2020

This post may contain affiliate links. Please read my disclosure policy.

large pinterest image for roasted brussels sprouts
pinterest image for roasted brussels sprouts

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!

holding a bowl of roasted brussels sprouts

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!

before and after roasting brussels sprouts

HOW TO MAKE ROASTED BRUSSELS SPROUTS

  1. 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.
  2. Trim and prep brussels sprouts.  Trim bottom 1/4″, and remove any discolored or loose leaves.  Slice lengthwise in half.
  3. 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.
  4. 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.

bowl of brussels sprouts with napkin and spoon

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!

spoonful of brussels sprouts

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.

STORAGE

Leftover mushrooms should be refrigerated in an airtight container and consumed within 3-4 days.

black bowl of roasted brussels sprouts with spoon

SPECIAL EQUIPMENT FOR THIS RECIPE

  • Sheet Pan – in case you’re in the market for new sheet pans, these are my absolute favorite.

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.

AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

holding a bowl of roasted brussels sprouts

Roasted Brussels Sprouts

5 from 11 votes
Author: The Chunky Chef
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 322
Servings: 4 servings
(hover over # to adjust)
Print Rate Pin
Brussels sprouts are tossed in a drool-worthy combination of garlic, mustard, olive oil and balsamic vinegar, then roasted until tender yet perfectly caramelized!

Ingredients

  • 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

Instructions

  • 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.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Recipe Rating




  1. Kristine S says

    Posted on 8/26 at 4:45 pm

    Delicious! But next time I will check for tenderness a few times. They were not quite done. I understand all ovens are not the same.

    Reply
  2. Carol Cutsforth-Phillips says

    Posted on 11/25 at 1:03 am

    I like to add some butternut squash in with my sprouts. Delish.

    Reply
  3. Alissa says

    Posted on 9/22 at 7:29 am

    I didn’t measure the ingredients, since I was only doing one portion for me but adding the stone ground mustard was a game changer!! I also put them in a cast iron pan and roasted them in that, in the oven at 425. Yum!!

    Reply
  4. Leanne Dyck says

    Posted on 7/14 at 7:14 pm

    so addictively delicious!!! Thanks for this recipe!

    Reply
  5. Athena says

    Posted on 3/24 at 5:09 pm

    Love it!!

    Reply
  6. Lauri says

    Posted on 3/22 at 11:42 am

    Delicious!

    Reply
  7. margot clemente says

    Posted on 2/8 at 9:50 am

    delish, made them twice so far, added a few extra sprinkles of salt while the sprouts were cooking, other than that, followed the recipe. so good, a staple for sure!

    Reply
  8. Tess says

    Posted on 11/29 at 8:03 am

    Absolutely delish prepared in cast iron skillet!!

    Reply
    • Amy says

      Posted on 5/27 at 8:40 pm

      I’m currently trying this recipe for the first time in my cast iron. We can’t wait to try it!!

      Reply
  9. Kevin says

    Posted on 5/22 at 4:25 pm

    One of my favorite sides! I will be making this over and over again!

    Reply
  10. Toni says

    Posted on 5/22 at 6:01 am

    Everyone at my house loved it!! Thanks for the recipe!

    Reply
    • Nancy says

      Posted on 2/28 at 10:22 am

      When do you add the balsamic ? I didn’t see it in the recipe

      Reply
      • The Chunky Chef says

        Posted on 2/28 at 9:01 pm

        Step 3 🙂

        Reply
  11. Catalina says

    Posted on 5/22 at 1:59 am

    Love how crispy and tasty these Roasted Brussels Sprouts look! Yummy!

    Reply
  12. Kimberly says

    Posted on 5/20 at 10:41 pm

    This is my favorite way to eat Brussels sprouts, roasted is the best!

    Reply
  13. Erin | Dinners,Dishes and Dessert says

    Posted on 5/20 at 8:39 pm

    This Roasted Brussels Sprouts is seriously making me hungry!

    Reply
  14. Beth Pierce says

    Posted on 5/20 at 1:38 pm

    My husband and I love Brussels sprouts, and we absolutely loved these. Thanks!

    Reply

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