5 Easy, Delicious Ways to Transform Basic Roasted Brussels Sprouts
Of all the ways to cook Brussels sprouts (shredded, boiled, sautéed, fried), roasting might be the method best suited for these guys. Although they’re the smallest and cutest of all the brassicas, don’t let that fool you — they’re hearty enough to withstand high heat, which is the key to getting caramelized, crispy outsides and sweet, tender middles.
Stick your baking sheet in the oven while it preheats; with a hot baking sheet, your vegetables will get even crispier (it’s comparable to cooking something in a hot pan. (After all, you wouldn’t toss Brussels for sautéing into a cold pan!). While Brussels roasted with just olive oil, salt, and pepper are great, here are our favorite ideas for a few additions to switch up your roasted Brussels routine.
Read more: Our 10 Most Popular Brussels Sprouts Recipes
5 Snapshot Recipes for Roasted Brussels Sprouts
- The brussels sprouts: Each of these recipes calls for 1 pound of Brussels sprouts, which you’ll trim and halve before roasting (if they’re particularly large, you can quarter them).
- The remaining ingredients: Each of these recipes also calls for olive oil, kosher salt, and freshly ground pepper, along with 2 to 3 additional ingredients.
Hot Honey Brussels Sprouts
Heat oven to 425°F and place a baking sheet in the oven to preheat. Stir 3 tablespoons olive oil, 2 tablespoons honey, and 1 1/2 teaspoons red pepper flakes together in a large bowl. Stir in 1 pound trimmed and halved Brussels sprouts, 1/2 teaspoon kosher salt, and a generous grind of black pepper. Transfer to the hot baking sheet; arrange sprouts in a single layer cut-side down. Roast for 15 minutes. Flip Brussels sprouts and roast until crispy on the outside and tender on the inside, 10 to 15 minutes more.
Get the full recipe: Hot Honey Brussels Sprouts
Roasted Brussels Sprouts with Lemon and Garlic
Heat oven to 425°F and place a baking sheet in the oven to preheat. Place 1 pound trimmed and halved Brussels sprouts and 4 unpeeled smashed garlic cloves on the hot baking sheet. Season with 3 tablespoons olive oil, 1/2 teaspoon kosher salt, and a generous grind of black pepper; toss to combine. Arrange Brussels sprouts in a single layer cut-side down, then add 1 halved lemon cut-side down. Roast for 15 minutes. Flip the Brussels sprouts and roast until crispy on the outside and tender on the inside, 10 to 15 minutes more. Peel the garlic, squeeze the lemon over the sprouts, and toss.
Get the full recipe: Roasted Brussels Sprouts with Lemon and Garlic
Bagna Cauda Roasted Brussels Sprouts
Heat oven to 425°F and place a baking sheet in the oven to preheat. Meanwhile, make the bagna cauda by simmering 1 stick unsalted butter, 1/4 cup olive oil, 8 cloves thinly sliced garlic, and 4 finely chopped anchovies in a small saucepan over low heat until Brussels sprouts are ready (don’t let the garlic brown). Place 1 pound trimmed and halved Brussels sprouts on the hot baking sheet. Season with 3 tablespoons olive oil, 1/2 teaspoon kosher salt, and a generous grind of black pepper; toss to combine. Arrange sprouts in a single layer cut-side down. Roast for 15 minutes. Flip the Brussels sprouts and roast until crispy on the outside and tender on the inside, 10 to 15 minutes more. Transfer to a serving bowl. Add the bagna cauda and toss to combine.
Get the full recipe: Bagna Cauda Roasted Brussels Sprouts
Scallion-Ginger Roasted Brussels Sprouts
Heat oven to 425°F and place a baking sheet in the oven to preheat. Place 1 pound trimmed and halved Brussels sprouts and 10 scallions cut into 1/2-inch pieces on the hot baking sheet. Season with 3 tablespoons olive oil, 2 teaspoons grated peeled ginger, 1 teaspoon low-sodium soy sauce or tamari, 1/2 kosher teaspoon salt, and a generous grind of black pepper; toss to combine. Arrange sprouts in a single layer cut-side down. Roast for 15 minutes. Flip the Brussels sprouts and roast until crispy on the outside and tender on the inside, 10 to 15 minutes more. Taste and season with more soy sauce as needed.
Get the full recipe: Roasted Brussels Sprouts with Ginger and Scallions
Roasted Brussels Sprouts with Parmesan
Heat oven to 425°F and place a baking sheet in the oven to preheat. Place 1 pound trimmed and halved Brussels sprouts on the hot baking sheet. Season with 3 tablespoons olive oil, 1/2 teaspoon kosher salt, and a generous grind of black pepper, and toss to combine. Arrange Brussels sprouts in a single layer cut-side down. Roast for 15 minutes. Flip Brussels sprouts and sprinkle with 1 cup grated Parmesan cheese. Continue roasting until Brussels sprouts are crispy on the outside and tender on the inside, 10 to 15 minutes more.
Get the full recipe: Roasted Brussels Sprouts with Parmesan