I used to find Brussels sprouts a bit tricky to get just right—either soggy or burned—until I nailed this foolproof method. Roasting at a high temperature brings out that perfectly crispy texture with a simple, sweet-tangy glaze that makes these sprouts truly irresistible. The total cook time is just around 25-30 minutes, making this the ultimate guide to perfectly crispy roasted Brussels sprouts.
Table of Contents
Roasted Brussels Sprouts
Ingredients
Equipment
Method
- Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
- Toss Brussels sprouts with 2 tablespoons oil, salt, and pepper on the prepared baking sheet. Roast for 20 minutes, stirring once halfway through, until tender and golden brown.
- Drizzle remaining oil, broth, vinegar, and honey over roasted sprouts. Toss to coat, adjust seasoning if needed, and serve.
Notes
Why You’ll Love These Easy Roasted Brussels Sprouts
- Achieve a foolproof crispy texture every time without complicated techniques.
- A simple yet delicious honey and apple cider vinegar glaze that adds depth and balance.
- Versatile recipe perfect for customizing with your favorite flavors or sauces.
- Quick to prepare with easy ingredients, ideal for busy weeknights when you want comfort food fast.
The Secret to Perfectly Crispy Roasted Brussels Sprouts
Think of me as your kitchen friend sharing the “why” behind that crispy magic. Here are four non-negotiable rules to get it right:
- Your sprouts must be BONE DRY. Moisture leads to steaming, not roasting.
- Use HIGH HEAT (425°F). This intense heat caramelizes the edges and crisps the cut sides.
- DON’T CROWD THE PAN. Overcrowding traps steam, making sprouts soggy instead of tender and golden. Give each piece room to “breathe.”
- Use enough FAT (olive oil). The oil helps transfer heat evenly and promotes browning.
For clarity, try comparing a photo of crowded versus properly spaced Brussels sprouts—you’ll see the difference crisp.
Ingredients You’ll Need
This simple recipe calls for wholesome ingredients you likely have on hand:
- 1½ pounds Brussels sprouts, halved, stems and ragged outer leaves removed*
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon broth
- 1 teaspoon honey
- 1 teaspoon apple cider vinegar
How to Prepare Brussels Sprouts for Roasting
Preparing Brussels sprouts the right way makes all the difference:
- Trim the woody stem. This gets rid of the tough, fibrous bottom so the sprouts cook evenly and are tender all the way through.
- Peel off discolored outer leaves. Removing ragged leaves avoids bitterness and gives a cleaner look.
- Slice in half (or quarters for very large ones). Halving creates a flat surface that roasts to a caramelized, crispy texture you want in every bite.
How to Make Roasted Brussels Sprouts (Step-by-Step)
- Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
- Toss Brussels sprouts directly on the prepared baking sheet with 2 tablespoons of the oil, salt, and pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.
- Drizzle the remaining oil, broth, apple cider vinegar, and honey over the roasted Brussels sprouts. Toss to coat evenly. Taste and adjust seasoning, if necessary, then serve.
*If you have some Brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.
Tips for the Best Roasted Brussels Sprouts
- Place the sprouts cut-side down on the baking sheet to maximize browning.
- Use a heavy-duty baking sheet that won’t warp under high heat to ensure even roasting.
- Don’t be afraid to let them get dark brown—that’s where the flavor and crispiness really shine. The high heat concentrates the sprouts’ natural sugars, making them sweet.
Flavor Variations for Roasted Brussels Sprouts
This basic recipe is a perfect canvas to add your favorite twist. Here are some popular variations to try:
| Variation Name | What to Add |
|---|---|
| Garlic Parmesan | Add 2 minced garlic cloves and ¼ cup grated Parmesan in the last 5 minutes of roasting. |
| Spicy Chili-Lime | Swap honey and vinegar for lime juice, honey, and ½ teaspoon chili powder. |
| Bacon & Maple | Toss with 4 slices of cooked, chopped bacon and swap honey for 1 tablespoon maple syrup. |
How to Cook Roasted Brussels Sprouts in an Air Fryer
If you have an air fryer, you’re in for a treat. Preheat it to 380°F. Arrange the prepared Brussels sprouts in a single layer in the basket. Cook for 15-18 minutes, shaking the basket halfway through for even cooking. The air fryer will give you extra crispy edges. When finished, toss with the oil, broth, apple cider vinegar, and honey glaze just like with the oven method.
What to Serve with Roasted Brussels Sprouts
- Roast Chicken for a classic, comforting dinner.
- Pan-Seared Salmon to add a light, flavorful protein.
- Hearty Pork Loin for a rich, satisfying meal.
- Quinoa or rice bowls to include a nutritious grain base.
Make-Ahead, Storage, and Reheating Tips
- Make-Ahead: Wash, trim, and store unroasted Brussels sprouts in the fridge 1-2 days before cooking.
- Storage: Keep cooked leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in the oven or air fryer at 400°F for 5-7 minutes to retain crispiness. Avoid microwaving as it makes them soggy.
Frequently Asked Questions about Roasted Brussels Sprouts
Why are my Brussels sprouts soggy?
They may be soggy because they weren’t dried thoroughly or the pan was overcrowded, causing steaming instead of roasting.
How do I stop my sprouts from burning?
Use enough oil, roast at 425°F, and stir halfway to ensure even cooking. Keep an eye on them toward the end of roasting.
Can I use frozen Brussels sprouts?
Frozen sprouts can be used but thaw and dry them completely before roasting to avoid sogginess.
How do I make them less bitter?
Remove any discolored outer leaves and don’t overcook. The honey and apple cider vinegar glaze also balances bitterness nicely.
Conclusion
This is truly the only roasted Brussels sprouts recipe you’ll ever need: simple, quick, and packed with crispy, caramelized goodness. I can’t wait for you to try this! Which flavor variation are you going to make first? Let me know in the comments below!
