Let’s face it: Healthy as they may be, plain old Brussels sprouts can be a bit boring. Fortunately, you can easily transform your sprouts into a great-tasting dish by roasting them. This cooking method brings out the very best in Brussels sprouts, creating a delicious dish that even self-professed vegetable haters will devour. Whether you’re craving something sweet, salty, smoky, or rich, these six roasted Brussels sprouts recipes will appease even the pickiest of appetites.
1. Oven-Roasted Brussels Sprouts
Whole Foods Market presents a simple recipe that yields terrific-tasting results. Extra-virgin olive oil, sea salt, and pepper give your Brussels sprouts great flavor, ensuring you have a healthy and delicious side you can serve your family for supper. It yields 4 servings.
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Directions: Preheat oven to 400 degrees Fahrenheit. Toss Brussels sprouts with oil, salt, and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes. Transfer to a bowl and serve.
2. Roasted Brussels Sprouts with Balsamic and Almonds
Using balsamic vinegar, fresh rosemary, cheese, and almonds, you can create Recipe’s Roasted Brussels Sprouts with Balsamic and Almonds, a superb side dish that’s filled with rich, complex, and slightly sweet flavors. You only need 20 minutes to prepare this recipe, which yields 6 servings.
- 2 pounds Brussels sprouts, trimmed and cut into quarters
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh rosemary, chopped
- 4 tablespoons Romano, freshly grated
- 4 tablespoons whole roasted and salted almonds, roughly chopped
- Kosher salt and freshly ground pepper, to taste
Directions: Preheat oven to 450 degrees Fahrenheit. In a large mixing bowl, add Brussels sprouts with olive oil, vinegar, and rosemary. Toss well. Line a sheet tray with foil and spray with a nonstick cooking spray. Pour Brussels sprout mixture onto tray and spread out so sprouts are in a single layer. Roast for 20 minutes or until lightly browned and crisp. Turn twice while roasting. Remove from oven and sprinkle with almonds and Romano cheese; salt and pepper to taste. Serve hot.
3. Roasted Brussels Sprouts with Pancetta and Sage
In Eating Well’s recipe, pancetta and sage pair perfectly, creating a well-seasoned side dish that has hints of salt and smokiness throughout. This dish, which yields 8 servings, works wonderfully with any main meat entree, including Food Network’s Pan Cooked Chicken with Asparagus, Pancetta, and Olives.
- 1 large leek, white and light green part only, thinly sliced
- 2 pounds Brussels sprouts, trimmed and halved (about 8 cups)
- ½ cup chopped pancetta (2 ounces)
- 2 tablespoons finely chopped fresh sage
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
Directions: Preheat oven to 450 degrees Fahrenheit. Rinse leek slices well to remove any grit, then pat dry. Combine with Brussels sprouts, pancetta, sage, oil, salt, and pepper in a large roasting pan. Roast, stirring once, until the Brussels sprouts are tender, 18 to 20 minutes.
4. Crispy Lemon Roasted Brussels Sprouts
What’s Gaby Cooking uses fresh lemon flavors to transform plain-tasting Brussels sprouts into a zesty dish that will please any palate. When you’re done roasting this recipe, feel free to squeeze a little more lemon on top of your veggies; it’ll make this dish extra light and citrusy!
- 2 pounds Brussels sprouts
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 1 to 2 lemons
- More salt and pepper as needed
Directions: Preheat oven to 450 degrees Fahrenheit. Cut off the bottom ends of the Brussels Sprouts and discard. Cut the remaining part in half and place into a large bowl. Drizzle with olive oil, salt, and pepper. Spread this mixture onto a baking sheet. Place the baking sheet into the oven and roast for 40 minutes. Remove the baking sheet every 15 minutes while roasting, tossing the Brussels sprouts to make sure they are roasting evenly.
About 10 minutes before they are done, squeeze an entire lemon on top of the vegetables and then cut the lemon up and throw it onto the baking sheet and place back into the oven to finish roasting. Once the edges are crisp and brown, remove the baking sheet from the oven. Taste and adjust seasonings if needed. Serve immediately.
5. Pan-Roasted Brussels Sprouts
Better Homes and Gardens’ recipe, which yields 8 servings, uses butter, fresh seasonings, fennel seeds, and sherry to roast and caramelize your Brussels sprouts. Please note the pan-roasting method requires you to first boil your sprouts in a saucepan before roasting them to perfection in a skillet or sauté pan.
- 2 pounds Brussels sprouts, halved lengthwise
- 1 tablespoon rice oil or olive oil
- 7 cloves garlic, minced
- 3 tablespoons butter
- ½ bunch fresh thyme
- 1 large sprig fresh rosemary, halved
- 2 teaspoons fennel seeds
- 1¼ teaspoons kosher salt or 1 teaspoon salt
- 1 tablespoon sherry or white wine vinegar
Directions: In a large saucepan, cook Brussels sprouts, uncovered, in enough lightly salted boiling water to cover for 3 minutes; drain well. Pat dry with paper towels. Place a very large heavy skillet or sauté pan over high heat for 1 to 2 minutes. Reduce heat to medium. Add oil and garlic; cook and stir 2 minutes. Add half the butter.
Increase heat to medium-high; carefully arrange half the sprouts, cut-sides down, in the hot skillet. Top with half the thyme, rosemary, fennel seeds, and salt. Cook, uncovered, 3 to 4 minutes or until the sprouts are well-browned. Remove sprouts from pan. Repeat with remaining butter, sprouts, thyme, rosemary, fennel seeds, and salt. Return all sprouts to skillet along with sherry. Quickly toss to distribute flavors.
6. Cinnamon Roasted Brussels Sprouts with Toasted Almonds
Show off Brussels sprouts’ sweeter side by preparing Cinnamon Roasted Brussels Sprouts with Toasted Almonds. Not only does this recipe taste heavenly, but it’s also packed with health benefits. Cookin’ Canuck notes that Brussels sprouts contain vitamins A, C, and K and are a great source of antioxidants, which may reduce your risk for prostate, colon, and endometrial cancer.
- 1 pound Brussels sprouts, trimmed and cut in half lengthwise
- 1 tablespoon olive oil
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ⅓ cup dried cranberries
- 3 tablespoons slivered almonds
Directions: Preheat oven to 400 degrees Fahrenheit. Lightly coat a baking sheet with cooking spray. In a medium-size bowl, toss the Brussels sprouts with the olive oil, cinnamon, salt, and pepper until coated. Transfer to the baking sheet. Roast until the Brussels sprouts are starting to brown and are just tender when pierced with a fork, about 20 minutes. Add the dried cranberries and slivered almonds to the pan. Cook for additional 5 minutes. Serve.