Dining and Cooking
American Recipes

ROASTED BRUSSELS SPROUTS | with 6 flavor variations



Roasted Brussels sprouts are addictively crunchy and the perfect side dish for almost any occasion. Roasting the Brussels sprouts in the oven turns them crispy on the outside, tender on the inside, and brings out their subtle sweetness. 

And remember, it’s Brussels sprouts, not Brussel sprouts. According to Wikipedia, these little cruciferous vegetables got their name from the city of Brussels, where they were cultivated way back in the 13th century!

But the good news is that they’re super easy to make in the oven. Make sure to click the blog post below for my flavor variations and recommended recipes to accompany them. Enjoy!

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39 Comments

  1. Downshiftology

    Which flavor variation was your favorite? To be honest, I roast them with olive oil, salt and pepper the most often – can't beat simple! But then a balsamic bacon option is usually my second favorite, followed by the honey mustard. 😉 Hope you enjoy! xo – Lisa

  2. Taneeyah Akisa

    I'm very excited to try this recipe, I'm trying this recipe tonight, so I'm curious and excited how they're going to taste. 😀

  3. Nikki G

    Thank you for the variations. Brussels sprouts is my favorite vegetable. I followed your instructions. I was impressed by the great flavor. I did the garlic Parmesan. You are wonderful!

  4. Grandma Love

    Thank you Yum Yum I can’t wait to make that God bless you God bless everybody all of us amen we all need it these days wow I say amen

  5. River Song

    Loved your flavour variations and I'll definitely try them (I did some with garlic and Parmesan before and it was awesome). Have you tried cream cheese, lemonjuice and chili yet (plus some s&p of course)? If not then please do, cause that's my childhood favorite and I'm sure you'd like it! 🙂 Take care

  14. Chicks Grow Too

    475 °F/ 245°C for 15-20 minutes (extra crispy outside, just watch they don’t burn)

    425 °F/ 220°C for 25-30 minutes (my personal preference)

    400 °F/ 200°C for 30-35 minutes (a little less crispy, more tender)

    375°F/ 190°C for 30-35 minutes (caramelized and tender)

  18. DAVAD M DAVAD

    Fine restaurants boil them in boiling seasoned water for five to eight minutes first, then let them drain and steam in their own heat for another ten minutes, THEN coat with oil, seasonings in a bowl, and place on a baking pan cut side down. A WAY better outcome and the pan's location in the oven is key, as you want browned cut side but not black tops.

  20. Alfred Fonacier III

    I always see Brussel Sprouts as a punishment for kids when they won’t eat Vegetables but trying it for the first time as an adult when its cooked to perfection like you did I wondered how the heck was this Vegetable considered a punishment? Call me a Masochist if that’s the case 🤣

  22. JennyOs Yoga

    Ok – i would not have put maple and deli style mustard together. WOW. I love the flavor it creates!

  28. Dan Riggio

    Do you recommend cooking right on the pan? Or should I use parchment paper? Can I cook them with the bacon for added flavor?

  29. Jeff Kramer

    Wait – shot with a real camera and well-lit? As opposed to just shooting it on your mobile phone and your regular kitchen lighting? What are you – crazy? Seriously: looks great, shot great. I wish more people took the time to be professional about their videos. Thank you!

  31. john c

    I'm gonna use this recipe except im gonna sprinkle cured egg on top of mine, I'll leave out the sriracha and vinaigrette stuff you put on yours. That paired with a steak is gonna be amazing

  32. Nancy Tripp

    I tried this at 400 degrees for 25 minutes and they came out very overdone and black. They tasted very good if you could overlook the appearance. I didn't do as many as what you showed, so that may be the issue.

  36. pieceaisa

    i was actually astonished that they’re called brussels sprouts. my mind just always cut off the last s

  37. Cathy Phegley

    I eat a ton of Brussels sprouts because I LOVE them. I wash them in a bowl of hot water. One day I got interrupted and had to leave them soaking for about a half hour. I found them so much easier to peel and prepare 😊

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