Roasted Brussels Sprouts - Healthy Recipes Blog (2024)

Here's an overview of the ingredients needed to make this recipe. The exact measurements are included in the recipe card below.

• Fresh Brussels sprouts. You definitely want fresh sprouts in this recipe, not frozen ones. We want them to crisp up in the oven, which is unlikely to happen with frozen sprouts.
• Butter: I use melted salted butter.
• To season: Kosher salt, black pepper, and garlic powder.

Variations

• You can substitute pure maple syrup for the honey.
• Sometimes, I add ⅛ teaspoon of cayenne pepper.
• To make it dairy-free, use melted ghee or olive oil.
• Sprinkle the finished dish with bacon bits.

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these roasted Brussels sprouts:

Wash and dry the sprouts. Remove any damaged outer leaves. Cut them in half.

Place the halved Brussels sprouts in a large bowl. Add the melted butter, honey, salt, pepper, and garlic powder. Use a large spoon or your hands to coat the sprouts evenly and thoroughly.

Arrange the sprouts in a single layer on a rimmed, parchment-lined baking sheet. Roast them in a preheated 425°F oven for 15 minutes.

Remove the pan from the oven. Flip the sprouts to the other side (I use two teaspoons). If any of them is already deeply browned, remove it to a plate. Wipe off any spots with caramelized honey on the pan to prevent them from burning.

Return the pan to the oven and roast the sprouts until tender and browned, for 10-15 more minutes. Serve immediately.

Expert Tips

• A trick to make the sprouts crispy is to use pre-washed bagged sprouts. This ensures that they'll be completely dry. If you need to wash them, make sure to dry them thoroughly. Otherwise, they will steam rather than roast.
• Some of the sprouts will be ready faster. Remove them to a plate and keep roasting the remaining ones.
• For restaurant-level sweetness, use two tablespoons of honey.
• You can slice large sprouts into three parts instead of two and leave tiny ones whole, as shown in the photos below.

I decided to experiment with using frozen sprouts. I'll share the details of my experiment here, but the bottom line is that while not bad, they aren't nearly as good as fresh.

I used two packages of frozen sprouts for a total of about a pound and a half. Since they are frozen, you have to roast them whole, which is part of the problem.

I placed them on a parchment-lined baking sheet, sprayed them generously with olive oil, and sprinkled them with kosher salt, black pepper, and garlic powder. At this point, you can also drizzle them with a bit of maple syrup or honey.

The reason for using oil instead of butter is that melted butter would have hardened when coming in touch with the frozen veggies.

I placed them in a preheated 425°F oven and roasted them for 30 minutes:

They were fork-tender and ready to eat after 30 minutes, but I wanted them more caramelized, so I put them in the oven for ten more minutes. Here they are after 40 minutes:

I stored the leftovers in a glass food storage container and reheated them the next day in the microwave. The leftovers were as good as the freshly baked sprouts.

The bottom line: The frozen sprouts were tasty but not crispy and not as caramelized as fresh sprouts (although, to be fair, honey would have helped).

Why are they called "Brussels" sprouts?

They are basically little cabbages, so why don't we call them "mini cabbages?" They were cultivated in Belgium in the 16th century, so they're named after the place from where they originated.

How do I make Brussels sprouts taste good?

The secret is to use plenty of butter, add a small amount of honey to balance out any bitterness, mix everything so the sprouts are well-coated, and then patiently bake them in a hot oven until they are caramelized.

Can I use frozen sprouts?

I don't recommend it. As detailed above, they will not become crispy and won't caramelize as well as fresh sprouts.

Serving Suggestions

Since I bake them in a 425°F oven, I like to serve these Brussels sprouts with a main dish I can cook in the same oven. So, I often serve them with one of the following:

• Baked chicken legs
• Baked salmon
• Keto Chicken Parmesan
• Baked cod

Sometimes, I make a plate of them with a couple of fried eggs, poached eggs, or fluffy scrambled eggs for a tasty and filling meatless lunch, as shown in the photo below:

You can keep the leftovers in a sealed container in the fridge for up to four days. Reheat them in a 350°F oven to crisp them back up, as shown in the photo below, or enjoy them cold. You can also freeze them for up to three months.

This is one of those recipes where the leftovers are almost as good as the freshly prepared dish, so I often double the recipe, use two sheet pans, and roast them simultaneously, as shown in the photo below:

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Roasted Brussels Sprouts

These roasted Brussels sprouts are baked in a hot oven into caramelized perfection.

Servings: 5 servings

Calories: 133kcal

Add Your Own Notes

Nutrition per Serving

Serving: 0.5cup | Calories: 133kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Sodium: 211mg | Fiber: 3g | Sugar: 5g

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