Crispy Roasted Brussels Sprouts
Crispy roasted Brussels sprouts with deeply browned, caramelized edges and a quick honey-balsamic glaze. A 35-minute side for any night.
29% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 25 min
- Serves
- 6
- Calories
- 140
- Protein
- 5 g
- Per serving
- $1.44
Why this recipe works
Roasting changed how people feel about Brussels sprouts: high heat turns them sweet and crisp instead of bitter and mushy. The only trick is giving them space on the pan so they brown rather than steam.
- Roasting cut side down on a preheated pan sears the flat faces deep brown, which is where the nutty, sweet flavor comes from.
- A hot 425°F oven browns the outsides before the insides turn soft and sulfurous.
- Glazing at the very end keeps the honey and balsamic from burning in the oven.
Ingredients
You will need
- Large rimmed baking sheet
- Large mixing bowl
Method
Tap a step number to mark it done.
Heat the pan
Put the baking sheet in the oven and heat to 425°F.
Season
Toss the sprouts with the olive oil, salt and pepper until glossy.
Roast
Carefully spread the sprouts on the hot pan, cut side down, in a single layer. Roast without stirring until the cut sides are deep brown and the outer leaves crisp, 20 to 25 minutes.
Glaze
Stir the balsamic and honey together, drizzle over the hot sprouts and toss right on the pan. Serve hot.
Techniques in this recipe
Crowded: steams and turns grey Spaced out: browns and crisps Don't crowd the pan
Give food space in the pan or on the sheet pan so moisture can escape. Crowded food steams and turns grey; spaced-out food browns and crisps.
Read the full guide
Cook's notes
- Dry the sprouts well after washing. Wet sprouts steam and won't crisp.
- Crowding is the most common mistake. If they don't fit in one layer with a little space, use two pans.
- For bacon Brussels sprouts, scatter 4 chopped slices of raw bacon over the sprouts before roasting.
Nutrition per serving
140 calories
$1.44 estimated cost per serving
Where the calories come from
| Protein | 13% of calories | 5 g |
|---|---|---|
| Carbs | 45% of calories | 17 g |
| Fat | 42% of calories | 7 g |
| Fiber | 6 g | |
| Sodium | 180 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Should you roast Brussels sprouts at 400 or 425°F?
425°F gives crisper, browner sprouts in about 20 to 25 minutes. At 400°F they need closer to 30 minutes and brown less.
Do you need to boil Brussels sprouts before roasting?
No. Halved sprouts roast tender in the oven on their own; boiling first makes them waterlogged and less crisp.
How do you make Brussels sprouts less bitter?
Roast them at high heat until well browned. Caramelizing brings out their sweetness, and the honey-balsamic glaze balances any bitterness.
