Roasted Brussels Sprouts Recipe
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I didn’t know that the perfect side existed until these roasted Brussels sprouts! Crispy outside, buttery-soft inside, and packed with a rich, savory flavor. Bacon adds a smoky, salty crunch, and a drizzle of balsamic glaze brings everything together with a touch of sweet-tangy magic. Prep for 10 minutes then leave the rest to your oven.
Not a fan of Brussels sprouts? The recipe that will change your mind is here! Once you finally figure out how to cook them right, you’d be hooked. They have fresh flavors and just the right amount of char to make them wildly addictive. These roast perfectly in the oven, like green beans and parmesan potatoes.
Simple sides like this are exactly what busy weeknights need. They’re low-effort, big on flavor, and versatile enough to slide right into almost any meal. They’re perfect for Sunday meal prep, quick weeknight dinners, or even on a holiday table when you want a veggie that holds its own.
Why You’ll Love This Recipe
- Ready in 30 minutes
- Easy ingredients: Just a few pantry staples turn humble sprouts into a show-stopping side.
- Wholesome side: A fresh, simple side that’s deliciously smoky, salty, tangy, and a little sweet.
- Goes with anything
- Customizable: Add cheese, spices, or keep it simple. It plays well with all your flavor ideas.
- Great for meal prep: Roast a big batch and reheat throughout the week without losing that crispy magic.
How to Make Roasted Brussels Sprouts
I make roasted Brussels sprouts on busy weeknights when I need a side that’s mostly hands off. All you need to do is toss the sprouts in oil and seasonings, roast them in a hot oven until tender and caramelized, then finish with a drizzle of balsamic glaze for irresistible flavor.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Brussels sprouts: Look for small to medium sprouts, about 1 to 1.5 inches in diameter. These tend to be sweeter and more tender than the big ones, which can be more bitter and take longer to cook.
- Olive oil: Use a high-quality extra-virgin olive oil if you want a slightly peppery, fruity note in the finished dish.
- Seasonings: We will be using just garlic powder, salt, and black pepper.
- Bacon: Adds a smoky, salty crunch to the dish.
- Balsamic vinegar: If you want a thicker glaze, reduce it in a small pan before drizzling so it clings better to the sprouts.
Step-By-Step Instructions
Making the perfect roasted Brussels sprouts is easier than you think. There are only 5 simple steps involved, and prep time is only 10 minutes. You can relax while they bake in the oven, and enjoy a flavorful side at the end.
Step 1: Prep
Preheat your oven to 425 F and line a large baking sheet with parchment paper or foil for easy cleanup.
Step 2: Season Brussels sprouts
Toss the Brussels sprouts in a large bowl with olive oil, garlic powder, salt, and pepper until evenly coated.
Step 3: Add the bacon
Spread the Brussels sprouts in a single layer on the prepared baking sheet. For maximum crispiness, make sure the cut sides are face-down on the baking sheet. Sprinkle the chopped bacon evenly over the top.
Step 4: Roast
Roast for 20 to 25 minutes, stirring halfway through, until the Brussels sprouts are crispy on the edges and the bacon is fully cooked.
Step 5: Drizzle and serve
Drizzle with balsamic glaze before serving warm.
Substitutions
No special grocery runs needed for this recipe! You can easily make this side your own by using ingredients you love or have on hand. Here are my recommended substitutions:
- Brussels sprouts: No substitutes for this recipe, but broccoli florets, cauliflower, or halved baby potatoes also work great for a similar roasting experience.
- Olive oil: Use avocado oil, canola oil, or melted butter for a richer flavor.
- Garlic powder: Swap with fresh garlic, just add halfway through roasting to prevent burning, or onion powder.
- Bacon: Use turkey bacon, pancetta, or crispy prosciutto.
- Balsamic vinegar: Replace with red wine vinegar with a touch of honey, or apple cider vinegar.
Expert Tips
- Use dry Brussels sprouts: Make sure the sprouts are dry before seasoning for the crispiest texture. Any surface moisture will turn to steam and soften them.
- Choose thick-cut bacon: Thin bacon cooks too fast and can burn before the sprouts are ready.
- Don’t overcrowd the baking sheet: The sprouts will steam instead of roast if overcrowded, so give each sprout breathing room so the heat can circulate.
- Flip only once during roasting: Too much stirring interrupts browning and dries them out.
- Load them up: Toss in toasted pecans, dried cranberries, or shredded Parmesan for extra texture and flavor. You can also drizzle with hot honey, sprinkle with crumbled goat cheese, or add roasted garlic cloves before serving.
- Serve immediately: The longer they sit, the more steam builds up and softens them.
How to Store This Recipe
Store leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 4 days. To reheat, spread them out on a baking sheet and warm in a 375 F oven for 8 to 10 minutes to help restore their crispiness. You can also reheat them in an air fryer for 3 to 5 minutes, but avoid microwaving if possible, as it can make them soggy.
What to Serve with Roasted Brussels Sprouts
Roasted Brussels sprouts pair well with a variety of mains, from roasted chicken and baked salmon to rump roast and baby back ribs. For a lighter meal, serve them alongside a grain bowl or a simple oil-based pasta dish. They also shine on a holiday table, adding a fresh, vibrant side to turkey, ham, or prime rib.
More Easy Sides To Try
30-Minute Roasted Brussel Sprouts In The Oven
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 slices bacon chopped
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 425 °F and line a large baking sheet with parchment paper or foil for easy cleanup.
- Toss the Brussels sprouts in a large bowl with olive oil, garlic powder, salt, and pepper until evenly coated.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet. Sprinkle the chopped bacon evenly over the top.
- Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are crispy on the edges and the bacon is fully cooked.
- Drizzle with balsamic glaze before serving warm.
Notes
- Dry the sprouts before seasoning for the crispiest texture.
- Choose thick-cut bacon as thin bacon cooks too fast and can burn before the sprouts are ready.
- The sprouts will steam instead of roast if overcrowded, so give each sprout breathing room so the heat can circulate.
- Flip only once during roasting to avoid interrupting browning and drying them out.
- Toss in toasted nuts, dried berries, or cheese for extra texture and flavor. Drizzle with hot honey, sprinkle with crumbled goat cheese, or add roasted garlic cloves before serving for extra flavor.
- Serve immediately for peak crispness.
