Roasted Brussels Sprouts with Carmelized Edges | Elizabeth Rider

If you’ve ever wondered how to make Perfectly Roasted Brussels Sprouts, this recipe is it. They’re crispy on the outside, tender on the inside, and full of flavor. All you need is olive oil, salt, and pepper to make them shine. For an extra burst of flavor, finish with a drizzle of aged balsamic vinegar—or try honey and lemon for a sweet-tangy twist.

The secret to the best oven-roasted Brussels sprouts is simple: don’t be afraid to let them get brown and caramelized. That golden color means deep, rich flavor. Once you try them this way, you’ll never steam or sauté Brussels sprouts again.

And beyond tasting amazing, Brussels sprouts are packed with fiber, antioxidants, and vitamin C, making them one of the most nutrient-dense vegetables you can eat.

Why You’ll Love This Recipe

• Crispy, golden, and naturally sweet
• Easy to make in 30 minutes or less
• Works with fresh or frozen Brussels sprouts
• Pairs well with almost any meal—from chicken and salmon to holiday dishes
• Simple ingredients with endless variations

Ingredients

This recipe scales easily. See the full details in the printable recipe card below.

• 1 pound Brussels sprouts, stems trimmed and halved*
• 2 tablespoons extra virgin olive oil
• kosher salt and freshly ground black pepper
• optional: a thick aged balsamic vinegar (or seasoning of your choice, see variations below)

*Discard any brown or damaged outer leaves. Keep a few loose leaves on the pan—they get extra crisp! If some sprouts are extra large, quarter them so they roast evenly.

How To Make Perfectly Roasted Brussels Sprouts

1. Preheat the oven to 425°F (220°C) (or 400°F / 200°C for a slower roast). Line a baking sheet with parchment for easy cleanup.
2. Toss directly on the pan: Add the Brussels sprouts, olive oil, salt, and pepper. Toss until evenly coated.
3. Roast for 20–25 minutes, stirring once halfway through, until golden brown and tender. Let them get deep brown spots—caramelization is the goal.
4. Finish & serve: Drizzle with balsamic vinegar or honey-lemon mixture, then toss to coat. Taste and adjust seasoning as needed.

Flavor Variations

While roasted Brussels are fantastic with just olive oil, salt and pepper, you can change things up and vary the flavors depending on your mood:

• Honey Roasted Brussels Sprouts: Skip the vinegar and toss with 1 teaspoon honey plus a squeeze of lemon juice before serving for a hint of sweetness.
• Balsamic Roasted Brussels Sprouts: Use thick aged balsamic vinegar (or reduce regular balsamic on the stove until syrupy). Drizzle over the roasted sprouts right out of the oven.
• Thanksgiving Version: Add ¼ cup chopped walnuts and ¼ cup dried cranberries per pound of Brussels sprouts. Toss them onto the pan about 5 minutes before the sprouts finish roasting.
• Lemon Parmesan Version: After roasting, toss with 1 tablespoon lemon juice, 2 teaspoons zest, 1 tablespoon grated Parmesan (or ¼ cup shaved), 1 tablespoon fresh thyme, parsley, and a pinch of red pepper flakes.
• Crispy Brussels Sprouts with Pancetta (Ina Garten Style): Add 4 ounces diced pancetta to 1½ pounds Brussels sprouts before roasting. Toss with olive oil, salt, and pepper, then roast at 400°F for 25–30 minutes until browned and the pancetta is crisp. Drizzle with balsamic and serve hot.

Tips for Perfect Roasted Brussels Sprouts

• No need to wash Brussels sprouts—trim the ends and remove any damaged outer leaves. Of course if they look extra dirty, wash them with cold water and make sure they are completely dry before roasting.
• Don’t overcrowd the pan; give each sprout a little breathing room for even browning.
• Roast cut-side down for maximum crispiness.
• Use a hot oven (400–425°F) for the best caramelization.
• Sprinkle with extra kosher salt before serving—I like them a little salty, like French fries.
• Try this method with frozen Brussels sprouts too! Roast directly from frozen and add a few extra minutes to the cook time.

Storage & Reheating

• Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Roast in a 400°F oven for 5–7 minutes to re-crisp, or warm in a skillet over medium heat.

Brussels Sprouts Cooking Time & Temperature Note

You can roast at 400°F for 35–40 minutes or 425°F for 20–25 minutes—both work well. The higher temperature gives a deeper color and crisp edges. The key is patience: let them get that golden brown crust before pulling them out of the oven.

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