Oven roasted Brussels sprouts are a holiday fav, and a crowd pleaser. I’ve perfected this recipe over the years, and can’t wait to share it.
You’re about to make the most delicious roasted Brussels sprouts… and there’s no going back from here. They are roasted to perfection, crispy, not mushy, and packed with flavor…. insanely addictive. (There, you’ve been warned.) Oven roasted Brussels sprouts are absolutely irresistible.
Once upon a time this strange vegetable sent children (and adults!) running from the table out of fear. Now you’ll be making double or triple batches of this roasted Brussels sprouts recipe, then popping these into your mouth like candy!
Table of Contents
Brussel Sprouts or Brussels sprouts?
When it comes to Brussels sprouts, I’ve gotta address a common question first… I grew up calling them “brussel sprouts” (with no ‘s’ at the end), yet realized I’d been mistaken (thanks to Google). This vegetable got its name from the Belgian city, Brussels… which explains why we capitalize and have an ‘s’ at the end. That’s your history/English lesson for the day…. now on to the food!
Roasted Brussels Sprouts Recipe
I like this recipe best with a little charring on top, as well as just a touch of sweetness. I sometimes make this recipe, then we sit on the driveway eating it right off the baking sheet for dinner.
Yet roasted Brussels sprouts also makes a great vegetable side dish any time of the week, Thanksgiving feast side or as a veggie bowl topping. If you find that this recipe isn’t perfect for you, then adjust to your preferences! If these are new to you, then read on for my pro tips.
Do I cut off the bottoms?
This is really up to you. If I buy them in a bag, they sometimes look a little splotchy around the base. So yeah, I would cut that off. Yet other times the bottoms looks perfect and don’t need it. Plus, the hard bottom roasts up nicely! Trader Joes sells them on the stalk when they’re in season, so I roast whatever I break off. If the leaves appear splotchy with mold or mildew, then just remove the outer layer of the leaves.
How do I reduce the bitterness?
In the 80’s, Brussels sprouts were all about the microwave and Velveeta cheese… and I was one of the strange kids that actually enjoyed them. Yet they did have a bitter taste associated with them, which can be quite off putting. When you make my roasted Brussels sprouts recipe with a natural sweetener like honey or maple syrup, you create a caramelized effect and the bitterness goes away.
More Plant-Powered Dishes
Brussels sprouts are high in fiber, so no need to make them the main dish to enjoy the benefits (and eating too many may increase your trips to the bathroom). Now for more more incredibly tasty dishes fueled by whole food, plant based ingredients:
- BBQ vegetarian pizza
- Tacos de papas
- Savory sweet potato noodles
- Loaded sweet potato with kale
- Thai lettuce wraps
- Simple vegan ramen
If roasted Brussels sprouts have never really been “your thing”, I still challenge you to try this recipe. We all need to be eating more vegetables and this is such a simple + tasty way to do that.
Brussels Sprouts and So Much More!
This recipe is 100% plant based and from my best selling recipe book, Simple Green Meals. With hundreds of 5-star reviews on Amazon, it’s packed with plant powered recipes that make you look and feel your best. If you’re looking for more incredible recipes like this one, then grab a copy today!
Roasted Brussels Sprouts
Equipment
- oven
Ingredients
- 2 tbsp avocado oil
- 1 lb Brussels sprouts halved, about 8 cups
- 1 cup raw walnuts halves
- 1 tbsp maple syrup
- sea salt
- black pepper ground
Instructions
- Preheat oven to 425°
- Line a baking sheet with parchment paper.
- Place the halved Brussels sprouts in a large bowl and toss with avocado oil, salt and pepper.
- Arrange on a single layer on a prepared baking sheet.
- Bake for 20 minutes, or until edges start to nicely blackened and the middle is turning golden and crispy.Â
- Meanwhile, place the walnuts in a bowl and drizzle with the maple syrup.
- Toss until well coated and add to roasting Brussels sprouts the last 3 minutes of cooking.Â
- Remove from oven once walnuts are lightly caramelized and the sprouts are perfectly roasted.
- Let cool slightly before serving.Â
Notes
- Use honey instead of maple syrup, but know that will make this recipe not vegan.
- Swap avocado oil with olive or coconut oil.
- Swap walnuts with pecans.
Just saw this recipe. Sounds great. What are the amounts used for olive oil, balsamic and Dijon mustard?
Thank you
Hi Donna! The ingredients for the Roasted brussel sprouts are:
2 tbsp avocado oil, 1 lb Brussels sprouts halved, about 8 cups, 1 cup raw walnuts halves, 1 tbsp maple syrup, sea salt, black pepper ground. Were you looking at a different recipe perhaps?
This has become a fav at our Thanksgiving meal, and definitely made an appearance again this year! I loved introducing it to my 1 yr old too… she didn’t care for the walnuts, but was all about the Brussels sprouts!
Hi sorry slightly confused. What is meant by a cup in terms of measurement please? For example you say use 8 cups of Brussels. Thanks
Hi Liz, the recipe calls for about a pound (16 ounces) of Brussels sprouts, which equals roughly 8 cups. If you prefer to measure in weight instead of volume, use 1 pound of sprouts.
I’m confused!
Comments mention olive oil, balsamic, Dijon, and Parmesan. Are they referring to another recipe?
Hi Valerie! I’m so sorry for the confusion. This recipe has changed slightly since it was first posted. The recipe shown above appears in Jen’s book, Simple Green Meals, and all the ingredients and directions have been updated to reflect that. It’s really a delicious dish, you should def try it! 🙂
I hated Brussels sprouts as a kid, but have been obsessed with them as an adult. This recipe was delicious!!!!! I make them in a cast iron skillet and it works wonderful. Def make them if you are on the fence.
Aren’t cast iron skillets the best?! Glad you liked this recipe!
I’ve made this recipe about 3x now, and every time, it’s a hit. Thank you for posting it…sooo delicious!
Hi Shana,
Thanks for reaching out + sharing the Brussels sprout love!
What could you substitute the maple syrup with? Honey?
Hi Mark,
Honey is the perfect substitute! 🙂
Is the olive oil part of the coating, or do you put it on the parchment paper?
Hi Argie,
Great question! We’ll need to update our recipe. Add the olive oil along with the balsamic vinegar, maple syrup, and Dijon mustard. Thank you so much for pointing out this error.
So what do you do with the olive oil?
Hi Ryan,
Great question! We’ll need to update our recipe. Add the olive oil along with the balsamic vinegar, maple syrup, and Dijon mustard. Thank you so much for pointing out this error.
Sounds delicious, I will definitely try them and leave feedback 🙂 thank you!
Thanks Irena! We can’t wait to hear back from you!
Have you guys tried this without the Parm? I’m wondering if it takes all the yummy away…
Hi Krista,
I’ve made this recipe with both Parmesan and without, and both are mighty tasty!!
Cheers 🙂
This looks yummy! Putting it on this year’s Thanksgiving menu. Thanks for the recipe 🙂
Hi Joy,
Great idea! Hope you have a wonderful Thanksgiving!