If you think you don't like Brussels sprouts, please give them one final try. Roasting them totally changes the flavour and even the biggest sprout cynic can be converted. Trust me - these are THE BEST sprouts and the parmesan cheese takes them to the next level! These sweet and crispy Roasted Brussels Sprouts make a tasty side dish any time of the year, or a delicious snack.
About These Roasted Brussel Sprouts
If you think you dislike Brussels sprouts - think again. These are roasted to perfection with crispy, golden and caramelised edges. No dry and boring sprouts here!
If you are looking for a new way to enjoy this vegetable, then roasting them is the way to go. This is one of our favourite Brussel sprout recipes.
Although you wouldn't normally look at these little balls of green (and sometimes purple) as being a snack, once roasted they completely change in taste and they make a healthy winter snack or side dish.
There are just 118 calories per portion and there are lots of different flavours you can add to these roast Brussel spouts - we went with parmesan and garlic, but we have given options below of all the different ways you can flavour these roasted sprouts.
Looking for some more green vegetable sides? Why not try our quick Air Fryer Brussels Sprouts, tasty Garlic Spring Greens or crispy Roasted Tenderstem Broccoli?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Brussels Sprouts - The star of the dish! Make sure you trim the edges and take off the outer layers if they are a bit damaged.
- Garlic cloves - Everything is better with garlic, right? Chop it yourself and don't use pre-crushed. It needs to be chopped into chunks.
- Olive Oil - This is what the brussels sprouts are roasted in. You could swap it for vegetable oil if you prefer.
- Parmesan - This adds a lovely cheesiness to the sprouts and helps them to crisp up too. You can leave it out if you prefer.
- Sea salt and black pepper - Generously season.
Variations
The great thing about roasting sprouts, if you can make so many different flavours. We went with Parmesan as it makes them nice and crispy, and everything is better with cheese, right? But you can also add any flavour to them to suit your tastes. Never have these roast brussels sprouts the same way.
- Balsamic - When we originally made these it had some balsamic vinegar mixed in at the same time as the olive oil. Once cooked, it gives the roasted brussels sprouts a lovely caramelisation.
- Paprika and cayenne is nice if you want a smoky flavour.
- What some heat? Drizzle some sriracha just before serving.
- Whatever you favourite seasoning blend is, fajita, Cajun or Italian, they will all work in this recipe. Even our French Fry Seasoning would work.
- A little lemon juice squeezed over them when they are hot adds lots of freshness.
- Herbs - anything like dried oregano, basil or thyme would work well.
- Bacon - chop up some bacon and roast it at the same time as the Brussels sprouts.
- Pine nuts can be added before serving to add a nice crunch.
How to Roast Brussels Sprouts - Step by Step
Prep: Preheat your oven to 220°C/200°C(fan)/425°F/Gas 7.
- Step 1: Chop off the ends of the sprouts and remove any loose outer leaves. Cut the larger sprouts into half or quarters, depending on the size.
- Step 2: Place the sprouts on the baking tray with the oil, garlic, salt and pepper. Gently mix trying not to displace any further leaves.
- Step 3: Put into the oven and cook for 25 minutes.
- Step 4: Remove from the oven and add the grated parmesan and put back in the oven for 10 minutes.
How to Choose Brussels Sprouts
They key to delicious tasting Brussels sprouts is choosing the best ones. So, here are some of our top tips for choosing them at the supermarket.
- Look for bright green heads that are firm to touch and heavy for their size. The leaves should be tightly packed too.
- Avoid Brussels sprouts that have yellowing leaves (this is a sign of old sprouts) or black spots, which could indicate fungus.
- Smaller Brussels sprouts are usually sweeter and more tender than larger ones, so choose those if you don't like any bitterness.
Serving Suggestions
Sprouts are a must with a roast dinner in our opinion, so they will go with any roast meat like our Slow Cooker Roast Beef or Best Roast Chicken.
We also like them with Slow Cooker Balsamic Chicken, Roasted Harissa Chicken, and Honey and Lime Chicken.
Looking for some other side dishes to go with these roasted brussels spouts? Why not try our Garlic Spring Greens, Easy Hasselback Potatoes, Roasted Tenderstem Broccoli or Crispy Garlic Smashed Potatoes.
We also really like these roasted brussels sprouts stirred through some butter pasta for a really simple and comforting meal. They are also amazing in Mac and Cheese. Trust us!
Storage
Store: This roast brussel sprout recipe will keep in the fridge for 3-4 days, but your fridge might start to smell after a day or so. We tend to only roast what we know we are going to eat straight away.
Freeze: We wouldn't recommend freezing these roasted brussels sprouts as they are soggy when defrosted.
Reheat: To reheat them, put a little oil in a pan and then heat them through. There are so many different ways you can use up leftovers. We put them in a food processor to shred them up and then they go on pizzas, salads, tacos and even stirred into pasta sauces. Sprout mac and cheese is really good too or putting them on top of a risotto.
Extra Tips
- If Parmesan isn't your thing, then you could roast them in olive oil, paprika and chilli.
- Make sure the garlic is cut in the chunks (see the process photos). If you crush it, it will burn. Whereas the chunks get sweet and tender.
- Add some herbs with some chopped up thyme or rosemary.
- Make these roasted sprouts a little more indulgent by adding some chopped bacon just before roasting.
- Make sure that the Brussels sprouts have lots of space in the pan when roasting. This will help them to get really crispy.
Frequently Asked Questions
Cut the root end off the sprouts and peel off any brown leaves. Then halve or quarter the sprouts, depending on how big they are.
The key to getting them really crispy, is to make sure that the pan isn't over crowded. You may need to cook them in batches if you have too many for the size pan you have. Make sure there is space between them all and there is only a single layer.
For some real crispiness, cut the sprouts in half, and then the insides will get crispy too. You can save time by not cutting them and roasting them whole, but they won't get as crispy.
They will take around 30 minutes to roast, depending on the size of your sprouts. You want to cook them until the get nice and crispy and they have softened in the middle. We still like ours with a little bit of bite to them though.
Brussels sprouts originate from the city of Brussels in Belgium, which is where they get their name from. They can be traced back to the 13th century in the Brussels area, but the French coined the name in the 18th century. The spelling Brussels sprouts and Brussel sprouts are both used.
This comes from cooking them for too long. You don't want to cook them for any longer than 45 minutes, because the outside will be burnt and the insides mushy and they won't have the best flavour.
These are not vegan because of the parmesan (they are not vegetarian either). However you can leave it out or use a vegan/vegetarian alternative.
More Side Dish Recipes
If you’ve tried this roast Brussel sprouts recipe, let us know how you got on in the comments below.
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Recipe
Roasted Brussels Sprouts
Ingredients
- 500 g (1 lb) Brussels sprouts
- 1 tablespoon Olive oil
- 3 Garlic clove - chopped
- 30 g (0.33 cups) Parmesan - finely grated
- Sea salt and ground black pepper
Instructions
- Preheat your oven to 220°C/200°C(fan)/425°F/Gas 7. Chop off the ends of 500 g Brussels sprouts and remove any loose outer leaves. Cut the larger sprouts in to half or quarters, depending on the size.
- Place the sprouts on the baking tray with 1 tablespoon Olive oil, 3 Garlic clove and Sea salt and ground black pepper. Gently mix trying not to displace any further leaves.
- Put into the oven and cook for 25 minutes.
- Remove from the oven and add 30 g Parmesan and put back in the oven for 10 minutes.
Recipe Tips
- If Parmesan isn't your thing, then you could roast them in olive oil, paprika and chilli.
- Make sure the garlic is cut in the chunks (see the process photos). If you crush it, it will burn. Whereas the chunks get sweet and tender.
- Add some herbs with some chopped up thyme or rosemary.
- Make these roasted sprouts a little more indulgent by adding some chopped bacon just before roasting.
- Make sure that the Brussels sprouts have lots of space in the pan when roasting. This will help them to get really crispy.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Toni says
This is really one of our favorite side dishes!! So simple but really flavorful!
Ella White says
Brussels Sprouts really have a bad rep, I adore them and adding parmesan was a game changer, Delicious.
Amanda Wren-Grimwood says
I love how nutty and tasty sprouts are when they are roasted. Perfect side dish and so easy too.
Natalie says
Beautiful side dish! Crispy, healthy and simple to prepare, thanks!
kushigalu says
These roasted Brussel sprouts look fantastic. Thanks for sharing.
Andrea says
These roasted brussels sprouts look fantastic. Really like that they are so easy to make. Perfect for any meal.
Andrea says
I always thought I hated brussels sprouts before but roasting them this way is delicious!
Ieva says
I always roast Brussels sprouts, so I understand exactly why this recipe works. However, I never paired sprouts with parmesan before and after trying this recipe, I definitely will in the future! Thanks!
Julia says
Deliciousness! Added more parmesan :)