Best Roasted Brussels Sprouts

Looking for ways to dress up your sprouts? Try this brussels sprouts au gratin recipe or these parmesan brussels sprouts! Have you ever wondered, “Can you roast brussels sprouts whole?” I have – that’s how this recipe was born. I was planning to make my quick and easy 8 minute baked salmon. The idea of chopping and prepping a side dish felt like too much effort that night – I wasn’t even in the mood to pick up a knife! That’s when it hit me: why not roast the brussels sprouts whole? The result was simple, effortless, and incredibly delicious. Why are whole roasted brussels sprouts so good? When you leave them whole, the insides stay very protected, meaning they’ll soften up to become creamy, almost like mashed potatoes, but the outside will still have that crispness. This method gives you the best of both worlds!

Brussels sprout recipe ingredients

The simple ingredient list means you’ll be able to whip this up quickly! Here’s what you need:

Brussels sprouts – I prefer small to medium-sized brussels for this recipe. Olive oil – You can sub a different oil if needed, but I love the subtle flavor olive oil brings to this dish. Salt, pepper, and cayenne – For flavor! The small amount of cayenne doesn’t bring a lot of heat, but you can omit it if you don’t like spice or add more if you do. Lemon – A fresh lemon is what you’re looking for here.

How to make roasted brussels sprouts with garlic

One of the things I love about this recipe is that it’s a breeze to whip up. Here’s how you do it:

How to store oven roasted brussels sprouts

Once they’ve cooled, transfer them to an airtight container and put them in the refrigerator for up to four days. Reheat them in the microwave or the oven.

Cheesy: Pull these out of the oven five minutes before they’re finished, and grate some fresh parmesan cheese over the top. Pop them back in so it melts over them – the sharp parmesan works perfectly with the earthiness of the sprouts. Capers: If I’m adding parmesan, I’ll often sprinkle a few capers on top. Balsamic: Drizzle some balsamic vinegar or balsamic glaze after cooking for a touch of tang. Savory: Throw some salty bacon bits over the top – the flavor contrast is delicious! Spicy: If the cayenne isn’t enough for you, add a sprinkle of red chili flakes for a spicy kick. Maple glaze: To sweeten the deal, take your brussels out halfway through cooking, drizzle with maple syrup, and return them to the oven to finish roasting.

If you have lots of sprouts, use a large baking sheet or two sheet pans instead. Crowding the pan will cause the sprouts to steam rather than roast, as they won’t have enough space for the air to circulate around each sprout. This means, rather than crisping up and getting that beautiful caramelization, you’ll end up with soggy sprouts (sad face). Give your sprouts space! If I’m extra hungry, I’ll throw some mini potatoes (cut in half) on the tray with the brussels when they go into the oven. They’ll cook in the same amount of time. Easy!