Roasted Brussels Sprouts

Brussels sprouts may not get all the credit they deserve, but roasted Brussels sprouts will go a long way toward changing many minds. Indeed, roasting Brussels sprouts turns them crispy and deeply flavorful, as the roasting helps caramelize the leaves. They're tender and juicy, too, the perfect accompaniment to pork tenderloin, steaks, even fish.

This recipe for roasted Brussels sprouts uses a savory sauce made with Worcestershire sauce and balsamic vinegar for added flavor. However, you can leave out everything but the oil, salt, and pepper, and you'll still have an incredible side dish.

A very restaurant-reminiscent dish, these roasted Brussels sprouts replicate many appetizers or side dishes that appear frequently on menus. You can serve it either way, too. For an appetizer, just offer a dipping sauce, or give them a sprinkle of Parmesan cheese. Pass the forks! People will be fighting over them.

Here, learn how to roast Brussels sprouts in the oven. Plus, see step-by-step images of the process so you can make this side dish.

Roasted Brussels Sprouts, The Easiest Fall Side Dish

Besides the prep work of trimming and halving the Brussels sprouts, this is an incredibly quick recipe. In fact, once you make it, you may not need the recipe again. It'll become a back-pocket, go-to side for busy fall weeknights when you need a quick option for dinners.

Thanks to high-temp roasting, the leaves are crispy and seared, but the heart of the sprout is tender. The flavor is caramelized from the balsamic vinegar with a little tang from the Worcestershire sauce and the seasonings. Finally, honey counteracts the exterior char; if using hot honey, the spiced sweetner's sharpness adds a nice bit of counterbalance.

Ingredients for Roasted Brussels Sprouts

With a few pantry staples, you can turn Brussels sprouts into a fabulous side dish for fall dinners. Here's what you'll need:

• Brussels sprouts: Brussels sprouts typically come in 1- or 2-pound netted or easy-steam bags. If using a 2-pound bag, simply double the recipe.
• Olive oil: You can use another neutral oil like canola oil or grapeseed oil for roasting.
• Balsamic vinegar, Worcestershire sauce, garlic powder, and onion powder: Most of the recipes for classic roasted Brussels sprouts do not use seasoning. Those recipes can be both bland and dry. Brussels sprouts need a distinct umami element like Worcestershire, soy, tamari, or fish sauce to give them depth and balance the sweet-tart vinegar and the sprouts' natural bitterness.
• Salt and black pepper: For final seasoning.
• Honey or hot honey: The sweetness of the honey perfectly balances the umami flavors of the Worcestershire and the tartness of the vinegar. Go with hot honey for people who don't mind the heat.

How To Oven Roast Brussels Sprouts

Full instructions for this side dish are below, along with step-by-step photos. But here's a brief outline to get you started:

• Step 1. Prep the sprouts: Trim the ends of the Brussels sprouts, and remove any brown leaves. Slice in half. If the Brussels sprouts are unevenly sized, cut the larger ones into quarters and the smaller ones into halves so that they all cook at the same time.
• Step 2. Make the seasoning mix: In a large bowl, combine the seasoning ingredients, along with the oil, salt, and pepper.
• Step 3. Season sprouts: Add the trimmed sprouts to the seasoning mix, and toss to coat well. Put the Brussels sprouts, cut-side down on a baking sheet lined with aluminum foil. Do not crowd the pan. Use two pans if you have to.
• Step 4. Roast: Put the pan of sprouts in a preheated oven set to 425°F. Roast about 15 minutes, then pull the pan from the oven. Use tongs to flip each sprout, then return the oven to the pan. Roast an additional 3 to 5 minutes until evenly crispy. Pull pan from the oven.
• Step 5. Toss with honey: Add the roasted sprouts to a large bowl, drizzle with honey, then toss to coat. Serve.

How To Serve Roasted Brussels Sprouts

You can serve roasted Brussels sprouts as an appetizer or as a side dish. These partner well with any grilled protein, meatloaf, or roasted poultry. They're also excellent with barbecue or any kind of stewed or pulled meat. They’re best eaten immediately as they tend to lose their crispness the longer they’re out of the oven. 

How To Store Leftover Brussels Sprouts

Put any extras into an airtight container, and store them in the fridge up to 3 days. To perk them up the next day, fry up some bacon and toss them in. They’re terrific with bacon and a sunny-side-up or over-easy egg.

Alternatively, reheat them in the oven at 400°F until warmed through. An air fryer will help heat them up and make them more crispy. Just watch closely to avoid burning them.

More Roasted Vegetable Favorites

Once you've got the taste for roasted vegetables, you'll be looking to make more. They're so simple and flavorful. Here are a few to try next:

• Roasted Broccoli
  
• Oven-Roasted Corn on the Cob
• Roasted Fingerling Potatoes
• Oven-Roasted Asparagus
• Roasted Tomatoes
• Brussels Sprouts With Bacon and Shallots