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    You are here: Home / Sides / Roasted Brussels Sprouts (4 Ways!)

    LAST UPDATED: December 22, 2019 • FIRST PUBLISHED: December 18, 2019

    Roasted Brussels Sprouts (4 Ways!)

    Jump to Recipe Print Recipe
    Roasted Brussels Sprouts

    Crispy, caramelized roasted Brussels sprouts are easy to make and deliciously addictive! Choose from one of four flavors: sea salt, maple, balsamic or chipotle.

    Roasted Brussels Sprouts on a Baking Sheet

    Did you hate Brussels sprouts as a kid? I didn't! I never actually ate them as a kid. My mom hated them, so she never made them.

    But I discovered as an adult that I LOVE Brussels sprouts. Specifically, I love roasted Brussels sprouts. I also discovered that lots of folks who think they hate Brussels sprouts (including mom) had been eating them boiled, which doesn't sound very good to me.

    Case in point: a few weeks ago my husband and I, while having dinner out with my parents, split a side of roasted Brussels sprouts. I convinced mom to try one, and she was amazed. "This is good!" she told me. It was!

    And today I'm going to show you how to make Brussels sprouts that are actually good. Crispy, delicious, and seasoned just the way you like.

    4 Flavors

    Cast Iron Skillet of Roasted Brussels Sprouts on a Wooden Table

    Each of these variations on roasted Brussels sprouts is super easy to make. Pick your favorite flavor. Here are the options:

    Sea Salt

    In other words, plain. Sea salt just sounds prettier and fancier than plain roasted Brussels sprouts, which actually sounds pretty boring and doesn't do the dish justice. Roasted Brussels sprouts with nothing more than salt and olive oil are delicious, and they're also the crispiest of the four variations, so make it if you love crunchy crispy salty stuff!

    Maple

    This flavor builds on the last — in addition to salt and olive oil, these sprouts get roasted with a couple of tablespoons of maple syrup. The sweetness of the maple provides a delicious contrast to the natural bitterness of the sprouts.

    Balsamic

    This one also includes olive oil, salt, and maple syrup, as well as (surprise) some balsamic vinegar, for a touch of tangy sweetness.

    Chipotle

    For chipotle Brussels sprouts you'll need to crack open a can of chipotle peppers. The peppers will be packed in adobo sauce, which is what we'll be using to flavor our sprouts, along with a touch of maple syrup, salt, and olive oil for roasting. These sprouts are perfect if you love smoky, spicy flavors.

    How to Roast Brussels Sprouts

    Roasted Brussels Sprouts on a Baking Sheet

    Start by prepping your sprouts. Remove any wilted outer leaves and trim any stems that look damaged or discolored. Now cut each of your Brussels sprouts in half. If they're very large you can quarter them.

    Side By Side Images Showing Brussels Sprouts on a Cutting Board Before and After Being Halved

    Arrange your sprouts on a baking sheet and drizzle them with some olive oil.

    Tip: if you're planning on making any flavor variation other than sea salt, use a baking sheet with a rim to prevent the sauce from spilling in your oven.

    Use your hands to rub the oil into the Brussels sprouts, getting a nice even coating. Now sprinkle them with salt.

    Side By Side Images Showing Brussels Sprouts on a Baking Sheet (1) Bend Drizzled with Olive Oil, and (2) Being Flipped By Hand

    Pop the baking sheet into the oven. If you're making the sea salt flavor, they'll stay in the oven until they're finished roasting — 25 minutes or so. Otherwise, set the timer for 10 minutes.

    Gather or mix your sauce while the Brussels sprouts roast. You don't need to do any mixing for the maple flavor — just grab a bottle of maple syrup. For the balsamic sprouts you'll mix balsamic vinegar with a bit of maple syrup, and for the chipotle flavor you'll mix some adobo sauce and maple syrup.

    Measuring Spoon Drizzling Maple Syrup Into a Bowl of Adobo Sauce

    After 10 minutes pop the baking sheet out of the oven. Warning: Don't taste test the Brussels sprouts at this point. Even though they're not done cooking, they're already going to taste really good. You might eat them all before they're even fully cooked.

    Pour your sauce or straight maple syrup over the Brussels sprouts and use a spatula to flip the sprouts and distribute the sauce. Don't use your hand this time, or you might burn yourself!

    Side By Side Images Showing Brussels Sprouts on a Baking Sheet (1) With Hand Drizzle Maple Syrup and (2) Being Flipped by a Spatula

    Place the baking sheet back into the oven and roast the Brussels sprouts for another 15 minutes or so, until they're tender and browned in spots.

    Skillet Filled with Balsamic Roasted Brussels Sprouts

    My favorite part about roasting Brussels sprouts is snacking on all the super crispy leaves that come loose during roasting. Those things are seriously addictive!

    Serve

    Bowl of Roasted Brussels Sprouts with Spoon

    Serve your roasted Brussels sprouts right away. They'll get soft and soggy as they sit (although they'll continue to taste good).

    Roasted Brussels Sprouts FAQ & Tips

    • Are these Brussels sprouts gluten-free? Yup! Every flavor variation in this recipe is gluten-free.
    • How do the leftovers keep? Roasted Brussels sprouts are best served immediately. They will lose their crispness as they sit. Leftovers will taste good, but they may be a bit soggy.
    • Feel free to play with other flavor variations! Add some powdered spices such as curry powder or taco seasoning to the sea salt flavor. Add some hot sauce, a squeeze of lemon juice, or seasoned salt. Get creative!
    • For the balsamic roasted Brussels sprouts, use good quality balsamic vinegar! Cheap vinegars will be runny and overly sour. Good balsamic is thick and slightly sweet.
    • If you're making the chipotle roasted Brussels sprouts, you'll have some leftover chipotles and adobo sauce to use up. Try some chipotle roasted potatoes, chipotle baked tofu sandwiches, or vegan chipotle mac & cheese.
    • Do the sea salt Brussels sprouts need to be flipped while cooking? Not necessarily. I never flip mine — they get crispier that way! Do keep an eye on them though, as they can start to burn if you oven runs a bit hot.

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Roasted Brussels Sprouts on a Baking Sheet
    5 from 1 vote
    Print

    Roasted Brussels Sprouts

    Crispy, caramelized roasted Brussels sprouts are easy to make and deliciously addictive! Choose from one of four flavors: sea salt, maple, balsamic or chipotle.

    Course Side
    Cuisine American
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 4
    Calories 79 kcal
    Author Alissa Saenz

    Ingredients

    • 1 pound fresh Brussels sprouts
    • 1 tablespoon olive oil
    • ½ teaspoon sea salt

    For Maple Roasted Brussels Sprouts

    • 2 tablespoons maple syrup

    For Balsamic Roasted Brussels Sprouts

    • 2 tablespoons Balsamic vinegar
    • 2 teaspoons maple syrup

    For Chipotle Roasted Brussels Sprouts

    • 2 tablespoons adobo sauce (from a can of chipotle peppers)
    • 2 teaspoons maple syrup
    US Customary - Metric

    Instructions

    1. Preheat the oven to 425°F.

    2. Clean the Brussels sprouts and remove any wilted or brown outer leaves. Cut each sprout in half, lengthwise.

    3. Arrange the Brussels sprouts on a baking sheet and drizzle them with olive oil. Use your hands to distribute and rub the oil evenly into the Brussels sprouts. Arrange the sprouts in an even layer. Sprinkle the sprouts with salt.

    4. Place the baking sheet into the oven.

    For Sea Salt Roasted Brussels Sprouts

    1. Bake the Brussels sprouts for 20 to 25 minutes, until crispy and browned on the outside.

    For the Maple Brussels Sprouts

    1. Set the timer for 10 minutes.

    2. After 10 minutes, remove the sprouts from the oven and drizzle them with maple syrup. Use a spatula to gently toss the sprouts and evenly coat them with the maple syrup.

    3. Return the baking sheet to the oven and bake the Brussels sprouts for 10 to 15 minutes more, until browned and crispy.

    For the Balsamic Brussels Sprouts

    1. Set the timer for 10 minutes.

    2. While the sprouts bake, stir the balsamic vinegar and maple syrup together in a small bowl.

    3. After 10 minutes, remove the sprouts from the oven and drizzle them with balsamic mixture. Use a spatula to gently toss the sprouts and evenly coat them with the sauce.

    4. Return the baking sheet to the oven and bake the Brussels sprouts for 10 to 15 minutes more, until browned and crispy.

    For the Chipotle Roasted Brussels Sprouts

    1. Set the timer for 10 minutes.

    2. While the sprouts bake, stir the adobo sauce and maple syrup together in a small bowl.

    3. After 10 minutes, remove the sprouts from the oven and drizzle them with adobo sauce mixture. Use a spatula to gently toss the sprouts and evenly coat them with the sauce.

    4. Return the baking sheet to the oven and bake the Brussels sprouts for 10 to 15 minutes more, until browned and crispy.

    For All Flavors of Roasted Brussels Sprouts

    1. Serve immediately.

    Recipe Notes

    Nutrition information is for the sea salt flavor.

    Nutrition Facts
    Roasted Brussels Sprouts
    Amount Per Serving
    Calories 79 Calories from Fat 35
    % Daily Value*
    Fat 3.9g6%
    Saturated Fat 0.6g3%
    Sodium 319mg13%
    Potassium 441mg13%
    Carbohydrates 10.3g3%
    Fiber 4.3g17%
    Sugar 2.5g3%
    Protein 3.9g8%
    Calcium 3mg0%
    Iron 8mg44%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Catherine Rodgers says

      December 18, 2019 at 4:19 pm

      Roasted Brussels Sprouts are scrumptious ....these recipes especially. I started out with just oil and garlic salt....and I can't get enough.

      Reply
      • Alissa Saenz says

        December 22, 2019 at 9:08 pm

        Aren't they wonderful? I'm so glad you like them!

        Reply
    2. Brad says

      December 19, 2019 at 3:41 am

      Hi. I am a new subscriber. As a matter of interest, is it possible to get metric measurements

      Reply
      • Alissa Saenz says

        December 22, 2019 at 9:05 pm

        Yup! I've been adding a button that converts all of my new recipes to metric - I just missed this one! I just added it and it's right below the ingredients list. Just let me know if you notice it missing on any other recipes and you'd like to have it. It only takes a second to add. :)

        Reply
    3. Kay Baker says

      April 20, 2020 at 11:03 am

      5 stars
      I also have used frozen Brussels sprouts and they work well too. They are smaller and so cook much faster, but hey, they are a sty little morsels, and so handy in the freezer.

      Reply
      • Holly says

        December 20, 2021 at 11:42 am

        Hi Kay, Did you boil them first?

        Reply
    4. Rosemary Rodríguez says

      November 23, 2021 at 5:07 pm

      Hi Alisha I'm new to your blog can you freeze this dish

      Reply
      • Alissa Saenz says

        November 23, 2021 at 5:20 pm

        Hi Rosemary! You can! They'll almost certainly lose the crispiness that develops when they're roasted, but I think the flavor should still be okay. I'd seal them up tightly and they'll probably be good for 2 months or so.

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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