The 4-Ingredient Brussels Sprout Side That's So Good, I Couldn't Stop Eating It

For those who don’t enjoy eating Brussels sprouts, I highly suggest that you try roasting these cute, tiny cabbage lookalikes. This is pretty much the only way my family eats them, and it’s on regular rotation as a dinner side dish at our house. They take only five minutes to prep, but what makes them tasty isn’t necessarily the ingredient list (you only need olive oil, salt, and pepper), but the technique of roasting them on a preheated baking sheet, which caramelizes the Brussels sprouts and changes the flavor (we like to do this with roasted broccoli too!).

While roasted Brussels sprouts are already delicious as is, I usually add on one pantry ingredient — lemon slices if I’m looking for brightness, or maple syrup if I’m leaning on the sweeter side — to make them even better. Borrowing a technique I use to make honey mustard Brussels sprouts, the roasted sprouts are tossed with a little maple syrup and then returned to the oven for a few minutes so the sprouts can soak the syrup in. The resulting sprouts are so yummy, you’ll find it hard to keep yourself from snacking on most of them before dinner starts.

Why You’ll Love It

• One easy step gets them extra roasty. Roasting the Brussels sprouts on a hot baking sheet means they cook more quickly and get evenly browned on the bottom.

• They’re super tasty. Roasting gets rid of the smell and bitter taste often negatively associated with Brussels sprouts, turning them sweet, tender, and delicious — especially if you toss them with maple syrup before serving.

Key Ingredients in Roasted Brussels Sprouts

• Brussels sprouts. These adorable veggies look like mini cabbages. When choosing Brussels sprouts, try to get ones that are all the same size.

• Olive oil. You don’t need a lot of oil, just two tablespoons, but this both flavors the sprouts and helps them brown during roasting.

• Lemon or maple syrup. Something tart or sweet helps contrast with the earthy flavors in Brussels sprouts, so serve the sprouts with fresh lemon wedges, or toss them with maple syrup for some sweetness instead.

How to Make Roasted Brussels Sprouts

1. Heat the baking sheet. Place a rimmed baking sheet in the oven while it’s heating.

2. Prep and season the sprouts. Halve Brussels sprouts through the stem, or quarter if large. Toss with olive oil, salt, and pepper.

3. Roast the Brussels sprouts. Place the sprouts cut-side down in a single layer on the hot baking sheet. For easier cleanup, line the baking sheet with parchment paper first (have one ready before you open the oven), but it’s not necessary. Roast until well-browned on the bottom and the loose leaves are browned and crisp, 20 to 25 minutes.

4. Serve or finish with a touch of sweetness. Serve with just a squeeze of lemon, or toss the sprouts with a splash of maple syrup and let sit in a turned-off oven for about 2 minutes so the sprouts can absorb the syrup.

Helpful Swaps

Instead of maple syrup, you can substitute an equal amount of honey or balsamic glaze.

Storage and Make-Ahead Tips

• The Brussels sprouts can be halved and refrigerated for up to 1 day before roasting.

• Leftover roasted Brussels sprouts can be refrigerated in an airtight container for up to 5 days.

What to Serve with Roasted Brussels Sprouts

• Slow Cooker Cranberry Pork Chops

• Skillet Creamy French Mustard Chicken

• Duck Breast on the Stovetop

• Butternut Squash Fettuccine Alfredo

• Salisbury Steak

Roasted Brussels Sprouts Recipe

A drizzle of maple syrup gives it a sweet finishing touch.

Prep time 5 minutes

Cook time 20 minutes to 25 minutes

Serves 4 to 5

Ingredients

• 1 1/2 pounds Brussels sprouts

• 2 tablespoons olive oil

• 1/2 teaspoon kosher salt

• Freshly ground black pepper

• Lemon wedges or 1 tablespoon maple syrup (optional)

Instructions

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1. Place a rimmed baking sheet on the middle rack of the oven. Heat the oven to 425°F.

2. Trim and halve 1 1/2 pounds Brussels sprouts (quarter if large). Place in a large bowl, drizzle with 2 tablespoons olive oil, and season with 1/2 teaspoon kosher salt and a few grinds of black pepper. Toss to combine.

3. Roast until the sprouts are knife-tender and the cut sides are well-browned, 20 to 25 minutes.

4. Serve with lemon wedges if desired. Alternatively, when the Brussels sprouts are ready, remove the baking sheet from the oven. Turn the oven off. Drizzle 1 tablespoon maple syrup over the sprouts and toss to combine. Return the baking sheet to the turned-off oven and let sit until the Brussels sprouts absorb some of the syrup, about 2 minutes.

Recipe Notes

Make ahead: The Brussels sprouts can be halved and refrigerated for up to 1 day before roasting.

Storage: Leftover roasted Brussels sprouts can be refrigerated in an airtight container for up to 5 days.

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