Roasted Brussels sprouts served with our bold, creamy, tangy maple syrup or honey mustard dressing are among the best side dishes for fall and winter.
You’ll love their rich, nutty flavor with slightly sweet and bitter notes and tender-crisp texture.
Plus, they are easy to make, versatile, nutritious, and excellent as a holiday side dish from Thanksgiving through Christmas.
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Dietary Note: This recipe is suitable for a vegetarian, gluten-free, and vegan diet using maple syrup instead of honey.
This oven-roasted Brussels sprouts recipe is straightforward, and with minimal effort, you’ll have an excellent side dish everyone will love.
First, we roast the sprouts in the oven with olive oil, salt, and pepper for about 30 minutes or until they are tender-crisp and a little charred outside.
Roasting at high heat pleasantly changes the flavor of the Brussels sprouts from bland and bitter to nutty and smokey.
The sprouts taste great as they are, and we often eat them straight out of the oven for a quick everyday side dish.
But if you have people over or want to make a special dinner for your family, you’ve got to drizzle them with our honey mustard dressing (maple syrup works, too).
This sweet, fruity, and tangy dressing hugs and fills the crevices of the oven-roasted Brussels sprouts.
When you bite them, the flavors pop in your mouth at once, making this simple side dish hard to resist.
Ingredients & Substitutions
Quantities are in the recipe box at the bottom of the page.
We use fresh Brussels sprouts.
When choosing Brussels sprouts at the grocery store, look for bright green heads and feel them with your hands; ensure they are hard to the touch and don’t yield to pressure.
Also, ensure the outer leaves are fresh and green, without too many brown spots or yellow leaves.
Substitute frozen Brussels sprouts for fresh ones; however, roasted frozen Brussels sprouts won’t have the same tender-crisp texture as fresh ones.
We recommend using extra virgin olive oil because it’s more stable at high temperatures than most other oils, thanks to its high polyphenols content.
Good quality extra virgin olive oil also has a nutty and fruity flavor that pairs well with the sprouts.
Substitute regular olive oil or avocado oil for extra virgin olive oil.
Salt & pepper
We use sea salt or kosher salt to bring out the flavor of the sprouts and freshly ground black pepper for aroma.
Optionally, sprinkle with a pinch of red pepper flakes or paprika.
We don’t add parmesan cheese to our recipe but use our mustard dressing to boost their flavor.
If you want to add grated parmesan, do so five minutes before they are done baking.
We recommend a sweet and tangy dressing with:
- Extra virgin olive oil.
- Apple cider vinegar, red wine vinegar, or balsamic vinegar.
- American or Dijon mustard.
- 100% pure maple syrup or honey.
- Lemon juice or orange juice.
- Salt and black pepper.
- A small amount of grated garlic (optional).
How to make roasted Brussels sprouts
Preheat the oven to 400°F or 200°C. Optionally, line a baking sheet with parchment paper.
With a paring knife, trim the woody stem (if any) and the outer leaves if they are brown.
Rinse and pat dry with a kitchen cloth.
Cut the Brussels sprouts in half lengthwise and add them to your sheet pan.
Note: we find that about 1 pound (450 grams) is the perfect quantity of sprouts for a standard baking tray so that the tray is not overcrowded.
If the tray is overcrowded, the sprouts will steam in each other’s moisture rather than roast; they’ll get soft rather than tender crips.
Season with olive oil, salt, and pepper, and toss with your hands to evenly spread the seasoning.
They should fit on a single layer without overlapping.
Note: it doesn’t matter if the sprouts lay with the cut sides up or down.
Roast for about 20-25 minutes, depending on the size of your sprouts.
They should be slightly charred and brown on the outside and tender but with a bite inside.
While the sprouts bake, prep the dressing.
Transfer to a serving platter and drizzle with the dressing.
While the sprouts are in the oven, make the dressing. Add olive oil, apple cider vinegar, lemon or orange juice, mustard, maple syrup or honey, salt, and black pepper to a small jar.
Close and shake well to combine. Alternatively, you can whisk the ingredients in a small bowl.
Roasted Brussels sprouts with chestnuts
I want to give you a quick serving tip for a special meal: add some boiled chestnuts, a drizzle of tahini sauce, pomegranate seeds, and crushed hazelnuts.
They are so good!
Roasted carrots and Brussels sprouts
Roasted carrots and Brussels sprouts are delicious together. The carrots’ sweet, caramelized flavor perfectly matches nutty and slightly bitter sprouts.
They are an excellent side dish for the holidays!
Check out our roasted carrots and Brussels sprouts recipe.
The best occasion to serve them is for the holidays. From Thanksgiving to Christmas, these oven-roasted Brussels sprouts with maple syrup won’t disappoint!
It doesn’t matter how you roast your Brussels sprouts. You can have them lay some up and some down on the same baking tray.
There is no need to blanch Brussels sprouts before roasting them in the oven. We advise cutting them in half through the stem so that they cook faster, in about 30 minutes.
You can roast Brussels sprouts in an air fryer at 400°F or 200°C for 12 to 15 minutes. Before roasting them, cut them in half and toss them in a drizzle of olive oil, a pinch of salt, and a twist of black pepper.
Yes, studies show that oven-roasting preserves most of the nutrients in vegetables. Brussels sprouts are a healthy vegetable with plenty of health benefits. Roasting them is a tasty and nutritious way to eat them, provided you don’t overdo it with oil and dressing.
More holiday side dishes
Looking for the perfect side dish for a special occasion? Check out our:
- Crunchy fennel and orange salad with pomegranate seeds.
- Roasted butternut squash or cinnamon-roasted butternut squash.
- Crunchy shaved Brussels sprouts salad.
- Red cabbage slaw with candied walnuts.
- Green bean salad with the creamiest mustard dressing.
- Roasted cauliflower or roasted broccoli and cauliflower.
- Roasted sweet potatoes or sweet potato wedges.
- Mashed sweet potatoes – sweet or savory recipe.
For many more side dish ideas, check out our sides category page.
Make ahead: roasted Brussels sprouts are best eaten soon after roasting them. However, you can definitely cook a large batch and keep them ready for meal prep.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat: warm leftovers in a preheated oven at 360°F or 180°C on the top oven rack for a few minutes, in the air fryer, or the microwave for a couple of minutes.
The sprouts are also delicious when eaten at room temperature. In this case, take them out of the refrigerator 30 minutes before eating them.
Freezer: we don’t recommend freezing oven-roasted Brussels sprouts.
More Brussels sprouts recipes
If you love Brussels sprouts, take a peek at our other similar recipes that give a quick veggie boost to your dinner:
More fall & winter recipes
Try these seasonal and veggie-packed fall & winter recipes that will nourish you and make you happy:
- Sautéed green beans: an excellent side dish for the holidays.
- Butternut squash soup: a hearty, rich, and healthy vegetable soup.
- Easy lentil curry with plenty of immune-boosting spices.
- Broccoli pasta: ready in 20 minutes with this mashing technique.
- Cauliflower soup with a velvety smooth texture and cheesy flavor.
- Quick mushroom pasta with chewy mushrooms and fresh tomatoes.
- Sweet potato lentil salad: a warm salad packed with vitamins, ready in 30 minutes!
Roasted Brussels Sprouts
- 1 pound Brussels sprouts halved
- ½ tablespoon extra virgin olive oil
- ½ teaspoon salt + 2 twists of black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon orange juice or lemon juice
- 2 teaspoons maple syrup or honey
- 2 teaspoons mustard
- ½ teaspoon salt
- 2 twists black pepper
- Preheat the oven to 400°F or 200°C. Optionally, line a baking sheet with parchment paper.With a paring knife, trim the woody stem of 1 pound Brussels sprouts and remove the outer leaves if they are brown.Rinse them and pat dry with a kitchen cloth.
- Cut the sprouts in half lengthwise and add them to your baking tray.
- Toss them with ½ tablespoon extra virgin olive oil, ½ teaspoon salt, and a 2 twists of pepper.Arrange on a single layer.
- Roast for 20-25 minutes.They should be slightly charred and brown on the outside and tender but with a bite inside.While the sprouts roast, prep the dressing.
- To a mall jar, add 2 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon orange juice, 2 teaspoons maple syrup, 2 teaspoons mustard, ½ teaspoon salt, and 2 twists black pepper.Close and shake well to combine. Alternatively, you can whisk the ingredients in a small bowl.
- Transfer the sprouts to a serving platter and drizzle with the dressing.
- Nico's serving tip: for a special dinner, add some boiled chestnuts, a drizzle of tahini sauce, pomegranate seeds, and crushed hazelnuts.
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