Breakfast • Christmas

Roasted Brussels Sprouts

Name: Roasted Brussels Sprouts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 lb Brussels sprouts; 3 Tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper; 4 bacon slices, chopped (optional); 1 Tbsp balsamic vinegar; 1 tsp honey; 2 garlic cloves, minced; Red pepper flakes, for serving

Halved Brussels sprouts roasted cut-side down until deeply browned and sweet, with bacon and balsamic options.

Updated: Oct 6, 2026

⏱ 40 mintotal

6servings

140 kcalper serving

Easylevel

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Why you'll like it

Ready in about 40 min.
Serves 6 — easy to halve or double.
Easy level — everyday equipment only.
Storage, freezing and reheating covered below.

Ready in 40 min, this roasted Brussels Sprouts serves 6. Roasted Brussels Sprouts turn bitter raw buds into sweet, nutty bites through high dry heat.

Helpful guides

Instructions

Step 1

Heat the oven to 425 degrees F with a large rimmed sheet inside so it preheats too. A hot sheet jump-starts browning the moment sprouts land. Trim brown stem ends and pull off yellow outer leaves, then halve each sprout top to bottom through the core.

Step 2

Toss the halves with olive oil, salt, and pepper in a large bowl until every cut face glistens. Dry faces brown while wet faces steam, so shake off loose leaves and pat damp sprouts dry. Scatter bacon over the top now if you want smoky rendered fat.

Step 3

Arrange sprouts cut-side down in a single uncrowded layer on the hot sheet. Crowding traps steam and blocks browning, so use two sheets if needed rather than piling. Press each half flat for full contact with the metal.

Step 4

Roast 20 to 25 minutes without stirring until cut faces turn deep brown and a knife enters easily. Stillness builds crust, so resist shaking the pan early. Stir in the garlic for the last 5 minutes only, since minced garlic burns over longer roasting.

Step 5

Whisk balsamic with honey and drizzle over the hot sprouts, tossing to glaze. The residual heat thickens the glaze without extra cooking. Taste and add more salt or red pepper flakes for gentle heat against the caramelized sweetness.

Step 6

Serve immediately while edges stay crisp, since sprouts soften as they stand. Cool leftovers within 2 hours into shallow containers. Reheat in a hot oven or skillet to re-crisp rather than microwaving, which turns them limp.

Troubleshooting — fixes, not repeats

If sprouts steam instead of browning, the pan was crowded or the oven was cool. Use two sheets with space between halves and verify 425 degrees F.
If they taste bitter, they under-roasted or cooked whole. Halve every sprout and roast until deeply browned, since caramelization cancels bitterness.
If outer leaves burn before centers soften, sprouts were different sizes. Sort by size, halve large ones, and pull small halves 5 minutes early.
If garlic tastes acrid, it roasted too long. Add minced garlic only for the final 5 minutes or toss raw garlic with the hot sprouts off heat.

Make it your way

Spicier version: For variation, toss hot sprouts with 1/3 cup grated Parmesan for a salty crust, or with dried cranberries and toasted pecans for holiday color.
For a large dawat: Keep single-layer spacing and high heat in every version, since crowding ruins crispness no matter the seasoning.
Maple syrup replaces honey for deeper flavor, and a squeeze of lemon brightens rich bacon versions.
Shredded sprouts roast in 12 to 15 minutes for a hash-style side.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat on a sheet pan at 400 degrees F for 8 to 10 minutes to re-crisp, or in a hot skillet with a little oil.

Freeze roasted sprouts up to 1 month, though texture softens; thaw overnight in the refrigerator before reheating.

FAQ

Do I need to parboil sprouts first?
No. Parboiling adds water that blocks browning. Halve raw sprouts, oil them well, and roast cut-side down at 425 degrees F. Dry heat alone makes them tender inside and crisp outside.

Why are my sprouts mushy?
Overcrowding steams them and low heat never crisps them. Spread in one layer with gaps, preheat the sheet, and roast until cut faces are deeply browned. Serve right away before steam softens the crust.

Can I prep them ahead?
Yes. Trim and halve up to 1 day ahead, refrigerate dry in a covered container, and roast just before serving. Do not oil ahead, since oil plus time draws out moisture. Roasted leftovers re-crisp well in a hot oven.