Save These Brussels sprouts are trimmed, halved, and coated with olive oil, salt, pepper, and optional garlic powder before roasting to a crisp golden brown. After roasting, they're lightly drizzled with honey to add a sweet, caramelized finish. Optional lemon juice brightens the flavors while toasted nuts or chili flakes can add extra texture or heat. Ideal as an easy, flavorful side that pairs well with many meals.
I picked up a bag of Brussels sprouts on a whim one October afternoon, mostly because they were on sale. I had no plan, just a hunch that roasting them might work. Twenty minutes later, my kitchen smelled like caramel and toasted leaves, and I was scraping crispy bits off the pan with my fingers before they even made it to the table.
The first time I brought these to a potluck, someone who swore they hated Brussels sprouts ate half the pan. She kept circling back, pretending to check on other dishes, then snagging another sprout when she thought no one was watching. I didnt say a word, just refilled the tray.
Ingredients
- Brussels sprouts: Look for tight, bright green heads that feel heavy for their size, and dont skip trimming the stems or they wont sit flat and crisp up properly.
- Olive oil: This is what makes the outsides golden and crackling, so use enough to coat every surface without drowning them.
- Salt and black pepper: Season generously before roasting because the heat intensifies the flavors and balances the honey sweetness later.
- Garlic powder: A small shake adds a warm, savory note that keeps the dish from tipping too sweet.
- Honey: Drizzle this on while the sprouts are still hot so it melts into the crevices and clings to the crispy leaves.
- Lemon juice: A bright squeeze at the end cuts through the richness and wakes up every bite.
Instructions
- Get the oven screaming hot:
- Preheat to 220°C (425°F) and line your baking sheet with parchment so nothing sticks. High heat is the secret to crispy edges, not mushy sprouts.
- Toss with purpose:
- Put the halved Brussels sprouts in a big bowl, drizzle olive oil over them, then add salt, pepper, and garlic powder. Use your hands to massage the oil into every nook so they roast evenly.
- Arrange them like soldiers:
- Lay the sprouts cut-side down in a single layer on the baking sheet, giving them space to breathe. Crowding traps steam and you lose the crunch.
- Roast and flip:
- Slide the pan into the oven and roast for 20 to 25 minutes, flipping them halfway through so both sides get golden and caramelized. Watch for deep brown edges, thats where the magic lives.
- Drizzle while theyre hot:
- Pull the pan out and immediately drizzle honey over the sprouts, tossing gently so it coats the crispy leaves. The residual heat makes the honey flow like liquid gold.
- Finish with brightness:
- If you want, squeeze fresh lemon juice over the top just before serving. It adds a zing that makes everything pop.
Save My nephew, who once hid vegetables under his napkin, now asks when Im making the crunchy little balls again. He doesnt know theyre Brussels sprouts, and Im not telling him yet. Some victories are best kept quiet until the habit sticks.
How to Pick the Best Brussels Sprouts
Small to medium sprouts roast more evenly than giant ones, which can stay tough in the center. If youre stuck with a mixed bag, halve the big ones and quarter the monsters so everything finishes at the same time. Avoid any with yellow or wilted outer leaves, they wont crisp up no matter how hot your oven runs.
What to Serve Alongside
These sprouts play well with roasted chicken, grilled steak, or even a simple bowl of quinoa if youre keeping it light. The sweet and savory thing works next to almost anything, but I love them with something rich and a little fatty so the lemon juice has something to cut through. Theyre also perfect cold the next day, straight from the fridge as a snack.
Make It Your Own
Once you nail the basic method, you can spin this a dozen ways. Toss in toasted pecans or sliced almonds right before serving for crunch, or hit them with a pinch of chili flakes if you like heat. Swap honey for maple syrup to make it vegan, or drizzle balsamic glaze instead for a tangy finish.
- Crumble crispy bacon over the top for a smoky, salty contrast.
- Toss with grated Parmesan right after the honey drizzle while everything is still warm.
- Add a handful of dried cranberries in the last five minutes of roasting for little bursts of tart sweetness.
Save Theres something satisfying about turning a vegetable most people remember as mushy and bitter into something they fight over at the table. It doesnt take fancy ingredients or tricks, just heat, a little fat, and the patience to let them crisp up properly.
Recipe FAQs
- → How do I get the Brussels sprouts crispy?
-
Make sure to cut them in halves and roast them cut-side down on a hot baking sheet with olive oil. Flipping halfway ensures even caramelization.
- → Can I substitute honey with another sweetener?
-
Yes, maple syrup is a great vegan-friendly alternative that provides a similar sweetness and glaze.
- → What temperature is best for roasting Brussels sprouts?
-
Roasting at 220°C (425°F) helps achieve a crisp exterior while keeping a tender inside.
- → Is it necessary to use lemon juice?
-
While optional, lemon juice adds a refreshing brightness that balances the sweet honey and earthy sprouts.
- → How can I add extra texture or spice?
-
Try tossing in toasted sliced almonds, pecans, or a pinch of chili flakes before serving to enhance crunch or heat.
