Roasted Brussels Sprouts – Healthy Recipes Blog

These roasted Brussels sprouts are coated in butter and honey and then baked in the oven until beautifully caramelized.

It’s a delicious side dish that goes with countless entrees. And the leftovers are excellent, too, reheated or even cold.

Roasted Brussels sprouts are served on a white plate.

I know I’m not the only one who absolutely has to order Brussels sprouts at restaurants. Cooked in copious amounts of sugar and oil, it’s a delectable side dish.

At home, I coat these roasted Brussels sprouts in melted butter and add a tablespoon of honey. This modest amount of honey is just what’s needed to balance out the natural bitterness of the sprouts and turn them into a delightful side dish – one of the best in my repertoire.

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Ingredients

The ingredients needed to roast Brussels sprouts.

Here’s an overview of the ingredients needed to make this recipe. The exact measurements are included in the recipe card below.

  • Fresh Brussels sprouts. You definitely want fresh sprouts in this recipe, not frozen ones. We want them to crisp up in the oven, which is unlikely to happen with frozen sprouts.
  • Butter: I use melted salted butter.
  • To season: Kosher salt, black pepper, and garlic powder.

Variations

  • You can substitute pure maple syrup for the honey.
  • Sometimes, I add ⅛ teaspoon of cayenne pepper.
  • To make it dairy-free, use melted ghee or olive oil.
  • Sprinkle the finished dish with bacon bits.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these roasted Brussels sprouts:

Wash and dry the sprouts. Remove any damaged outer leaves. Cut them in half.

Cutting Brussels sprouts in half.

Place the halved Brussels sprouts in a large bowl. Add the melted butter, honey, salt, pepper, and garlic powder. Use a large spoon or your hands to coat the sprouts evenly and thoroughly.

Coating Brussels sprouts in melted butter, honey, and spices.

Arrange the sprouts in a single layer on a rimmed, parchment-lined baking sheet. Roast them in a preheated 425°F oven for 15 minutes.

Arranging Brussels sprouts on the pan.

Remove the pan from the oven. Flip the sprouts to the other side (I use two teaspoons). If any of them is already deeply browned, remove it to a plate. Wipe off any spots with caramelized honey on the pan to prevent them from burning.

Flipping the sprouts in the pan.

Return the pan to the oven and roast the sprouts until tender and browned, for 10-15 more minutes. Serve immediately.

Roasted Brussels sprouts are ready in the pan.

Expert Tips

  • A trick to make the sprouts crispy is to use pre-washed bagged sprouts. This ensures that they’ll be completely dry. If you need to wash them, make sure to dry them thoroughly. Otherwise, they will steam rather than roast.
  • You can slice large sprouts into three parts instead of two. 
  • Some of the sprouts will be ready faster. Remove them to a plate and keep roasting the remaining ones.
  • For restaurant-level sweetness, use two tablespoons of honey. 

Recipe FAQs

Why are they called “Brussels” sprouts?

They are basically little cabbages, so why don’t we call them “mini cabbages?” They were cultivated in Belgium in the 16th century, so they’re named after the place from where they originated.

How do I make Brussels sprouts taste good?

The secret is to use plenty of butter, add a small amount of honey to balance out any bitterness, mix everything so the sprouts are well-coated, and then patiently bake them in a hot oven until they are caramelized.

Can I use frozen sprouts?

I don’t recommend it. They will not become crispy and caramelized.

Serving Suggestions

Since I bake them in a 425°F oven, I like to serve these Brussels sprouts with a main dish I can cook in the same oven. So, I often serve them with one of the following:

Sometimes, I make a plate of them with a couple of fried eggs, poached eggs, or fluffy scrambled eggs for a tasty and filling meatless lunch:

Roasted Brussels sprouts are served with fried eggs.

Storing Leftovers

You can keep the leftovers in a sealed container in the fridge for up to four days. Reheat them in a low oven (300°F) to crisp them back up, or enjoy them cold. You can also freeze them for up to three months.

Roasted Brussels sprouts are served on a white plate.

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Recipe Card

Roasted Brussels sprouts are served on a white plate.

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Roasted Brussels Sprouts

These roasted Brussels sprouts are baked in a hot oven into caramelized perfection.

Prep Time15 minutes

Cook Time25 minutes

Total Time40 minutes

Course: Side Dish

Cuisine: American

Servings: 5 servings

Calories: 133kcal

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Notes

  • A trick to make the sprouts crispy is to use pre-washed bagged sprouts. This ensures that they’ll be completely dry. If you need to wash them, dry them thoroughly. Otherwise, they will steam rather than roast.
  • You can slice large sprouts into three parts instead of two.
  • Some sprouts will be ready faster. Remove them to a plate and keep roasting the others.
  • For restaurant-level sweetness, use two tablespoons of honey. 
  • You can keep the leftovers in a sealed container in the fridge for up to four days. Reheat them in a low oven (300°F) to crisp them back up. You can also freeze them for up to three months.

Add Your Own Notes

Nutrition per Serving

Serving: 0.5cup | Calories: 133kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Sodium: 211mg | Fiber: 3g | Sugar: 5g

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DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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