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There’s something magical that happens when humble Brussels sprouts hit a hot oven. They go from tightly packed little green orbs to caramelized, crispy-edged bites of pure comfort. If you’ve ever doubted Brussels sprouts, roasted Brussels sprouts will change everything you think you know about this veggie. They’re easy, they’re delicious, and they pair beautifully with weeknight dinners or holiday feasts alike.
I’ll be the first to admit it—Brussels sprouts didn’t win me over right away. For years, I avoided them in my adult life because I grew up thinking they were bitter. But everything changed the moment I tasted my first batch of roasted Brussels sprouts. Golden on the edges, buttery on the inside, and full of earthy, caramelized flavor, they were nothing like what I expected. One bite was enough to turn this once-ignored vegetable into one of my favorite sides of all time.
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If you’ve only ever had Brussels sprouts steamed or boiled, roasted Brussels sprouts will feel like a revelation. This is especially true when you pair them with onions and bacon. They’re incredibly easy to make, naturally nutritious, and go well with almost anything. Whether you’re prepping a weeknight dinner, planning a holiday menu, or just craving something crisp and savory, this recipe has you covered.
Plus, roasting gives you control over texture. Want a crispy finish? Increase the oven heat slightly and let the outer leaves get toasty. Prefer them tender and mild? Pull them from the oven a few minutes earlier. It’s a versatile, foolproof technique that works every time.
Flavor Variations You’ll Love
Roasted Brussels sprouts are delicious on their own, but a few creative twists can take them from good to exceptional:
Vegan
Skip the bacon and add nutritional yeast. Nutritional yeast is great way to add a cheesy flavor when you want something meatless and dairy free. Nutritional yeast will also help with crispiness.
Garlic Parmesan
Toss the sprouts with minced garlic before roasting and sprinkle warm Parmesan on top right after pulling them from the oven.
Maple Balsamic
A drizzle of balsamic vinegar and a touch of maple syrup adds sweet-tangy depth that’s perfect for fall and winter meals.
Spicy Chili Crisp
A spoonful of chili crisp gives them a crunchy, savory heat that’s incredibly addictive.
Lemon Herb
Add fresh lemon zest, a squeeze of juice, and chopped parsley for a bright, refreshing finish.
Bacon Roasted
Mix in cooked, chopped bacon for a smoky, salty boost—it’s a classic combination for a reason.
What to Serve with Roasted Brussels Sprouts
This is the kind of side dish that works with everything. Some favorite pairings include:
- Roasted chicken or turkey
- Grilled steak or pork chops
- Baked salmon or seared shrimp
- Creamy pasta dishes
- Grain bowls with quinoa, rice, or farro
- Holiday spreads with ham, stuffing, and mashed potatoes
They’re also amazing tossed into salads, added to veggie bowls, or eaten straight from the pan as a guilt-free snack (trust me, it happens).
Health Benefits of Brussels Sprouts
Beyond their incredible flavor, Brussels sprouts are rich in:
- Vitamin C
- Vitamin K
- Fiber
- Antioxidants
They support immune health, digestion, and satiety—all while being low in calories. Roasting them keeps these benefits intact while making them taste irresistible.
Note: Boiling brussel sprouts pulls many of the nutrients into the water. Unless you drink the cooking water along with eating the brussel sproats, you will get less of the health benefits.
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Roasted Brussel Sprouts
Equipment
Ingredients
- 3 lbs brussel sprouts cleaned and sliced in half
- 3 slices of bacon
- 3 tbsp olive oil
- 2 tsp salt or more
- 2 tsp pepper
- 1 tbsp granulated garlic or garlic powder
- 2 tsp onion powder
- 1 large onion diced
- 2 tbsp parmesan or nutritional yeast
Instructions
- Preheat oven to 350°F. Line a large cookie sheet with parchment paper.
- Spread brussel sprouts evenly on cookie sheet in a single layer. They should not overlap or they with not crisp.
- Dice large onion and sprinkle over brussel sprouts. Set cookie sheet aside.
- To a skillet or separate cookie sheet, add the slices of bacon. Cook bacon until done and soft, not crispy.
- Once bacon is done, reserve the grease and rip the bacon into bacon bits. (This can be done in a food processor, if you like.)
- Drizzle the bacon grease and olive oil all over the brussel sprouts.
- Sprinkle with salt, pepper, garlic powder, onion powder, and parmesan.
- Stir vegetables making sure all brussel sprouts are coated with the oil and seasonings.
- Bake at 350°F for 30-45 minutes or until bottoms of sprouts crisp up slightly.
- Enjoy!
