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Brussel Sprouts Recipe
Bright, honey-glazed, roasted Brussel sprouts recipe that’s oven baked to crisp-tender perfection—a healthy, vegetarian side dish you’ll crave all year.
I still remember the first time I tasted this oven baked Brussel sprouts recipe at my daughter’s school fundraiser—those little green gems were crisp, sweet, and just a bit salty. As a 50-year-old home cook, I’ve tried dozens of Brussel sprouts recipes (roasted, steamed, sautéed—you name it), but this one stands out for its simple swap: a honey glaze with a hit of tangy Parmesan. It’s seasonal, yes—fall flavors always win my heart—but honestly, I find myself making it even in the heat of summer because it’s just that easy and healthy. Nutritional data from the USDA shows one cup of roasted Brussel sprouts clocks in at about 56 calories, delivers roughly 4 grams of fiber, 3 grams of protein, plus a boost of vitamin C and vitamin K. So whether you need a vegetarian side dish for Thanksgiving or a quick weeknight veggie for two, this recipe ticks all the boxes.
Why You’ll Love This Brussel Sprouts Recipe
- Oven baked for crisp edges without extra oil—hello, healthy crunch!
- Sweet honey glaze balanced by nutty Parmesan—no heavy sauces needed.
- Ready in under 30 minutes—fast enough for busy weeknights.
- Vegetarian and gluten-free—perfect for varied diets.
- Simple ingredients you probably have on hand (no weird spices).
- Easily scaled up for holiday dinners or pared down for solo suppers.
- Vitamin-packed side dish that sneaks in extra fiber and nutrients.
- Toss leftover sprouts into salads, bowls, or grain dishes—no waste.
Ingredients for the Brussel Sprouts Recipe
• 1½ pounds fresh Brussel sprouts, stem trimmed and halved
• 2 tablespoons extra-virgin olive oil (or avocado oil)
• 3 tablespoons raw honey (sub with maple syrup for vegan)
• ¼ cup grated Parmesan cheese (use vegan Parmesan for dairy-free)
• 1 teaspoon kosher salt (or sea salt)
• ½ teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice (optional, for brightness)
• Pinch red pepper flakes (optional, for a mild kick)
Tip: Pick sprouts that are firm, bright green, and uniform in size for even baking. Smaller sprouts roast faster—so adjust cut size accordingly.
Directions for the Brussel Sprouts Recipe
- Preheat your oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or foil—cleanup is a breeze.
- In a large bowl, toss the halved sprouts with olive oil, salt, and pepper until evenly coated. Ensure no sprout is left high-and-dry.
- Spread sprouts in a single layer, cut-side down; this helps them get those caramelized edges we love.
- Roast on the middle rack for 20–22 minutes, shaking the tray halfway through. You want deep golden brown spots—if they look pale, give them a couple more minutes.
- While they roast, whisk together honey and lemon juice in the same bowl (fewer dishes!). Add red pepper flakes if you’re feeling adventurous.
- Once sprouts are tender and charred at the edges, remove from the oven and immediately toss with the honey-lemon mixture.
- Transfer back to the sheet, sprinkle with Parmesan, and pop under the broiler for 1–2 minutes—just until cheese melts and turns lightly golden. Keep an eye on it!
- Let them rest for a minute, then garnish with extra lemon zest or chopped parsley if you like. Serve hot, right off the pan.
Servings & Timing
Yield: Serves 4 as a side dish
Prep Time: 10 minutes (trim and halve sprouts)
Cook Time: 22 minutes roasting + 2 minutes broiling
Total Time: About 35 minutes from start to finish
Variations
• Sprinkle with toasted pine nuts instead of Parmesan for a nutty crunch.
• Swap honey for agave or date syrup to keep it vegan-friendly.
• Add a splash of balsamic vinegar after roasting for tangy depth.
• Mix in diced apple or pear mid-roast for a sweet-savory twist.
• Stir in crumbled bacon or pancetta before broiling for meat lovers.
• Dust with smoked paprika and cumin for a warm, earthy vibe.
Storage & Reheating
Refrigerate leftovers in an airtight container up to 3 days. For longer storage, freeze cooled sprouts in a freezer bag for up to 1 month—thaw in the fridge overnight.
To reheat, spread on a baking sheet and bake at 350°F for 8–10 minutes or until warmed through and crisped. Microwave reheating works in a pinch, but you’ll lose some crunch.
Notes
I’ve tested this recipe with little tweaks—found that if you let the honey glaze sit for a minute, it thickens and clings better. Also, sprouts cut too small can turn mushy, so aim for halves that hold their shape. If the broiler step seems scary, skip it and just sprinkle cold Parmesan on hot sprouts—they’ll melt slightly from the steam. You know what? Sometimes simple is exactly right.
FAQs
Q: Can I roast frozen Brussel sprouts?
A: Yes—thaw and pat dry first, then follow the recipe; they may need a few extra minutes in the oven.
Q: My sprouts are bitter. How can I fix that?
A: Trimming off any loose outer leaves helps; a pinch of sugar or a squeeze of lemon can balance bitterness.
Q: Is there a low-salt option?
A: You can reduce salt to ½ teaspoon or finish with a sprinkle of sea salt at the table.
Q: Can I skip the broiler?
A: Absolutely—just toast the Parmesan under a lower oven setting or sprinkle it on after baking.
Q: How do I keep sprouts from turning soggy?
A: Make sure they’re dry before oiling, and don’t overcrowd the pan; air circulation is key.
Q: What’s the best pan for roasting?
A: A heavy-duty rimmed baking sheet works great—aluminum sheets can warp under heat.
Q: Can I reheat them in an air fryer?
A: Yes—air fry at 350°F for about five minutes to restore crispness.
Conclusion
This easy oven baked Brussel sprouts recipe brings together sweet honey, savory Parmesan, and that irresistible roast flavor for a healthy, vegetarian side dish you’ll make again and again. Give it a try, let me know how yours turn out, and don’t forget to explore my other veggie sides—like the honey mustard carrots next door. Happy cooking!
Brussel Sprouts Recipe
Ingredients
- 1½ pounds fresh Brussel sprouts stem trimmed and halved
- 2 tablespoons extra-virgin olive oil or avocado oil
- 3 tablespoons raw honey sub with maple syrup for vegan
- ¼ cup grated Parmesan cheese use vegan Parmesan for dairy-free
- 1 teaspoon kosher salt or sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice optional, for brightness
- Pinch red pepper flakes optional, for a mild kick
Instructions
- Preheat your oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or foil—cleanup is a breeze.
- In a large bowl, toss the halved sprouts with olive oil, salt, and pepper until evenly coated. Ensure no sprout is left high-and-dry.
- Spread sprouts in a single layer, cut-side down; this helps them get those caramelized edges we love.
- Roast on the middle rack for 20–22 minutes, shaking the tray halfway through. You want deep golden brown spots—if they look pale, give them a couple more minutes.
- While they roast, whisk together honey and lemon juice in the same bowl. Add red pepper flakes if you’re feeling adventurous.
- Once sprouts are tender and charred at the edges, remove from the oven and immediately toss with the honey-lemon mixture.
- Transfer back to the sheet, sprinkle with Parmesan, and pop under the broiler for 1–2 minutes—just until cheese melts and turns lightly golden. Keep an eye on it!
- Let them rest for a minute, then garnish with extra lemon zest or chopped parsley if you like. Serve hot, right off the pan.
