Sheet Pan Roasted Brussels Sprouts
Crispy caramelized edges with tender centers and a balsamic drizzle that converts even the pickiest veggie skeptics.
- Cook temp
- 425°F
- 218°C · preheat
- Total time
- 35 min
- 10 prep · 25 cook · 2 rest
- Rest
- 2 min
- Before slicing
How-To Roast Brussels Sprouts - Clean Eating Recipe · Clean & Delicious
Dani Spies shows how to arrange halved Brussels sprouts cut-side down on a baking sheet so the flat surfaces deeply caramelize.
- Target //Cook at 425°F (218°C) for 35 mins.
- Doneness //Cook until visual doneness cue is met. Rest 2 mins before slicing.
- Golden Rule //The kids say they hate Brussels sprouts because they have only ever had sad steamed ones. Roasting at high heat caramelizes the natural sugars and turns them into crispy little flavor bombs. The balsamic and Parmesan finish is what seals the deal. This is how you convert a vegetable hater.
- Family Tweak //Add a light drizzle of honey along with the balsamic for extra sweetness. Skip the black pepper for sensitive palates.
Ingredients
- 1 1/2 lbsBrussels Sprouts, trimmed and halved
- 2 tbspOlive Oil
- 3/4 tspKosher Salt
- 1/2 tspBlack Pepper
- 1 tbspBalsamic Glaze
- 2 tbspGrated Parmesan Cheese
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Get to the point
- 1
Trim and halve 1.5 lbs Brussels sprouts; toss with olive oil, salt, and pepper.
- 2
Spread cut-side down in a single layer on a parchment-lined sheet pan.
- 3
Roast at 425°F for 20-25 minutes until deeply caramelized and crisp-edged.
- 4
Drizzle with balsamic glaze and sprinkle with Parmesan before serving.
Step by step
Tap a step to cross it offPrep the Sprouts
Preheat oven to 425°F. Trim the stem ends of 1.5 lbs Brussels sprouts and slice each one in half through the core. Remove any yellowed outer leaves. Toss in a bowl with 2 tbsp olive oil, 3/4 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.
WhyHalving through the core keeps each sprout half intact so they caramelize flat on the pan instead of falling apart.
Arrange Cut-Side Down
Line a rimmed sheet pan with parchment paper. Place each Brussels sprout half cut-side down on the pan in a single layer with a little space between each piece. Do not crowd the pan.
WhyCut-side down is everything. The flat side gets maximum contact with the hot pan for deep caramelization.
Roast Until Charred
22 minRoast at 425°F for 20 to 25 minutes without stirring until the cut sides are deeply caramelized and dark brown and the edges are crispy. The outer leaves will be charred and delicious.
WhyDo not stir or flip during roasting. Let them sit and develop that dark caramelized crust undisturbed.
Finish & Serve
Remove from oven and drizzle with 1 tbsp balsamic glaze. Sprinkle with 2 tbsp grated Parmesan cheese. Serve warm.
WhyThe balsamic glaze adds a sweet tang that balances the charred bitter notes and makes veggie haters ask for seconds.
- Dad pro tip
- The kids say they hate Brussels sprouts because they have only ever had sad steamed ones. Roasting at high heat caramelizes the natural sugars and turns them into crispy little flavor bombs. The balsamic and Parmesan finish is what seals the deal. This is how you convert a vegetable hater.
- Kid & toddler adjustment
- Add a light drizzle of honey along with the balsamic for extra sweetness. Skip the black pepper for sensitive palates.
- Serve with
- Grilled chicken breast · Baked salmon · Garlic bread
- Reheating
- Reheat on a sheet pan at 400°F for 5 minutes to restore crispiness. Do not microwave.
- Calories
- 120
- Protein
- 5 g
- Carbs
- 12 g
- Fat
- 7 g
Nutrition source: USDA FoodData Central #170382. Cook-time basis: Halved Brussels sprouts on rimmed sheet pan at 425°F; no safe internal temp required for vegetables.
Frequently Asked Questions
How do you reheat leftover sheet pan roasted brussels sprouts without ruining the texture?
Reheat on a sheet pan at 400°F for 5 minutes to restore crispiness. Do not microwave.
How do I adapt this meal for picky kids or toddlers?
Add a light drizzle of honey along with the balsamic for extra sweetness. Skip the black pepper for sensitive palates.
What are the best side dishes to serve with this?
Recommended sides include Grilled chicken breast, Baked salmon, Garlic bread.