Roasted Brussel Sprouts
The roasted brussel sprouts recipes cooks save most on Pepper — crispy, caramelized, and reliably better than the ones you had as a kid.
★ Fan Favorite
Fan FavoriteHoney Balsamic Brussel Sprouts
Best Brussel sprouts I've ever made, I've been looking for a good recipe for ages and am not disappointed - restaurant worthy
Eli SilvermanIngredients
- Brussel sprouts
- 2 tbsp Balsamic vinaigrette
- 1 tbsp Honey
- 1/4 Lemon
- to taste Salt
- to taste Pepper
- to taste Garlic powder
- 2 tbsp Olive oil
Instructions
- 1Preheat oven to 425. Cut off the brown ends of the Brussel sprouts and cut them in half and then half again so that youre left thin slices.
- 2Line a baking sheet with parchment paper and add Brussel sprouts. Drizzle with olive oil and season with salt, pepper, and garlic powder. Toss them to mix and place in oven for 20 mins or until crispy and cooked through.
- 3While the Brussel sprouts are baking, mix 2 tbsp of balsamic, 1 tbsp of honey, and the juice of 1/4 of a lemon to a bowl. Mix with a fork, taste, and add whichever you think it needs to make it the perfect sauce for you.
- 4When Brussel sprouts are done, simply add them to the bowl, mix, and enjoy
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Open in Pepper →The Trick to Actually Crispy Brussels
Every top-saved brussels recipe on Pepper starts the same way: halved, tossed in oil, spread cut-side down on a hot pan.
Cooks who nail crispy sprouts share the same three moves — high heat, dry vegetables, no crowding.
The recipes below prove sprouts don't need bacon to shine, though several cooks use it anyway.
Quick Tips
- 1
Read the whole recipe first
Every top-saved recipe here has one step that trips people up. Reading ahead prevents the scramble.
- 2
Season in layers
Salt at the start, adjust at the end, finish with acid — the fastest way to make simple ingredients taste finished.
- 3
Rest before serving
Meat, baked goods, and even roasted vegetables all improve with 5–10 minutes of rest after cooking.
- 4
Taste as you go
The best cooks on Pepper don''t follow recipes blindly — they taste, adjust, and season one more time before plating.
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