Brussels Sprouts Recipes
Crispy, caramelized Brussels sprouts recipes — roasted, shaved, sautéed, and converted even the most stubborn skeptics.
★ 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 →Why Roasted Brussels Sprouts Changed Everyone's Mind
Brussels sprouts' reputation was ruined by decades of boiling, which makes them grey, mushy, and pungent. Roasted at high heat with enough space to caramelize, they're an entirely different vegetable — nutty, slightly sweet, and crispy at the edges.
The technique that makes them irresistible: cut in half, toss with olive oil, salt, and a generous amount of both, and roast at 425°F without stirring for 20 minutes. The flat sides go directly against the hot pan and come out deeply charred.
On Pepper, the most-saved Brussels sprouts recipes are the game-changers, turning even the most ardent critics into enthusiastic fans.
Quick Tips
- 1
Halve and roast hot
Cut sprouts in half and roast at 425°F cut-side down on a sheet pan with plenty of olive oil. Don't stir for the first 20 minutes — let the flat side develop a deep brown crust.
- 2
Don't crowd the pan
Give each halved sprout space on the sheet pan. Overcrowding steams them instead of roasting, and you lose all the caramelized, crispy edges that make roasted Brussels sprouts worth eating.
- 3
Add acid at the end
Finish roasted Brussels sprouts with lemon juice, balsamic glaze, or a splash of apple cider vinegar. Acid brightens the nutty flavor and cuts through the richness of the olive oil.
- 4
Shave raw for salads
Thinly shaved raw Brussels sprouts make an excellent base for a hearty salad. Massage them briefly with dressing to soften the bitterness — they hold up much better than lettuce.
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