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A bowl filled with crispy roasted Brussels Sprout Recipe, golden-brown edges, sprinkled with Parmesan and herbs.

Brussels Sprout Recipe

Crispy roasted Brussels sprouts recipe with golden edges and a sweet, nutty flavor that converts even the pickiest eaters into sprout lovers. Simple prep, quick cook, and endlessly customizable
5 from 1 vote
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Course: Side Dish, Vegetable
Cuisine: American, European
Keyword: Brussel sprout Recipes air fryer, Brussel sprout recipes balsamic, Brussel sprout recipes with bacon, How to cook Brussel sprouts on stove, Jamie Oliver Brussel sprouts recipe, Roasted Brussel sprouts with Parmesan
Prep Time: 10 minutes
Cook Time: 25 minutes
Roasting Time: 25 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 140kcal
Cost: $8

Equipment

  • 1 Mixing bowl (For tossing sprouts)
  • 1 Sharp knife (Trim & halve sprouts)
  • 1 Measuring spoons (Oil, vinegar, seasonings)
  • 1 Baking sheet (Large, rimmed, for roasting)

Ingredients

  • 1 ½ lb Brussels sprouts - Trimmed halved if large
  • 3 tablespoon Olive oil - Or avocado oil
  • 1 teaspoon Sea salt - To taste
  • ½ teaspoon Black pepper - Freshly ground
  • 2 cloves Garlic - Minced optional
  • 1–2 tablespoon Balsamic vinegar - For finishing
  • 2 tablespoon Parmesan cheese - Grated optional
  • 1 teaspoon Lemon juice - Fresh squeezed optional
  • 2 slices Bacon - Crispy crumbled (optional)
  • 2 tablespoon Pine nuts Toasted - or almonds/pecans
  • 2 tablespoon Dried cranberries - Or pomegranate seeds

Instructions

  • Preheat oven to 425°F (220°C). Line a large baking sheet if desired.
    Recipe ingredients arranged on a wooden board — fresh Brussels sprouts, olive oil, Parmesan cheese, lemon, garlic, herbs, dried cranberries, and crispy bacon.
  • Trim stem ends, remove loose outer leaves, and cut larger sprouts in half. Pat completely dry.
    Halved roasted Brussels sprouts on a baking sheet, caramelized edges, seasoned with salt and pepper.
  • Toss sprouts in a bowl with olive oil, salt, pepper, and garlic (optional) until evenly coated.
    Halved roasted Brussels sprouts on a baking sheet, caramelized edges, seasoned with salt and pepper.
  • Spread evenly on the baking sheet. Roast 20–25 minutes, shaking the pan halfway, until golden and tender.
    Halved roasted Brussels sprouts on a baking sheet, caramelized edges, seasoned with salt and pepper.
  • Drizzle with balsamic vinegar, add lemon juice, and sprinkle with Parmesan (optional). Serve immediately.
    A bowl filled with crispy roasted Brussels sprouts, golden-brown edges, sprinkled with Parmesan and herbs.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 150g | Calories: 140kcal (7%) | Carbohydrates: 11g (4%) | Protein: 4g (8%) | Fat: 9g (14%) | Saturated Fat: 1.3g (8%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.5g | Sodium: 250mg (11%) | Potassium: 450mg (13%) | Fiber: 4g (17%) | Sugar: 3g (3%) | Vitamin A: 600IU (12%) | Vitamin C: 75mg (91%) | Calcium: 40mg (4%)
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