Sweet and savory, these caramelized brussels sprouts are a tantalizing side dish that couldn’t be easier to prepare. Made with simple ingredients, they’re baked until tender and crisp and come together in no time. Serve them with all your favorite main courses for a flavorful meal all your guests will adore!
If you think bland and soggy when you hear brussels sprouts, these oven roasted brussel sprouts will make you think again! Not your grandma’s boiled brussels, they’re tossed with a sweet and tangy sauce and baked instead of boiled. The end result is a crisp, tantalizing texture and bold flavor no one can resist.
In my humble opinion, these crispy brussels sprouts are the best way to enjoy this winter veggie. Seriously, while they pair well with any main course as a side, they’re so good, I’ve been known to enjoy them on their own. One bite, and I think you’ll understand why!
Why You’ll Love This Recipe
- Gluten free, nut free, dairy free, and vegan-friendly
- Full of vitamins, nutrients, and fiber
- Six ingredients are all you need
- It bakes in less than 30 minutes
- Leftovers store well
Ingredients & Notes
- Brussels sprouts - For the best results, look for brussels sprouts that have tight leaves and feel firm when squeezed.
- Oil - I prefer to use olive oil to drizzle on top and help create a crisp exterior while adding a good source of healthy fats. However, any neutral oil like avocado oil will work.
- Coconut aminos - Adds depth and a slightly umami taste. Balsamic vinegar tastes great, too.
- Honey - A natural sweetener that balances out the heaviness of the fats and the savory flavors of the dish, caramelizing the brussels sprouts as they bake.
- Spices - Sea salt and garlic powder are used to enhance the flavor.
These caramelized Brussels sprouts taste so much better than boiling them, and they’re super simple to make!
Step 1: Prepare the brussels sprouts. Wash, trim, and cut the vegetables in half before setting them aside.
Step 2: Make a glaze. In a cup or bowl, stir all of the ingredients except for the Brussels sprouts together until smooth.
Step 3: Combine the ingredients. Add the prepped brussels sprouts to a large bowl. Pour the olive oil mixture on top, and toss to coat the vegetables completely.
Step 4: Roast the brussels sprouts. Spread the brussels sprouts cut side down on a baking sheet, leaving room in between each piece. Bake, flipping the pan around once until the sprouts are tender.
Shake the pan to loosen up any of the brussels sprouts that may have become a little stuck, and place it under the broiler until the veggies are extra crispy. Enjoy your oven roasted brussel sprouts right away!
- Make sure to use fresh, firm brussels sprouts. If they’re too soft, they may be bad and won’t crisp up in the oven.
- Trim the ends of the brussels sprouts slightly. You just want to remove the “stump”. Be careful not to cut into the actual bulb, or the leaves will fall off.
- Toss the brussels sprouts well with the oil mixture. You want each and every sprout to have some oil on it so they don't burn.
- Because we’re using a little bit of honey, you want to remove the caramelized brussels sprouts from the pan while still hot. If you wait for them to cool down completely, they will be harder to remove from the pan.
Why won't my brussels sprouts get crispy?
Nobody likes soggy brussels sprouts! The key to super crispy restaurant-style brussels sprouts is fourfold.
- Use a high temperature! These oven roasted brussels sprouts are cooked at 450 F which is hot enough to give them that slight char on the flat side but will also cook the sprout through so it’s soft.
- Use brussels Sprout halves. This allows the flaky inside layers to get nice and crispy.
- Toss the brussels sprouts with a neutral oil like olive oil or avocado oil. You want all of the vegetables to have some oil on them to prevent burning but also to provide enough moisture where it will cook through.
- Roast the brussels sprouts with the cut side down. This ensures the inside of each brussels sprout has direct contact with the hot pan.
How to Store
Store the oven roasted brussel sprouts in an airtight container in the fridge for up to 5 days. When ready to enjoy, crisp them up again in the toaster oven or oven at 400 F for 5 minutes. You can even air fry them for 3 minutes at 400, too!
Frequently Asked Questions
They will be soft and almost mushy with leaves that may look wilted.
Caramelized brussels sprouts are the crispiest right after they come out of the oven. So, try to serve them promptly for the ultimate crisp factor. If you can’t eat them right away, keep them in the oven at 250 F to stay warm until you’re ready to serve.
For more savory side dishes, check out my:
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Caramelized Brussels Sprouts
- 1 lb brussel sprouts
- 3 tablespoon olive oil - or other neutral oil
- 1 tablespoon coconut aminos - or balsamic vinegar
- 1 tablespoon honey - or agave or maple syrup
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- Preheat oven to 450 F. Wash, trip, and cut the brussel sprouts in half, set aside.1 lb brussel sprouts
- In a cup or bowl, stir together the olive oil, coconut aminos, honey, sea salt, and garlic powder.3 tablespoon olive oil, 1 tablespoon coconut aminos, 1 tablespoon honey, ½ teaspoon sea salt, ¼ teaspoon garlic powder
- Add the brussel sprouts to a large bowl and pour the olive oil mixture over top and toss to coat.
- Spread the brussel sprouts out on the baking sheet, cut side down, leaving some room in between each, and bake in the oven for 16 - 18 minutes, flipping the pan around half way through to ensure even browning. Shake the pan to loosen up the brussel sprouts and broil for 1 - 2 minutes until extra crispy.
- Transfer the brussel sprouts to a serving dish immediately while still hot and enjoy!