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Home » Vegetable Recipes » Roasted Brussels Sprouts

Roasted Brussels Sprouts

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Apr 8, 2025
6 Comments
5 from 12 votes

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These roasted Brussels sprouts are coated in butter and honey and baked in the oven until beautifully caramelized. It's a delicious side dish that goes with countless entrees.

Roasted Brussels sprouts are served on a white plate.

Cooked in copious amounts of sugar and oil, restaurant Brussels sprouts are a delectable side dish. At home, I coat the sprouts in melted butter and add two tablespoons of honey. This modest amount is just what's needed to balance out the natural bitterness of the sprouts and turn them into a delightful side dish - one of the best in my repertoire.

Ingredients

The ingredients needed to roast Brussels sprouts.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

  • Fresh Brussels sprouts. See the discussion below. You definitely want fresh sprouts in this recipe, not frozen ones. We want them to crisp up in the oven, which won't happen with frozen sprouts.
  • Butter: I use melted salted butter.
  • Honey: This is the secret ingredient! It promotes caramelizing and adds that irresistible sweet-and-savory flavor.
  • To season: Kosher salt, black pepper, and garlic powder.

Variations

  1. You can substitute pure maple syrup for the honey. For a low-carb version, I like to use this sugar-free maple syrup.
  2. Sometimes, I add ⅛ teaspoon of cayenne pepper.
  3. To make it dairy-free, use olive oil.
  4. Sprinkle the finished dish with bacon bits.
  5. To make a sweetener-free version, arrange the sprouts on a parchment-lined, rimmed baking sheet. Spray them with olive oil and sprinkle them with salt, pepper, and garlic powder. Bake them for 20 minutes in an oven preheated to 425°F. Turn, spray with more olive oil, sprinkle with grated parmesan, and bake for 10 more minutes. This version, shown in the photo below, isn’t as caramelized as the honey one, but it’s very flavorful.
Roasted Brussels sprouts with parmesan are stored in a glass storage container.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Coat the Brussels sprouts with melted butter, honey, salt, pepper, and garlic powder. Arrange them in a single layer on a rimmed, parchment-lined baking sheet. Roast them in a preheated 425°F oven for 15 minutes.

Arranging Brussels sprouts on the pan.

Remove the pan from the oven. Flip the sprouts. If any of them is already deeply browned, remove it to a plate. Wipe off any spots with caramelized honey on the pan to prevent them from burning.

Flipping the sprouts in the pan.

Return the pan to the oven and roast the sprouts until tender and browned, for 10-15 more minutes. Serve immediately.

Roasted Brussels sprouts are ready in the pan.

Recipe Tips

  1. A trick to make the sprouts crispy is to use pre-washed bagged sprouts. This ensures they'll be completely dry. If you need to wash them, dry them thoroughly. Otherwise, they will steam rather than roast.
  2. Some of the sprouts will be ready faster. Remove them to a plate and keep roasting the remaining ones.
  3. You can slice large sprouts into three parts instead of two and leave tiny ones whole, as shown in the photo below. 
Different sizes of Brussels sprouts, cut.

Frozen Brussels Sprouts

I decided to experiment with using frozen sprouts. Since they are frozen, you have to roast them whole. I placed them on a parchment-lined rimmed baking sheet, sprayed them generously with olive oil (melted butter would have hardened on them), and sprinkled them with kosher salt, black pepper, and garlic powder. At this point, you can also drizzle them with a bit of maple syrup or honey.

I placed them in a preheated 425°F oven and roasted them for 30 minutes. They were fork-tender and ready to eat after 30 minutes, but I wanted them more caramelized, so I put them in the oven for ten more minutes. Here they are after 40 minutes:

Roasted frozen Brussels sprouts after 40 minutes in the oven.

The bottom line: The frozen sprouts were tasty but not as crispy or caramelized as fresh sprouts. They'll do in a pinch, but fresh sprouts are better.

Serving Suggestions

Since I bake them in a 425°F oven, I like to serve these Brussels sprouts with a main dish I can cook in the same oven. So, I often serve them with one of the following:

  • Baked chicken legs
  • Baked salmon
  • Keto Chicken Parmesan
  • Baked cod
  • Baked white fish

They also make the perfect side to steaks! Most steakhouses offer them as a side dish. In the photo below, you can see them served with slices of sirloin steak.

Top sirloin steak is served with roasted Brussels sprouts.

Sometimes, I make a plate of them with a couple of fried eggs, poached eggs, or fluffy scrambled eggs for a tasty and filling meatless lunch, as shown in the photo below:

Roasted Brussels sprouts are served with fried eggs.

Storing Leftovers

You can keep the leftovers in a sealed container in the fridge for up to four days. Reheat them in a 350°F oven to crisp them back up, or enjoy them cold like antipasti. You can also freeze them for up to three months.

This is one of those recipes where the leftovers are almost as good as the freshly prepared dish, so I often double the recipe, use two sheet pans, and roast them together, as shown in the photo below.

Two sheet pans of Brussels sprouts roasting simultaneously.

Recipe Card

Roasted Brussels sprouts are served on a white plate.
5 from 12 votes
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Honey Roasted Brussels Sprouts

These roasted Brussels sprouts are baked in a hot oven into caramelized perfection.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: American
Servings: 5 servings
Calories: 146kcal
Author: Vered DeLeeuw
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Video

Ingredients

  • 1 pound Brussels sprouts
  • 4 tablespoons butter - melted
  • 2 tablespoons honey - or maple syrup, or sugar-free maple syrup
  • ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder

Instructions

  • Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Spray the parchment paper with oil.
    A rimmed baking sheet lined with parchment paper and sprayed with oil.
  • Wash and dry the sprouts. Remove any damaged outer leaves. Cut them in half.
    Cutting Brussels sprouts in half.
  • Place the Brussels sprouts in a large bowl. Add the melted butter, honey, salt, pepper, and garlic powder. Use a large spoon or your hands to coat the sprouts evenly and thoroughly.
    Coating Brussels sprouts in melted butter, honey, and spices.
  • Arrange the sprouts in a single layer on the prepared baking sheet. Roast them for 15 minutes.
    Arranging Brussels sprouts on the pan.
  • Remove the pan from the oven. Flip the sprouts to the other side (I use two teaspoons). If any of them is already deeply browned, remove it to a plate. Wipe off any spots with caramelized honey on the pan to prevent them from burning.
    Flipping the sprouts in the pan.
  • Return the pan to the oven and roast the sprouts until tender and browned, for 10-15 more minutes. Serve immediately.
    Roasted Brussels sprouts are ready in the pan.

Notes

  • If using Lakanto sugar-free maple syrup, each serving has around 122 calories, 9 grams of carbs, and 4 grams of fiber. 
  • A trick to make the sprouts crispy is to use pre-washed bagged sprouts. This ensures they'll be completely dry. If you need to wash them, dry them thoroughly. Otherwise, they will steam rather than roast.
  • You can slice large sprouts into three parts instead of two.
  • Some sprouts will be ready faster. Remove them to a plate and keep roasting the others.
  • You can keep the leftovers in a sealed container in the fridge for up to four days. Reheat them uncovered in a 350°F oven to crisp them back up. You can also freeze them for up to three months.

Nutrition per Serving

Serving: 0.5 cup | Calories: 146 kcal | Carbohydrates: 15 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 6 g | Sodium: 207 mg | Fiber: 4 g | Sugar: 9 g

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

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  1. mary says

    April 15, 2025 at 9:34 am

    5 stars
    OMGoodness! Ive come to love roasted brussels sprouts and keep looking for different ways to prepare them. Fantastic recipe....just love it. A New Fav!!!

    Reply
    • Vered DeLeeuw says

      April 15, 2025 at 10:13 am

      I'm glad you enjoyed this recipe, Mary! Thank you for the review.

  2. Tiffany says

    July 17, 2024 at 7:54 pm

    5 stars
    Wow! This came out just like the brussel sprouts at my favorite restaurant, and I'm sure they use a ton of brown sugar!!! Thank you!

    Reply
    • Vered DeLeeuw says

      July 18, 2024 at 9:18 am

      You're very welcome, Tiffany! Thank you for the comment.

  3. Patricia Wyllie says

    March 14, 2024 at 6:39 pm

    Looking forward to trying your recipes. I don't use an air fryer, so cooking on and in stove is my preference. Eggplants and mushroom dishes, please!
    Patricia

    Reply
    • Vered DeLeeuw says

      March 14, 2024 at 7:33 pm

      Hi Patricia,
      I, too, don't own an air fryer! And I love eggplants and mushrooms. It seems we have a lot in common. 🙂
      I hope you'll enjoy my recipes! Thank you for stopping by and leaving a comment.

A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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