These oven-roasted brown sugar Brussels sprouts are an easy sheet pan side dish, great for easy weeknight meals or your holiday dinner table. If you're looking for a vegetable dish with great flavor, minimal hands-on time, and a short ingredients list, these roasted Brussels sprouts are perfect. This dish takes under 30 minutes to prepare and is both vegetarian and vegan.
How to prepare fresh brussels sprouts for roasting
Fresh Brussels sprouts require a small amount of preparation for roasting.
To prepare the fresh sprouts:
- Slice the ends off.
- Peel off the loose outer leaves.
- Set them aside to add in the last 5 minutes.
- Cut the large sprouts in half. Leave the small ones whole.
Cutting only the large sprouts in half and adding the papery leaves in the last 5 minutes will help with even cooking.
See the recipe card for exact amounts.
This recipe is a really quick one. It takes only 5 minutes to prep the sprouts and then 20 minutes to bake them. Enjoy!
- Trim the ends off of the brussels sprouts.
- Slice the brussels in half.
- Peel the outer layers off. Set the outer layers aside for later.
- Set the halved sprouts in a bowl.
- Toss with olive oil and season with salt and pepper.
- Place the brussels sprouts with the flat sides down on the baking sheet. Bake for 15-20 minutes, until browned.
- Make the sauce.
- Add the outer leaves to the tray.
- Add the sauce and mix well.
- Bake for another 5 minutes and then serve.
Tips for roasting brussels sprouts
What to serve with brown sugar brussels sprouts
Brussels sprouts are great served at any dinner table. I love having them at holiday meals with a bunch of other vegetables, mashed potatoes, some gravy, and some homemade buns, or angel biscuits. Try my roasted broccoli and carrots, sheet pan potatoes, roasted green beans, or my sesame roasted broccoli.
Try my spicy version of sprouts in my Sriracha honey Brussels sprouts.
Store leftover sprouts in the fridge in an airtight container for 3-5 days. Reheat leftovers in a hot oven (400°F/200°C) until hot. Alternatively, microwave leftover sprouts for a minute or two, or until hot.
I don't recommend freezing the roasted brussels sprouts as their texture can change after freezing. They can become too soft and mushy. You can half the recipe if needed.
I don't recommend frozen Brussels sprouts for this recipe as their texture will be really soft.
Reheat in a hot oven (400°F/200°C) until hot, or in the microwave for a minute two.
Leftover brussels sprouts will last about 3-5 days in the fridge and will become a bit softer with time.
Brown Sugar Brussels Sprouts
For the Sprouts
- 1 lb Brussels sprouts
- 1 tablespoon olive oil
- salt and pepper (to taste)
For the Sprouts
- Preheat the oven to 425°F.Line a baking sheet with parchment paper.
- Trim the ends off of the sprouts. Peel off the outer leaves and set aside for later. Cut large sprouts in half and keep the small ones whole so that all the sprouts are about the same size.
- Add the sprouts to a bowl and coat with the oil. Season with salt and pepper and then arrange them on a sheet pan. Arrange the sprouts with the flat sides down. Don't worry about the smaller whole ones.
- Bake for 15-20 minutes, until browned.
For the Sauce
- Mix the sauce ingredients together.
- After the first 15-20 minutes, remove the sheet pan from the oven and add the leaves and sauce. Bake for another 5 minutes. Serve.
Nutritional information is an estimate. Values vary based on products used.
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