Name: Roasted Brussels Sprouts
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 ½ pounds Brussels sprouts; 2 Tablespoons olive oil; 2 Tablespoons balsamic vinegar; 2 cloves garlic (minced); salt and black pepper (to taste)

Crispy, caramelized edges make these balsamic Roasted Brussels Sprouts an irresistible low-carb favorite. With just 5 minutes of prep and one-pan cleanup, they make the perfect crave-worthy side.

Delicious serve along with your favorite entrees like roasted chicken breast or oven-baked steak.

flavorful Easy Roasted Brussels Sprouts in bowl.

Holly’s Recipe Highlights: Easy Roasted Brussels Sprouts

Why Make It: With their sweet, savory flavor and crispy texture, these Brussels sprouts might even win over folks who usually avoid them!
Skill Level: This easy recipe needs only a handful of ingredients along with simple trimming, tossing, and roasting. One pan makes clean up a breeze too!
Time-Saver: Buy pre-trimmed Brussels sprouts and halve them before seasoning.
Tools: Use a large rimmed baking sheet to give the Brussels sprouts plenty of space to roast, helping them turn crisp and golden instead of steamed.

Cook Time: 25 Mins Servings: 4 Cooking Method: Oven

Ingredient Notes

Brussels Sprouts: Choose firm, compact sprouts with bright green leaves. Try to choose ones that are as similar in size as possible for even cook time.
Olive Oil: Helps the Brussels sprouts brown beautifully while keeping the leaves tender instead of dry. Avocado oil works well as an easy substitute.
Balsamic Vinegar: Adds a tangy, lightly sweet flavor that becomes richer and more concentrated as it roasts. For a lower-carb option, choose a balsamic vinegar without added sweeteners.
Garlic: Fresh garlic adds savory flavor, but garlic powder can be used as a substitute. You could omit entirely because the balsamic vinegar and caramelized sprouts provide plenty of flavor on their own.
Seasoning: Add salt and pepper to taste and enhance all the flavors.

Variations

Drizzle extra balsamic vinegar over finished sprouts for a sharper, more pronounced flavor. Or squeeze freshly squeezed lemon juice or zest to brighten the flavors.
For a cheesy finish, sprinkle finely grated Parmesan over the sprouts during the last few minutes of roasting.
Add cooked and crumbled bacon after roasting for a smoky, savory touch.
To add a kick of heat, add red pepper flakes before roasting.

seasoned Brussels sprouts on a sheet pan to make Easy Roasted Brussels Sprouts.

How to Make Easy Brussels Sprouts

Trim, wash, dry, and halve the Brussels sprouts (full recipe below).
Toss with olive oil, balsamic vinegar, garlic, salt, and pepper.
Arrange cut-side down and roast.

Secrets to Crispy Sprouts

Pat the sprouts very dry after washing. Dry leaves roast and brown better, while wet sprouts are more likely to steam.
Cut Brussels in half, which exposes the most surface area, and place cut side down. This process creates beautifully browned, crispy edges without extra stirring.
Spread the Brussels in a single layer a d do not crowd them. Sprouts placed too close can trap steam and make the sprouts soft instead of crisp.
Quarter especially large Brussels sprouts so they cook at the same rate as smaller ones and finish evenly.
Don’t throw away the leaves that fall off while trimming. They will turn extra crispy and golden which is a delicious bonus!

Easy Roasted Brussels Sprouts cooked on a sheet pan.

Save Those Sprouts

Store cooled oven roasted Brussels sprouts in a plastic covered bowl or an airtight container.
Refrigerate for up to 4 days. You can freeze leftovers for up to 3 months then thaw in the refrigerator, just expect a softer texture once thawed.
Reheat uncovered in the oven or quickly in an air fryer. Use the microwave for an even quicker reheat time but know it tends to make the sprouts softer.
Leftover brussels work well chopped and added to an egg roll bowl, a breakfast casserole, or to a grilled vegetable salad.

More Crispy Low Carb Veggie Sides

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