Dinner
Roasted Brussels Sprouts
Brussels sprouts are halved, tossed with olive oil and salt, then roasted at high heat until the cut sides are deeply caramelized and charred. Finished with garlic, Parmesan cheese, and a touch of balsamic vinegar for a side dish that converts skeptics.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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Roasted Brussels Sprouts — common questions
What's the most common mistake?
Stirring or flipping the Brussels sprouts too early. Leave them undisturbed on the hot pan for the first 15 minutes—this is what creates the crispy, caramelized exterior that makes them taste great.
Can I prep them ahead?
Yes, trim and halve the Brussels sprouts up to 8 hours ahead and store in an airtight container in the refrigerator. Toss with oil and seasonings just before roasting.
Can I make them in a slow cooker or air fryer?
An air fryer works beautifully: toss Brussels sprouts with oil and salt, air fry at 380°F for 12–15 minutes, shaking halfway through, until crispy and tender. A slow cooker does not work well for this dish because it cannot create the crispy exterior that defines the recipe.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for 8 minutes to recrisp, or eat cold as a salad base.
Can I skip the Parmesan?
Yes, the Brussels sprouts are delicious on their own. The Parmesan adds richness, but garlic and a touch of balsamic vinegar are the essential flavoring.
What should I serve it with?
Roasted Brussels sprouts work as a side dish with any main protein—chicken, fish, steak, pork, or as part of a vegetarian plate with grains and other roasted vegetables.
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