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These are not the mushy, tasteless Brussels sprouts of your childhood, I promise. Instead, feast on some oven-roasted Brussels sprouts that are perfectly blackened and have a caramelized glaze that adds a touch of sweetness. Paired with some roasted walnuts, they turn into more than just a side dish.

If you’ve ever shared a meal with me then you know I don’t do soft, watery veggies. My Skillet Green Beans are perfectly blacked and my Roasted Cabbage Wedges and still crunchy.

These sprouts are the same kind of deal, easy to make and 100% a crowd-pleaser.

You’re about to make the most delicious roasted Brussels sprouts and there’s no going back from here. They are roasted to perfection, crispy, not mushy, packed with flavor and insanely addictive. (There, you’ve been warned.) Oven-roasted Brussels sprouts are absolutely irresistible.

Once upon a time, this strange vegetable sent children (and adults!) running from the table out of fear. Now you’ll be making double or triple batches of this recipe, then popping them into your mouth like candy!

Table of ContentsRoasted Brussels Sprouts IngredientsHow to Make Oven-Roasted Brussels SproutsServing Ideas for Roasted SproutsRoasted Brussels Sprouts FAQsMore Roasted Vegetable RecipesOven Roasted Brussels Sprouts Recipe

Roasted Brussels Sprouts Ingredients

Just like with other side dishes like my Roasted Butternut Squash, I like to keep it simple. You just need a few ingredients to make this a show-stopper.

Avocado oil: Since I’m roasting these at a high temp, I’m using avocado oil instead of olive oil.

Brussels sprouts: You can find these still on the stalk, in a bag, already halved. You pick! You can even purchase them at your local farmers market starting in October all the way through February.

Raw walnut halves: I like to keep a Costco-sized bag of these on hand since they are staples for my Walnut Taco Meat and my favorite Vegan Basil Pesto recipes.

Maple syrup: Since maple syrup already has a warm, slightly nutty flavor, it’s perfect for caramelizing the walnuts and sprouts. A little goes a long way in this recipe so you get a touch of sweetness, yet it’s not the super candied effect like with candied pecans.

Sea salt: If there’s a vegetable you haven’t learned to like yet then it probably wasn’t seasoned properly. Sea salt helps bring out the flavor of the sprouts in a lovely way.

Ground black pepper: No need for a lot of black pepper in this recipe; a few shakes are all you need.

Now that you’ve got your ingredients, let’s get roasting!

How to Make Oven-Roasted Brussels Sprouts

I like this recipe best with a little charring on top, as well as just a touch of sweetness. While you can put this in a pretty bowl with a gorgeous serving spoon and properly serve it, my family often eats it straight from the sheet pan. Here’s how to get that perfectly charred look:

Heat your oven to 425° F and line a baking sheet with parchment paper. This will keep the ingredients from sticking.

Once you’ve halved the sprouts, place them in a large bowl and toss well with the avocado oil, salt and pepper. You want each piece to be well-oiled to achieve the perfect roast. Brussels sprouts have layers of leaves and we want to crisp the inner as well as the outer leaves, so getting that oil throughout will help.

Arrange the sprouts in a single layer on the baking sheet. It doesn’t matter if they are cut side up or down, just make sure they’ve got a bit of space.

Bake for 20 minutes or until the outsides start to blacken (a bit like broccoli does) and the middle turns golden and crisp up.

While the Brussels sprouts are baking, toss the walnuts in a bowl with maple syrup until they are coated.

With 3 minutes left to bake, carefully remove the sprouts from the oven and add the prepped walnuts. You can keep them on one side of the pan or mix everything together, your choice. Walnuts toast quickly, so keep an eye on the oven once they go in to ensure they don’t burn.

Let cool slightly before serving.

That’s it! In just 20 minutes you’ve got a magazine-worthy side dish to feature in your Vegan Thanksgiving Recipes or quickly eaten on a Tuesday night before volleyball.

Your finished sprouts should be tender on the inside and crispy on the outside. You can sprinkle these oven-roasted Brussels sprouts with some coarse sea salt before serving for an extra crunch.

Serving Ideas for Roasted Sprouts

You can easily turn this simple recipe from a side dish to part of the main event. Add it to a Veggie Bowl topped with Coconut Sriracha for a sweet, savory, spicy fusion or pair it with this Tofu Breakfast Bowl for a great start to your day.

Instead of maple syrup, you can flavor this recipe with Balsamic vinegar. Toss the sprouts with 1-2 tablespoons of your favorite vinegar before baking.

These crispy Brussels sprouts would also be an incredible salad topping for a Lemon Arugula Salad.

More Roasted Vegetable Recipes

Healthy Vegetable Recipes don’t have to be bland and boring. In fact, let’s just throw that whole thought out the window. You can take the simplest thing and jazz it up easily, like with this Roasted Spaghetti Squash recipe.

Whether it’s roasting vegetables for Roasted Red Pepper Soup or Vegan Pumpkin Soup, or roasting them for a snack like these gorgeously Roasted Chickpeas, don’t be afraid to try roasting something new! You’ll learn some new skills and make your meals so much more fabulous.

While Brussels sprouts are a vegetable people love to hate, I think you should give this oven-roasted Brussels sprouts recipe a try. It might just change your mind!

Don’t forget to rate + review once you’ve tried them!

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