6 Brussels Sprouts Recipes That’ll Make You Actually Crave Veggies
Look, I get it. Brussels sprouts have a bad reputation. But these six recipes? They’re the kind that’ll have you fighting over the last crispy piece on the pan.
I’m talking caramelized edges, flavor packed bites, and zero sad steamed veggie vibes. Whether you’re team bacon or team balsamic, there’s something here that’ll work for your table.
1. Crispy Roasted Brussels Sprouts
Ingredients:
- 1.5 lbs Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions:
Step 1: Preheat your oven to 425°F and grab a large baking sheet.
Honestly, the high heat is what makes these actually crispy, not soggy. If your oven runs cool, bump it up to 450°F. No shame in that.
While it heats, trim the ends off your Brussels sprouts and slice them in half. Toss any loose or yellowed outer leaves. They’ll just burn anyway.
Step 2: Toss the Brussels sprouts with olive oil, salt, pepper, and garlic powder in a big bowl.
Make sure every piece gets coated. I use my hands for this because it’s faster and honestly more fun. Don’t skimp on the oil or they won’t crisp up.
Spread them out on the baking sheet in a single layer, cut side down. This is key. That flat surface against the hot pan is where the magic happens.
Step 3: Roast for 20 to 25 minutes, shaking the pan halfway through.
You’re looking for deep golden brown edges and tender insides. If they’re not crispy enough at 25 minutes, give them another 5. Every oven is different.
The smell will tell you when they’re ready. Sweet, nutty, a little caramelized. Yep, that’s it.
Step 4: Pull them out and taste one immediately.
Too bland? Hit them with a little extra salt or a squeeze of lemon. Want more garlic? Toss with fresh minced garlic right when they come out. The heat will mellow it perfectly.
Serve these hot. They’re good at room temp too, but nothing beats that just out of the oven crunch.
2. Garlic Parmesan Brussels Sprouts
Ingredients:
- 1.5 lbs Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
Instructions:
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.
The parchment makes cleanup so much easier, trust me. And it keeps the cheese from sticking and burning on the pan.
Trim your Brussels sprouts and cut them in half. If you’ve got any really big ones, quarter them so everything cooks evenly.
Step 2: In a large bowl, toss the Brussels sprouts with olive oil, minced garlic, salt, pepper, and red pepper flakes if you’re using them.
I add the garlic now instead of later because it gets all sweet and roasted this way. If you’re worried about it burning, you can add half now and half after they’re done.
Spread them on the baking sheet in one layer, cut side down. Give them space. Crowding makes them steam instead of roast.
Step 3: Roast for 20 minutes, then pull the pan out and sprinkle the Parmesan over the top.
Don’t add the cheese at the beginning or it’ll burn. Learned that the hard way. This timing gives you melted, golden cheese without any bitter burnt bits.
Pop them back in for another 5 to 8 minutes until the cheese is bubbly and the edges are crispy. Keep an eye on them during this final stretch.
Step 4: Let them cool for just a minute, then transfer to a serving dish.
Scrape up any cheesy bits stuck to the parchment. Those are the best parts. If you want even more Parmesan flavor, grate a little fresh cheese on top right before serving.
This is my favorite way to make Brussels sprouts, honestly. The garlic and cheese combo is unbeatable.
3. Honey Balsamic Brussels Sprouts
Ingredients:
- 1.5 lbs Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons toasted sesame seeds (optional)
Instructions:
Step 1: Preheat your oven to 400°F and get a large baking sheet ready.
While it heats up, prep your Brussels sprouts by trimming the stems and cutting them in half. Try to make the halves similar in size so they cook at the same rate.
In a small bowl, whisk together the balsamic vinegar and honey until combined. Set that aside for now.
Step 2: Toss the Brussels sprouts with olive oil, salt, and pepper in a big bowl.
Spread them on the baking sheet, cut side down, in a single layer. Crowded veggies steam, and we want crispy edges here, not mushy ones.
Roast for 15 minutes without touching them. This gives the bottoms time to get that deep caramelization going.
Step 3: After 15 minutes, drizzle the balsamic honey mixture over the Brussels sprouts and toss everything on the pan.
Use a spatula to scrape up any stuck bits. They’ll add flavor. The glaze might look thin right now, but it’ll thicken as it cooks.
Put them back in the oven for another 10 to 12 minutes. You want the glaze to be sticky and the sprouts to be fork tender with crispy tips.
Step 4: Pull them out and taste one to check the seasoning.
Too sweet? Add a tiny splash more vinegar. Not enough punch? Sprinkle on some flaky salt. If you’re using sesame seeds, toss them on now while everything’s hot.
Serve these warm. The sweet and tangy combo is this is where it gets good level delicious.
4. Air Fryer Brussels Sprouts
Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
Instructions:
Step 1: Trim your Brussels sprouts and slice them in half.
Pat them dry with a paper towel if they’re wet. Moisture is the enemy of crispiness in the air fryer, and you want these as crunchy as possible.
Toss them in a bowl with olive oil, salt, pepper, smoked paprika, and garlic powder. Make sure every piece is coated evenly.
Step 2: Preheat your air fryer to 375°F for about 3 minutes.
Once it’s hot, add the Brussels sprouts in a single layer. Don’t overload the basket or they’ll steam instead of crisp. If you need to, cook them in two batches.
Air fry for 12 minutes, shaking the basket halfway through. This keeps them from sticking and helps them brown evenly on all sides.
Step 3: After 12 minutes, check for doneness.
They should be golden and crispy on the outside, tender on the inside. If they need more time, add another 2 to 3 minutes and check again.
The smoked paprika adds this amazing depth. Honestly, easiest step, and it makes such a difference.
Step 4: Pull them out and season immediately while they’re hot.
A little extra salt or a squeeze of lemon works great here. Want them spicy? Toss with a pinch of cayenne or drizzle with hot honey.
These cook so fast and come out perfectly crispy every single time. I make them at least once a week now.
5. Brussels Sprouts with Bacon
Ingredients:
- 1.5 lbs Brussels sprouts, trimmed and halved
- 6 slices bacon, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic, minced
Instructions:
Step 1: Preheat your oven to 400°F and line a large baking sheet with foil for easier cleanup.
Chop your bacon into bite sized pieces. I use kitchen scissors for this because it’s faster and less messy than a knife.
Trim and halve the Brussels sprouts. If any are really big, quarter them so everything finishes at the same time.
Step 2: Spread the Brussels sprouts and chopped bacon on the baking sheet.
Drizzle with olive oil, then season with salt, pepper, and minced garlic. Toss everything together right on the pan using your hands or a spatula.
Make sure the sprouts are cut side down and the bacon is scattered around evenly. The bacon fat will render out and flavor everything as it cooks. Trust the process.
Step 3: Roast for 25 to 30 minutes, stirring once halfway through.
You want the bacon crispy and the Brussels sprouts caramelized with dark edges. The bacon might look done before the sprouts are, but keep going. It won’t burn.
The smell will be amazing. Like, your whole house will smell incredible. This is my favorite part.
Step 4: Once they’re done, taste and adjust seasoning if needed.
Sometimes the bacon adds enough salt, sometimes it doesn’t. Only you can tell. If it needs more, add it now.
Scrape up any crispy bacon bits stuck to the foil. Those are basically flavor gold. Serve these hot and watch them disappear fast.
6. Lemon Herb Brussels Sprouts
Ingredients:
- 1.5 lbs Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
Instructions:
Step 1: Preheat your oven to 425°F and grab a large baking sheet.
Trim the ends off your Brussels sprouts and cut them in half. Try to keep the sizes consistent so they cook evenly.
In a large bowl, toss the sprouts with olive oil, lemon zest, salt, and pepper. Save the lemon juice for later. Adding it now will make things too wet.
Step 2: Spread the Brussels sprouts on the baking sheet in a single layer, cut side down.
This gives you those crispy, caramelized edges that make Brussels sprouts actually worth eating. Don’t skip this step.
Roast for 20 to 25 minutes until they’re golden brown and tender when you poke them with a fork. Shake the pan once halfway through if you remember, but it’s not the end of the world if you forget.
Step 3: While they’re roasting, chop your fresh herbs.
Fresh thyme and parsley make this dish feel fancy, but honestly, it’s still super simple. If you only have one or the other, just use what you’ve got.
When the Brussels sprouts come out of the oven, immediately drizzle them with fresh lemon juice and toss with the herbs. The heat will release all those bright, fresh flavors.
Step 4: Taste and adjust.
Need more lemon? Add it. Want more salt? Go for it. The beauty of this recipe is you can tweak it to your taste.
Serve these right away while they’re hot. The lemon and herbs make them feel light and fresh, not heavy. You’ll love this.
Final Thoughts
There you go. Six ways to make Brussels sprouts that people actually want to eat. Pick the one that sounds best to you tonight, or honestly, try all six this week.
They’re all easy, they all taste incredible, and they’ll all make you look like you know what you’re doing in the kitchen. Let me know which one becomes your go to. I’m betting on the bacon version, but I could be wrong.
