12 Crispy Roasted Brussels Sprouts Recipes (Easy Side Dishes)

The secret to Brussels sprouts everyone actually fights over? A screaming-hot oven and the right flavor partners. These crispy roasted Brussels sprouts recipes turn the humble sprout into caramelized, golden, utterly addictive side dishes. Say goodbye to soggy sprouts forever.

1. Honey Garlic Roasted Brussels Sprouts

Crackly-edged sprouts glazed with sticky honey-garlic sauce — sweet, savory, gone in minutes.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp honey
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame seeds

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment.
2. Toss the sprouts with olive oil, salt, and pepper; spread cut-side down.
3. Roast 22 minutes until deep golden and crisp at the edges.
4. Meanwhile whisk honey, garlic, and soy sauce in a small bowl.
5. Drizzle the glaze over the hot sprouts and toss to coat.
6. Return to the oven 3 minutes, then sprinkle with sesame seeds.

2. Balsamic Parmesan Brussels Sprouts

Tangy balsamic caramel meets salty Parmesan on shatteringly crisp sprouts.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/2 cup grated Parmesan
• 1/4 tsp red pepper flakes

Instructions

1. Preheat oven to 425°F. Toss sprouts with olive oil, salt, and pepper.
2. Arrange cut-side down on a sheet pan and roast 20 minutes.
3. Whisk balsamic and honey together.
4. Drizzle over the sprouts and toss; roast 5 more minutes.
5. Sprinkle with Parmesan and red pepper flakes.
6. Serve immediately while the cheese is melty.

3. Bacon-Wrapped Brussels Sprouts

Smoky bacon wrapped around tender sprouts with a maple-mustard drizzle — party gold.

Ingredients

• 1 1/2 lbs small Brussels sprouts, trimmed
• 12 slices bacon, halved
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 2 tbsp brown sugar
• toothpicks for securing

Instructions

1. Preheat oven to 400°F and line a sheet pan with foil.
2. Wrap each sprout with a half-slice of bacon; secure with a toothpick.
3. Whisk maple syrup, Dijon, pepper, and garlic powder.
4. Brush the glaze over the wrapped sprouts.
5. Sprinkle lightly with brown sugar.
6. Roast 25 minutes, turning once, until bacon is crisp.

4. Sriracha Honey Brussels Sprouts

Sweet heat in every bite — crispy sprouts tossed in a fiery sriracha-honey glaze.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• 2 tbsp sriracha
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp butter, melted
• 2 tbsp chopped peanuts

Instructions

1. Preheat oven to 425°F. Toss sprouts with oil and salt; roast cut-side down 22 minutes.
2. Whisk sriracha, honey, vinegar, and melted butter.
3. Toss the hot sprouts in the glaze until glossy.
4. Spread back on the pan and roast 3 more minutes.
5. Sprinkle with chopped peanuts.
6. Serve hot with extra sriracha on the side.

5. Garlic Butter Brussels Sprouts

Simple and irresistible — roasted sprouts finished with nutty brown butter and garlic.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp butter
• 4 cloves garlic, thinly sliced
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan

Instructions

1. Preheat oven to 425°F. Toss sprouts with olive oil, salt, and pepper.
2. Roast cut-side down 22 minutes until crisp.
3. Melt butter in a skillet over medium heat until it smells nutty, 3 minutes.
4. Add garlic slices; cook 1 minute until golden.
5. Toss the hot sprouts with the brown butter, garlic, and lemon juice.
6. Finish with Parmesan and serve.

6. Maple Dijon Brussels Sprouts

Sweet maple and sharp Dijon cling to every caramelized leaf of these fall-perfect sprouts.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• 3 tbsp maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/3 cup chopped pecans
• 1/4 cup dried cranberries

Instructions

1. Preheat oven to 425°F. Toss sprouts with oil and salt; roast 20 minutes.
2. Whisk maple syrup, Dijon, and vinegar.
3. Toss the sprouts with the glaze and the pecans.
4. Roast 5 more minutes until sticky and caramelized.
5. Toss with dried cranberries.
6. Serve warm as a holiday-worthy side.

7. Crispy Smashed Brussels Sprouts

Boiled, smashed, and roasted until every edge is a crunchy, cheesy chip.

Ingredients

• 1 1/2 lbs Brussels sprouts, trimmed
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 cup grated Parmesan
• 1 tsp lemon zest
• 2 tbsp chopped chives

Instructions

1. Boil the sprouts in salted water 8 minutes until just tender; drain well.
2. Preheat oven to 425°F and oil a sheet pan generously.
3. Place sprouts on the pan and smash each flat with the bottom of a glass.
4. Brush with olive oil; season with salt, garlic powder, and pepper.
5. Roast 20 minutes, flip, and roast 10 more until deeply crisp.
6. Top with Parmesan, lemon zest, and chives.

8. Asian Sesame Brussels Sprouts

Gingery soy-sesame glaze with a toasted crunch — an umami bomb of a side dish.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp neutral oil
• 1 tsp salt
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 2 tbsp toasted sesame seeds

Instructions

1. Preheat oven to 425°F. Toss sprouts with neutral oil and salt.
2. Roast cut-side down 22 minutes until charred at the edges.
3. Whisk soy sauce, honey, vinegar, and sesame oil.
4. Toss the hot sprouts in the glaze.
5. Sprinkle generously with sesame seeds.
6. Serve warm or at room temperature.

9. Cheesy Baked Brussels Sprouts

Creamy, bubbly, and golden — sprouts baked under a blanket of three cheeses.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp salt
• 1 cup heavy cream
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1/2 tsp garlic powder
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat oven to 400°F. Toss sprouts with oil and salt; roast 15 minutes.
2. Whisk cream, garlic powder, and half the cheeses.
3. Pour over the sprouts in a baking dish.
4. Top with remaining cheese and panko.
5. Bake 20 minutes until bubbly and golden.
6. Rest 5 minutes before serving.

10. Lemon Herb Brussels Sprouts

Bright, fresh, and light — lemon, thyme, and rosemary lift crispy sprouts beautifully.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary

Instructions

1. Preheat oven to 425°F. Toss sprouts with oil, salt, and pepper.
2. Roast cut-side down 22 minutes until crisp and golden.
3. Whisk lemon juice, zest, thyme, and rosemary.
4. Toss the hot sprouts with the herb mixture.
5. Taste and add more salt or lemon if needed.
6. Serve immediately.

11. Buffalo Brussels Sprouts

All the tangy buffalo flavor you love, on crispy sprouts with cool ranch drizzle.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 cup buffalo hot sauce
• 3 tbsp butter, melted
• 1 tbsp honey
• 1/3 cup ranch dressing
• 2 tbsp crumbled blue cheese

Instructions

1. Preheat oven to 425°F. Toss sprouts with oil and salt; roast 22 minutes.
2. Whisk buffalo sauce, melted butter, and honey.
3. Toss the hot sprouts in the buffalo mixture.
4. Roast 3 more minutes until sticky.
5. Drizzle with ranch and top with blue cheese.
6. Serve with celery sticks for the full wing-night vibe.

12. Everything Bagel Brussels Sprouts

Garlicky everything seasoning gives these crispy sprouts an addictive savory crunch.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• 2 tbsp everything bagel seasoning
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 2 tbsp cream cheese, softened
• 1 tbsp chopped chives

Instructions

1. Preheat oven to 425°F. Toss sprouts with oil and salt.
2. Sprinkle with everything bagel seasoning; toss to coat.
3. Roast cut-side down 22 minutes until crisp.
4. Whisk honey, Dijon, and cream cheese into a drizzle.
5. Drizzle over the hot sprouts.
6. Finish with chives and serve.