12 MORE Crispy Roasted Brussels Sprouts Recipes (Easy Side Dishes)

You asked for more, and the oven is already hot. After our first round of crispy roasted Brussels sprouts recipes became a runaway hit, here are 12 MORE brand-new ways to get those caramelized, crackly-edged sprouts on your table. Bold Korean heat, nutty brown butter, bright citrus glazes, and holiday-worthy showstoppers — every recipe roasts at high heat for maximum crunch.

Below you’ll find 12 reader-ready recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Gochujang Glazed Brussels Sprouts

Sweet-spicy Korean heat lacquered onto charred sprouts — sticky, bold, unforgettable.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp neutral oil
• 1 tsp salt
• 3 tbsp gochujang
• 2 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; spread cut-side down on a sheet pan.
2. Roast 22 minutes until the cut sides are deeply charred.
3. Whisk gochujang, honey, rice vinegar, and sesame oil into a glaze.
4. Toss the hot sprouts in the glaze until every piece shines.
5. Return to the oven 3 minutes so the glaze caramelizes.
6. Sprinkle with sesame seeds and serve immediately.

2. Brown Butter Sage Brussels Sprouts

Nutty, toasty brown butter with crispy fried sage — restaurant-level flavor in minutes.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 5 tbsp butter
• 12 fresh sage leaves
• 2 tbsp lemon juice
• 1/4 cup shaved Parmesan

Instructions

1. Preheat oven to 425°F. Toss sprouts with olive oil, salt, and pepper; roast cut-side down 22 minutes.
2. Meanwhile melt butter in a skillet over medium heat until it foams and smells nutty, about 4 minutes.
3. Add sage leaves and fry 30 seconds until crisp; remove with a slotted spoon.
4. Toss the hot sprouts with the brown butter and lemon juice.
5. Top with crispy sage and shaved Parmesan.
6. Serve warm — the butter firms as it cools, so don’t wait.

3. Miso Tahini Brussels Sprouts

Creamy umami bomb — white miso and tahini make the richest glaze sprouts have ever met.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• 3 tbsp white miso
• 2 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp warm water
• 1 tbsp toasted sesame seeds

Instructions

1. Preheat oven to 425°F. Toss sprouts with olive oil and salt; roast cut-side down 22 minutes.
2. Whisk miso, tahini, maple syrup, and warm water until silky.
3. Drizzle half the sauce over the sprouts on the pan; toss to coat.
4. Roast 3 more minutes until the edges catch.
5. Transfer to a platter, drizzle with remaining sauce.
6. Finish with sesame seeds and serve.

4. Orange Ginger Glazed Brussels Sprouts

Bright citrus and fresh ginger cut through the caramelized richness — sunshine on a sheet pan.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp neutral oil
• 1 tsp salt
• 1/2 cup fresh orange juice
• 1 tbsp orange zest
• 1 tbsp grated fresh ginger
• 2 tbsp honey
• 1 tsp toasted sesame seeds

Instructions

1. Preheat oven to 425°F. Toss sprouts with oil and salt; roast cut-side down 20 minutes.
2. Simmer orange juice, zest, ginger, and honey in a small pan until syrupy, about 6 minutes.
3. Toss the sprouts in the glaze and roast 5 more minutes.
4. The glaze will bubble and cling to every leaf.
5. Sprinkle with sesame seeds.
6. Serve with extra orange wedges on the side.

5. Smoked Paprika Aioli Brussels Sprouts

Smoky, garlicky aioli drizzled over shatteringly crisp sprouts — tapas-bar energy at home.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• 2 tsp smoked paprika, divided
• 1/2 cup mayonnaise
• 2 cloves garlic, grated
• 1 tbsp lemon juice
• 2 tbsp chopped parsley

Instructions

1. Preheat oven to 425°F. Toss sprouts with olive oil, salt, and 1 tsp smoked paprika.
2. Roast cut-side down 24 minutes until deeply crisp — the paprika deepens the color.
3. Whisk mayonnaise, garlic, lemon juice, and remaining 1 tsp smoked paprika.
4. Pile the hot sprouts on a platter and drizzle generously with aioli.
5. Scatter parsley over the top.
6. Serve with the extra aioli for dipping.

6. Cranberry Pecan Holiday Brussels Sprouts

Tart cranberries, buttery pecans, and a maple finish — the holiday side dish that steals the table.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp maple syrup
• 1/2 cup dried cranberries
• 3/4 cup pecan halves, toasted
• 1 tbsp balsamic glaze

Instructions

1. Preheat oven to 425°F. Toss sprouts with olive oil, salt, and pepper; roast cut-side down 20 minutes.
2. Drizzle maple syrup over the sprouts; toss with cranberries and pecans.
3. Roast 5 more minutes until sticky and caramelized.
4. Transfer to a serving bowl and drizzle with balsamic glaze.
5. Taste and add a pinch more salt if needed.
6. Serve warm — it holds beautifully at room temperature for a holiday spread.

7. Chili Crisp Brussels Sprouts

Crackling chili crisp oil turns roasted sprouts into the most addictive snack on the planet.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp neutral oil
• 1 tsp salt
• 3 tbsp chili crisp
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 tbsp chopped scallions
• 1 tsp black vinegar

Instructions

1. Preheat oven to 425°F. Toss sprouts with neutral oil and salt; roast cut-side down 22 minutes.
2. Stir chili crisp, soy sauce, sugar, and black vinegar in a small bowl.
3. Toss the hot sprouts with the chili crisp mixture — get the crunchy bits into every crevice.
4. Roast 2 more minutes so the oil sizzles into the leaves.
5. Top with scallions.
6. Serve immediately; these disappear fast.

8. Greek Lemon Oregano Brussels Sprouts

Mediterranean sunshine — lemon, oregano, and feta on golden crispy sprouts.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp dried oregano
• 3 tbsp lemon juice
• 1/2 cup crumbled feta
• 1/4 cup pitted Kalamata olives, halved

Instructions

1. Preheat oven to 425°F. Toss sprouts with olive oil, salt, pepper, and oregano.
2. Roast cut-side down 22 minutes until crisp and golden.
3. Squeeze lemon juice over the hot sprouts and toss.
4. Top with feta and olives.
5. Return to the oven 2 minutes so the feta softens.
6. Serve warm with lemon wedges.

9. Pomegranate Walnut Brussels Sprouts

Jewel-like pomegranate seeds and toasted walnuts — sweet crunch against caramelized sprouts.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• 2 tbsp pomegranate molasses
• 1 tbsp honey
• 1/2 cup pomegranate seeds
• 3/4 cup walnuts, toasted and chopped
• 2 tbsp chopped mint

Instructions

1. Preheat oven to 425°F. Toss sprouts with olive oil and salt; roast cut-side down 22 minutes.
2. Whisk pomegranate molasses and honey; toss with the hot sprouts.
3. Roast 3 more minutes until glossy.
4. Transfer to a platter and scatter pomegranate seeds and walnuts over the top.
5. Finish with fresh mint.
6. Serve at room temperature — the colors pop beautifully.

10. Teriyaki Pineapple Brussels Sprouts

Sweet-savory teriyaki with caramelized pineapple chunks — a tropical twist that just works.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp neutral oil
• 1 tsp salt
• 1 cup fresh pineapple chunks
• 1/3 cup teriyaki sauce
• 1 tbsp brown sugar
• 1 tsp grated ginger
• 2 tbsp toasted sesame seeds

Instructions

1. Preheat oven to 425°F. Toss sprouts with oil and salt; roast cut-side down 18 minutes.
2. Add pineapple chunks to the pan; toss and roast 6 more minutes until the pineapple caramelizes.
3. Whisk teriyaki sauce, brown sugar, and ginger; pour over everything and toss.
4. Roast 3 more minutes until the sauce thickens and clings.
5. Sprinkle with sesame seeds.
6. Serve hot — great over rice as a light meal.

11. Caramelized Onion Gruyere Brussels Sprouts

French-onion-soup vibes — sweet jammy onions and melty Gruyere over crispy sprouts.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• 1 large yellow onion, thinly sliced
• 2 tbsp butter
• 1 tsp sugar
• 1 cup shredded Gruyere
• 1/4 tsp dried thyme

Instructions

1. Caramelize the onion first: melt butter in a skillet, add onion and sugar, cook low 20 minutes until jammy.
2. Meanwhile preheat oven to 425°F. Toss sprouts with olive oil and salt; roast cut-side down 20 minutes.
3. Spread caramelized onions over the sprouts on the pan.
4. Top with Gruyere and thyme.
5. Roast 5 more minutes until the cheese is bubbly and browned in spots.
6. Serve straight from the pan.

12. Apple Cider Glazed Brussels Sprouts

Reduced apple cider makes a sweet-tart glaze that tastes like peak autumn.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups apple cider
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1/3 cup chopped toasted pecans

Instructions

1. Preheat oven to 425°F. Toss sprouts with olive oil, salt, and pepper; roast cut-side down 20 minutes.
2. Simmer apple cider with brown sugar until reduced to 1/3 cup, about 12 minutes.
3. Whisk in Dijon mustard.
4. Toss the sprouts with the cider glaze and roast 4 more minutes.
5. Top with toasted pecans.
6. Serve warm — the glaze is best within 20 minutes of roasting.