Roasted Brussels Sprouts
Posted on September 15, 2025
Roasted Brussels Sprouts
- 1 pound Brussels sprouts (stems removed and halved)
- 2 tablespoons olive oil
- 1/2 teaspoon salt (add more to taste)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper (add more to taste)
- 2 tablespoons unsalted butter
- 1/2 tablespoon finely minced garlic
- 1/2 to 1 teaspoon red pepper flakes
- 1 to 2 tablespoons honey or maple syrup
- 1 tablespoon balsamic vinegar
- Parmesan cheese
- Preheat the oven to 425°F.
- Trim the stems off the Brussels sprouts and cut them in half, making sure they’re all similar in size for even cooking.
- Toss the Brussels sprouts with olive oil, salt, smoked paprika, and black pepper.
- Arrange them cut side down on a baking sheet. (Tip: Preheat the pan before adding the Brussels sprouts for extra crispiness.)
- Roast in the oven for 15 minutes.
- While they roast, heat a pan over medium heat. Add the butter, garlic, honey, red pepper flakes, and balsamic vinegar. Stir together and let it simmer for 1 to 2 minutes.
- Quickly remove the Brussels sprouts from the oven and pour the sauce over them, tossing to coat. Return to the oven for 3 more minutes. Alternatively, you can fully cook them in the oven and then toss them in the sauce afterward for an even stronger flavor.
- Once out of the oven, sprinkle lots of freshly grated Parmesan cheese on top and enjoy!
