Crispy roasted Brussels sprouts are among the easiest side dishes you could make.

The high-heat cooking method makes them extra crispy and deeply flavorful, caramelizing the leaves.

They’re tender and juicy, too, the perfect accompaniment topork tenderloin, steak, even fish.

Southern Living Roasted Brussels Sprouts on a platter to serve

Credit:Caitlin Bensel; Food Stylist: Torie Cox

This recipe for roasted Brussels sprouts uses a savory sauce made withWorcestershireand balsamic vinegar for added flavor.

A restaurant-quality dish, these roasted Brussels sprouts replicate many appetizers or side dishes that appear frequently on menus.

If serving as an appetizer, offer adipping sauce, or give them a sprinkle of Parmesan.

ingredients for roasted brussels sprouts

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Learn how to roast Brussels sprouts in the oven using our step-by-step guide.

In fact, once you make it, you may not need the recipe again.

It’ll become a back-pocket, go-to side for busy fall weeknights.

Southern Living Roasted Brussels Sprouts lining the baking sheet with foil

Credit:Caitlin Bensel; Food Stylist: Torie Cox

The sprouts caramelize beautifully thanks to the balsamic vinegar and are well seasoned from the Worcestershire sauce.

Finally, honey counteracts the exterior char; usehot honeyfor an added kick.

When is Brussels sprouts season?

Southern Living Roasted Brussels Sprouts trimming and cutting the sprouts in half

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Now theyre available year-round, but they’re most abundant September through March.

If you cook Brussels sprouts in the oven at a temperature that is too low, theyll be soggy.

(Or if you overcrowd the pan.)

Southern Living Roasted Brussels Sprouts whisking together the vinegar mixture

Credit:Caitlin Bensel; Food Stylist: Torie Cox

If you have a convection oven, use it.

This recipe also works just as well in the air fryer.

This recipe pairs well with any grilled protein,meatloaf, or roasted poultry.

Southern Living Roasted Brussels Sprouts tossing the sprouts with the vinegar mixture

Credit:Caitlin Bensel; Food Stylist: Torie Cox

you’re free to also serve the dish with barbecue or any kind of stewed or pulled meat.

To perk them up the next day, fry up some bacon and toss them in.

Theyre terrific served with bacon and a sunny-side-up orover-easy egg.

Southern Living Roasted Brussels Sprouts on the prepared baking sheet

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Alternatively, reheat them in the oven at 400F until warmed through.

An air fryer will help heat them up and make them extra crispy.

Just watch closely to avoid burning them.

Southern Living Roasted Brussels Sprouts on the baking sheet after roasting the sprouts

Credit:Caitlin Bensel; Food Stylist: Torie Cox

They’re so simple and flavorful.

Line a baking sheet with foil.

Trim Brussels sprouts:

Trim the rough stems of the Brussels sprouts.

Southern Living Roasted Brussels Sprouts in the bowl drizzling with honey

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Remove any brown leaves.

Slice the sprouts in half.

Add the sprouts and toss.

you’re able to let them marinate 30 minutes for a more intense flavor.

Add sprouts to baking sheet:

Spread the sprouts cut-side down on the prepared baking sheet.

Roast Brussels sprouts:

Roast for 15 minutes.

Remove pan from the oven, and turn the sprouts over with tongs.

Baste with any remaining sauce if more flavor is desired.

All liquids should be evaporated.

Toss with honey:

Remove pan from the oven.

Transfer the sprouts to a clean bowl, and toss with honey.