Roasted Brussel Sprouts

Roasted Brussel Sprouts:  To me they are tender delicious baby cabbage.  I know they don’t ever grow up maybe that’s why I like them.  Farmer Fred and I have an ongoing discussion about when is the best time to pick them.  I love my vegetables young.  Zucchini, string beans, and cucumbers to name a few.  Fred likes to wait for zucchini clubs to form.  He says you get more for your labors.  

Sweet or Savory is the question for how to make roasted brussel sprouts.  Both are delicious.  This recipe has a hint of both.  Sweet maple syrup with a good aged balsamic vinegar.  Sprinkle on some garlic powder, onion powder with salt and pepper to taste.   A little olive oil for when you toss it, makes it all come together.  Into the oven for roasting, sprinkle with some toasted sesame seeds, and onto your plate for enjoying.  Now that is a super simple, fast and delicious side dish.  Why not make some for dinner tonight.  Roasted brussel sprouts are delicious as a side dish with Beef Brisket or my Bone-In Pork Roast.

SIS Tip:  Simple is Smart  for extra crispy Brussel Sprouts. 

For a variation on Roasted Brussel Sprouts.  Either thinly slice or grate the sprouts in a food processor.  Then toss with the rest of the ingredients with the shredded sprouts.   Spread on the parchment lined baking sheet and bake until browned and crispy.  Stir every 8-10 minutes. 

Neuroscience Nutrition Nugget-
Brussel Sprouts Help Your Neurons Sprout

Brussel Sprouts are a powerhouse of nutrition for your brain and your body.  The nutrients and fiber in Brussel sprouts boost better heart, eyes, digestion, and immune health and well-being.   

In addition, Brussel Sprouts contain folate.  When folate is combined with vitamin B12 they deliver a powerful boost to your brains thinking powers.  Everything we think about creates new connections in our brain.  The folate in Brussel Sprouts is critical to the formation and maintenance of the new connections we create with thinking.   In addition, Folate is critical during pregnancy to help prevent neural tube defects like spinal bifida and anacephaly. 

Ingredients for Roasted Brussel Sprouts

Brussel Sprouts:  Purchase organic fresh, firm, medium-sized sprouts. 

Olive oil:  Extra Virgin Olive oil. The extra virgin olive oil has a mild fruity flavor that perfectly compliments the sprouts. 

Maple Syrup: Either dark or light is delicious.

Balsamic Vinegar: I used a balsamic that was aged 25 years.  The long aging process sweetens and thickens the balsamic.  

Garlic powder:  I love roasted garlic powder

Onion Powder: I use onion powder instead of fresh minced onions overgrown during the roasting. Also, one grandson won’t eat something if he sees onions in it. 

Toasted Sesame seeds: Add a nice nutty flavor to the sprouts. 

Step by Step instructions:

  • Preheat oven to 450 degrees F  (232 degrees C).
  • Remove the outer leaf and bottom of the stem. Cut the Brussel Sprouts in half, quarters if very large sprouts.
  • Toss the cut and cleaned sprouts with all of the ingredients until coated.
  • Bake until fork-tender. About 20 minutes
Purchasing and Storing Brussel Sprouts:
When selecting Brussels sprouts, search for those that have a vivid green hue and feel substantial for their size. The foliage should be snugly grouped together. Reject Brussels sprouts that display wilting leaves, a signal that they are aging, or black blotches, which could indicate mold. Generally, the smaller sprouts are often more delicate and sugary than the bigger ones.  
Store raw Brussel sprouts in the refrigerator in an airtight bag for up to a week. 

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5 from 2 votes

Roasted Brussel Sprouts

These Roasted Brussel Sprouts are both sweet and savory, roasted until they are crispy on the outside and tender inside. Just plain delicious.
Servings 4
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


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  • 1 lb Brussel sprouts
  • 1 tbsp. olive oil
  • 1 tbsp . maple syrup
  • 1 tbsp balsamic vinegar
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • salt and pepper to taste
  • 1 tbsp sesame seeds toasted


  • Preheat oven to 450 degrees
  • Remove the outer leaf and bottom of the stem. Cut the Brussel Sprouts in half, quarters if very large sprouts.
  • Toss the cut and cleaned sprouts with all of the ingredients until coated.
  • Bake until fork-tender. About 20 minutes
Calories: 71kcal
Course: Side Dish, Vegetable
Cuisine: American, Vegan
Keyword: balsamic roasted brussel sprouts, brussel sprouts, healthy, roasted vegetables


Serving: 4sprouts | Calories: 71kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 296mg | Fiber: 3g | Sugar: 4g | Vitamin A: 573IU | Vitamin C: 65mg | Calcium: 45mg | Iron: 1mg

Join the Conversation

  1. 5 stars
    I will try this Brussel sprouts recipe. It sounds delicious! When making baked desserts what shortening do you use? Do you have recipe for
    green apples desert?

  2. I use Crisco vegetable shortening sticks. I don’t like the butter flavored crisco though, as I don’t like the flavor it gives baked goods.

    My cinnamon apple tarts can be made with green apples.

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