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Roasted Brussels Sprouts

Let's learn how to turn a bitter vegetable into a beautiful caramelized Brussel sprout exploding with so much flavor! If you don't like Brussel sprouts, you're just not making them right and after this recipe, it's guaranteed you'll be hooked to their flavor.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 4


  • 1 pound Brussels sprouts stem removed and cut in half
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt more to taste
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper more to aste
  • 2 tablespoons unsalted butter
  • 1/2 tablespoon garlic finely minced
  • 1/2 to 1 teaspoon red pepper flakes
  • 1 to 2 tablespoons honey or maple syrup
  • 1 tablespoon balsamic vinegar
  • parmesan


  • Preheat oven to 425°F.
  • Trim the stem off the brussels sprouts and cut in half. Make sure to cut them all into equal sizes so they cook evenly.
  • Toss them with olive oil, salt, smoked paprika, and black pepper.
  • Lay them face down on a baking sheet. (Pro-tip, if you preheat the pan so it's hot and then add the brussels sprouts, they crispy up even better)
  • Pop in the oven to roast for 15 minutes.
  • While they are roasting, heat a pan over medium heat. Add the butter, garlic, honey, red pepper flakes, and balsamic vinegar. Mix together and simmer for about 1 to 2 minutes.
  • Take the brussels out of the oven quickly and pour the sauce over and mix them around. Pop back in the oven to cook for 3 minutes more. Another option is to just cook them fully in the oven and then toss them in the sauce after for an even stronger flavor!
  • Once out of the oven, garnish with lots of freshly grated parmesan and enjoy.
Keyword brussels sprouts, thanksgiving, vegetables
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