These whole roasted Brussels sprouts are fuss-free (no cutting or slicing required!), full of bright flavor, and perfectly crispy.
Brussels sprouts are delicious when cooked the right way. If you’ve tried them before and found them mushy or bland, try this simple method. It works for weeknight dinners yet is elegant enough for holiday meals.
Why You Should Make Whole Roasted Brussels Sprouts
These whole roasted sprouts are memorable for a few reasons:
- Easy: Prep is minimal — just a quick trim and a wash. No slicing required.
- Flavorful: The recipe uses either melted bacon fat or extra-virgin olive oil. Bacon fat gives the most depth, but olive oil is a great option for a vegetarian-friendly version.
- Crispy: Roasting whole results in a crisp, caramelized exterior while keeping the center tender.
- Healthy: Brussels sprouts are packed with fiber, vitamins, minerals, and antioxidants, making this side both tasty and nutritious.
How to Trim Brussels Sprouts
Wash the sprouts, then trim just the tough stem end. Remove any wilted outer leaves. This takes only a few minutes and preserves the whole shape for roasting.
Ingredients
For this recipe you will need:
- 2 pounds Brussels sprouts
- 2 tablespoons melted bacon fat or extra-virgin olive oil
- Grated zest of 1 lemon (about 2 teaspoons)
- 2 tablespoons fresh lemon juice (about 1 small lemon)
- 1 tablespoon balsamic vinegar
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
There are only a few steps:
- Preheat: Heat the oven to 375°F (190°C).
- Toss: Trim stems, then place the Brussels sprouts in a large bowl. Add the melted bacon fat or olive oil, lemon zest, lemon juice, and balsamic vinegar. Toss until evenly coated. Spread the sprouts in a single layer in a 9-inch casserole or roasting pan — giving them space is important for crisping. Sprinkle with salt and pepper.
- Roast: Bake for about 45 minutes, or until the tops begin to brown and a fork pierces the sprouts easily. Serve warm.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 5 months. To reheat, arrange thawed sprouts on a parchment-lined baking sheet and bake at 350°F for about 10 minutes; if reheating from frozen, bake about 25 minutes. Watch carefully so they don’t burn.
These whole roasted Brussels sprouts are evidence that a simple vegetable side can steal the show on any plate. Bright lemon, a touch of balsamic, and crisped edges deliver big flavor with minimal effort.
More Veggie Sides
- Simple Sauteed Green Beans
- Oven Roasted Green Beans
- Shredded Brussels Sprouts Salad with Apple Cider Vinaigrette
- Harvest Salad with Kale & Butternut Squash
- Winter Chopped Kale Salad with Lemon Cardamom Dressing
- Roasted Asparagus with Lemon Cardamom Sauce
- Roasted Pomegranate Brussels Sprouts Slaw
Whole Roasted Brussels Sprouts
Ingredients
- 2 pounds Brussels sprouts
- 2 tablespoons melted bacon fat or extra-virgin olive oil
- Grated zest of 1 lemon about 2 teaspoons
- 2 tablespoons fresh lemon juice about 1 small lemon
- 1 tablespoon balsamic vinegar
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 375°F.
- Toss the Brussels sprouts in the bacon fat or olive oil, lemon zest, lemon juice, and balsamic vinegar. Spread in a single layer in a 9-inch casserole or pie dish. Sprinkle with salt and pepper.
- Bake 45 minutes, or until the tops brown and the sprouts are tender. Serve warm.
Nutrition
Carbohydrates: 17 g |
Protein: 6 g |
Fat: 6 g |
Fiber: 7 g |
Vitamin C: 157 mg
Additional Info
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