7 Roasted Brussels Sprouts Recipes That Are Great for Fall

Roasted Brussels sprouts are one of those dependable fall sides that can carry a weeknight dinner or stand out on a holiday table. High heat brings out their sweetness, while a few pantry moves add bite, richness, or crunch. These seven recipes keep the steps simple and the flavors focused, so you can get a sheet pan in the oven without overthinking it.

Classic Crispy Brussels Sprouts with Lemon and Sea Salt

This is the base recipe you can make on repeat. Halve the sprouts, toss with olive oil, salt, and pepper, and roast cut-side down on a hot sheet pan until browned and tender. Finish with a squeeze of lemon and a pinch of flaky salt. The lemon wakes up the caramelized edges, and the texture lands between crisp leaves and creamy centers. Serve with roast chicken, salmon, or a fried egg on top.

Ingredients

• 1½ lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• ¾ tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 1 lemon, cut into wedges
• Flaky salt, for finishing

Instructions

1. Heat oven to 450°F. Place a rimmed sheet pan inside to preheat for 10 minutes.
2. In a bowl, toss sprouts with olive oil, salt, and pepper.
3. Carefully spread sprouts cut-side down on the hot pan. Roast 18 to 22 minutes, until deeply browned and tender.
4. Squeeze lemon over top and finish with flaky salt. Taste and adjust salt.

Maple–Dijon with Toasted Pecans

For a sweet-tangy gloss, whisk together maple syrup, Dijon, and a little apple cider vinegar. Roast the sprouts until nearly done, then toss with the warm glaze and a handful of toasted pecans. Return to the oven for a couple of minutes to set the coating.

Ingredients

• 1½ lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• ½ tsp kosher salt, ¼ tsp black pepper
• ⅓ cup pecans, roughly chopped, toasted
• 2 tbsp pure maple syrup
• 1½ tbsp Dijon mustard
• 1 tsp apple cider vinegar

Instructions

1. Heat oven to 425°F. Toss sprouts with oil, salt, and pepper on a sheet pan.
2. Roast 16 to 18 minutes, stirring once, until browned in spots.
3. Whisk maple, Dijon, and vinegar. Toss hot sprouts with glaze and pecans.
4. Return to oven 2 to 3 minutes to set. Taste and adjust salt.

Balsamic and Parmesan with Garlic Chips

Thinly slice a few garlic cloves and crisp them in a small slick of oil on the stove. Roast the sprouts as usual, then toss with a drizzle of good balsamic vinegar and a shower of finely grated Parmesan. Scatter the garlic chips over the top right before serving.

Ingredients

• 1½ lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil, divided
• ¾ tsp kosher salt, ½ tsp black pepper
• 3 garlic cloves, thinly sliced
• 1½ tbsp balsamic vinegar (or balsamic glaze for sweeter)
• ¼ cup finely grated Parmesan

Instructions

1. Heat oven to 450°F. Toss sprouts with 2 tbsp oil, salt, and pepper. Roast 18 to 22 minutes until browned.
2. While roasting, crisp garlic chips in 1 tbsp oil over medium heat, 2 to 3 minutes; drain on paper towel and salt lightly.
3. Toss hot sprouts with balsamic and Parmesan. Top with garlic chips and serve.

Chili Crisp and Honey with Scallions

If you want heat and crunch without extra steps, chili crisp is the move. Whisk it with a little honey and soy sauce. Roast the sprouts until browned, then spoon the sauce over while they’re hot so it clings. Finish with sliced scallions and sesame seeds.

Ingredients

• 1½ lb Brussels sprouts, trimmed and halved
• 2 tbsp neutral oil (avocado or canola)
• ½ tsp kosher salt
• 1½ tbsp chili crisp (with oil)
• 1 tbsp honey
• 2 tsp soy sauce or tamari
• 2 scallions, thinly sliced
• 2 tsp toasted sesame seeds

Instructions

1. Heat oven to 450°F. Toss sprouts with neutral oil and salt; roast 18 to 20 minutes until crisped at edges.
2. Stir chili crisp, honey, and soy until combined.
3. Toss hot sprouts with sauce, then top with scallions and sesame seeds. Add more chili crisp to taste.

Pancetta and Pear with Thyme

Render pancetta cubes until crisp, then use some of the fat to coat the halved sprouts. Roast until the edges darken. Toss with diced ripe pear, the crisp pancetta, and fresh thyme leaves. A squeeze of lemon keeps it bright.

Ingredients

• 4 oz pancetta, diced
• 1½ lb Brussels sprouts, trimmed and halved
• 1 tbsp olive oil (as needed)
• ¾ tsp kosher salt, ½ tsp black pepper
• 1 ripe pear, diced (Bosc or Anjou)
• 1 tsp fresh thyme leaves
• Lemon wedges, for serving

Instructions

1. Heat oven to 425°F. In a skillet over medium heat, cook pancetta until crisp, 5 to 7 minutes. Transfer pancetta to a plate; reserve 2 tbsp fat.
2. Toss sprouts with reserved fat (add oil if needed), salt, and pepper on a sheet pan. Roast 18 to 22 minutes until browned.
3. Toss hot sprouts with pancetta, pear, and thyme. Finish with a squeeze of lemon and serve.

Tahini–Lemon with Sumac and Herbs

A simple tahini sauce—tahini, lemon juice, warm water, and salt—turns roasted sprouts into a creamy, tangy side. The sauce clings to the craggy leaves, giving satisfying richness without heaviness.

Ingredients

• 1½ lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• ¾ tsp kosher salt
• ½ tsp black pepper
• ¼ cup tahini
• 2 tbsp lemon juice, plus more to taste
• 2 to 3 tbsp warm water, to thin
• ½ tsp ground sumac
• 2 tbsp chopped parsley or cilantro
• 2 tbsp toasted pumpkin seeds (pepitas), optional

Instructions

1. Heat oven to 450°F. Toss sprouts with oil, salt, and pepper. Roast 18 to 20 minutes until browned.
2. Whisk tahini, lemon juice, and 2 tbsp warm water until smooth; thin to a spoonable consistency. Salt to taste.
3. Spoon sauce over hot sprouts. Dust with sumac, then scatter herbs and pepitas.

Brown Butter, Sage, and Hazelnut

Brown butter brings a nutty fragrance that signals fall. A little vinegar or lemon at the end balances the butter’s depth. This version is simple but feels special.

Ingredients

• 1½ lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• ¾ tsp kosher salt
• ¼ tsp black pepper
• 4 tbsp unsalted butter
• 6 to 8 fresh sage leaves, sliced
• ⅓ cup toasted hazelnuts, chopped
• 2 tsp red wine vinegar or lemon juice

Instructions

1. Heat oven to 450°F. Toss sprouts with oil, salt, and pepper; roast 18 to 22 minutes until well browned.
2. In a small saucepan, cook butter over medium heat until the milk solids turn golden and smell nutty, 3 to 5 minutes. Stir in sage; sizzle 10 seconds, then remove from heat.
3. Toss hot sprouts with brown butter, hazelnuts, and vinegar or lemon. Season to taste and serve.

Roasted Brussels sprouts fit the season’s pace: quick to prep, hands-off while they cook, and flexible enough to match what’s in your pantry. Start with the classic, then rotate a glaze or a topping to keep things from feeling repetitive. When the weather cools and weeknights get crowded, this is a reliable pan you can count on.

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