Recipe

Spiced Brussels Sprouts

Crisp-edged roasted Brussels sprouts tossed in a warm, buttery spice glaze with lemon and a little heat. Rich, cozy, and very hard to stop eating.

By Matt Campbell

•

4.8

A real photograph of roasted Brussels sprouts on a baking sheet with deeply browned edges, glistening with a spiced butter glaze and scattered with toasted nuts

Jump to Recipe

Brussels sprouts have a talent: they can go from "fine, I guess" to "wait, who made these" with one good decision. In this recipe, that decision is spiced butter plus high-heat roasting. You get crisp edges, tender centers, and a glossy, rich coating that clings to every leaf like it pays rent.

The flavor is warm and cozy from smoked paprika and cumin, brightened with lemon, and finished with a tiny kick that makes the whole thing feel a little fancy without getting dramatic. These are weeknight-friendly, holiday-ready, and honestly great straight off the pan when no one is looking.

A real photograph of Brussels sprouts being tossed in a large bowl with a shiny spiced butter glaze

Why It Works

Crisp edges, not steamed sadness: Roasting at high heat with plenty of surface contact gives you that caramelized, nutty crunch.
Luscious and rich coating: Butter (or ghee) carries the spices and lightly glazes the sprouts so every bite tastes seasoned, not just the top layer.
Bright finish: Lemon at the end cuts the richness and wakes everything up.
Flexible heat: Red pepper flakes are optional, so you can keep it mild for kids or turn it up for heat-lovers.

Pairs Well With

Creamy Mashed Potatoes
Crispy Roasted Chicken Thighs
Herby Rice Pilaf
Baked Mac and Cheese

Storage Tips

How to Store Leftovers

Refrigerator: Cool completely, then store in an airtight container for up to 3 to 4 days (general guidance, use your best food-safety judgment).
Reheat for best texture: Warm on a sheet pan at 400°F (205°C) for 6 to 10 minutes until the edges crisp back up. A skillet works too, medium heat with a tiny splash of oil.
Microwave option: Totally fine for speed, but the sprouts will soften. If you microwave, finish them in a hot pan for 1 to 2 minutes to bring back some bite.
Freezing: Not my favorite here. The texture gets a little mushy once thawed.

Common Questions

Can I use frozen Brussels sprouts?

Yes, but expect less crispness. You can roast them straight from frozen at 425°F (220°C) and add a few extra minutes, but some brands release a lot of water. If they look wet halfway through, carefully drain off any liquid and keep roasting. For better browning, you can also thaw, pat very dry, then roast.

How do I keep Brussels sprouts from tasting bitter?

Bitterness can come from the sprouts themselves (age, variety) and it can feel stronger if they are pale or under-seasoned. Roasting until you get real browning, seasoning well, and finishing with lemon usually smooths everything out. If you are sensitive to bitterness, aim for tender (not crunchy-raw) centers and skip overcooking.

Do I need to parboil them first?

Nope. For this recipe, roasting is the move. If your sprouts are extra large, halve or quarter them so they cook through before the outside goes too dark.

What makes this recipe “luscious and rich”?

The combo of butter (or ghee), toasted spices, and a touch of sweetness creates a glossy, savory coating. It tastes like you worked harder than you did.

Can I make it dairy-free?

Yes. Swap the butter for olive oil or vegan butter. You still get great flavor, just a slightly lighter finish.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large rimmed baking sheet
Parchment paper (optional, for easy cleanup)
Large mixing bowl
Small saucepan or microwave-safe bowl (for the spiced butter)
Chef’s knife and cutting board
Microplane or zester (optional, for lemon zest)

I used to treat Brussels sprouts like a chore. Then I started roasting them hot and fast, and suddenly they were not a side dish, they were a situation. The first time I tried tossing them in a warm spice butter, I ate half the batch off the sheet pan while "checking for doneness."

This is the version I make when I want sprouts that feel a little indulgent. Rich enough to stand next to a holiday spread, easy enough to throw together on a Tuesday, and bold enough that even the skeptics start negotiating for seconds.

Spiced Brussels Sprouts

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

1 1/2 pounds Brussels sprouts, trimmed and halved (quarter any large ones)
2 1/2 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
3 tablespoons unsalted butter (or ghee)
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 to 1/4 teaspoon red pepper flakes (optional)
1 to 2 teaspoons honey or maple syrup (1 teaspoon is lightly sweet, 2 teaspoons is glossier and more sweet-savory)
1 teaspoon lemon zest (optional but excellent)
1 tablespoon fresh lemon juice
2 tablespoons toasted chopped pecans or walnuts (optional for crunch)
1 tablespoon grated Parmesan (optional for extra richness)

Instructions

Heat the oven: Set oven to 425°F (220°C). For maximum browning, place a rimmed baking sheet in the oven while it heats. If using parchment, do not preheat the pan with parchment on it. Preheat the bare pan, then add parchment after you pull the hot pan from the oven (or skip preheating and just line the pan).
Prep the sprouts: Trim ends, remove any sad outer leaves, then halve them. In a large bowl, toss with olive oil, salt, and pepper.
Roast: Carefully remove the hot baking sheet. Add sprouts and spread into an even layer, cut sides down where you can. Do not crowd the pan. If they look piled up, use two baking sheets. Roast for 18 to 22 minutes, flipping once halfway, until deeply browned and crisp at the edges.
Make the spiced butter glaze: During the last few minutes of roasting, melt butter in a small saucepan over low heat. Stir in smoked paprika, cumin, coriander, and red pepper flakes (if using) for 30 to 45 seconds until fragrant. Keep the heat low so the spices do not scorch. Stir in honey and turn off the heat.
Toss and finish: Transfer hot sprouts to the mixing bowl. Pour the spiced butter over and toss well. Add lemon zest (if using) and lemon juice. Taste and add a pinch more salt if needed.
Serve: Finish with toasted nuts and Parmesan if you want extra richness and crunch. Serve immediately while the edges are still snappy.

Quick tip: If your sprouts look pale, they are not done yet. Give them 3 to 5 more minutes. Color equals flavor here.

Make-ahead note: You can measure the spices and melt the butter while the sprouts roast. These are best the day they are made.

Diet and allergen notes: Contains dairy unless you use olive oil or vegan butter. Nuts and Parmesan are optional.

Nutrition information is estimated.

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