Recipe

Warm Spiced Roasted Brussels Sprouts

Crisp-edged Brussels sprouts tossed with warm spices, garlic, and a bright finish. Classic roasted comfort energy, but with the kind of aroma that makes people “just check” what’s cooking.

By Matt Campbell

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4.8

A close-up photo of roasted Brussels sprouts on a sheet pan with browned edges, scattered toasted spices, and a few lemon wedges nearby

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Brussels sprouts have a reputation problem. Not because they are hard, but because they have been overcooked and under-seasoned for decades. This recipe fixes that with two simple moves: high heat for crisp, toasty edges and warm spices that make the whole kitchen smell like you know what you’re doing.

Think roasted side dish energy that works for holidays and weeknights. We keep the ingredients easy to find, the steps clear, and the flavor big: earthy cumin, cozy coriander, a pinch of cinnamon for depth, plus garlic and lemon to keep everything bright. If you have ever said, “I want to like Brussels sprouts,” this is your on-ramp.

A real photo of trimmed and halved Brussels sprouts in a mixing bowl with olive oil and spices before roasting

Why It Works

Crisp edges, tender centers: Roasting cut-side down at high heat gives you that caramelized, almost chip-like bite.
Spiced and aromatic, not spicy-hot: Cumin, coriander, smoked paprika, and a tiny pinch of cinnamon add warmth without taking over.
No bitterness: Proper browning plus a lemon finish balances the natural sulfur notes Brussels sprouts can have.
Reliable for holidays and weeknights: One pan, minimal fuss, and it stays tasty even after sitting on the table for a bit.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.

Reheat for best texture:

Oven or toaster oven: 400°F for 6 to 10 minutes on a sheet pan to bring back the crisp edges.
Skillet: Medium heat with a tiny splash of oil, stir occasionally until hot and browned again.
Microwave: Works in a pinch, but the sprouts will soften. If you microwave, finish in a hot skillet for 2 minutes if you can.

Freezing: Not my favorite for texture, but you can freeze roasted sprouts up to 2 months. Reheat from frozen at 425°F until hot and re-crisped.

Common Questions

Do I need to blanch Brussels sprouts first?

No. For this recipe, roasting at high heat is enough. Blanching can help if your sprouts are very large and you like them extra soft, but it also adds an extra pot and step. I am team one-pan.

Why are my Brussels sprouts not getting crispy?

The usual culprits are crowding and moisture. Use a large sheet pan, dry the sprouts well after washing, and spread them out in a single layer. Also roast cut-side down so the flat surface browns like a champ.

Can I make these on the stove instead of the oven?

Yes. Use a large skillet over medium-high heat with oil. Sear cut-side down until browned, then cover for 3 to 5 minutes to steam-tender. Uncover, add the garlic and spices, and toss to finish.

Why are these warm-spiced?

This is the classic high-heat roasted Brussels sprouts method, just with a pantry-friendly warm-spice blend for extra depth and aroma. It still tastes like Brussels sprouts, just upgraded.

Can I add sweetness like maple syrup or honey?

Absolutely. Add 1 to 2 teaspoons after roasting with the lemon juice. Keep it light so you do not lose the savory spice vibe.

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 sheet pan (half sheet pan)
Mixing bowl
Sharp knife and cutting board
Measuring spoons
Spatula or tongs
Microplane or fine grater (optional, for lemon zest)

I used to be the person who only tolerated Brussels sprouts if they were buried under bacon. Then I started cooking them the way I actually cook for myself: hot pan, real browning, and seasoning that smells good before you even take a bite. The first time I tossed sprouts with cumin and coriander, I had that little “wait, why is this working so well?” moment. It felt familiar and homey like a proper roasted side, but with a deeper, toastier aroma. Now it is my go-to when I need a vegetable that can hold its own next to cozy carbs and a big main.