Brussels sprouts don't always have the best reputation, but roasted in the oven they're a different story. Roasting them at high heat makes them tender inside and gives them wonderfully caramelized, slightly crispy edges on the outside. Add honey, thyme and toasted sliced almonds and you have a side dish that's anything but boring.

This recipe for oven-roasted Brussels sprouts is easy to make and pairs beautifully with potatoes, chicken, meat or a vegetarian main. The honey tones down the slight bitterness of the sprouts, while thyme and garlic add a savory flavor. The toasted sliced almonds finish it with a nice crunch.

Ingredients for 4 people

600 g Brussels sprouts
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon dried thyme
½ teaspoon garlic powder
freshly ground black pepper
salt to taste
40 g sliced almonds
½ lemon

Optional: 50 g feta

How to make oven-roasted Brussels sprouts

Preheat the oven to 200 °C.

Clean the Brussels sprouts by cutting off a small piece of the hard stem and removing any less attractive outer leaves. Then halve the sprouts. If some are very large, you can quarter them.

Put the sprouts in a large bowl and add the olive oil, honey, thyme, garlic powder, black pepper and a little salt. Mix well so all sprouts are coated with a thin layer of the spices and honey.

Spread the sprouts over a baking sheet lined with parchment paper. Place as many sprouts as possible with the cut side down. That contact with the hot baking sheet is what gives those nice golden-brown, caramelized edges.

Roast the sprouts for about 20 to 25 minutes in the oven. Optionally toss them once after about 15 minutes. They are done when tender inside and nicely brown and slightly crispy on the outside.

Toasting sliced almonds

While the sprouts are in the oven, toast the sliced almonds. Put them in a dry frying pan without oil and heat over medium-high heat. Stay nearby and shake the pan regularly, because sliced almonds can burn quickly.

As soon as the almonds turn golden brown and start to smell fragrant, remove them from the pan immediately.

Serving the Brussels sprouts

Take the roasted sprouts out of the oven and transfer them to a nice serving dish. Squeeze a little fresh lemon juice over them. You only need a little: the fresh tang balances the honey and roasted flavors nicely.

Finally, sprinkle the toasted sliced almonds over the sprouts.

Want to make the dish a bit richer? Crumble some feta over them. The salty, creamy feta pairs wonderfully with the sweet honey, fresh lemon and crunchy almonds.

Which herbs go well with Brussels sprouts?

Thyme is one of the most delicious herbs with roasted Brussels sprouts. Its warm, aromatic flavor pairs well with the slightly bitter and nutty taste of the vegetable. Garlic is an easy addition that makes the roasted flavor a bit heartier.

You can also vary this recipe. Rosemary gives the sprouts a stronger flavor, while a pinch of smoked paprika provides a warm, slightly smoky accent. If you like some heat, add a small amount of chili flakes before roasting.

Can you make Brussels sprouts in the air fryer?

Definitely. Mix the halved sprouts the same way with olive oil, honey and spices and put them in the basket of the air fryer. Cook for about 12 to 15 minutes at 180 °C. Shake the basket well halfway through.

Check them regularly in the last few minutes. Because of the honey, the edges can darken relatively quickly.

Also serve the air-fryer sprouts with lemon and toasted sliced almonds.

Brussels sprouts that can even convince Brussels-sprout doubters

The secret to tasty Brussels sprouts is mainly in the preparation. Long boiling makes them soft and can actually intensify the typical cabbage flavor. Roasting the sprouts gives them a much deeper, slightly sweeter taste.

Want to know the best way to clean Brussels sprouts, how long to cook them and other ways to prepare them? Then also read our blog [Preparing Brussels sprouts: how to make them truly delicious].

With honey, thyme, lemon and crunchy sliced almonds you can easily turn a simple winter vegetable into a side dish you'll happily go back for seconds of.