Never-Fail Citrus Roasted Brussels Sprouts Recipe Your Family Will Beg For
We get it, not all foods are loved. Brussels sprouts can be one of those foods that make you scrunch up your nose.
But what if we told you there’s a way to make them so delicious, even the pickiest eaters will ask for seconds?
This guide will change how you see Brussels sprouts.
Why This Recipe Works

This citrus roasted Brussels sprouts recipe is different, we promise. We’ve played around in the kitchen a bunch, mixing and matching flavors.
It turns out citrus is the way to go. Citrus fruits, like oranges and lemons, have a special kind of magic. Their bright and tangy flavors cut right through any bitterness, also adding a sweet, zesty kick that wakes up your taste buds.
It is not just about the taste, it is about how they feel in your mouth. Roasting at high heat makes them crispy, almost like chips. You get that satisfying crunch on the outside, while the inside stays nice and soft.
This recipe takes advantage of the natural sugars in both the sprouts and the citrus. They caramelize in the oven, giving you a deep, rich flavor that’s hard to resist.
If you are interested in another recipe that uses a similar roasting method, see how we made this marry me chicken recipe.
Ingredients You’ll Need

Let’s talk about what goes into this dish.
It all starts with fresh Brussels sprouts. Look for ones that are firm and bright green. Each sprout is like a mini cabbage, full of tightly packed leaves.
The next thing you will want is olive oil, which helps everything get nice and crispy. It also adds a subtle richness.
Salt and pepper are must-haves in any kitchen. They might seem basic, but they are essential for bringing out all the other flavors.
Now, for the stars of the show, the citrus.
We are using both oranges and grapefruit, each bringing something a little different. Oranges are sweet and a bit tangy, while grapefruit adds a hint of bitterness that balances things out.
You’ll need the citrus zest and the juice of these fruits.
Garlic is another flavor booster.
It gets sweet when it roasts, also it adds a layer of depth. Then there’s balsamic vinegar. Just a little bit gives the dish a nice, complex sweetness. A touch of maple syrup rounds it all out.
Many great recipes start with quality ingredients, for another recipe that features citrus, check out this lemon pesto pasta recipe.
How to Make Citrus Roasted Brussels Sprouts

First, set your oven to 425°F and wait for the ding. While it’s heating up, let us get those sprouts ready.
Trim off the ends of the Brussels sprouts. Cut them in half. Some might be bigger than others, so go ahead and quarter those.
In a big bowl, mix olive oil, the zest and juice of your orange and grapefruit, minced garlic, balsamic vinegar, and maple syrup.
Throw your Brussels sprouts into the bowl and make sure they’re all coated in that yummy citrus mix.
Spread them on a baking sheet, give them some space.
Slide that sheet into the oven.
After about 20 minutes, take them out and shake ’em up a bit, then pop them back in until they’re tender on the inside and crispy outside. Salt and pepper, then, serve them hot.
Citrus Roasted Brussels Sprouts Recipe
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Citrusy Roasted Brussels Sprouts
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 Servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This recipe takes classic roasted Brussels sprouts and gives them a bright, zesty lift with a mix of citrus flavors. The combination of orange and grapefruit creates a sweet and tangy profile that perfectly complements the earthiness of the sprouts. Roasting them at high heat gets them wonderfully crispy on the outside while keeping the inside tender. This dish makes a fantastic side for any occasion, from a simple weeknight meal to a festive holiday feast.
Equipment:
- Baking Sheet
- Large Bowl
- Sharp Knife
- Cutting Board
- Citrus Zester or Grater
- Measuring Cups & Spoons
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved (or quartered if large)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large orange, zested and juiced
- 1 pink grapefruit, zested and juiced
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
Instructions
- Move your oven rack to the middle position. Heat the oven to 425°F (220°C).
- Get your Brussels sprouts ready. First, trim off the tough ends. Next, cut them in half. If some are much bigger than others, cut those into quarters.
- In a large bowl, whisk together the olive oil, orange zest, orange juice, grapefruit zest, grapefruit juice, minced garlic, balsamic vinegar, and maple syrup.
- Add the prepared Brussels sprouts to the bowl with your citrus mixture. Toss everything together. Make sure each sprout gets a good coating.
- Spread the Brussels sprouts out on a baking sheet. Arrange them so they are in a single layer.
- Put the baking sheet into your heated oven. Roast the sprouts for about 20-25 minutes. Halfway through the cooking time, give them a good stir.
- You’ll know they are done when they’re tender inside and a little crispy outside.
- Sprinkle with salt and pepper.
- Serve hot.
Notes
- This recipe uses a mix of orange and grapefruit. The grapefruit’s slight bitterness adds a special touch. It makes the dish taste more complex than those using just orange.
- Feel free to play around with the herbs. Fresh thyme or rosemary would be lovely additions. Just chop them up and toss them in before roasting.
- If you want a little heat, add a pinch of red pepper flakes.
- This dish is fantastic freshly made, but leftovers aren’t bad either. Keep them in a sealed container in the fridge. They’ll last for about 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 180
- Fat: 10g
- Carbohydrates: 20g
- Protein: 5g
Tips for Perfectly Roasted Sprouts

Want the best results?
Keep the sprouts in a single layer on your baking sheet.
If they’re crowded, they’ll steam instead of roast, and then they will not get that crispy edge you want.
Use a big enough baking sheet, or use two sheets if needed.
Halfway through cooking, give the sprouts a good stir.
This helps them cook evenly on all sides.
Keep an eye on them, all ovens are a little different.
You don’t want them to burn.
Serving Suggestions and Variations

These citrusy sprouts are super versatile.
They are great with roasted chicken or a juicy steak, they brighten up any meal.
Or try them with fish.
Salmon works really well with these flavors.
If you are having a holiday meal, they are perfect next to turkey or ham. Want to make it a vegetarian feast? Serve them with a grain bowl or some quinoa.
If you want to mix things up, try adding different herbs.
Thyme and rosemary are good bets. They add a whole new level of flavor.
For a little heat, toss in some red pepper flakes.
A sprinkle of Parmesan cheese before serving is also a nice touch.
Frequently Asked Questions
Sure, if you only have oranges on hand, go for it. Just orange will still be tasty. The grapefruit does add a special something, though.
Garlic powder works, use about half a teaspoon. It is not exactly the same, but it will do the trick.
You can prep everything ahead. Mix it all up, then keep it in the fridge. Wait to roast them until you’re ready to eat. Fresh out of the oven is best.
If you have any left, which is rare, put them in a container in the fridge. They’ll keep for a couple of days, but they are not as crispy the next day.
It’s okay for meal prep. They are fine for a day or two. Just remember, they lose some crispiness when reheated.
Fresh is really better here. Frozen ones can get a little mushy. If you must, make sure they’re fully thawed and pat them dry first.
Carrots or sweet potatoes are good, cut them about the same size as the sprouts. They’ll roast up nicely together.
Nutritional Insights
These sprouts are packed with good stuff. Brussels sprouts are full of fiber. Fiber helps your digestion. They’ve also got vitamins K and C. Vitamin K is good for your blood, and vitamin C helps your immune system.
Citrus fruits are also great for vitamin C. They have antioxidants, too. Garlic has health benefits. It can help your heart. This dish isn’t just tasty. It is good for you.
Ingredient Alternatives
Don’t have maple syrup? Honey works. It has a similar sweetness. No balsamic vinegar? Try a splash of apple cider vinegar. It is not the same, but it’ll add a nice tang.
If you can’t find pink grapefruit, another orange works. Or try a lemon for a different kind of citrus flavor. You could use limes. No fresh herbs? Dried ones work, use less though, because they’re stronger.
There you have it. A complete guide to making the best citrus roasted Brussels sprouts you’ve ever tasted. Enjoy the process, you will love the results. They might just become your new favorite side dish.
The Final Bite
So there you have it, friends, our journey into the world of citrus roasted Brussels sprouts comes to a close.
We hope this recipe becomes a regular in your kitchen. We love how these little sprouts turn from something ordinary into a dish everyone fights over.
Those crispy edges, the tender insides, that sweet and tangy citrus kick.
It is something special when simple ingredients come together to make a dish. It is all about creating something memorable to share with the people you care about.
And hey, who knew veggies could taste so good?
Try them out, play around with the flavors, and make this recipe your own. Happy cooking!
About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.