If the idea of eating Brussels sprouts makes you want to run in the opposite direction, I encourage you to try this recipe immediately. These crispy Roasted Brussels Sprouts are nothing like the mushy, soggy, green little blobs that you remember rejecting as a child (trust me, I used to push them away too). They are deliciously charred and crisp, richly caramelized, and almost sweet.

Crispy roasted Brussels sprouts on a sheet pan with olive oil

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Don’t be surprised when you find yourself eating these tasty morsels straight off the sheet pan like they’re candy!

The trick to cooking perfect, crispy Brussels sprouts is roasting them in the oven.

This foolproof recipe will ensure you cook up a scrumptious pan of Brussels sprouts every single time.

This easy Brussels sprouts recipe makes the perfect side dish for so many different recipes, plus they’re impressive (and delicious) enough to serve for a special occasion!

Despite the unfortunate childhood associations, I’ve found that even the pickiest of vegetable eaters still enjoy this recipe (they also love this Sautéed Brussels Sprouts and Sautéed Cabbage. Fun fact: cabbage and Brussels sprouts are actually related).

a bowl of crispy roasted brussels sprouts

All About Roasted Brussels Sprouts

Roasted Brussels sprouts require fewer than 10 minutes prep (I just spent longer checking Instagram), and any leftovers you don’t immediately demolish can be gently reheated the next day in the oven.

I love making a big batch of roasted Brussels sprouts at the beginning of the week, then enjoying the leftovers in salads, on pizza, or mixed with pasta in the spirit of this Brussels Sprouts Mac and Cheese.

Of all of my favorite ways to enjoy them, however, nothing is better than munching them right off of the sheet pan.

Don’t believe me?

Try this recipe for perfect Brussels sprouts, and I bet you too will sneak bite after bite!

Here’s the run down on my go-to green vegetable.

Crispy roasted Brussels sprouts on a sheet pan can be made with bacon or with Parmesan

Are Roasted Brussels Sprouts Good For You?

YES! Like their vegetable counterparts, Brussels sprouts are packed with nutrients that benefit your overall health. Ready for some science?

  • Brussels sprouts have kaempferol and omega-3 fatty acids, both of which may inhibit cancer growth, prevent inflammation, and benefit heart health.
  • With high levels of fiber, Brussels sprouts can support digestive health and possibly reduce the risk of heart disease and diabetes.
  • Brussels sprouts contain high amounts of vitamin C, which benefits immune health, iron absorption, collagen production and the growth and repair of tissues.
halved brussels sprouts on a cutting board

How to Trim Brussels Sprouts

While you can make roasted Brussels sprouts whole or halved, I recommend trimming and halving them for this easy recipe.

  • To trim: Using a knife, trim off the bottom of the tough stem end of each Brussels sprout. Then, remove any yellow or damaged leaves, and cut each Brussels sprout in half lengthwise, from tip to trimmed end.
a sheet pan with crispy roasted brussel sprouts

How to Roast Brussels Sprouts to Crispy Goodness

You may not be as much of a Brussels sprouts fiend as I am (yet!), but I bet you’ll discover your secret love for these tasty little veggies too after trying this foolproof roasting method.

For a simple preparation that’s crispy outside, tender inside, and goes with just about anything, season with salt and pepper.

To change it up, try the Brussels sprouts recipe variations listed below.

The Ingredients

  • Fresh Brussels sprouts. The ideal Brussels sprouts will be bright green and fairly firm. Try to avoid ones with lots of wilted leaves around the outside.
  • Olive Oil. Essential for perfectly crispy, caramelized, and flavorful sprouts! Extra virgin olive oil coats each Brussels sprout and helps it crisp up nicely in the oven. If you need to make roasted Brussels sprouts without oil, I recommend swapping in 2 teaspoons of soy sauce and omitting the added salt.

The Directions

brussels sprouts for roasting with extra virgin olive oil, salt, and pepper
  1. First, place your oven rack in the upper third of your oven. To save washing a bowl, grab a large rimmed baking sheet, and lay your Brussels sprouts directly on it (you can line with parchment paper or skip it). Drizzle your olive oil over them, and sprinkle with the salt and pepper (plus, any additional seasonings you like). Mix until the Brussels sprouts are fully coated.
brussels sprouts ready for roasting on a sheet pan
  1. Spread them out so they make a single layer on the baking sheet. For the most crispy Brussels sprouts, flip each one to be cut side down (it’s well worth the extra 45 seconds, I promise).
crispy roasted brussel sprouts
  1. Roast Brussels sprouts at 400 degrees F for 20 to 25 minutes. The Brussels sprouts should be crispy and lightly charred on the outside. Depending on the size of your Brussels sprouts, you may want to check them for doneness a little early.

Roasted Brussels Sprouts Variations

  • Roasted Brussels Sprouts With Parmesan. After about 10 minutes of roasting, remove the pan, and sprinkle 1/4 cup Parmesan cheese over the tops of the Brussels sprouts. Then, place the pan back in the oven to finish baking. Yummy, golden cheese will be waiting for you at the end.
  • Roasted Brussels Sprouts With Balsamic. Give my easy Balsamic Brussels Sprouts a try.
  • Roasted Brussels Sprouts With Garlic. Follow this deliciously simple recipe for Roasted Brussels Sprouts With Garlic.
  • Roasted Brussels Sprouts With Bacon. Try my scrumptious Maple Bacon Brussels Sprouts.
  • Spicy Roasted Brussels Sprouts. Add 1/4 teaspoon red pepper flakes.

For different ways to cook Brussels sprouts, try my Grilled Brussels Sprouts or Air Fryer Brussels Sprouts.

a bowl of roasted brussels sprouts that are tender inside and crispy outside

Storage Tips

  • To Store. Place cooked Brussels sprouts in an airtight container in the refrigerator for up to 4 days.
  • To Reheat. Add leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the oven at 350 degrees F for 5 or so minutes, until heated through. You can also reheat them on a plate in the microwave for 30 seconds to 1 minute, though the texture will be soggier than if they are reheated in the oven.
  • To Freeze. Because they can become soggy, I don’t recommend freezing roasted Brussels sprouts. However, if you end up with lots left over, you certainly can freeze them. Place cooked, fully cooled Brussels sprouts in an airtight freezer-safe container and store in the freezer for up to 2 months. Let roasted frozen Brussels sprouts thaw overnight in the refrigerator, then reheat as directed above.

Meal Prep Tip

Trim and halve the Brussels sprouts up to 1 day in advance. Refrigerate them in an airtight storage container until you’re ready to finish the recipe.

crispy brussels sprouts on a sheet pan

What to Serve With Roasted Brussels Sprouts

Recommended Tools for Making Brussels Sprouts

Roasted Brussels Sprouts

4.92 from 37 votes
How to make perfect, crispy roasted Brussels sprouts recipe. Foolproof method that works every time! Try these for a quick and easy weeknight side.

Prep: 5 mins
Cook: 25 mins
Total: 30 mins

Servings: 4 servings



  • Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Place the Brussels sprouts in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
  • Bake for 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Season with additional salt and/or pepper to taste. Enjoy immediately.



  • *See recipe variations in blog post above. 
  • TO STORE: Place cooked Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.
  • TO REHEAT: Add leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the oven at 350 degrees F for 5 or so minutes, until heated through. You can also reheat them on a plate in the microwave for 30 seconds to 1 minute.
  • TO FREEZE: Because they can become soggy, I don’t recommend freezing roasted Brussels sprouts. However, if you end up with lots leftover, you certainly can freeze them. Place cooked Brussels sprouts in an airtight freezer-safe container and store in the freezer for up to 12 months. Let roasted frozen Brussels sprouts thaw overnight in the refrigerator, then reheat as directed above.


Serving: 1(of 4)Calories: 104kcalCarbohydrates: 15gProtein: 6gFat: 4gSaturated Fat: 1gPotassium: 662mgFiber: 6gSugar: 4gVitamin A: 1283IUVitamin C: 145mgCalcium: 71mgIron: 2mg

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*Health benefits of Brussels sprouts mentioned in this article were sourced from Healthline and are meant to be for general information, not any kind of specific medical advice. For specific dietary needs, I always recommend contacting your doctor or seeking a professional nutritionist’s advice.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Great recipe, quite simple, and brussel sprouts were roasted to perfection! I added paprika, garlic powder, & onion powder.5 stars

  2. I made these this morning while listening to an online class. I added a little garlic powder and onion powder and halved the recipe since we’re a small household. I was amazed! I like Brussels sprouts, but the roasting gave their cut surfaces a delicious crunch as well as their usual savory flavor. Thank you! I’ll always fix them this way from now on!5 stars

  3. It took me over 60 years to try brussel sprouts. 60 years ago, my mother made my older brother (by 4 yrs) and myself try them. It was awful. She actually put them in our mouth and held it shut with her hand. We were told we were not going out until we ate it. There they sat, on our plates after spitting it out, seeming like forever. Of course I think we were outside a little later. (thank you dad!)
    Neither one of us ever tried them again, just the thought was enough to make us gag. My friend recently told me her husband loves brussel sprouts, as does my husband, boiled, as ours were. even writing that sickens me!! She now roasts them in the oven, getting this recipe. I tried it today, only 2 just in case…..they were great. Used olive oil, garlic, salt and pepper. I think I can forgive mom now.

  4. We made these today (Thanksgiving) for a mid-afternoon snack with anchovy/garlic aioli. The sprouts were big which makes for easier cutting and less burning. Delicious! They get crispier on the cut side if you put them directly onto your baking sheet. Happy Holidays, everyone!5 stars

  5. So good, I was burning my fingers trying to eat them off the pan. I don’t think I’ll make them any other way.5 stars

    1. I’m sorry to hear that you had trouble with the recipe, Deb. The method and timing has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!

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