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.
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).
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.
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.
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.
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.
- 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.
- If you want to make this recipe with frozen vegetables, see my Roasted Frozen Brussels Sprouts recipe.
- 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.
- 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.
- 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).
- 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.
- 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.
What to Serve With Roasted Brussels Sprouts
- Chicken. One of our favorite meal combinations! Lemon Butter Chicken, Sheet Pan Italian Chicken, Baked Chicken Parmesan, and Skillet Tomato Chicken would all be sublime.
- Salmon. For a healthy dinner that you can serve all year long, try pairing them with Lemon Pepper Salmon, Baked Salmon in Foil, or Soy Ginger Salmon.
- Pork. Crock Pot Pork Chops are a perfect complement to these Brussels sprouts.
- Pasta. Serve your roasted Brussels sprouts alongside a hearty plate of this Penne Alla Vodka.
Recommended Tools for Making Brussels Sprouts
- Sheet Pans. One of my most beloved and essential kitchen tools.
- Fish Spatula. IDEAL for flipping pans of roasted veggies.
- Non-slip Cutting Board. This can help make your chopping process easier.
- Grater (for the Parmesan). I like a box grater box grater like this one or a coarse plane-style grater like this one.
Roasted Brussels Sprouts
- 1 1/2 pounds Brussels sprouts trimmed and halved
- 1 tablespoon, plus 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Optional flavor additions*
- 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.
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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.
Great recipe, quite simple, and brussel sprouts were roasted to perfection! I added paprika, garlic powder, & onion powder.
Hi Elizabeth! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Sophia! So glad you enjoyed the recipe! Thank you for this kind review!
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.
So glad you enjoyed them!
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!
Hi Lizzie! So glad you enjoyed the recipe! Thank you for this kind review!
Really delicious! This has become my new, favorite Brussels sprouts recipe!!
Hi Kc! So glad you enjoyed this recipe! Thank you for this kind review!
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.
Hi Sandra! So glad you enjoyed the recipe! Thank you for this kind review!
At 22 minutes my sprouts were burnt and mushy
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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