This post may contain affiliate links.

Crispy Roasted Brussels Sprouts are scrumptiously charred and caramelized outside and tender inside. Cooking Brussels sprouts in the oven is the easiest way to make them delicious and will even win over veggie skeptics!

a sheet pan with crispy roasted brussel sprouts

Caramelized deliciousness thanks to roasting.

cookbook author erin clarke of well plated

The trick to cooking perfect, crispy Brussels sprouts is roasting them in the oven. The high heat concentrates the sprouts’ natural sugars, making them sweet (that’s why Sautéed Brussels Sprouts taste so good too!).

This easy Brussels sprouts recipe makes a perfect side dish for so many different recipes, from Air Fryer Chicken Breast to Baked Salmon, plus they’re impressive (and delicious) enough to serve for a special occasion like Thanksgiving!

Any leftovers you don’t immediately demolish can be gently reheated the next day in the oven. Make a big batch and add them to this Roasted Vegetable Salad or use them as a fast side.

5 Star Review

“I’ve never made Brussels sprouts before, and this recipe made me feel like a chef! They were delicious and so easy.”

— Gabby —
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.

My Tips for Roasting Brussels Sprouts

  • DO NOT CROWD THE PAN. This is the cardinal rule of roasted vegetables. If your Brussels sprouts are not crispy, you likely crowded the pan, causing the Brussels sprouts to steam instead of roast, as there wasn’t room for air to circulate.
  • Cut in Half to Roast. To maximize the flat surface areas, which get maximum caramelization, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).
  • Flip Cut-Side Down. For the most crispy Brussels sprouts possible, flip each one to be cut side down so the large, flat side is touching the pan. This gives better caramelization and is well worth the extra 45 seconds, I promise.
  • Don’t Overcook. Overcooked Brussels sprouts can burn, so be sure to keep an eye on them and toss them partway through baking. Rotating the pan 180 degrees halfway through will also help them cook evenly.
a bowl of crispy roasted brussels sprouts

Seasoning Ideas for Roasted Brussels Sprouts

The recipe below is for a simple salt and pepper seasoning. But the possibilities are endless! Here are some of my favorites:

  • 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.
  • Balsamic Vinegar. Give my easy Balsamic Brussels Sprouts a try.
  • Garlic. Follow this deliciously simple recipe for Roasted Brussels Sprouts With Garlic.
  • Bacon. Try my scrumptious Maple Bacon Brussels Sprouts, or use this same recipe to make roasted Brussels sprouts with pancetta (dice the pancetta into pieces).
  • Lemon or Lemon Herb. Squeeze 1 to 2 tablespoons of lemon juice over the top at the end. If desired, sprinkle with fresh thyme or parsley.
  • Red Pepper Flakes. Add 1/4 teaspoon red pepper flakes for some heat.
  • Honey Soy Brussels Sprouts. See The Well Plated Cookbook.
crispy brussels sprouts on a sheet pan

What to Serve with Roasted Brussels Sprouts

Roasted Brussels Sprouts

4.77 From 195 reviews . Help us out! Review HERE.Help out & review HERE

Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes

Servings: 4 servings
Just add olive oil, salt and pepper and you can enjoy crispy, caramelized roasted Brussels sprouts for dinner. This easy recipe is so delish!

Ingredients
  


Instructions
 

  • Place a rack in the upper third of your oven and preheat the oven to 400°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.

Video

Notes

  • *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°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.

Nutrition

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

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better! From time to time we’ll send you the best of Well Plated. You can unsubscribe anytime.
Please enable JavaScript in your browser to complete this form.

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!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




The maximum upload file size: 5 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here

  1. I’ve never made Brussels sprouts before, and this recipe made me feel like a chef! They were delicious and so easy. I appreciated reading through the actual words and not just jumping to the recipe, as it had great tips before making them. Can’t wait to make them again but with the balsamic vinegar recommendation next time.

  2. Absolutely love this recipe – I make it frequently. Sprouts are my favorite vegetable. In fact as a kid, I had a cat named Brussels and that made it abundantly clear to my mother that she could make Brussels sprouts every day as far as I was concerned! I’ve outgrown that strange (?) behavior but still love these little morsels – especially roasted.

Load More Comments

No comments (yet). Help our readers and give a thumbs up to any comment you found helpful!