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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 win over veggie skeptics!

Crispy roasted Brussels sprouts on a sheet pan with olive oil

Why You’ll Love This Brussels Sprouts Recipe

  • Caramelized Deliciousness. 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 sweet too!).
  • Versatile. 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!
  • Fast. Roasted Brussels sprouts require fewer than 10 minutes prep.
  • Nutritious. Like their cruciferous vegetable counterparts Sauteed Cabbage and Roasted Broccoli, roasted Brussels sprouts are healthy; they contain fiber and nutrients like vitamin C.
  • Great Leftover. Any leftovers you don’t immediately demolish can be gently reheated the next day in the oven. Make a big batch and add the leftovers to Roasted Vegetable Salad or use them as a fast side.

Try this recipe for perfect roasted Brussels sprouts, and I bet you will eat these right off the sheet pan!

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.
a sheet pan with crispy roasted brussel sprouts

How to Cook Roasted Brussels Sprouts to Crispy Perfection

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. 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.

The Directions

brussels sprouts for roasting with extra virgin olive oil, salt, and pepper
  1. Drizzle and Season. To save washing a bowl, toss the Brussel sprouts with oil and seasonings right on the baking sheet.
brussels sprouts ready for roasting on a sheet pan
  1. Spread Them Out. Your Brussels sprouts should be in a single layer on the baking sheet.
crispy roasted brussel sprouts
  1. Roast at 400°F. Brussels sprouts take 20-25 minutes in the oven. The Brussels sprouts should be crispy and lightly charred on the outside and tender inside. Depending on the size of your Brussels sprouts, you may want to check them for doneness a little early.
Crispy roasted Brussels sprouts on a sheet pan can be made with bacon or with Parmesan

Recipe 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 Vinegar. 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, or use this same recipe to make roasted Brussels sprouts with pancetta (dice the pancetta into pieces).
  • Lemony Roasted Brussels Sprouts. Squeeze 1 to 2 tablespoons of lemon juice over the top at the end. If desired, sprinkle with fresh thyme or parsley.
  • Spicy Roasted Brussels Sprouts. Add 1/4 teaspoon red pepper flakes.
  • Honey Soy Brussels Sprouts. See The Well Plated Cookbook.

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 roast Brussels sprouts in an airtight container in the refrigerator for up to 4 days.
  • To Reheat. The best way to reheat roasted Brussels sprouts is in the oven. Add leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the at 350 degrees F for 5 or so minutes, until heated through. You can also reheat them in the air fryer, or 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 the Best Roasted Brussels Sprouts Recipe

a bowl of crispy roasted brussels sprouts

Recipe Tips and Tricks

  • 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 areas, which get the most crispy surface area, 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.
  • Discard Any Yellow or Brown Leaves. These are on the outside and are easy to remove once you’ve trimmed the end of the Brussels sprouts.
  • 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°F halfway through will also help them cook evenly.

Roasted Brussels Sprouts

4.77 from 191 votes
The BEST roasted Brussels sprouts recipe! Tips for the perfect caramelized, crispy texture, seasoning ideas, and more to make them delicious.

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

Servings: 4 servings

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

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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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124 Comments

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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!

  6. I have never cared for brussels sprouts. Starting to eat them in a dish that calls for brussels sprouts. I discovered that I like them if they are frozen ones. My husband likes them so when a tenant of mine gave me a pound, I decided I would give it a try. Your recipe popped up when googling. Easy enough. The ones I had were so fresh I didn’t have to cut off any yellow. LOVED THEM! I think the key is to cook them until soft on the inside. I added six microwaved bacon pieces chopped up. Yummy!5 stars

  7. I have never been a fan of brussel sprouts, but I know how nutritious they are. So I kept trying them every chance I had, to no avail.

    Six months ago, I started eating whole food, plant based with about 90% of my food. Recently, I have decided that I don’t hate them. And this evening, I roasted 12 oz of brussel sprouts (a la Erin Clarke)…all of them.

    I will try again with a little tweaking. Hey, Mikey! She likes it!5 stars

  8. I have used this recipe several times and love that it is so simple and easy to do. I never cared for Brussel sprouts until I fixed them like this. Thanks for sharing your recipes.5 stars

  9. Nope. Tried your recipe. Still mushy on inside. You need to draw the water out of them to make them crispy. Just like cucumber salad. Soak them in a salt bath first. Rinse/ Huge difference

    1. Hi Steven! I actually like the tender inside but to each their own. Thanks for sharing this tip for those who want to try it.

  10. Well plated by Erin is now my go to recipe.
    I love the roasted Brussels sprouts a little charred with roasted garlic.
    I later can eat the cold from the fridge and still enjoy them
    Thank you for this wonderful recipe5 stars

  11. This is a fabulous recipe and have used it many times over the past couple of years :) I use olive oil, salt, pepper, a sprinkle of red pepper flakes, parsley, oregano, grated parmesan cheese, and bread crumbs for a crispier outside! They turn out soooo yummy every time! Thank you for this basic recipe!5 stars

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