Roasted Brussels Sprouts

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!

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.
• 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!

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.

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

1. Drizzle and Season. To save washing a bowl, toss the Brussel sprouts with oil and seasonings right on the baking sheet.

2. Spread Them Out. Your Brussels sprouts should be in a single layer on the baking sheet.

3. 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.

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

Storage Tips

• To Prep Ahead. 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.
• 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.

What to Serve with the Best Roasted Brussels Sprouts Recipe

• Chicken. One of our favorite meal combinations! Lemon Butter Chicken, Sheet Pan Italian Chicken, Baked Chicken Parmesan, and Grilled Chicken Breast would all be sublime.
• Salmon. For a healthy dinner that you can serve all year long, try pairing them with Grilled Salmon or Soy Ginger Salmon.
• Pork. Crock Pot Pork Chops or Instant Pot Pork Tenderloinare a perfect complement to these Brussels sprouts.
• Pasta. Serve your roasted Brussels sprouts alongside Lemon Pasta.

Recommended Tools for Making Caramelized 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.

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.