If the idea of eating Brussels sprouts makes you want to run the opposite direction, I encourage you to try this recipe immediately. These 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 crispy, 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!

Crispy roasted Brussels sprouts on a sheet pan with olive oil

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.

These Brussels sprouts make 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).

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.

The best way to enjoy these roasted Brussels sprouts, however, will always be 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!

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

All About Roasted Brussels Sprouts

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 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.

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 Brussels sprouts, thaw them completely, pat them dry, and place them in the oven without any oil so they dry out even more. Then, remove from the oven, and cook as directed. I’ve done this a number of times, and can tell you that the texture won’t be nearly as pleasing. I recommend using fresh whenever possible.
  • Olive oil. Essential for perfectly crispy, caramelized, and flavorful sprouts! 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. 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. 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.
  2. 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).
  3. Bake 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.

How to Store and Reheat Roasted Brussels Sprouts

  • 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, though the texture will be more soggy 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 leftover, 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.

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. During the final 5 minutes of baking, drizzle the Brussels sprouts with 1 tablespoon of balsamic vinegar. Toss to coat, and return the pan to the oven to continue baking as directed.
  • Roasted Brussels Sprouts With Garlic. Follow this deliciously simple recipe for Roasted Brussels Sprouts With Garlic.
  • Roasted Brussels Sprouts With Bacon. Cut about 8 slices of bacon into 1/2-inch pieces, and sprinkle the pieces evenly around the pan with the Brussels sprouts. Both will finish cooking at about the same time. This version would also be great with pancetta!

For a scrumptious variation on roasted Brussels sprouts, try my Grilled Brussels Sprouts.

What to Serve With Roasted Brussels Sprouts

Recommended Tools for Making Brussels Sprouts

Roasted Brussels sprouts halves on a baking sheet

Roasted Brussels Sprouts

5 from 30 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

Ingredients
  

  • 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*

Instructions
 

  • 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.

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 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.

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 professional 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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86 Comments

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  1. As weird as it sounds, there’s hardly anything that can make me drool like a good roasted veggie. These B Sprouts look fantastic!!

  2. I love to make roasted Brussels sprouts, but I will try some of your additions.  Also will try the Brussels sprouts cut side down.  Thanks!

    1. Hi Emma, if you use frozen, I recommend thawing them, patting them dry, then leaving them in the oven UNOILED while it preheats to dry them more. Then remove the from the oven and coat them with the olive oil, salt, and pepper. They pretty much have to be left whole because they are too soft to cut. The texture isn’t very crispy, so I recommend fresh whenever possible (they won’t come out like the photos) but if you are in a total pinch and can’t get fresh, that’s my best advice!

    1. Marnie, I’m so glad to hear the recipe was a hit! Thanks for taking the time to leave this great review.

  3. After roasting, I like to add a drizzle of maple syrup, maybe some craising, roasted nuts and feta.5 stars

    1. A local restaurant serves crispy sprouts with dried cranberries, roasted walnuts and whipped Maple goat cheese.  I couldn’t find a goat cheese that I liked, so I’m going to serve them with creme fraiche whipped with a little maple syrup.5 stars

  4. These are really simple and really good. Making sure the cut-side is facing down is the key for the sprouts to caramelize. I just added some garlic powder tonight right before serving, and my wife says they are the best ! I have also used balsamic, lemon juice, and paprika as alternate seasonings in the past, and each works very well. Thanks Erin for this simple but very tasty recipe !5 stars

  5. Hi, Erin. I have a question re: roasted brussel sprouts: How many halves equal one serving? Is the Nutritional info for each serving? Thanks. Pinky

    1. Hi Pinky! The nutritional information listed is for 1 serving of the Brussels sprouts. And, I apologize, but I did not measure the exact number of cups that I used. You should be able to eye ball it by dividing your Brussels sprouts into portions. The exact number of halves per serving will vary based on the size of your Brussels sprouts. I hope this helps and that you love the recipe!

  6. Perfect vegan recipe! I am in fact making that for tonight’s dinner. Thank you.
    BTW, I have cooked cauliflower the same way in the oven as well. They are sooooo healthy and delicious!5 stars

    1. I’m so happy to hear that this recipe was a hit, J.T.! Thank you for taking the time to share this kind review!

    1. Lauren, I’m guessing your oven might not be as hot as you think—do you have an oven thermometer? You’d be surprised! You also could have very large sprouts that need longer. They should be tender inside and dark golden outside when they are done. Also, if your pan is too crowded, that will cause them not to crisp too, as the crowding will make them steam. It’s hard when I’m not right there with you, but I hope these tips help!

  7. Absolutely amazing even my son who normally doesn’t care for green vegetables loved them !! I added as the recipe suggests some balsamic vinegar and red pepper flakes. Great side dish!!5 stars

  8. Very good and tasty recipe! Needed something fast ams easy. This sprout recipe was Spot On !! Yummy!5 stars

  9. This is a fantastic way to cook brussels sprouts. So simple and amazingly tasty. I made the version with Parmesan cheese and my husband and I couldn’t stop eating them off the baking pan (just as promised in the recipe). Thank you so much for sharing this method!5 stars

  10. Question: planning to make these on Thanksgiving but oven space is precious and temp changes are limited. How well do these come out when reheated in the oven?

    Considering making morning of.

    Thank you!!!

  11. Brussels are the way to go!! This site is how I first learned how to turn my family into lovers of Brussels sprouts and asparagus! We really like the char factor so I roast at 425 for 30 to 40 minutes and I only use lemon pepper to season with. I have tried other seasonings and alway go back to lemon pepper. It adds a freshness to any roasted vegetable.
    Keep up spreading the word, Brussels.5 stars

      1. I just use a light sprinkling over everything, I’m not real hip to salty foods so it is just light. Everyone’s taste is different but this is what I like the best for all my veggies.

    1. I can agree the lemon pepper is the best… give the brussel sprouts a flavor unimaginable…5 stars

  12. Made these tonight as directed except I used garlic salt instead of kosher salt and added canister parmesan after the 10 min. My fiancee and I LOVED. So delicious, thank you for posting!5 stars

  13. My fresh Brussel sprouts always end up soggy on the cut side. I want them fully cooked and crispy, but it seems the water content might be too much to get that way. Any ideas? Do I broil for a short time and not cook them all of the way through?

    1. I’m sorry you’ve had trouble with your Brussels sprouts, Cassy. Have you tried using this specific recipe? If so, I’d recommend making sure your sprouts are dry before starting the recipe and ensuring you don’t overcrowd the pan. I hope this helps!

  14. Excellent flavor! I love the simplicity of this recipe. The brussel sprouts burst with flavor. Thank you for sharing this. I have been looking for this exact flavor. I had something similar in a restaurant and this captures it. I’ll be looking for more great recipes too!5 stars

  15. Very good recipe! It needs more salt than written, in my opinion. I added garlic parmesan seasoning and garlic salt along with kosher salt. Baked for 30 minutes, flipped them halfway through. Drizzled a bit of balsamic vinegar and roasted for another 2 minutes and they came out beautifully charred and crispy!5 stars

  16. These are on rotation at our house! Everyone loves them and this is our favorite recipe for brussel sprouts! I use avocado oil and Borsari citrus blend to season! YUMMMMMMY!

  17. I love sprouts cooked like this. I make a balsamic reduction while they are cooking and drizzle it over them.. delicious !

  18. I always struggle with different variations of making vegetables and LOVE LOVE that Erin includes them in here. The OG recipe is bomb I can’t wait to try the others5 stars

  19. So delicious!!! During the last 5 minutes I sprinkled freshly shredded Parmesan cheese over them, then sprinkled a little balsamic vinegar over them too!!! Even my pickiest eater liked them.5 stars

    1. Thank you for taking the time to share this kind review, Bonnie! I’m so happy to hear that you enjoyed this recipe!

  20. I’m not one to take the time to leave comments on recipes buuut as someone who eats tons of veggies, I wanted to say this is hands down the best batch of brussel sprouts I’ve ever made. Made some slight modifications by using Whole Foods vegan parm, grapeseed oil (since I was out of olive) and added tons of lemon juice throughout cooking. Should have made double the amount because my husband was as stoked on these as I was! I’m 34 weeks pregnant and therefore was able to justify hogging most for myself. 😂 looking forward to trying your recipe for sauteed brussels next!5 stars

    1. Thank you for taking the time to share this kind review, Shawna! I’m so happy to hear that you and your husband enjoyed this recipe! Congratulations!!!

  21. Incredibly easy and delicious! I seasoned with my favorites, pink salt, fresh ground pepper, turmeric, lemon pepper and garlic…AMAZING!
    I’m a Brussels lover, and will use this recipe often…no more trips to The Cheesecake Factory!
    Thank youuuu!!!5 stars

  22. These are the best roasted Brussel Sprouts I’ve ever made. I just ate a bowl
    for an afternoon snack! :D I’ve already printed the recipe for another day. Thank you so much for sharing this with us!5 stars

  23. Oh boy are these good. I used Organic Lemon Olive oil, Mrs. Dash Lemon Pepper, and a pinch of Maldon Sea Salt flake.s This will be repeated, repeated, and repeated again. Thanks for the tip on the flat down on the pan.5 stars

  24. Wow these were delicious!!! So crispy. The leaves on top that fell off after roasting were like chips and very flavorful. I made very large ones and have a lot left over so can’t wait to reheat them in the oven. Highly recommend!5 stars

  25. GREAT! Way back when, my mother moved out from Dad’s house and we lived in a boarding house for about 1 year (a friend in need). I was 5 yo. Brussel sprouts were carefully removed to the floor for the dog, Popsicle, to consume. I couldn’t stand them! This recipe has changed my attitude completely, now, 63 years later, I would gladly eat them off the floor! but prefer to eat them off my plate instead! The tips about oven rack height and cooking time are critical. Love dem sprouts!!5 stars