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!
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Caramelized deliciousness thanks to roasting.
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 —
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.
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.
What to Serve with Roasted Brussels Sprouts
- Chicken. One of our favorite meal combinations! Lemon Butter Chicken 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 Tenderloin are a perfect complement to these Brussels sprouts.
- Pasta. Serve your roasted Brussels sprouts alongside Lemon Pasta.
Roasted Brussels Sprouts
Video
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Ingredients
- 1 ½ pounds Brussels sprouts trimmed and halved
- 1 tablespoon, plus 1 teaspoon extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Optional flavor additions*
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.
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
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
As weird as it sounds, there’s hardly anything that can make me drool like a good roasted veggie. These B Sprouts look fantastic!!
It’s not weird at all! Thanks, Karly!
Mmmm….I love me a good roasted brussel sprout! Delicious!
Me too! Thanks Melissa!
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!
I hope you enjoy them, Bella!
Can you use frozen Brussel sprouts?
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!
Outstanding! Let Ed the little bit of sweetness and the crisp outer layer.
Marnie, I’m so glad to hear the recipe was a hit! Thanks for taking the time to leave this great review.
After roasting, I like to add a drizzle of maple syrup, maybe some craising, roasted nuts and feta.
Yummy Tin! Thanks for sharing!
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.
Thank you for taking the time to share this kind review, Joyce! I hope you enjoyed the recipe!
Your recipe plus raisin -yummy,
That sounds sooooo yummy Christine!
My husband is a truck driver and loves taking some of these cold for munching on. Loves the touch of lemon juice!
So happy to hear that Susan, thank you!
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 !
Mike, I’m so glad the recipe is a hit! Thanks so much for sharing your flavor ideas as well. :)
Came out perfect!
Jennifer, I’m so happy you loved this method! Thanks for sharing your wonderful review too!
Baste in egg wash. Deep fried in corn meal coating is awesome. Like fried okra.
That sounds delicious too, Mark!
Making the sprouts for a picnic next week .
Thank you for sharing, Bettyann! I hope you enjoy them!
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
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!
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!
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!
Help! The flavor is good! But they’re not crispy at all and I did 23 minutes. What did I do wrong?!
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!
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!!
Thank you for taking the time to share this kind review, Gayle! I’m so happy to hear that the recipe was a hit!
No matter how many I make, there are never any leftovers!!
I’m so pleased that they’ve been a hit, Sue! Thank you for sharing this kind review!
Very good and tasty recipe! Needed something fast ams easy. This sprout recipe was Spot On !! Yummy!
I’m so happy that the recipe was a hit, John! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed the recipe, Sunny! Thank you for sharing this kind review!
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!!!
Aimee, I think they’d reheat just fine! I’d recommend around 350 degrees. I hope you all enjoy them!
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.
I’m so happy that you’ve enjoyed the recipe, Lynn! Thank you for sharing this kind review!
Hi Lynn! Never thought of lemon pepper. Great idea! How much do you use, or do you just add to taste?
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.
I can agree the lemon pepper is the best… give the brussel sprouts a flavor unimaginable…
Hi Kimberly! So glad you enjoyed the recipe! Thank you for this kind review!
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!
I’m so happy that you enjoyed the recipe, Felicia! Thank you for sharing this kind review!
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?
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!
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!
I’m so happy that you enjoyed the recipe, Diane! Thank you for sharing this kind review!
I like to add caramelized onions
for extra flàvor
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!
I’m so happy that you enjoyed it, Eva! Thank you for sharing this kind review!
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!
Delish! So glad you enjoyed them Jenna! Thank you for this kind review!
I second the use of avocado oil.
I love sprouts cooked like this. I make a balsamic reduction while they are cooking and drizzle it over them.. delicious !
Thank you Fiona!
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 others
Hi Audrey! So glad you enjoyed it! Thank you for this kind review!
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.
Thank you for taking the time to share this kind review, Bonnie! I’m so happy to hear that you enjoyed this recipe!
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!
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!!!
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!!!
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Amy! So glad you enjoyed the recipe! Thank you for this kind review!
So late in game but OMG life changing!!! This was so so so good!!! Thank you!
Hi Dennise! So glad you enjoyed the recipe! Thank you for this kind review!
The best way to bake them,I want to thank you for that delicious recipe.
Hi Hank! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Sheryl! So glad you enjoyed the recipe! Thank you for this kind review!
Everything worked perfectly! I also used the brussel sprout recipe and it was great as well.
Hi Lisa! So glad you enjoyed the recipe! Thank you for this kind review!
I made this recipe and it was delicious! And very easy
I’m so happy that you enjoyed it, Brenda! Thank you for sharing this kind review!
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!
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
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!!
Hi Andy! That makes me so happy to hear, THANK YOU!
Easy, tasty recipe for roasted Brussels sprouts. I used Italian herbs with salt and pepper since I was looking for Italian Brussels sprouts.
Hi Adrienne! So glad you enjoyed the recipe. Thank you for this kind review!
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!
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!
Hi Linda! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Ferbie! So glad you enjoyed it! Thank you for this kind review!
So crispy and perfect!!
Hi Jeanine! So glad you enjoyed it! Thank you for this kind review!
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.
Hi Susan! So glad you enjoyed the recipe! Thank you for this kind review!
Love this recipe. Yummy. I add garlic with salt and pepper.
Hi Cindy! So glad you enjoyed the recipe! Thank you for this kind review!
Easy and delish! The way I like it!
Great! Thank you!
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
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.
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 recipe
Yay! So glad to hear that Marguerite!
I haven’t made them yet but I’m probably going to in just a few.
Enjoy Deborah!
Excellent recipe. Easy to make. Am adding parmesan as recommended. Eating this with baked fish and salad.
Great to hear, thank you Louise!
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!
Yay! So glad you enjoyed it Nancy!
Delicious, easy, came out perfect!
Thank you Marci!
Yum! This recipe was super easy and tasty! I could have ate the whole batch in one sitting! Thank you – will add this to my weekly rotation.
So happy to hear you enjoyed it, Dawn!
Turned out a little over done but still edible. Good taste I cooked it too long.
Thanks for the feedback, Cheryl!
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.
Yay! Makes me so happy to hear, Gabby!
So crispy and delicious. We added parm
Great to hear! Thank you Danielle!
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.
So glad you enjoyed them, Chris! Thank you!