Crispy Roasted Brussels Sprouts are nothing like the mushy green blobs that you remember rejecting as a child. Scrumptiously charred and caramelized outside and tender inside, Brussels sprouts cooked in the oven are almost sweet!
Why You’ll Love This Brussels Sprouts Recipe
- Caramelized Deliciousness. The trick to cooking perfect, crispy Brussels sprouts is roasting them in the oven. Don’t be surprised when you find yourself eating these tasty morsels straight off the sheet pan like they’re candy!
- Versatile. This easy Brussels sprouts recipe makes a perfect side dish for so many different recipes, plus they’re impressive (and delicious) enough to serve for a special occasion!
- 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. Or, make a big batch of roasted Brussels sprouts at the beginning of the week, then enjoy the leftovers in salads, on pizza, or mixed with pasta.
Try this recipe for perfect roasted Brussels sprouts, and I bet you will eat these right off the sheet pan!
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 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, from tip to trimmed end.
How to Cook Roasted Brussels Sprouts to Crispy Perfection
- 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.
- Drizzle and Season. 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 (you can line with parchment paper or skip it). Drizzle your olive oil over them, and sprinkle with the salt and pepper (plus, any additional seasonings you like). Toss until the Brussels sprouts are fully coated.
- Spread Them Out. Your Brussels sprouts should be in a single layer on the baking sheet.
- 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.
- 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.
- 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.
- 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.
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 Lemon Pepper Salmon, Baked Salmon, or Soy Ginger Salmon.
- Pork. Crock Pot Pork Chops are a perfect complement to these Brussels sprouts.
- Pasta. Serve your roasted Brussels sprouts alongside a hearty plate of this Penne Alla Vodka.
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 you crowd the pan, the Brussels sprouts will steam instead of roast and won’t be crispy. Make sure they are in a single layer so the air can 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.
Roasted Brussels Sprouts
- 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.
- *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.
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Frequently Asked Questions
If your Brussels sprouts are not crispy, most likely you overcrowded the pan. The Brussels sprouts should be in a single layer without touching, so the air has room to circulate around them. Also, make sure you roast them at high heat, 400°F.
No, there is no need to soak Brussels sprouts prior to roasting. Halve them (or quarter if they are extra large) and they will become tender when roasting without soaking or blanching.
To refresh mushy Brussels sprouts, place them under the oven broiler for a minute or two. Watch carefully to make sure they don’t burn. You can also top them with toasted chopped nuts to provide some needed crunch.
Overcooked Brussels sprouts can burn, so be sure to keep an eye on them and toss them partway through baking.
*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.