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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 194 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!

Learn more about Erin

4.77 from 194 votes (145 ratings without comment)

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130 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

  26. Easy, tasty recipe for roasted Brussels sprouts. I used Italian herbs with salt and pepper since I was looking for Italian Brussels sprouts.5 stars

  27. Great recipe, quite simple, and brussel sprouts were roasted to perfection! I added paprika, garlic powder, & onion powder.5 stars

  28. 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

  29. 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.

  30. 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

  31. 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!

  32. 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

  33. 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

  34. 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

  35. 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.

  36. 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

  37. 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

  38. 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.5 stars