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!
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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
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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.
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
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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!