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.
If you think Brussels sprouts are mushy or bitter, chances are you’ve only had them steamed or boiled. You need to try them roasted in the oven!
High-temperature cooking techniques like roasting are my favorite way to cook Brussels sprouts, because the heat concentrates the sprouts’ natural sugars, making them sweet (that’s why Sautéed Brussels Sprouts and Air Fryer Brussels Sprouts taste so good too!).
If you are skeptical, I beg you to try roasting!
- The Brussels sprouts emerge from the oven with dark, crispy edges and caramelized centers; they’re nothing like boiled ones. Delish!
- They take just a few moments to prep, making them a perfect side dish for everything from ir Fryer Chicken Breast to Baked Salmon.
- You can even meal prep them! In fact, Ben loves them so much, I cook a giant batch every week, then we reheat them for quick sides.
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 Cook Brussels Sprouts
First, trim the sprouts. Using a knife, trim off the bottom of the tough stem end of each Brussels sprout and remove any yellow or damaged leaves.
Slice in half. While you can roast Brussels sprouts whole, having the cut edge gives you more surface for caramelization (and caramelization = yumminess). If they are super large, cut them into quarters.
Toss in oil and seasoning. Place the Brussels sprouts on an unlined sheet pan and make sure every side has a light coating of olive so they brown but do not burn. For seasoning, simple salt and pepper is all you need, but don’t be afraid to play around (see suggestions in the section below). From Asian to Italian, Brussels sprouts can handle a wide range of flavors.
Spread them out. Don’t crowd the pan! This is the cardinal rule of roasted vegetables. If your Brussels sprouts are not crispy, you likely didn’t have enough space on the pan, causing the Brussels sprouts to steam instead of roast. If your pan is very full, you can divide them between two pans and roast on the upper and lower racks.
Roast at 400°F for 20 to 30 minutes. The amount of time will vary based on the size of your sprouts and how crowded the pan is. To ensure even cooking, toss the Brussels sprouts and rotate the pan 180°F halfway through.
Seasoning Ideas for Roasted Brussels Sprouts
- 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. Be sure to leave the garlic pieces large so they doesn’t burn.
- 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.
Make It a Meal
Serve Brussels sprouts as a side, or use them to enchance a variety of dishes!
- Chicken. One of our favorite meal combinations! Try them with Chicken Saltimbocca or something simple like Grilled Chicken Breast.
- Salmon. For a healthy dinner that you can serve all year long, try pairing them with Grilled Salmon.
- Pork. Instant Pot Pork Tenderloin is a perfect complement to these Brussels sprouts for a well-rounded, nutritious meal.
- Pasta. Serve your roasted Brussels sprouts alongside Lemon Pasta.
- Bowls. Pile roasted Brussels sprouts into bowls with brown rice, crispy Roasted Chickpeas, and then add a yummy sauce like Green Goddess Dressing or Homemade Hummus.
- Salad. They are a hearty and tasty addition to Roasted Vegetable Salad.
More Roasted Vegetables to Try
- Oven Roasted Vegetables. Ideal for a medley!
- Roasted Sweet Potatoes. If you love your veggies caramelized and sweet, these are for you!
- Roasted Cauliflower. A cruciferous cousin of Brussels sprouts, these go from bland to sweet in the oven.
- Roasted Cabbage. Cabbages are almost like big Brussels sprouts, so if you like roasted Brussels sprouts, chances are you’ll love roasted cabbage too.
Roasted Brussels Sprouts
Video
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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. Halfway through the baking, toss the Brussels sprouts on the pan and rotate the pan 180°F for even cooking. 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.
- COOK ON CONVECTION: Reduce the oven temperature to 375°F. Flipping the sprouts and rotating the pan is mandatory on convection mode for even cooking.
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