Roasted Brussels Sprouts
43 Comments
Updated Nov 08, 2023
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Roasted Brussels sprouts are addictively crunchy and the perfect side dish for almost any occasion. Roasting the Brussels sprouts in the oven turns them crispy on the outside, tender on the inside, and brings out their subtle sweetness.
If you often order roasted Brussels sprouts at restaurants, you’re in for a treat. This homemade version mimics your favorite side dish, but better.
All it takes to bring out that crispy and nutty goodness of Brussels sprouts is a bit of oil, some salt and pepper, and a quick stop in a hot oven. With very little effort, you’ll have a side dish that the whole family will crave.
Is it Brussel or Brussels Sprouts?
While it’s been spelled both ways, the correct spelling is actually Brussels sprouts. According to Wikipedia, these little cruciferous vegetables got their name from the city of Brussels, where they were cultivated way back in the 13th century. Mystery solved!
How to Choose Brussels Sprouts
When it comes to choosing Brussels sprouts, you have the option of buying a fresh stalk or pre-packaged. While both work just fine, a fresh stalk could be a better choice, especially if it’s in season.
Either way, just make sure to take a close look at the texture and color of the sprouts. The texture should be firm when you give it a squeeze with the leaves tightly compacted. As for the color, it should be a bright green with no signs of yellowing or wilted leaves.
Four Easy Ingredients
After you’ve grabbed your Brussels sprouts, all you need is a little salt and pepper, and a drizzle of olive oil. That’s it!
How To Roast Brussels Sprouts
- Trim the sprouts. If using fresh sprouts, cut the ends off and slice the sprouts in half lengthwise. Don’t throw away the loose leaves. Save these for extra crispy pieces while roasting.
- Toss with oil and seasonings. Coat all the cut sprouts evenly, then make sure they’re placed cut side down on the baking sheet.
- Roast the sprouts. Turn the pan halfway through, but don’t flip the sprouts over.
How Do I Know When My Sprouts Are Done?
I like my sprouts crispy on the outside and tender on the inside. However you like them, here’s a handy list of cooking temperatures and times to try.
- 475 °F/ 245°C for 15-20 minutes (extra crispy outside, just watch they don’t burn)
- 425 °F/ 220°C for 25-30 minutes (my personal preference)
- 400 °F/ 200°C for 30-35 minutes (a little less crispy, more tender)
- 375°F/ 190°C for 30-35 minutes (caramelized and tender)
If you prefer a lower oven temperature, you can always turn on the top broiler for a few minutes at the end to crisp the outer leaves.
Delicious Flavor Variations
I love this classic recipe, but Brussels sprouts are incredibly versatile. You can change the seasonings and add flavorful toppings and sauces for endless combinations. Here are some ideas for inspiration.
- Maple Mustard: Make a simple dressing of maple syrup and Dijon mustard, then drizzle over the sprouts right out of the oven.
- Balsamic Glazed: Reduce balsamic vinegar on the stove to a thick syrup for a sweet and tangy dressing. Alternatively, you can toss the sprouts in this speedy balsamic vinaigrette.
- Sriracha Lime: If you love spice, toss your roasted sprouts in a simple dressing of Sriracha, lime juice, a touch of honey, and a little olive oil.
- Dried Cranberries, Bacon, and Pecans: Tossing the finished sprouts with crispy bacon, dried cranberries, and toasted pecans turns this recipe into the ultimate holiday side dish
- Parmesan Garlic: During the last few minutes of cooking, sprinkle minced garlic and shredded Parmesan over the sprouts.
If you want a sweet balsamic glaze and bacon all wrapped up together, try my balsamic bacon Brussels sprouts.
What To Serve with Oven Roasted Brussels Sprouts
This flavorful dish is the perfect side for all of your favorite cool-weather recipes. Here are some of my favorites.
- Prime Rib (with a garlic herb crust!)
- Slow Cooker Whole Chicken
- Dijon Baked Salmon
- Apple Sausage Stuffed Butternut Squash
- Roasted Balsamic Chicken
Storing and Reheating Leftovers
Roasted Brussels sprouts are best hot right out of the oven, but you can refrigerate or freeze them after they’re cooked and cooled.
- To Store: Place leftovers in an airtight container and store for up to 3 days in the fridge.
- To Freeze: Use a freezer-safe bag or container and store for up to 3 months.
- For Reheating: Reheat in the microwave until the sprouts are warmed through. If you want to re-crisp them, bake them in a 400°F oven just until warm. Be careful not to burn.
Yes To Easy Side Dishes
Whether you’re cooking up a quick weeknight meal or planning for your Thanksgiving menu, these classic side dishes will cover all your bases.
- Best Mashed Potatoes
- Honey Glazed Carrots
- Green Beans With Shallots And Lemon
- Mashed Sweet Potatoes
- Fried Cabbage
- Baked Sweet Potato
Simple Roasted Brussels Sprouts
Description
Video
Ingredients
Instructions
- Preheat your oven to 425F/220C. Then, cut the end off the Brussels sprouts and slice them lengthwise into halves. Some leaves may come loose and that's okay.
- Add the Brussels sprouts and any loose leaves to a sheet pan. Toss with oil, salt and pepper.
- Roast the Brussels sprouts for 25-30 minutes. Rotate the pan halfway through, but don't toss the sprouts.
- Remove the Brussels sprouts from the pan and serve.
Lisa’s Tips
- To Store: Place leftovers in an airtight container and store for up to 3 days in the fridge.
- To Freeze: Use a freezer-safe bag or container and store for up to 3 months.
- For Reheating: Reheat in the microwave until the sprouts are warmed through. If you want to re-crisp them, bake them in a 400°F oven just until warm. Be careful not to burn.
Nutrition
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This IS the recipe that got me to Love brussels sprouts! I hated them as a Kid, I tried them later and it just was not my thing but then I saw this one and had to try IT . . . .roasting or really getting any Browning onto your Cabbage IS absolutely the Key to make them insanely delicious!
Thank you for.making brussels sprouts one of my Favorit vegetables!
The recipes IS so simple and rewarding and IT makes me celebrate whenever Inget my hands in good brussels sprouts. I converted my father and best friend to this recipe.
Hi Riana – I’m glad you found a way to cook Brussels sprouts that you can enjoy!
This was amazing with squeezed, fresh lemon. Wonderful fresh, hot and as a cold, refrigerated snack. Making this one often.
I’m so glad you love this Brussels sprouts recipe!
I made this recipe once with just the olive oil salt and pepper and everyone gobbled them up. But I would like to try with your balsamic vinaigrette. Do I toss before roasting or after?
Hi Kate – I would toss them after roasting!
perfect simple delish
Glad you enjoyed these Brussels sprouts Grace!
Tried this with the bacon, cranberries, etc.! OMG! The bomb! Will try it with garlic and parmesan next! You are my go to foodie guru! Thank you!
Yay! Glad you enjoyed this Elizabeth!
Totally burnt my first batch. :) The heat control is so crucial. Second batch was amazing. Had it as a side to some trout.
Lisa, thank you so much for all your easy and delicious recipes. My friend gave me some Brussel Sprouts and I thought let me check to see if Lisa has a recipe. Well I just tried it and to my delight just stood and ate the entire thing for lunch :) Only addition was a little garlic powder and roasted on parchment paper for easy clean up. Your website is definitely one of my favorites.
Happy to hear you enjoyed this Brussels Sprouts recipe May!
I never liked Brussels sprouts, but I decided to give them another try and used this recipe. Well, they came out AMAZING! I’m going to consistently make this recipe as part of my meal prep. Also, used the maple mustard sauce mentioned in the recipe and it made for the perfect extra bit of flavor I needed.
These sprouts definitely make for the perfect ingredient to add to your meal prep :)
I’ve tried many Brussels sprouts recipes and none of them were quite perfect, until I found this one! Make sure to follow all of Lisa’s directions (like patting the Brussels sprouts dry, rotate the pan halfway through etc.) and you’ll have perfectly delicious Brussels sprouts as a result! I tried both the maple mustard and the balsamic glazed versions, and they were both super great!
Amazing! Glad you nailed down the perfect batch of roasted sprouts :)
Had forgotten about Brussel sprouts for a bit and then after scanning Lisa’s recipes for easy veggie dishes I landed on this recipe. Super easy, simple and delicious!
So glad you enjoyed these roasted sprouts! Always and easy yet delicious side to make.
So simple and delicious, they turn out perfectly every time! A must try!
A classic side dish to always come back to :)
I’ve made roasted Brussels Sprouts before. But this time I followed your time/heat recommendations and I’m happy to say that YOUR favorite is also MY favorite. It really was perfectly crispy on the outside and soft on the inside. Thanks! I love your blog and keep trying recipes. I even just bought a spiralizer as well.
So glad to hear you’ve found a winning recipe for roasted Brussels sprouts!
Great
Glad you loved these sprouts!
Thank you Lisa for inspiring me to change up my usual routine of steamed broccoli or green beans or a salad as a side dish. Already addicted to your honey glazed carrots and now we can add the brussels sprouts to the list. I made the maple-mustard version which was delicious. I had some leftovers which I turned into a sprouts, bacon, cranberries and pecan dish two days later. So good!
Wonderful! Glad you enjoyed the maple mustard flavor of this, along with the honey glazed carrots :)
What knife do you use?
I use Zwilling Pro knives.
Could we use air fryer for this dish?
I believe you can, but I’m not sure what temperature or how long you will need to put it in for.
I love brussels sprouts and yours with such simple ingredients look and sound amazing. You would be able to serve these as a side dish for anything!! They are so healthy and delicious looking, I can’t wait to try them. Cheers
Enjoy Adrianne! :)
Brussels sprouts are some of my favourite vegetables, so this looks perfect for me! I have got to give this a go :)
Roasting brings out the best flavor :)
We are fans of Brussels sprouts and these look delicious! Really like how easy they are to make too.
So easy to make right in the oven!
What brand of tea towel are you sing to blot the sprouts dry?
Hi Chris! Those are from Crate and Barrrel.
This is my favorite way to make Brussels sprouts! Cooked perfectly every time and full of flavor!
Couldn’t agree more! Roasting them brings out the best flavor
A go-to side dish in our house this time of year. Like you, I prefer 425°F too. Love how crispy and browned they get like that!
The crispiness is key in this recipe!