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Get It NowThis oven roasted brussels sprouts recipe is one of my favorite ways to turn ordinary veggies into an impressive (but oh-so-simple) side dish! Although other veggies like eggplant, spaghetti squash, green beans, and rutabaga make an appearance on our dinner table regularly, this is a flavor-packed alternative when you want something more green and leafy.
Why You’ll Love My Oven Roasted Brussels Sprouts Recipe
- Crispy on the outside, tender on the inside – Once you learn how to roast brussels sprouts in the oven, you’ll never want to boil or microwave them again. They get crispy, nutty, and caramelized… nothing like that boiled, lifeless stuff you may remember from childhood. Even my 9-year-old loves these!
- Super simple ingredients – You don’t have to get fancy here. My roasted brussels sprouts recipe needs just the sprouts, oil, and a couple of simple seasonings.
- Quick prep – The longest part is slicing the sprouts in half, and I find this pretty relaxing. Then, toss them in seasonings and pop them in your oven. While I love frying brussels sprouts too, this oven method is less work.
- Works for so many occasions – This easy side dish works equally well for special occasions, holiday celebrations, or simply cold-weather comfort food.
Ingredients & Substitutions
This section explains how to choose the best ingredients for roasting brussels sprouts, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Brussels Sprouts – Remove any damaged or yellow outer leaves before slicing in half lengthwise. I prefer smaller ones when I can find them, as they are more sweet and roast a little faster. For larger ones, you may want to cut them into quarters, so for quicker cooking and more surface area for browning.
- Olive Oil – Sometimes I use regular, other times I use extra virgin olive oil or avocado oil. Any of these work great for oven roasted brussels sprouts!
- Seasonings – Garlic powder, sea salt (or kosher salt), and black pepper. You can also add cayenne pepper if you like more spice — or see my other variations below.
How To Roast Brussels Sprouts
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Season the brussels sprouts. Line an extra large baking sheet (or two small ones) with parchment paper or foil, if desired. Slice sprouts in half lengthwise, or into quarters for larger ones. In a large mixing bowl, toss them in olive oil, garlic powder, salt, and pepper.
- Spread them on the sheet pan. Dump the brussels sprouts onto the pan and arrange them in a single layer. It doesn’t matter if the cut sides are facing up or down, as long as they are in a single layer, because you’ll be flipping them anyway.
- Roast until irresistibly crispy. Place the brussels sprouts in the oven and roast, tossing halfway through, until they are tender, browned, and slightly charred. You can decide how much browning you like, but I like quite a bit!
My Recipe Tips
- Foil or a bare pan works best. This produces more browned brussels sprouts, but parchment paper works if you don’t want foil touching your food and still want easy cleanup. (I opted for parchment paper this time as shown in the photos, but actually use a bare pan more often because these pans I use don’t stick easily and are easy to clean.)
- Make sure each sprout is touching the pan, ideally with space between them. This is my not-so-secret trick to crispy oven roasted brussels sprouts! If the pan is too crowded, they will steam instead of caramelizing. So, make sure your baking sheet is large enough, or use more than one if you have to.
- Roast the sprouts at high heat (400 degrees). Lower temperatures will cook them more slowly, reducing browning and making their texture more mushy and steamed. No, thanks!
- Broil for extra dark and crispy results. If you like the absolute crispiest brussels sprouts that are extra charred, place them under the broiler at the end for a few minutes.
- Have frozen sprouts? Follow my recipe for roasted frozen brussels sprouts instead.
Flavor Variations
This post has just my basic recipe for roasted brussels sprouts, but you know I can’t resist changing it up. Here are some of my favorite variations when you’re craving something new:
- Bacon – If you cooked some bacon in the oven or bacon in the air fryer and have leftovers, just sprinkle it on top. But if you didn’t, you can actually cook the bacon at the same time as the sprouts — follow my bacon brussels sprouts recipe for detailed instructions.
- Cheese – Top your veggies with shredded or grated Parmesan cheese. You can do this at the end, or sprinkle on in the last few minutes of baking to make it more melty.
- Honey Or Maple Syrup – I use sugar-free honey and sugar-free maple syrup, but conventional varieties taste great drizzled on top as well. I recommend adding them before roasting, at the same time as the oil.
- Balsamic Glaze – My favorite topping for oven roasted brussels sprouts when I want to add a little something! Make a quick glaze from balsamic vinegar and add a tablespoon or two on top for a rich flavor boost. See my recipe for balsamic glazed brussels sprouts for more tips and tricks.
Storage Instructions
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. They don’t taste quite as good as fresh, but I love them with coddled eggs for breakfast the next day!
- Meal prep: You can slice the brussels in half up to a few days ahead. They store quite well for me in the fridge.
- Reheat: To revive some of their crispness, I recommend reheating roasted brussels sprouts in the oven at 400 degrees F, or pan frying them in a skillet. The microwave works to reheat, but they won’t be crispy anymore.
- Freeze: You can keep these sprouts in the freezer for up to 3 months, but they tend to be mushy after thawing and reheating, so it’s not my favorite thing to do.
Serving Suggestions
I serve these oven roasted brussels sprouts with, like, everything… from common proteins to holiday meals. Here are some different pairings to try:
- Steak – Brussels sprouts and steak together remind me of a steakhouse! Try them with a sirloin steak, reverse sear steak, or filet mignon for something a little fancy. If you need a budget-friendly cut, my flank steak and sirloin tip steak recipes still have lots of flavor.
- Chicken – My go-to dinner is a protein and a veggie. On busy weeknights, you can keep it simple with staples like baked chicken breast, crispy chicken thighs, or chicken legs. If you have a little more time, you can prep my spinach stuffed chicken breast while you’re roasting the brussels sprouts in the oven.
- Pork – Try my baked pork chops or pork tenderloin! I like to add a cheesy cauliflower casserole with these to make the whole meal feel comforting.
- Holiday Dinners – There’s enough stress at holiday meals, so sometimes a simple side dish is just what you need. Make your Thanksgiving turkey or prime rib roast, and serve these sprouts with them. Sometimes I toss some pomegranate seeds on top to make them feel more festive!
- Bowl Meals – Mix this crispy brussels sprouts recipe with any other fresh or leftover roasted vegetables (such as roasted asparagus or roasted zucchini), and spoon the mixture over a bed of rice or caulifower rice. Top with a fried egg and a drizzle of tahini sauce. I’m not usually one to have a vegetarian meal, but I tossed this combo together one day and it was actually amazing!
More Easy Brussels Sprouts Recipes
These little green veggies make some of my favorite healthy side dishes! Try one of my other versions next time:
Oven Roasted Brussels Sprouts (Crispy & Easy)
This easy oven roasted brussels sprouts recipe comes out crispy, tender, and caramelized! You need just a handful of simple ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 400 degrees F (204 degrees C). Line an extra large baking sheet, or two jelly roll pans, with foil or parchment paper. (You can omit the lining if using a good non-stick pan like the ones linked here.)
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In a large bowl, toss the brussels sprouts with olive oil, garlic powder, salt, and pepper.
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Arrange the brussels sprouts in a single layer on the pan(s), making sure each sprout is touching the pan.
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Roast brussels sprouts for about 25-35 minutes, tossing halfway through, until browned and slightly charred.
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Optional step: If you want them even more browned or crispy, place under the broiler for 2-3 minutes.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 cup
*This crispy brussels sprouts recipe starts with 6 cups of raw brussels sprouts, but you get 4 cups of roasted brussels sprouts. Serving size is 1 cup cooked.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
36 Comments
Sofia
0Loved these roasted brussels sprouts! I had to go and add some balsamic glaze for extra flavors and everyone enjoyed it!
Luisa
0My kids, who usually turn up their noses at vegetables, couldn’t get enough of these oven roasted Brussels sprouts! It’s a win-win when you can get your family to enjoy healthy veggies without any fuss.
Venus
0The sprouts were perfectly crispy on the outside and tender on the inside. And I loved the addition of Parmesan cheese, it added just the right amount of savory goodness. Really really yummy!
Emily
0I used avocado oil instead of olive oil, It gave the sprouts a slightly different flavor that I enjoyed. I sprinkle a little Parmesan cheese on top for extra richness and it was delicious!
Sheri
0I made these Brussels sprouts for a side dish for Easter dinner. They were a huge hit everybody devoured them, even my hubby loved them!
Marsha Taylor
0Love it so yummy
Thanks for sharing
Marsha 🙂
Shelley
0Hi was wondering if it’s 6 cups once they are cut in half or 6 cups then cut in half
Wholesome Yum D
0Hi Shelley, 6 cups after they are cut in half.
Lisa
0These are my favourite sprouts! They are so flavorful and delicious. The whole family loves them and asks for them again and again. Thank you!
Florence
0Real easy. I love brussel sprouts an thank you for new ways to bake them.
Charlotte Winkler
0Hello, I tried the brussel sprout recipe tonight and it was really good. I love to get recipes but I have to change them to fit a CKD life style. So after being diagnosed in 2018 with stage 4 I can now say that on my last visit to my kidney dr. last month my kidney is stable. I love to find kidney friendly veggie recipes. This one I will use again as brussel sprouts are on my list. Thank you for sharing. Have a great Thanksgiving
davidthomas8277
0These were so easy and delicious and they paired well with the salmon. I’ll be making them again sometime in the near future, these are a keeper. Thank you very much.
Rhonda
0I made these this morning, sooo goood😁 this recipe is a keeper🌻Love veggies ❤️❤️
Kathy P
0These were so good! My family loved them. A single batch disappeared instantly. Will double it next time.
Sandra
0I tried this recipe & it’s delicious! I added grated fresh Parmesan cheese & it definitely makes it more tasty & delicious.
Susan
0Love this recipe…
Cherie Welsh
0Wonderful I make these often. I add some fresh garlic slices as well.
Glenda
0Great simple recipe. Thank you! My husband loves these!
Shiela Proudfoot
0I make these in the air fryer! 360 for 4 min. Toss and repeat til they’re the crispiness you like.
Jennifer Burris
0We tried this recipe in our search for more variety and veggies in our diet. I have hated brussels sprouts my entire life, but this recipe actually made me (and my super-picky husband) like them. Brussels sprouts will never be my favorite vegetable, but I can add this one to my recipe box.
Mar
0Fantastic. Spacing the sprouts on an aluminum foil baking on an aluminum covered baking sheet crisped up the sprouts beautifully
Mary LoConte
0Delicious!!!
Stu Kinzler
0This is the basic recipe that can be easily embellished with spices, sauces, etc. to suit different tastes. The main thing is to avoid burning the sprouts. Browning adds flavor, burning adds a nasty acrid taste. The sprouts should still have some crunchiness and not be mushy. A sprinkle of honey or balsamic vinegar or any kind of hot sauce adds a different dimension. Don’t over-salt these. I’m old enough to remember when Brussels sprouts would cause most people to gag and run out of the house. The common method of cooking was boiling or steaming, and that was what kept Brussels sprouts relegated to the top of the hate list. With the advent of the roasting method of cooking, they’ve become extremely popular. It took me thirty years to convince my daughter to give them a chance. Now, they’re her favorite vegetable.
Mo
0Hi is it true that heated olive oil turns bad fat when heated???
Wholesome Yum D
0Hi Mo, Olive oil is fine to use for roasting vegetables. If you want an oil with a higher smoke point to be on the safe side, you can use avocado oil, but I’ve never had an issue with olive oil.
Janet Laddusaw
0I used avocado oil as olive oil turns to a bad fat when heated. Was just super good. Putting the Brussel sprouts all flat side down was a good tip.
Stacy H
0This recipe got my family to eat brussels sprouts when they said they don’t like brussels sprouts. So simple and yummy! I will definitely be making this again!
BB
0Easy and yummy
Ruth
0I use minced garlic when I make this recipe for one of my clients. I’m a Home Care Aide.
I also make this at home for my hubby and me. I also make broccoli and cauliflower like this.
Katie
0Looks delicious! Can’t wait to try this one.
Lauren Kleiman
0I always pan fry my Brussels so I’m excited to do less work with all the crispy benefits.
Michelle
0Perfect! Simple ingredients and easy to make. I could eat these every day.
Irina
0What an easy, simple, and healthy recipe. We love brussels sprouts in any way they are cooked. This time I am going to try your recipe. Sounds delicious!
Anita
0Such a simple and straightforward way to prepare Brussels sprouts. Glad to know that I can rely on simple dry spices to prepare this lovely dish.
Amy Desrosiers
0I love brussels sprouts so much! I wish my kids were on board because they are soo good!!
Deanne
0My absolute favorite way to make brussels sprouts. I pop them into my mouth while they’re cooling 🙂