Roasted Brussels Sprouts
Crispy, caramelized Roasted Brussels Sprouts are so irresistible, you’ll be tempted to eat them all hot from the pan! This Brussels sprouts recipe is delicious, quick and easy!
I add these roasted Brussels sprouts to our meal plan any chance I get. They are downright addicting! Baking Brussels sprouts in the oven makes the outsides crispy and caramelized and the centers deliciously tender. If you’ve ever suffered through a serving of mushy Brussels, this is the recipe that’s going to change your mind about this small cruciferous veggie.
Along with Roasted Broccoli and Roasted Sweet Potatoes, these crispy Brussels are one of our go-to side dishes when they’re in season. Like Air Fryer Brussels Sprouts, they’re easy to make, healthy and flavorful. This green vegetable goes with just about any meal, including baked or grilled meats, casseroles, and pasta.
While cooking Brussels sprouts is really simple, there are a few tips you can follow to make sure that they turn out perfect. I’m sharing all of my secrets below. Let’s get cooking!
How to Roast Brussels Sprouts
Roasted Brussels sprouts are one of the simplest side dishes you can make! Here’s an overview of how to make the best baked Brussels sprouts. Find the full printable recipe with ingredient amounts and instructions in the recipe card below.
First, rinse and dry the Brussels sprouts. Be sure to dry them well, as any moisture left on them will prevent the Brussels from crisping up in the oven.
Trim the Brussels sprouts by using a knife to cut off the stem end. You don’t have to cut off much, just enough to remove the stem. After you trim each sprout, cut it in half and place on a parchment paper lined baking sheet.
Drizzle olive oil over the Brussels sprouts and toss to evenly distribute the oil. Sprinkle them with salt and pepper. Arrange them on the pan so that there is a little space in between each one. Don’t crowd the pan. Leaving room for the air to circulate around helps them to get crispy as they bake.
Bake at 425° F for 18-24 minutes, until they are golden brown on the outside and tender in the center. I have found that the Brussels sprouts are best when you don’t flip or toss them partway through the baking time.
Roasted Brussels Sprouts Recipe Tips
- An optional step is to arrange the halved Brussels sprouts so that they are all cut side down on the baking sheet. This increases the surface area in contact with the pan so that you get more caramelization. I find that sprouts baked flat side down have a bit more caramelized flavor, but I haven’t found that there is a noticeable difference in crispiness.
- Inevitably there will be a few leaves that fall off of the sprouts as you’re halving them. Toss these on the pan too and they will crisp up into the most delicious Brussels sprouts chips.
- Roast Brussels sprouts with the baking sheet in the upper third of the oven. This allows the heat to better radiate down from the top of the oven to brown, caramelize and crisp them more. They may cook a little faster this way, so check on them a few minutes early.
Roasted Brussels Sprouts Recipe Variations
There are so many delicious possibilities for how to season your roasted Brussels sprouts. If you want to fancy them up beyond the classic olive oil, salt and pepper, here are some ideas to try:
- Bacon. Add crumbled bacon to this roasted Brussels sprouts recipe for a savory, salty pop of flavor. You can prepare the bacon in the oven or make Air Fryer Bacon. Sprinkle the cooked bacon crumbles over the Brussels after they finish roasting.
- Balsamic Vinegar: Try my Balsamic Brussels Sprouts or drizzle the baked Brussels sprouts with balsamic glaze and then serve.
- Butternut Squash: Brussels sprouts and Roasted Butternut Squash go especially well together. I recommend roasting them on separate rimmed baking sheets, so that you can give the butternut squash a 15 minute head start in the oven. Cut into 1-inch cubes, butternut squash will take 30-35 minutes to bake.
- Garlic and Parmesan Cheese. Drizzle on olive oil, salt and pepper and then roast for 15-20 minutes. Then toss Brussels sprouts with coarsely chopped garlic and grated Parmesan cheese and continue baking for about 10 minutes more. So good!
- Feta Cheese or Goat Cheese. Add crumbled feta cheese or goat cheese after roasting.
- Nuts. During the last few minutes of cooking, add pecans, sliced or slivered almonds or chopped walnuts to the pan. Continue to bake for a few minutes more to toast the nuts.
- Honey or Maple. When the Brussels sprouts are almost done, toss them with a tablespoon of honey or pure maple syrup and then roast a few minutes more.
- Lemon and Herb. Toss the Brussels sprouts with chopped fresh herbs before roasting. The flavors of rosemary and thyme are especially wonderful here, and these hearty herbs can stand up to the heat of the oven. Squeeze on a little fresh lemon juice after roasting to brighten the flavors.
- Red Pepper Flakes: For a spicy kick! Sprinkle on after baking, to taste.
What to Serve with Roasted Brussels Sprouts
Roasted Brussels sprouts are a favorite Thanksgiving side dish. Besides serving them as part of your holiday meal, they are a scrumptious easy side dish for a weeknight dinner. We especially enjoy them with:
- Crock Pot Pork Chops
- Chicken Piccata
- Baked Chicken Breast
- Crockpot Whole Chicken
- Baked Salmon
- Baked Pork Chops
- Spaghetti Squash Casserole
Storage and Reheating Tips
- Before Cooking: Store uncooked Brussels sprouts in a plastic bag in the crisper drawer of your refrigerator. Make sure there is no moisture in the bag. For maximum freshness, do not wash or slice Brussels sprouts until right before you use them. Brussels sprouts are best when used within 3 to 4 days of purchase, although they may last up to a week in the refrigerator.
- After Cooking: Brussels sprouts will have the best flavor and texture right after cooking. However, if you find yourself with leftover Brussels, you can reheat and enjoy them over the next few days. Store leftover cooked Brussels sprouts for up to 3 days in an airtight container in the refrigerator.
- To Reheat: The best way to reheat cooked Brussels sprouts is to put them on a pan in a 350° F oven for about 10 minutes, or until warm and re-crisped. You can also reheat Brussels sprouts in the microwave or in a skillet on the stove.
Roasted Brussels Sprouts
- 1 ½ pounds Brussels sprouts
- 2 tablespoons olive oil
- salt and pepper, to taste
- Preheat oven to 425° F. Line a baking sheet with parchment paper.
- Wash the Brussels sprouts and dry them well. Cut off the stem ends. Cut Brussels sprouts in half and place them on the prepared baking sheet.
- Drizzle the olive oil over the Brussels sprouts and toss to evenly distribute the oil. Sprinkle the sprouts with salt and pepper.
- Spread the Brussels sprouts out on the pan so that there is a little space between each one. Don't overcrowd the pan, as this will cause the Brussels to steam rather than roast in the oven. Optional: arrange the Brussels sprouts so that they are all flat side down on the pan to get more caramelized edges.
- Bake Brussels sprouts in the preheated oven for 18-24 minutes, until they are browned on the outside and tender in the center. I find it is best to not stir or toss the Brussels sprouts during the cook time, just leave them as is. Serve immediately.
Worked so great. My first time roasting Brussels sprouts and turned out delish. Kristine you never fail me! I roasted them for 24 mins and I think it would have been okay to go slightly longer but they roasted up beautifully. I didn’t try any of your extra tricks this time but maybe next time! Thanks for the tip to dry them well and lay them flat side down and separated. As always I appreciate the detailed advice.