Oven roasted brussel sprouts have a perfectly crispy outside, and a melt-in-your-mouth center. With only 5 minutes of prep time, you’ll want to make this delicious and healthy side dish every night!
Believe it or not, this is actually one veggie side dish the kids approve of! We serve roasted brussel sprouts on the side of parmesan pork chops, or crispy chicken, and the kids will eat them right up!
Baked Brussel Sprouts
We haven’t always liked Brussel sprouts, but now we can’t get enough of the veggie! The best way to cook them is to roast them in the oven. They turn out crunchy and so delicious making them one of our favorite side dishes.
What do roasted Brussel sprouts taste like? Well, when baked correctly, they taste like mildly sweet, nutty, crispy, yet tender little orbs of deliciousness. No more soggy greens!
This pan roasted Brussel sprouts recipe will forever change the way you look at these little round vegetables.Your kids will love them, your spouse will love them, and you’ll love how simple they are. Trust me on this one!
How to Roast Brussel Sprouts
Don’t be surprised if you find yourself wanting to make these weekly, because they are super tasty and SUPER easy. Grab some olive oil, salt, and pepper and you’re halfway there. Preheat your oven to 400 degrees while you prep your sprouts.
PREP. Take your washed Brussel sprouts, and make sure the ends are trimmed and the yellow leaves are all removed. You can keep them whole or slice them into halves—whatever your preference is.
COAT. Place them in a ziplock bag with all of the ingredients. Call your kids into the kitchen for the next part—they’re gonna like helping with this one. Pass them the bag and have them shake it up until the Brussel sprouts are coated in the olive oil.
BAKE. Dump all of the Brussel sprouts onto a lightly greased baking sheet and cook them until they’re just the right amount of crispy.
The size of your sprouts and the desired level of crispiness will affect the cooking time at various temperatures. Be sure to watch closely during the last few minutes of roasting, as they will brown and crisp quickly.
Here are time and temperature variations based on your desired texture. Trust me, all of these options are delicious!
- 475: 15-20 minutes (extra crispy)
- 425: 30-35 minutes (crispy outside, less tender inside)
- 400: 30-40 minutes (my personal preference – tender inside, with crisp outside)
- 375: 20-25 minutes (caramelized and tender)
What makes this recipe even better is that you can make a few small adjustments to create whatever flavor you want! Take it beyond the basic salt and pepper seasoning by trying these variations:
Roasted Brussel Sprouts with Bacon – prepare like normal (with the option of reducing the oil to 2 TB because the bacon will add extra grease) and spread the brussel sprouts out on a sheet pan. Cut up 6 pieces of raw bacon and spread evenly over the sprouts. Roast until they are golden, slightly caramelized and crispy, turning halfway through for even cooking.
Balsamic Brussel Sprouts – Once you have roasted your brussel sprouts, place in a large bowl and toss with 1-2 TB of balsamic vinegar. For a sweeter flavor, you can also add an equivalent amount of honey. Season with additional salt as needed.
Parmesan Brussel Sprouts – Add 1 tsp of minced garlic (or garlic powder) and ⅓-½ c of parmesan cheese to the ziploc bag when coating the brussel sprouts. Assemble on the pan and roast like normal.
How do you make brussel sprouts crispy? Size, and amount of oil used are key components to crispiness. Cutting them in half creates more surface area for oil to cover, and the smaller pieces will cook faster than whole sprouts.
The KEY secret to crispy brussel sprouts, however, is high heat. For extra crispy exteriors, cook at 400 degrees for 30 minutes, then crank the heat up to 450 for an additional 10 minutes. OR, bring on the heat right from the start and roast the brussel sprouts at 475 degrees for 15-20 minutes. See roasting temperatures and times above for more information.
Why are my brussel sprouts mushy? When brussel sprouts are overcooked, they release excess sulphur, which makes them smell and taste like…well, brussel sprouts. But not the good kind! The kind that are really pungent and bitter.
Avoid this travesty by roasting at high temperatures, for no more than 40 minutes. Also, be sure to not overcrowd your sheet pan. If the brussel sprouts are too close together, they will steam instead of roast, which makes them mushy.
For more roasted veggies, try:
what to serve with brussel sprouts?
- Pot Roast
- Beef Stroganoff
- Fried Pork Chops
- Crispy Baked Ranch Chicken
- Chicken Scallopini
- Baked Parmesan Chicken
Roasted Brussel Sprouts Recipe
Oven roasted brussel sprouts have a perfectly crispy outside, and a melt-in-your-mouth center. With only 5 minutes of prep time, you'll want to make this delicious and healthy side dish every night!
- 1 1/2 pounds brussel sprouts ends trimmed and yellow leaves removed
- 3 tbsp olive oil
- 1 tsp coarse Kosher salt
- 1/2 tsp pepper
Preheat oven to 400.
Place trimmed Brussels sprouts, olive oil, salt, and pepper in a large Ziploc bag. Seal and shake to coat.
Pour onto lightly greased baking sheet and cook for 30-35 minutes. (For more even cooking, toss sprouts once or twice while they cook). Serve warm, and ENJOY!