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Roasted brussel sprouts have a perfectly crispy outside and a melt-in-your-mouth center, and take just minutes to prep!

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 Crusted Pork Chops or Fried Chicken Breast, and the kids will eat them right up!

Roasted Brussel sprouts recipe served on white plate.

Oven Roasted Veggies!

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 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.

We have a feeling this recipe will make a brussel sprouts convert out of ya!

Halved brussel sprouts on cutting board.

How to Roast Brussel Sprouts

This roasted brussel sprouts recipe is so easy to make! Grab some olive oil, salt, and pepper and you’re halfway there.

PREP. Preheat oven to 400°F.

SEASON. Place trimmed brussel sprouts, olive oil, salt, and pepper in a large Ziploc bag. Seal and shake to coat.

BAKE. Pour onto lightly greased baking sheet and cook for 20-30 minutes (based on how crispy you like them).

(For a more even cook, toss sprouts once or twice while they cook). Serve warm, and ENJOY!

Cooking times

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°F: 15-20 minutes (extra crispy)
  • 425°F: 30-35 minutes (crispy outside, less tender inside)
  • 400°F: 30-40 minutes (my personal preference – tender inside, with crisp outside)
  • 375°F: 20-25 minutes (caramelized and tender)

FLAVOR Variations

What makes these oven roasted brussel sprouts 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 the sprouts with 1-2 tablespoons of balsamic vinegar. For a sweeter flavor, you can also add an equivalent amount of honey. Sprinkle with additional salt as needed.
  • Caramelized Brussel Sprouts. Throw the trimmed brussel sprouts into the pan with ¾ cup water and 2 tbsp butter. Let come to a boil and cook for 5 minutes. Then add brown sugar and cook on low for an additional 10-12 minutes uncovered, and then back on high until all the water has evaporated.
  • Parmesan Brussel Sprouts. Add 1 teaspoon of minced garlic (or garlic powder) and ⅓-½ cup of parmesan cheese to the ziploc bag when coating the brussel sprouts. Assemble on the pan and roast like normal.
Brussel sprouts prepped in bag with oil and salt.

Recipe Tips

For perfectly baked brussel sprouts, start with preparing the veggies correctly.

Whole brussel sprouts. I like to cut my sprouts in half which makes them bite-sized and easier to eat as well as ensures that they are cooked all the way through with a crispy outside.

To serve whole sprouts, parboiling them first is a good idea and will keep you from overcooking the sprouts. 

  • How to parboil: Set a bowl of ice water near the stove and bring a pot of water to a boil.  Boil the sprouts for 3-4 minutes. Remove them from the hot water and immediately add them to the ice water. Drain, pat dry, and use in the recipe.

Crispy brussel sprouts. The size and amount of oil used are key components of 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°F for 30 minutes, then crank the heat up to 450°F for an additional 10 minutes.

OR, bring on the heat right from the start and roast the brussel sprouts at 475°F for 15-20 minutes. See roasting temperatures and times above for more information.

Mushy brussel sprouts. When brussel sprouts are overcooked, they release excess sulfur, which makes them smell and taste like… well, brussel sprouts. But not the good kind! The kind that is 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.

Serving Suggestions

The options are endless! These roasted brussels sprouts make the perfect side dish to most main dishes and bonus – they’re gluten-free!

Whether it’s a beef, chicken, or pasta dish, these brussel sprouts work with most dishes, but here are some of our favorite dinner ideas we like to make with them:

Roasted Brussel Sprouts closeup on white plate.

Recipe FAQ

How do I make crisp brussel sprouts?

When you roast the brussel sprouts be sure that you spread them out. If they’re too close together, then they steam and become soft instead of roasting and becoming crisp. Larger whole sprouts will take longer to cook and are a little less crisp than smaller spouts or ones that you slice in half.  You will also want to use high heat.

How do I make roasted brussel sprouts taste good?

Brussel sprouts have a unique and strong taste, but the bitterness comes from overcooking them. You can also add flavor to the sprouts using different herbs, spices, vinaigrette, bacon, and more.

Do I have to parboil brussel sprouts before roasting them?

I cut my sprouts in half so that they cook through and take on a crisp texture. If you wish to cook them whole, consider parboiling them first. This will ensure they get cooked all the way through without overcooking and burning the outside.

For More OVen Roasted Veggies, Try:

5 from 203 votes

Roasted Brussel Sprouts Recipe

By: Lil’ Luna
Roasted brussel sprouts have a perfectly crispy outside and a melt-in-your-mouth center, and take just minutes to prep!
Servings: 4
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes


  • pounds brussel sprouts ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon coarse Kosher salt
  • ½ teaspoon pepper


  • Preheat oven to 400°F.
  • Place trimmed brussel 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 20-30 minutes (based on how crispy you like them).
  • (For a more even cook, toss sprouts once or twice while they cook). Serve warm, and ENJOY!



Calories: 166kcal, Carbohydrates: 15g, Protein: 5g, Fat: 11g, Saturated Fat: 1g, Sodium: 624mg, Potassium: 661mg, Fiber: 6g, Sugar: 3g, Vitamin A: 1280IU, Vitamin C: 144.6mg, Calcium: 71mg, Iron: 2.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. This article has a lot of good information that I’ll be using for my Thanksgiving dinner.
    I was, however, a bit irked by the repeated (36 times) misspelling of “Brussels sprouts.” The vegetable was named after the city of Brussels, Belgium. So Brussels is always correctly spelled with a capital “B” at the beginning and an “s” at the end.

  2. TY for shaker bag idea! Why didn’t I think of that!!! I add a little but of cut up Walnuts or pecans, which kicks it up a notch. ❤️