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Roasted brussels sprouts have a perfectly crispy outside and a melt-in-your-mouth center, and take just 10 minutes to prep!
Now we Love them!
We were not the biggest fans of Brussels sprouts in the Merkley house until we finally figured out the perfect way to cook them. Now, we can’t get enough of this crispy green vegetable side dish and have it as often as possible.
This great side can be prepared many ways, but this is our classic version of Roasted Brussel Sprouts – easy, in the oven, and so yummy. For more variations, be sure to check out our Brussel Sprouts with Bacon, Balsamic Brussel Sprouts, and Parmesan Brussel Sprouts.
Not only are these great for Sunday dinners, but they’re great for holidays like Thanksgiving and Christmas.
WHY WE LOVE IT:
- Quick and easy preparation. With minimal effort, you can achieve a flavorful and impressive vegetable side dish that complements a wide range of meals.
- Great flavor. Follow the roasting guide to achieve the perfect level of crispiness!
- Caramelized. Roasting the Brussels sprouts at a high temperature is what brings out their sweetness.
Ingredients
PREP TIME: 10 minutes
COOK TIME: 30 minutes
- 1½ pounds Brussels sprouts – choose sprouts that are 1-1 ½ inches in diameter, bright green, tightly closed leaves (remove outer leaves if loose), and feel firm. I cut my sprouts in half to make them bite-sized, easier to eat, and ensure an even cook with a crispy outside. If desired, leave them whole and bake them for 45 minutes at 375°F.
- 3 tablespoons olive oil – helps the seasoning stick and aids in creating a crisp crust
- 1 teaspoon kosher salt
- ½ teaspoon black pepper – Or season with garlic powder, red pepper flakes, balsamic vinaigrette, cooked crumbled bacon, and more.
Frozen Brussel Sprouts
In a pinch you can use frozen or slightly thawed sprouts!
Frozen. Coat and roast frozen Brussels sprouts at 400°F for 30-35 minutes or until tender and browned.
Thawed. You can also thaw them enough to slice them in half, coat, and roast according to the recipe.
How to Make Roasted Brussels Sprouts
- PREP. Preheat oven to 400°F.
- SEASON. Place 1½ pounds trimmed Brussels sprouts, 3 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper in a large Ziploc bag. Seal and shake to coat.
- BAKE. Pour onto lightly greased sheet pan 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. Drizzle with balsamic glaze, if desired, and serve warm.
Cook Times
Roasted Brussels sprouts oftentimes require different cook times and temperatures based on the size of the sprouts and the desired level of crispiness. Watch closely during the last few minutes of roasting, as they will brown and crisp quickly.
- 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)
Complete the MEal
Main Dishes
Crock Pot Pot Roast
7 hrs 5 mins
Easy Baked Salmon
40 mins
Parmesan Crusted Pork Chops
40 mins
Chicken Alfredo
40 mins
Desserts
Homemade Brownie Recipe
45 mins
Strawberry Shortcake Bars
3 hrs 30 mins
Chocolate Sheet Cake
35 mins
Fruit Pizza
30 mins
More Brussel Sprouts Recipes
Brussel Sprouts with Bacon
35 mins
Balsamic Brussel Sprouts
40 mins
Caramelized Brussel Sprouts
30 mins
Parmesan Brussel Sprouts
25 mins
More Collections
Oven Roasted Brussel Sprouts
Equipment
Ingredients
- 1½ pounds Brussels sprouts, ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- 1 teaspoon coarse Kosher salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 400°F.
- Place trimmed Brussels sprouts, olive oil, salt, and pepper in a large Ziploc bag. Seal and shake to coat.
- Pour onto a lightly greased baking sheet and cook for 20-30 minutes (based on how crispy you want them).
- For a more even cook, toss sprouts once or twice while they cook. Serve warm, and ENJOY!
Video
Notes
- Give the sprouts space on the baking sheet so they roast and get crispy instead of steaming. Use a large baking sheet or roast in batches.
- To avoid bitter sprouts, remove the outer leaves, trim the stem end, and do not overcook. Also, younger, smaller sprouts tend to be less bitter than larger sprouts.
- While fresh Brussels sprouts are best, frozen ones can be used in a pinch. You can partially thaw them or roast from frozen, and add a few extra minutes to the bake time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Dry the Brussel sprouts completely after washing, cut in uniform size, and do not overcrowd the pan.
Trim the Ends. The base of the Brussels sprout is where the bitterness is concentrated. Trim off the very end before cooking.
Blanch. A quick blanch in boiling water followed by an ice bath can help reduce bitterness. This process helps to set the color and texture while also mitigating the bitter flavor.
Acidic touch. A squeeze of lemon juice or lime juice can help cut through the bitterness and add a refreshing flavor.
Once cool, place them in an airtight container and store them in the refrigerator for 3-4 days. Reheat in a 350°F oven for 5-10 minutes.
Let the roasted Brussels sprouts cool down completely, divide the sprouts into meal-sized portions, and place them in airtight freezer bags or containers. Label the bags and freeze them for 3 months.
Melt in your mouth delicious 🤤
Excellent! Easy and delicious!
Thank you for this simple and delicious recipe!
We all love it!
I also add sliced onions and chopped bacon and roast it all together. Grest flavors together!
Can frozen Brussel sprouts be uused?
Toss ”em in a bowl. Plastic bags are forever.
That works too!
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.
Can you freeze cooked Brussels sprouts? How to reheat? Marilyn
09/16/23 – I just tried this recipe tonight & it’s delicious! Thank you!
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. ❤️
Sounds delicious!!
My favorite veggie!
I could eat the whole bowl!
Sooooo good! I did your suggestion about drizzling with balsamic glaze and OMG they were delicious! Great recipe!
I’m a cook at a nursing home and the residents hate soggy Brussel sprouts so I stumbled upon this recipe. 1st I followed it entirely 2nd time I used butter and garlic 3rd time I tried a ranch packet…they get better and better each flavor I try. Thanks so much it’s hard getting the seniors to eat certain veggies
Oh that makes me so happy to hear! All the flavor combinations sound tasty!
Easy recipe. Just please, please make a correction: Brussels with an “s”, named after the city in Belgium. I’m sure the people of Brussels would appreciate it!
can I make this recipe using frozen brussel sprouts. How do I adjust it
I suppose you could. You would have to roast a little longer probably, but not too long because you don’t want them to overcook.
These brussel sprouts are insane!! I could, and will again, eat them like popcorn!! My hubs said they are the best he has ever had!! I can’t believe how easy they are! We will be eatingvthese at least once a week! Thank you!!
You’re welcome!! I’m so glad you both enjoyed the recipe!
I love this recipe! So many people just throw them in a pot and boil them and they turn out soggy and bitter. But roasting them brings out the sweet tenderness making it my favorite veggie! These were on my Eastern table last year and they will be there again this year. Thanks for the simple recipe.
I so love this recipe. Easy to make and so good! I am a huge fan of Brussels Sprouts when roasted like this with just salt and pepper. So many people throw them in a pot of boiling water and they come out soggy. But roast them with just a little salt and pepper and you lose that bitterness and pick up the sweetness. Thanks for the recipe. These will once again be on my Eastern Dinner menu.
I typically don’t like brussel sprouts but these are so yummy!
I discovered roasted Brussels sprouts after crashing Thanksgiving with my brother. It was a revelation to eat these sprouts that were a world apart from the soggy ones I was used to.
My girls love them. I use smoked salt if there’s no bacon.
I made these sprouts but I decided to add a little teriyaki sauce to the mix and OMG they were so delicious we ran out with my husband and son asking for more!! I will surely be using this recipe again and again!! Thanks for sharing this!!
Very good….even my veggie haters asked for seconds. Used a bowl and tossed the spices rather than complaining about zip lock bags. I was out of zip locks, which I wash and re-use for shake and bake, unless I’ve had raw meat in it.. (Yes, you can do that).
You can totally toss in a bowl as well. Thanks for sharing the ziploc tip too! 🙂
GREAT RECIPE! Enough complaining about the use of plastic bags, use a bowl, it was just a suggestion on an easy way to coat the sprouts !,,,
These turn out perfectly every single time! My kids will even eat them if they are roasted.
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
We served these next to steak & baked potato. Loved it! Added minced garlic per Karyn’s suggestion, below. WOW!
Mmm sounds like an incredible meal! So glad you enjoyed the Brussel sprouts.
Super easy and very good. To avoid wasting a plastic bag, I used a large mixing bowl and added a large chopped red onion.
Love it! So glad you enjoyed the recipe!
These are so good. I will have to fix these again.
Yay! I’m glad you enjoyed the Brussel sprouts!!
This recipe couldn’t be easier and is SO good! I’m normally not a huge Brussels sprouts fan, but I ate nearly the entire tray. Will definitely be making these again!
Yay!! I’m so glad you liked the Brussel sprouts!
Can’t wait to try this recipe.. having roasted carrots and mushrooms..ooh yeah a ribeye steak.
This is the best recipe and options I have come across yet. Trying the coating of Balsamic Vinegar tonight!!!
I’m so happy you enjoyed it so much! The balsamic vinegar coating is my favorite. Let me know how you like it. 🙂
My family loved these
Tried this recipe. So quick and easy. Added 1 teaspoon of minced garlic. So tasty!! Will be making these again.
Minced garlic sounds tasty with these Brussel Sprouts. Thanks so much for sharing!
Made these tonight. Super easy andno mess. My husband and I loved them. Definitely making again.
I’m so glad you and you husband loved them. That makes me happy to hear!
I noticed someone else asking if frozen Brussels sprouts can be used in this recipe, but I didn’t see a reply. I have frozen and was wondering how they would turn out. I guess I’ll give it a try…this recipe looks great!
If you thaw the frozen brussels sprouts first they should turn out fine after baking them. Let me know how they turned out. I’d love to hear!
Excellente !!! 😊 Thanks!
You are so welcome! Glad you enjoyed it!
Awesome kicked in a few garlic cloves also.
So glad you liked it! Garlic and Brussel sprouts make a great combo. 🙂
I had this last night – very tasty! My husband was very cautious about roasting sprouts but this converted him! Thank you x
Love that! Glad he tried them! Thank you!
Cooked them in the air fryer. Excellent. Tender on the inside and crispy on the outside.
Perfect! I will have to try! Thank you for sharing that!
Killer! Wife and daughter say they’ll let me stay. (The ice is thin around here…meal by meal!) They loved it.
Well, that’s good to hear!! Glad you all liked it!
I can’t wait to try this recipe. I will be trying this soon. My husband loves brussel sprouts!
I hope he likes them!
Make this for dinner all the time. The only way my hubby will eat Brussels sprouts – so easy and quick, without stinking up the house! The texture is perfect!
400 seems to be very hot
I tried this recipe. They were excellent thank you!
Glad you tried it! Thank you for letting me know 🙂
Can frozen sprouts be used?
This is awesome! I love Brussel sprouts! Add a little balsamic before serving and boom…….yummy
They are my favorite! Thanks for saying that!
Go for crispy outside and tenderness inside! Mmmm!
YOUR RECIPE HIT THE SPOT. simple AND perfect. I enjoyed that you had the multiple temps with multiple results.
Also, you have an awesome name! 😉 I never see anyone else with it.
Haha…you do too!! 🙂 Thank you for sharing that!
CRunchy and delicious!? even thOugh I usually dont like brussel sprouts That much, i reall liked this recipe.
I love this! Glad you tried them & liked them! Thank you!
Quick QUESTION— The caramelized ones Sound like they cooked on stovetop not roasted. Is that correct? Want to nske TOMORROW. ThaNk you
That is correct 🙂 Hope you like them! They won’t be as crisp, but they are still so good!
It’s “brussels sprouts”, Brussels like the city in Belgium. It really is.
Good recipe, though.
Salt can make a huge difference in a dish, thank you for specifying kosher, the extra texture is great with a brussel sprout. These were delicious.
Happy you liked them! Thank you for trying them 🙂
I’m obsessed! this recipe is super easy and absolutely delicious. I’m finding myself making these for lunch multiple days a week now. i guess it’s better than eating chocolate everyday!
I agree!! Glad you like them! Thank you!
Love your site and the recipes…..however…..its brussels sprouts..not brussel sprouts. (sorry that’s a pet peeve of mine)
Thanks so much!
This was the first recipe that popped up with my search. It was simple to do.
Mine was cooked for 40 minutes at 400. Next time I think I’ll add a little more olive oil to create a more moist inside the brussel sprouts. I’m happy with the recipe though and will try it again. Thank you!
You are welcome! Glad you found it! Thank you for letting me know!
These were absolutely delicious and super easy to make! I have made them several times over the past couple of weeks, as they are that good. I have primarily been serving them as an appetizer with horseradish sauce for dipping. Yum! Thanks so much for sharing this wonderful recipe!
You are so welcome! I love them as an appetizer! Thank you!
This is my go to recipe for brussel sprouts. 400 degrees. perfect every time.
Happy it is!! Thank you for letting me know 🙂
Don’t know if ly comment posted or not, but these were really good! I don’t normally like them, but these were delish. Thanks!
I didn’t know how much I liked them, either! Glad you did, too 🙂
Love your simple recipe for sprouts
Thank you! I am happy you like them 🙂
I’m making these now so I can’t rate them but wondering how much parm cheeese to add with the garlic & Parm addition. Thank you!
So sorry I didn’t get back to you sooner. Did they turn out & did you like them? I usually don’t measure the cheese. I just sprinkle it on. The more the merrier, to me 😉 No wrong amount.
Where are you on Instagram??
lillunakristyn 🙂
You weren’t kidding! My dAughter niw looooves brussel sprouts. Thank you for a new side idea that everyone will eat!
You are so welcome!! I wasn’t kidding at all..my favorite!
Loved, loved, loved the roasted brussels sprouts!!! Thank you for such a great recipe and loads of information!
But….thought you’d want to know that The “b” is always capitalized, and the “BRUssels” always has an “s” at the end of “brussels.” It’s one of the weirder words in terms of spelling.
Ive come to realLy appreciate oven roasted veggies. These brussel sprouts were easy and my husband and i love them, my kids still try to avOid anything green ??♀️
You wIll love the crunchiness of these brussel sprouts. Easy to prepare and have a good taste!
roasting the sprouts gives a nice little crunch to these veggies. Simple to make and very taSty!
These are a new favorite of ours!! I like to add a little cheese on top & yum!!
Can you use frozen sprouts? and how long to cook? Temp? Thanks
I personally have not tried using frozen. I would let them thaw out & bake the same.
I’m going to make these tomorrow for dinner! We LOVE brussels sprouts! MMM…roasted is our favorite! Looks delicious!
I sure hope you like them! They are my new favorite! Thank you 🙂
I’m not a huge fan of brussel sprouts, but these were good! I made them with parmesan cheese and garlic! Very delicious!
I wasn’t either, but now they are m y favorite! Thank you for trying them!
So yummy! I love roasted brussels!
They are a new favorite!!!
I love Brussels sprouts especially when that have that caramelized crust like you show here! They are perfect!
Me too!! They are so good! Thanks!
I love brussel sprouts! I’ve never had them roasted though. I can’t wait to try this recipe soon. 🙂
You have to try them roasted!! I hope you like them, as much as I do!
I am so sorry they did! I haven’t had them burn on me at that temp, but in the post, I do share other options for baking temp & time. I hope you’ll try them again sometime.
Using a bowl for tossing ingredients instead of a ziploc bag works great too! Thanks for the tip!
I read the whole article and it did say that you could leave them whole or cut them in half. It was up to your preference. They were probably mushy due to the inside steaming themselves on the inside.
Garlic sounds like a yummy addition. You can certainly toss them in a bowl if you prefer! Either way! 🙂