Roasted Brussel Sprouts

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!

Roasted Brussel Sprouts Recipe on white plate

oven roasted 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.

We have a feeling this recipe will make Brussel Sprouts converts out of ya!

Halved brussel sprouts on cutting board

How to Roast Brussel Sprouts

These sprouts are so easy to make! 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 (outer 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 the extra virgin olive oil, kosher salt and pepper. 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 in a single layer onto a lightly greased rimmed baking sheet and cook them until they’re just the right amount of crispy.

Eat them as is or drizzle with a little balsamic glaze.

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: 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)

brussel sprout FLAVOR Variations

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 brussels 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 c of parmesan cheese to the ziploc bag when coating the brussel sprouts. Assemble on the pan and roast like normal.

Oven Roasted Brussel Sprouts prepped in bag with oil and salt

brussel sprouts Tips

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.

what to serve with THEM?

The options are endless! These veggies 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

For more roasted veggies, try:

MORE COLLECTIONS: Side Dishes, Thanksgiving Side Dishes

Roasted Brussel Sprouts Recipe

4.82 from 49 votes
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!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 166 kcal
Author Lil’ Luna

Ingredients

  • 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

Instructions
 

  • 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 20-30 minutes (based on how crispy you like them).
  • (For a more even cooking, toss sprouts once or twice while they cook). Serve warm, and ENJOY!

Video

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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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Comments:

  1. 5 stars
    I love brussel sprouts! I’ve never had them roasted though. I can’t wait to try this recipe soon. 🙂

  2. I love Brussels sprouts especially when that have that caramelized crust like you show here! They are perfect!

  3. I’m not a huge fan of brussel sprouts, but these were good! I made them with parmesan cheese and garlic! Very delicious!

  4. 5 stars
    I’m going to make these tomorrow for dinner! We LOVE brussels sprouts! MMM…roasted is our favorite! Looks delicious!

  5. 5 stars
    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 ??‍♀️

  6. 5 stars
    You weren’t kidding! My dAughter niw looooves brussel sprouts. Thank you for a new side idea that everyone will eat!

    1. 5 stars
      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.

  7. Hi your SiTe is Cool and i dig this recipe but i wanted to point out tHat as a mother of 6 humans that will inherIt the earth you CHANGE this recipe (and anyothers) to not include SENSELESS waSte of ziplock bags to coat BRUSSELs etc. I used a reUsable containEr with lid and same result. Thanks

  8. 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!

    1. 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.

  9. 5 stars
    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!

  10. 5 stars
    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!

  11. 5 stars
    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!

  12. 5 stars
    Love your site and the recipes…..however…..its brussels sprouts..not brussel sprouts. (sorry that’s a pet peeve of mine)

  13. 5 stars
    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!

  14. 5 stars
    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.

  15. Quick QUESTION— The caramelized ones Sound like they cooked on stovetop not roasted. Is that correct? Want to nske TOMORROW. ThaNk you

  16. 5 stars
    CRunchy and delicious!? even thOugh I usually dont like brussel sprouts That much, i reall liked this recipe.

  17. 5 stars
    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.

  18. 5 stars
    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!

  19. 5 stars
    Killer! Wife and daughter say they’ll let me stay. (The ice is thin around here…meal by meal!) They loved it.

  20. 5 stars
    I had this last night – very tasty! My husband was very cautious about roasting sprouts but this converted him! Thank you x

  21. 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!

    1. 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!

  22. 5 stars
    Tried this recipe. So quick and easy. Added 1 teaspoon of minced garlic. So tasty!! Will be making these again.

  23. 5 stars
    This is the best recipe and options I have come across yet. Trying the coating of Balsamic Vinegar tonight!!!

    1. I’m so happy you enjoyed it so much! The balsamic vinegar coating is my favorite. Let me know how you like it. 🙂

  24. 5 stars
    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!

  25. 1 star
    The recipe shows halved Brussels Sprouts, but does not call for that. My husband left them whole – they were mushy inside. Poor instructions led to poor results. A waste of good Brussels sprouts.

    1. 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.

  26. This looks great but I am sad to see the use of ANOTHER plastic bag when you could just toss them in a bowl. I will add some garlic, too.

    1. Garlic sounds like a yummy addition. You can certainly toss them in a bowl if you prefer! Either way! 🙂

  27. 5 stars
    Super easy and very good. To avoid wasting a plastic bag, I used a large mixing bowl and added a large chopped red onion.

  28. 5 stars
    We served these next to steak & baked potato. Loved it! Added minced garlic per Karyn’s suggestion, below. WOW!

  29. I don’t use plastic bags like Ziploc ( not good for the environment ), I use a plastic bowl with a lid and it works great.

  30. 5 stars
    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!

  31. 5 stars
    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 !,,,

  32. 5 stars
    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).

  33. 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!!

  34. 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.