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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
Desserts
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
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 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.
- Pour onto 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
- 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.
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.
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.