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Prepped in 10 minutes, these brussel sprouts are the perfect side to any meal!
We Love Our Veggies!
I haven’t always liked brussel sprouts, but I’ve found the perfect way to cook them and now I can’t get enough!
When baked correctly, this easy side dish tastes mildly sweet and nutty. Roasted brussel sprouts are covered in crunchy bits making them one of our favorite side dishes!
Ingredients
PREP TIME: 10 minutes
COOK TIME: 30 minutes
- 1½ pounds brussel 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 ensures 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 different herbs, spices, vinaigrette, bacon, and more.
How to Make Roasted Brussel Sprouts
- PREP. Preheat oven to 400°F.
- SEASON. Place 1½ pounds trimmed brussel 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 brussel 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.
- Here are time and temperature variations based on your desired texture.
- 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 Recipe, Beef Stroganoff Recipe, Best Pork Chop Recipe, Chicken Alfredo
- Desserts: Homemade Brownies, Strawberry Shortcake Bars, Chocolate Sheet Cake, Fruit Pizza
- More vegetable side dishes: Glazed Carrots, Mashed Potatoes, Roasted Cauliflower, Creamed Corn
Collections: Vegetable Side Dishes, Easy Side Dishes, Family Dinner Ideas
Roasted Brussel Sprouts Recipe
Roasted brussel sprouts have a perfectly crispy outside and a melt-in-your-mouth center, and take just minutes to prep!
Equipment
- baking sheet
Ingredients
- 1½ pounds brussel 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 brussel 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
Nutrition
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.
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Recipe FAQ
Can I use Frozen Brussel Sprouts?
- While fresh is best, frozen can be used (do not thaw). Season the frozen brussel sprouts and bake at 425°F for 20-25 minutes.
How to Avoid Mushy Brussel Sprouts?
- When brussel sprouts are overcooked, they release excess sulfur, making them pungent and bitter. To avoid this, dry completely after washing, cut in uniform size, and do no overcrowd the pan.
What other roasted brussel sprout recipes are there?
- Easily make a few small adjustments to create whatever flavor you want! Take it beyond the basic salt and pepper seasoning by trying these variations that include everything from a balsamic glaze to parmesan cheese:
How to Store Roasted Brussel Sprouts?
- 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.
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.