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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.
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!