Oven Roasted Brussel Sprouts

Roasted brussels sprouts on white plate.

5 from 204 votes

Oven Roasted Brussel Sprouts

Oven roasted brussel sprouts have a perfectly crispy outside and a melt-in-your-mouth center, and take just 10 minutes to prep!

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

baking sheet

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

Recipe tips.

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.

Store leftovers in an airtight container in the refrigerator for 3-4 days or freezer for 2-3 months. Reheat in a 350°F oven until warm throughout.

Nutrition