This easy Roasted Brussels Sprouts Recipe is simple, flavorful, and quick. Crispy and caramelized outside, tender inside — with only about 5 minutes of prep, this will become a go-to side dish.
When roasted, Brussels sprouts transform into a favorite even for skeptics and kids. Roasting brings out their natural sweetness and gives them a pleasant caramelized crunch that pairs well with many mains.
They’re perfect alongside roasted pork, chicken dishes, casseroles, or served with grains and mashed potatoes for a complete meal. Roasting on a sheet pan makes them easy and hands-off while you finish the rest of dinner.
Why You’ll Love This Recipe
- A great method to make Brussels sprouts taste amazing.
- Quick and easy — the oven does most of the work.
- Made with simple, wholesome ingredients and naturally gluten-free.
- Versatile side that complements a wide variety of main dishes.
Ingredients
Gather these simple ingredients to make perfectly roasted Brussels sprouts.
- Fresh Brussels sprouts — smaller ones are sweeter; larger ones are more cabbage-like.
- Olive oil — extra virgin is recommended for best flavor.
- Salt and pepper — freshly ground for best results.
- Sliced onion — optional, adds sweetness when roasted.
- Chopped bacon — optional, adds smoky, savory flavor.
Variations
Try these easy variations to change the flavor profile:
- Garlic & Parmesan: In the last few minutes of roasting, sprinkle with grated Parmesan and minced garlic.
- Balsamic: Toss with a tablespoon of balsamic vinegar after cooking for a tangy glaze.
- With bacon: Roast chopped raw bacon on the pan with the Brussels or add cooked chopped bacon after roasting for crisper sprouts.
How To Make Roasted Brussels Sprouts
Follow these main steps — see the recipe card below for exact measurements and times.
Preheat your oven to 425°F. Line a sheet pan with foil for easier cleanup, if desired.
Step 1 — Prep: Wash and dry the Brussels sprouts. Trim any brown ends or loose outer leaves. Cut them in half or quarters lengthwise for more surface area to crisp. Slice the onion if using.
Step 2 — Toss: In a bowl, combine the Brussels sprouts (and onion, if using) with olive oil, salt, and pepper. Toss to coat evenly.
Pro tip: Add a little oil to the sheet pan and arrange the Brussels with the cut side down for extra crispiness.
Step 3 — Roast: Spread the sprouts in a single layer on the pan and roast for 20–25 minutes at 425°F, until edges are browned and centers are tender.
Step 4 — Flip: Turn the sprouts halfway through cooking to brown them evenly. If roasting with raw bacon, note the added fat can reduce crispiness — consider adding cooked bacon at the end instead.
Storage and Reheating
To store: Keep leftovers in an airtight container in the refrigerator for up to 4 days. They will soften after refrigeration.
To reheat: Spread sprouts on a lightly oiled baking sheet and warm at 350°F for about 5 minutes to help restore some crispness. Microwaving for 30–60 seconds works in a pinch but yields a softer texture. Freezing is not recommended as texture and flavor suffer.
How to Serve
Roasted Brussels sprouts pair well with roasted or grilled meats, casseroles, rice dishes, and mashed potatoes. They work equally well for weeknight dinners and holiday spreads. Serve as a starter with a garlic aioli or as a side to centerpiece mains.
Tips & Tricks
- Roast year-round, especially comforting during colder months.
- Avoid overcrowding the pan so the sprouts roast instead of steam.
- Use good-quality olive oil for better flavor.
- Halve or quarter larger sprouts for more crisp edges; small sprouts can be halved.
- Place cut-side down on the pan for maximum browning and crispiness.
FAQs
You can, but thaw and pat them very dry first. Roast briefly to drive off excess moisture before proceeding with the recipe to avoid sogginess.
Overcooking or overcrowding the pan causes steaming and a mushy texture. Roast at high heat (around 425°F) and keep them spaced out, cooking no more than about 30–35 minutes.
High oven heat (425°F), cutting them to increase surface area, placing cut-side down, and not crowding the pan are the keys to crispiness.
Recipe Card
Roasted Brussels Sprouts Recipe
Ingredients
- 1 ½ pounds Brussels sprouts
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon sea salt
- ¼ cup thinly sliced onion (optional)
- Bacon bits (optional)
- Pepper to taste
Equipment
- Roasting pan or sheet pan
- Knife
Instructions
- Preheat oven to 425°F.
- Wash and trim Brussels sprouts; cut in half or quarters. Slice onion if using.
- Toss sprouts and onion with olive oil, salt, and pepper. Place cut-side down on a foil-lined sheet pan.
- Roast 20–25 minutes, flipping halfway, until crisp on the outside and tender inside. Sprinkle with additional sea salt to taste and serve immediately.
Notes
Olive oil: Use good-quality extra virgin olive oil for best flavor.
Cutting: Quartering larger sprouts creates more crisp edges. Small sprouts can be halved.
Don’t overcrowd: Spacing them on the pan prevents steaming and promotes browning.
Serving options: Drizzle with balsamic after roasting, or add bacon (preferably cooked and added after roasting for crispness).
Storage: Refrigerate leftovers in an airtight container up to 4 days; texture will soften.
Nutritional figures are approximate and may vary by ingredient brands and preparation.
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Recipe originally published in 2016 and updated with improved instructions and images.