Roasted Brussels Sprouts

Why You’ll Love This Recipe

Roasting transforms Brussels sprouts from bland to bold, giving them a caramelized, crispy texture that’s impossible to resist. This recipe is quick, requires just a few ingredients, and pairs well with everything from roasted meats to grain bowls. It’s naturally gluten-free, vegan, and low-carb—perfect for just about any diet. Whether you’re a longtime fan or just learning to love Brussels sprouts, this method will win you over.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh Brussels sprouts

• Olive oil

• Salt

• Black pepper

• Optional: garlic powder, balsamic vinegar, lemon juice, red pepper flakes, Parmesan cheese

Directions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Trim the ends off the Brussels sprouts and slice them in half lengthwise.

3. In a large bowl, toss the halved sprouts with olive oil, salt, and pepper until evenly coated.

4. Spread them out on the baking sheet in a single layer, cut side down for maximum crispiness.

5. Roast for 20–25 minutes, stirring once halfway through, until golden brown and crispy on the edges.

6. Remove from the oven and season with additional salt or optional toppings like a splash of balsamic vinegar or grated Parmesan.

7. Serve hot.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes

Variations

• Balsamic Glazed: Toss with balsamic vinegar and a touch of honey before roasting.

• Cheesy Brussels Sprouts: Sprinkle with grated Parmesan during the last 5 minutes of roasting.

• Spicy Kick: Add red pepper flakes or a dash of cayenne to the seasoning mix.

• Garlic Lovers: Add minced garlic or garlic powder for extra flavor.

• Lemon Zest: Finish with a squeeze of lemon juice and zest for a fresh, bright flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, bake in a 350°F (175°C) oven for 8–10 minutes or reheat in a skillet over medium heat until warmed through and crisp.
Microwaving is quick but may result in softer sprouts.

FAQs

Why are my Brussels sprouts not crispy?

They need enough space on the baking sheet. Overcrowding causes them to steam instead of roast. Cut side down also helps with browning.

Can I use frozen Brussels sprouts?

Fresh is best for roasting. Frozen Brussels sprouts tend to retain more moisture and won’t crisp up as well.

Should I peel the outer leaves?

Only if they’re yellowing or damaged. Most outer leaves are fine and will get nice and crispy during roasting.

What oil works best?

Olive oil is classic, but avocado oil or grapeseed oil also work well for high-heat roasting.

Can I prep these ahead of time?

Yes, you can trim and halve the Brussels sprouts in advance. Just wait to oil and season them until right before roasting.

Do Brussels sprouts need to be blanched before roasting?

No, blanching isn’t necessary. Roasting from raw enhances the texture and flavor.

How do I make them extra crispy?

Make sure they’re dry before roasting, cut them in half, and roast cut-side down without overcrowding.

Are roasted Brussels sprouts healthy?

Yes, they’re rich in fiber, vitamins C and K, and antioxidants—especially when prepared with heart-healthy olive oil.

What goes well with roasted Brussels sprouts?

They pair beautifully with chicken, salmon, quinoa bowls, or even as a topping for salads and pizzas.

Conclusion

Roasted Brussels sprouts are the ultimate side dish—crispy, caramelized, and full of flavor with just a few ingredients and simple steps. Whether served at a holiday table or as part of a quick weeknight dinner, this easy recipe makes eating your greens both delicious and effortless. Once you try them roasted, you may never cook them any other way.