This easy Roasted Brussels Sprouts Recipe is so simple, yet so delicious. Crispy and caramelized on the outside, tender on the inside! With only 5 minutes of prep time, you’ll eat this easy recipe all the time! It’s the only way to make Brussels Sprouts.
Roasted Brussels Sprouts Recipe
We know, traditionally not everyone’s favorite, but trust us, prepared this way, these Roasted Brussels sprouts are incredibly delicious! Kids like them too!
Many skeptics changed their minds about Brussel sprouts with this oven-baked recipe. Plus, roasting your veggies is an easy way to cook them to golden perfection while getting the rest of your dinner ready.
They come out of the oven crisp, yet tender, and ready to accompany just about any meal.
Using a sheet pan to roast your recipes is a great way to add flavor without a lot of work!
Table of Contents
Roasted Brussel Sprouts Recipe Ingredients
- Fresh Brussels Sprouts – quartered, or at least cut in half.
- Olive Oil – extra virgin if you have it.
- Salt – we like freshly ground sea salt or Kocher salt.
- Pepper – freshly ground.
- Sliced Onions – an optional additional ingredient.
- Chopped Bacon – also an optional ingredient.
How To Cook Roasted Brussel Sprouts in the Oven
To start, preheat your oven to 425 degrees F. Then, line a pan with aluminum foil if you wish.
Wash and pat dry your Brussels Sprouts. Then, cut off any brown ends or yellow outer leaves from the Brussels sprouts. Next, cut them into quarters lengthwise (from tip to cut end).
Slice your onion if using.
Now, mix the Brussels (and sliced onion if using) in a bowl with the olive oil, salt, and pepper.
Place them in a single layer on a sheet pan lined with foil and roast for 20 to 25 minutes, until crisp on the outside but tender on the inside.
Flip the Brussel sprouts halfway through the cooking time to brown them evenly. If needed, sprinkle with a tiny bit more sea salt and serve immediately.
Roasted Brussels Sprouts with Bacon
Yes! Yes! And Yes! Bacon is a great addition, too!
Place 2-3 slices of chopped raw bacon into your pan that you’re roasting your Brussel sprouts, and you’ll have a delicious bacony side!
Note: The added fat from the bacon tends to produce Brussels Sprouts that aren’t as crisp. An alternative is to add cooked and chopped bacon once the Brussels recipes come out of the oven.
How do you Make Brussel Sprouts Crispy?
The trick to make Brussel Sprouts crispy is a hot oven. Roasting them at 425 degrees Fahrenheit is what seems to work best to get the nice crispy outside and tender inside.
Other tips for Crispy Brussels Sprouts include:
- Cutting them in half or quarters (depending on size) so you have a nice flat surface to place on the roasting pan to crisp up.
- Also, making sure that the cut side is face down as you put them into the oven.
Another oven-cooked favorite is Roasted Asparagus!
Why Are My Brussels Sprouts Mushy?
When Brussels sprouts are overcooked, they release excess sulfur, making them smell and taste more like cabbage. They can be really pungent and bitter. Yuck!
Avoid this mishap by roasting at high temperatures, for no more than 30 – 35 minutes.
Also, be sure not to overcrowd your sheet pan. If the Brussels sprouts are too close together, they will steam instead of roast, making them a bit mushy.
Other Ways to Enjoy Roasted Brussel Sprouts
- Roasted Brussel Sprouts with Parmesan and Garlic – top your Brussels the last few minutes of cooking with 1/4 quarter cup of grated Parmesan Cheese and 2 cloves minced garlic.
- Roasted Brussels Sprouts with Balsamic Vinegar – for a little variety, sprinkle them with 1 tablespoon of balsamic vinegar and then toss to coat when they’re finished cooking. This gives them a slightly different but great flavor.
Tips for Roasting Brussels Sprouts
- This tasty vegetable side dish is good year-round but especially nice on a cold winter night when comfort food is a must.
- Please make sure not to overcrowd your sheet pan with Brussels as this will cause them to steam and not brown.
- Use a good quality olive oil for the best flavor.
- In general, the smaller Brussels are, the sweeter they will be. The larger, the more they will taste like cabbage.
- For variety, Brussels also makes a great starter when entertaining guests. Serve with garlic aioli. Yum!
- The part that takes the longest when preparing, but is so worth it, is Brussels’ quartering. This gives them more surface area to get nice and crisp while roasting in the oven.
Can You Roast Frozen Brussels Sprouts?
Although not as pleasing, you can roast frozen Brussel sprouts.
However, you will need to defrost and dry them off completely first and then place them in the oven to dry out a bit before following the rest of the recipe instructions.
To Store and Reheat Brussel Sprouts
To Store – If you have any leftovers, place the Brussels in an airtight container in the refrigerator for up to 4 days.
To Reheat – Add leftover cooked Brussel sprouts to a lightly oiled baking sheet. Reheat in the oven at 350 degrees F for 5 or so minutes, until heated through. You can also reheat them on a glass plate in the microwave for 30 seconds to 1 minute. We find the texture will be soggier than if they are reheated in the oven, but still good.
We don’t recommend freezing oven-roasted Brussel sprouts. The taste and texture aren’t the same.
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Roasted Brussels Sprouts Recipe
- roasting pan
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons Extra Virgin Olive Oil
- 3/4 teaspoon sea salt
- 1/4 cup thinly sliced onion (optional)
- Bacon bits (optional)
- pepper to taste
- Preheat oven to 425 degrees.
- Wash and then cut off any brown ends of the Brussels sprouts. Next cut them into quarters lengthwise. Slice onion if using.
- Mix them (and sliced onion if using) in a bowl with the olive oil, salt, and pepper. Pour them on a sheet pan lined with foil and roast for 20 to 25 minutes, until crisp on the outside but tender on the inside.
- Flip the Brussel sprouts halfway through the cooking time to brown them evenly. Sprinkle with a tiny bit more sea salt and serve immediately.
This recipe was originally published in 2016. It was updated in Jan 2019 and again in July 2020 with enhanced instructions.