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!
Enjoy this easy side dish with Roasted Pork Tenderloin, cheesy Monterey Chicken, or Parmesan Crusted Pork Chops!
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 Brussels 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.
Put them in a chicken and rice bowl. Yum! We also eat them with this yummy Tater Tot Casserole and this One Pot Veggie Mac and Cheese! They are the perfect gluten-free side!
Using a sheet pan to roast your recipes is a great way to add flavor without much work!
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Why You Will Love This Recipe
- A great way to cook this veggie to make them taste amazing!
- QUICK and EASY! The oven does most of the work.
- Made with simple and wholesome ingredients. Plus, they're GF!
- An easy side dish that goes with a wide variety of dishes.
Ingredients
Let's look at the ingredients you need to gather to make Brussels sprouts in the oven.
- Fresh Brussels Sprouts: Fresh Brussels are best! In general, the smaller Brussels are, the sweeter they will be. The larger, the more they will taste like cabbage.
- Olive Oil: We recommend extra virgin olive oil if you have it.
- Salt and Pepper: We like freshly ground sea salt or Kosher salt and black pepper.
- Sliced Onions: An optional ingredient, but they add a nice sweet flavor to roasted Brussels.
- Chopped Bacon: Also optional, but bacon and Brussels are a match made in heaven! The salty smokiness of the bacon really takes this side dish up a notch.
Another oven-cooked favorite is Roasted Asparagus!
Variations
While we love Brussels sprouts plain or with onions and bacon, here are a few other tasty variations to try.
- Roasted Brussel Sprouts with Garlic and Parmesan: Top your Brussels during the last few minutes of cooking with a quarter cup of grated Parmesan Cheese and two cloves of minced garlic.
- Roasted Brussels Sprouts with Balsamic Vinegar: Sprinkle them with one tablespoon of balsamic vinegar and then toss to coat when they're finished cooking. This gives them a slightly different but great flavor.
- Roasted Brussels Sprouts with Bacon: Yes! Yes! And Yes! Bacon is a great addition, too! Place 2-3 slices of chopped raw bacon onto your pan where you're roasting your Brussels sprouts, and you'll have a delicious bacony side!
How To Make Roasted Brussels Sprouts
Are you ready to start cooking Brussels sprouts in the oven? Let's take a look at the main steps. Be sure to get all the details in the recipe card.
To start, preheat your oven to 425 degrees F. Then, line a pan with aluminum foil if you wish. We find it makes cleanup much easier!
STEP 1 - Prep Brussels: 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 halves or quarters lengthwise (from tip to cut end). You can also slice your onion at this point if adding them.
STEP 2: Toss Brussels with Oil: Place the Brussels (and sliced onion if using) in a bowl and drizzle with olive oil, and season with salt and pepper.
PRO TIP: Before you place your Brussels on a roasting pan, add a little olive oil to the pan. Then place the Brussels cut side down. This makes them ultra crispy!
STEP 3: Roast Them: Place them in a single layer on a sheet pan lined with foil and roast for 20 to 25 minutes at 425 degrees F. until crisp on the outside but tender on the inside.
STEP 4: Flip Them. Flip the Brussels sprouts halfway through the cooking time to brown them evenly.
PRO TIP: If cooking with bacon, 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 to Store and Reheat
To Store - If you have any leftovers, place the Brussels in an airtight container in the refrigerator for up to 4 days. Please note that Brussels don't stay crisp after being stored.
To Reheat - Add leftover cooked Brussels 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 Brussels sprouts. The taste and texture aren't the same.
How to Serve
What makes roasted Brussels so amazing is that they go with a wide variety of dishes.
Plus, they're perfect for weeknight dinners but also make a wonderful side for Thanksgiving dinner and other holiday dinners.
Brussels make a great starter when entertaining guests. Serve with garlic aioli. Yum!
We love them with this crockpot ham for Easter or with Instant pot lemon chicken for everyday dinners.
This sprouts side dish also elevates simple casseroles like this Instant pot chicken and rice or our favorite chicken crack casserole.
Pair them with your favorite main dish and Instant pot brown rice or crockpot mashed potatoes to make complete meals.
Tips & Tricks
- 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 good quality olive oil for the best flavor.
- Halve or quarter the Brussels. This gives them more surface area to get nice and crisp while roasting in the oven. However, if your Brussels sprouts are small, halving them is fine.
- Place them cut-side down on the baking tray for maximum crispiness.
FAQs
Although not as pleasing, you can roast frozen Brussels 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.
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.
The trick to making them crispy is a hot oven. Roasting them at 425 degrees Fahrenheit seems to work best to get that nice crispy outside and tender inside. It also helps to cut them in half or quarters, so they have more edges to crisp up.
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Recipe
Roasted Brussels Sprouts Recipe
Equipment
- roasting pan
- knife
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
Instructions
- Preheat oven to 425 degrees F.
- Wash and then cut off any brown ends of the Brussels sprouts. Next, cut them in half or into quarters lengthwise. Slice onion if using.
- Mix them (and sliced onion if using) in a bowl with olive oil, salt, and pepper. Place them cut side down on a sheet pan lined with foil and roast for 20 to 25 minutes, until crisp on the outside but tender on the inside.PRO TIP: For extra crispy Brussels, add a little extra olive oil to the pan before placing your veggies in it.
- Flip the Brussels sprouts halfway through the cooking time to brown them evenly. Sprinkle with a tiny bit more sea salt and serve immediately.
Video
Notes
Nutrition
This recipe was originally published in 2016. It was updated in Jan 2019 and July 2020, and on March 3, 2023, with enhanced instructions and images.
Julia says
These are so delicious and such a great side dish any time of the year!!
Erin Henry says
Our favorite too! Good year-round!
wilhelmina says
This is one of my favorites! Roasting brings out such a great flavor in the sprouts!
Erin Henry says
Roasting is the best way to eat Brussels sprouts!