The BEST way to eat Brussels Spouts is to roast them! This 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!
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 recipe. Plus, roasting your veggies is an easy way to cook them to golden perfection while getting the rest of your dinner ready.
The 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 a lot of work!
Table of Contents
Roasted Brussels 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.
Step l
Wash and pat dry. 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.
Step 2
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.
Step 3
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!
Simply 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. So, an alternative is to add cooked and chopped bacon once the Brussels 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, which makes 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 to not overcrowd your sheet pan. If the Brussels sprouts are too close together, they will steam instead of roast, which makes them a bit mushy.
Other Ways to Enjoy Roasted Brussel Sprouts
- Roasted Brussel Sprouts with Parmesan and Garlic – simply 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 in order.
- Make sure to not overcrowd your sheet pan with Brussels as this will cause them to steam and not brown as well.
- Use a good quality of 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 the quartering of the Brussels. This gives them more surface area to get nice and crisp while roasting in the oven.
- 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
Equipment
- roasting pan
- knife
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition
This recipe was originally published in 2016. It was updated in Jan 2019 and again in July 2020 with enhanced instructions.
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!
Ashley F says
I could eat these like candy! They are so tasty and easy to make!
Erin Henry says
We find them that good too, Ashley! Thanks for stopping by. This recipe is So easy.
Damien Flare says
I usually hate brussels sprouts but this is too good! Also I love your posts!!!!!
Erin Henry says
Glad you liked the recipe, Damien!
Savannah says
Brussels sprouts are DEFINITELY one of my least favorite foods in the world, haha. BUT, I do know how beneficial they are and, every so often I’ll try and cook some. It never turns out well, as I just can never seem to get that bitter taste out. I’ve never tried roasting them before though, so now I’m really excited to give this a shot. Thanks for sharing! <3
Erin says
I have changed many minds about Brussels Sprouts with this recipe, Savannah, so give it a try. When they’re roasted, they get a rich flavor and I think the little crispy bits are the best! Give it a shot and let me know how it goes!
Claire says
Pinning this, my husbands favourite veg is sprouts. I normally steam them but I’m going to roast them this Sunday along with the family joint. Thanks.
Erin says
Roasting adds a whole new dimension! I think they are just amazing, but I’ll be curious to see what your husband thinks! This is so easy, we make them a few times a week.
dalva says
there is no oven temperature listed in this recipe. it is missing from the preheat oven instructions.
Erin says
That’s not very helpful! Good Catch 😉 I updated the recipe to reflect the oven temp of 425 degrees. Thanks for letting me know!
Sarah Jean says
pinning! my sister used to make these and I thought they were amazing but I never grabbed the recipe from her.
Erin says
You definitely have to try this recipe, Sarah. I think it makes them so tasty…I usually have a whole heaping for dinner 🙂
Denise/DIY Crush says
I love brussel sprouts and this looks amazing!
Erin says
Thanks, Denise! They are one of my favorite veggies right now. We make them several times a week. Such great flavor.
Emily Bresin says
These look great! I love roasted Brussels sprouts.
Erin says
They’re so healthy and yummy! I’m glad you love them too! Thanks for popping by! Have a great day, Emily!
Nikki Frank-Hamilton says
We made these a few days ago! I loved them. So did the family. Brussels sprouts take on a different flavor when roasted, we did them with Chicago Steak Seasoning, no onion or bacon needed. But we’re going to try bacon next time, lol, bacon makes everything just a bit better, doesn’t it?
Debbie Kitterman says
Erin – I LOVE Brussel sprouts – sadly I am the only one in my family that does, I roast them to with bacon!!! of course and also some balsamic vinegar and garlic – but I love onions so I am gonna try that too. I am your neighbor at #WayWow
Erin says
I used to be the only one who liked them. Now the hubby loves them and so do (most) of the kids. I have one guy that doesn’t like anything green! He’ll only eat raw spinach, so I stick with that for him 🙂 Try the onions and let me know!
Linda at Mixed Kreations says
I’ve never cared for brussel sprouts, but everything seems to alway be better when roasted. Pinned so I can try sometime.
Erin says
Thanks for the pin. I promise they taste nothing like the ones I grew up with! I literally eat them several times a week. We buy the big bag at Costco and have plenty!
Flavia says
Erin, I love Brussels sprouts prepared this way! I used to always like them and used to steam them with onions and lemon zest. They were OK. Come to find out, boiling or steaming them KILLS them! Roasting is the best way to prepare them, it sure brings out a delicious flavor.
I serve them with garlic aioli on the side. Just dip and eat! Yum!
I am loving your blog 🙂
Best XO
Erin says
Thanks for stopping by, Flavia! I love them too! I can I can imagine steaming them would keep the flavor! I’m going to try a little garlic aioli…yum!
Wendy says
I love Brussels sprouts and I am always looking for new ways to fix them. I’ve never roasted them myself, but I’ve had them and they are delicious. Think I’ll try roasting the ones in my fridge this week! 🙂
BTW, I’ve been looking around your site and really like your posts. I just bought the materials to do a burlap wreath this week. I’ve never made one, so we will see how it goes! I co-host #ThePinterestGame each week, and we would love to have you join us with pins for some of your posts! If you are interested, I’ll send you the link! 🙂 Love your style!
Erin says
Roasting them is an easy way to bring out their best flavor. We roasted some Brussels with some bacon last night…delish!
Thanks for taking a look around the site! Would love to join in for some Pinterest fun! I’ll email you for the link! Erin
Sarah @ Life Love & Thyme says
I LOVE oven roasted brussel sprouts! I get the bag of shaved brussel sprouts from Target and my favorites are the tiny pieces that crisp up! Better than potato chips!!
Erin says
I agree, the tiny crisp bits are the best 🙂
Diana says
I can’t wait to try this recipe. Yummy!
Erin says
Had them again tonight, they were yummy!