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These crispy roasted Brussels sprouts are golden brown on the outside, tender in the middle, and packed with savory flavor. Made with just four simple ingredients, this easy side dish is perfect for weeknight dinners, holiday meals, and everything in between.
If you think you don’t like Brussels sprouts, this recipe might just change your mind. Roasting transforms them into crispy, caramelized bites that are impossible to resist. You’ll also love these Sautéed Brussels Sprouts with Bacon and Air Fryer Brussels Sprouts!
Why you’ll love this oven roasted Brussels sprouts recipe!
If you haven’t tried Brussels sprouts since you were a kid (and, let’s be honest, your palate likely wasn’t nearly as refined as it is now, am I right?), I highly recommend you give these roasted Brussels sprouts a shot!
Once you learn how to roast vegetables, you’ll try to roast anything you can get your hands on. (This Oven Roasted Asparagus is another favorite!)
- Only 4 Simple Ingredients: You probably already have everything you need in your kitchen.
- Perfectly Crispy Texture: Roasting gives the Brussels sprouts crispy edges without making them mushy.
- Quick and Easy: Minimal prep and hands-off cooking make this an ideal side dish for busy nights.
- Healthy and Flavorful: Packed with fiber, vitamins, and nutrients while still tasting delicious.
- Great for Holidays or Everyday Meals: Perfect alongside Thanksgiving turkey, Christmas ham, or simple weeknight dinners.
Table of Contents
Ingredient Notes
See the recipe card below this post for ingredient quantities and full instructions.
- Brussels sprouts – Fresh Brussels sprouts work best for roasting.
- Olive oil – Helps the sprouts crisp and caramelize beautifully.
- Sea salt – Enhances the natural flavor.
- Black pepper – Adds a little warmth and seasoning.
Variations
- Add balsamic glaze: Drizzle with balsamic vinegar and honey after roasting.
- Make them cheesy: Toss with parmesan cheese and breadcrumbs before baking.
- Add garlic flavor: Sprinkle with garlic powder before roasting.
- Try bacon: Roast with chopped bacon for extra savory flavor.
- Add spice: A pinch of red pepper flakes adds a little heat.
How To Roast Brussels Sprouts
- Prep: All you have to do is prep by cutting off the ends and removing the yellow leaves, toss them in the olive oil, salt, and pepper, then spread them on a sheet pan.
- Bake: Next, just pop them in the oven and shake the pan a few times to brown evenly, that’s it!
Serving Suggestions
These crispy roasted Brussels sprouts pair perfectly with:
- Oven Roasted Pork Tenderloin
- Honey Glazed Baked Ham
- Garlic Butter Steak Bites
- Dutch Oven Chicken Breast
They’re also delicious served alongside pasta dishes or grain bowls.
How To Store Leftovers
First off, you probably won’t have any leftovers. But if you do, toss them in a lidded container and store them in the refrigerator for up to 3 days. Reheat in a 375°F oven or air fryer until crispy again.
Frequently Asked Questions
The biggest thing to keep in mind is that you want to give them space on the baking sheet. Overcrowding them is not good as they need their space and room.
If you don’t coat them in enough oil, they’re not going to stay moist during the roasting process. This can cause them to become chewy.
Yep! I always wash and clean the Brussels sprouts before cooking them!
Large sprouts should be halved for even cooking.
More Vegetable Recipes You’ll Love
Side Dishes
Instant Pot Green Beans
Side Dishes
Oven Roasted Broccoli (Quick & Easy)
Casseroles
Cheesy Asparagus Casserole
Side Dishes
Creamed Spinach
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Roasted Brussels Sprouts
Ingredients
- 1 1/2 pounds brussel sprouts
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees
- Pull off any yellow leaves and cut off the ends. Next, cut the brussel sprouts in half.
- Add to a large bowl and top with olive oil, salt, and pepper. Mix well.
- Add to a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
- Shake the pan from time to time to brown evenly.
- Sprinkle with more salt and eat immediately.
These are the best Brussel sprouts!