Name: Roasted Brussels Sprouts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: Fresh Brussels sprouts; Olive oil; Salt; Black pepper; Optional: garlic powder, lemon juice, balsamic glaze, or parmesan cheese

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Roasted Brussels sprouts are one of my favorite simple side dishes—crispy on the outside, tender on the inside, and full of savory, caramelized flavor. I toss them with olive oil and seasonings, then roast them until they’re golden and irresistible. Whether I’m serving them with a holiday meal or a weeknight dinner, they always add a delicious pop of green to the table.

Why You’ll Love This Recipe

I love how easy it is to make these Brussels sprouts with just a few ingredients and a hot oven. Roasting brings out their natural sweetness and gives them those crispy edges I can’t get enough of. They’re also healthy, satisfying, and incredibly versatile—I can season them a dozen different ways or pair them with almost any main dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh Brussels sprouts
Olive oil
Salt
Black pepper
Optional: garlic powder, lemon juice, balsamic glaze, or parmesan cheese

Directions

I preheat my oven to 400°F (200°C).
I trim the ends off the Brussels sprouts and cut them in half lengthwise.
I toss them in a large bowl with olive oil, salt, and pepper (and any additional seasonings I’m using).
I spread them out in a single layer on a baking sheet, cut side down for maximum crispiness.
I roast for 20–25 minutes, flipping them halfway through, until they’re golden brown and crispy on the edges.
I finish with a drizzle of lemon juice or balsamic glaze if I want an extra punch of flavor.

Servings and timing

This recipe serves 4 people as a side dish. It takes me about 10 minutes to prep and 25 minutes to roast, so it’s ready in around 35 minutes total.

Variations

When I want to switch things up, I toss the Brussels sprouts with garlic and parmesan before roasting. Sometimes I add a splash of maple syrup or honey to give them a touch of sweetness.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I spread them on a baking sheet and warm them in a 375°F (190°C) oven for about 8–10 minutes to bring back their crispiness. I avoid microwaving if I want them to stay crisp.

FAQs

How do I get Brussels sprouts crispy in the oven?

I make sure they’re completely dry before roasting, and I always place them cut side down on the baking sheet. Roasting at high heat helps too.

Do I need to parboil Brussels sprouts before roasting?

I don’t find it necessary. Roasting them raw in a hot oven gives them a perfect texture—tender inside, crispy outside.

Can I roast frozen Brussels sprouts?

Yes, I can use frozen Brussels sprouts, but they won’t get as crispy. I roast them straight from frozen at a higher temperature and give them a bit more time.

Why do Brussels sprouts taste bitter sometimes?

Overcooking can make them bitter. I roast them until just golden and caramelized—that brings out their sweetness instead.

What should I serve with roasted Brussels sprouts?

I like pairing them with roasted chicken, grilled steak, salmon, or even on a grain bowl. They work with almost anything.

Conclusion

Roasted Brussels sprouts are a go-to side for me because they’re easy, flavorful, and endlessly adaptable. I love how roasting transforms them into crispy, golden bites of goodness, and they never fail to impress. Whether it’s a holiday meal or a simple dinner, this recipe is always a winner on my table.