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Here’s my go-to method for oven-roasted Brussels sprouts with charred, caramelized edges and tender centers. This easy recipe is also a delicious base for adding your favorite flavors.
Roasted Brussels Sprouts
I make this easy side dish all fall and winter. The secret to roasted Brussels sprouts that are browned and caramelized outside and tender inside is to halve them and roast them cut-side down on a sheet pan. I also love how easy they are to customize. Add lemon and Parmesan, a drizzle of balsamic glaze for a touch of sweetness and tang, or bacon or pancetta for even more flavor. They’re the perfect side dish for filet mignon, roasted chicken, air fryer whole chicken, chicken breast, and more.
Why You’ll Love These Roasted Brussels Sprouts
I first fell in love with shredded brussels sprouts many years ago, and now I make them roasted like this all fall and winter.
- Just four ingredients: All you need are Brussels sprouts, olive oil, salt, and pepper.
- Crispy and caramelized: Roasting them cut-side down creates beautifully browned edges and tender centers.
- Easy to customize: Keep them simple or finish them with Parmesan, lemon, balsamic glaze, bacon, or pancetta.
- Fits many diets: They’re naturally vegetarian, vegan, gluten-free, dairy-free, and high in fiber.
Roasted Brussels Sprouts Ingredients
You only need four ingredients to make perfectly roasted Brussels sprouts. See the recipe card below for exact measurements.
- Brussels sprouts: Wash them under cold water, remove any yellow outer leaves, trim the ends, and halve them lengthwise.
- Extra-virgin olive oil: Helps the Brussels sprouts brown and prevents them from drying out.
- Seasonings: Salt and black pepper keep the flavors simple and let the caramelized sprouts shine.
How to Roast Brussels Sprouts
Making roasted Brussels sprouts is easy: Just trim, halve, season, and roast them until browned and tender. See the recipe card below for printable instructions.
- Season the Brussels sprouts: Toss them with olive oil, salt, and pepper. Arrange them cut-side down on a parchment-lined rimmed sheet pan.
- Roast: Cook at 450°F for 15 to 18 minutes, depending on their size and how browned you like them. They’re ready when the cut sides are caramelized and the centers are tender.
Roasted Brussels Sprouts Variations
- Seasonings: Add garlic powder, onion powder, or both before roasting.
- Lemon and Parmesan: Toss the roasted Brussels sprouts with fresh lemon juice and grated Parmesan or Pecorino Romano.
- Balsamic: Drizzle the hot sprouts with balsamic glaze for a touch of sweetness and tang.
- Bacon or pancetta: Add chopped raw bacon or pancetta to the sheet pan before roasting.
- Fresh herbs: Add sprigs of rosemary or thyme before placing the sheet pan in the oven.
What to Serve with Roasted Brussels Sprouts
Roasted Brussels sprouts pair well with chicken, turkey, beef, and your favorite comforting fall sides. Here are some ideas for completing your meal:
Tips for Crispy Roasted Brussels Sprouts
- Dry them well: Excess moisture causes Brussels sprouts to steam instead of roast.
- Place them cut-side down: Direct contact with the hot sheet pan creates deeply browned, caramelized edges.
- Don’t overcrowd the pan: Leave a little space between the sprouts so hot air can circulate.
- Use high heat: Roasting at 450°F browns the outside quickly while keeping the centers tender.
- Choose similar-size sprouts: They’ll cook more evenly. Halve larger sprouts and leave very small ones whole.
Yield: servings
Serving Size: 3 /4 cup
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rimmed sheet pan
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parchment paper
optional for more flavor:
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Heat the oven to 450°F.
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Remove any yellow or outer leaves on the Brussels sprouts, then trim the core ends and halve lengthwise.
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In a large bowl, toss the sprouts with the olive oil, salt, and pepper until coated. Arrange the sprouts cut side down and evenly spaced on a rimmed sheet pan lined with parchment paper.
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Roast until the sprouts are tender and brown, about 15 to 18 minutes, depending on your oven, the size of your sprouts, and how done you like them. Start checking after about 10 minutes if you prefer that they still have a little crunch.
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If you want to add more flavor, place the hot roasted sprouts back in the mixing bowl, add the lemon juice, Parmesan or Romano and toss until combined.
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Season to taste, adding more salt if desired, and serve.
Last Step:
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Serving: 3 /4 cup, Calories: 138.5 kcal, Carbohydrates: 10 g, Protein: 4 g, Fat: 10.5 g, Saturated Fat: 1.5 g, Sodium: 168.5 mg, Fiber: 4.5 g, Sugar: 2.5 g
Storage
- Refrigerate: Roasted Brussels sprouts are best eaten hot out of the oven, but they will last up to 4 days in the refrigerator.
- Reheat them in the oven or air fryer for crispy Brussels sprouts. You can also microwave them, but they will get soggy.
- Leftovers are a great addition to any grain bowl.
FAQ
Nope! You can roast raw Brussels sprouts. There’s no need to boil them first.
Cutting them in half helps them cook more evenly and get browned and crispier.
Both ways work but I prefer to place the veggies cut side down on the baking sheet for perfectly browned brussels sprouts.
