Roasted Brussels sprouts are a revelation! The best roasted Brussels sprouts are crisp and golden on the outside, and tender on the inside. They’re full of irresistible caramelized flavor, which is both sweet and nutty. I love to eat them straight off the pan.
Roasted Brussels sprouts really don’t need much seasoning, but I’ve come up with many ways to serve them over the years. I just can’t get enough roasted Brussels sprouts.
Brussels sprouts are in season from September through March here in the U.S., although you can find them year-round. They’re at their peak right now since we’ve had our first frost. Brussels sprouts, like other members of the cabbage family, actually benefit from cooler temperatures.
That’s why the sprouts you’ll find in stores right now are on the sweeter side—they’re the best you’ll find all year! Let’s roast ’em up.
How to Roast Brussels Sprouts
Here are a few tips and tricks that will ensure your roasted Brussels sprouts turn out perfectly, every time.
1) Choose your Brussels sprouts wisely.
When you’re at the grocery store, look for bright green Brussels sprouts with intact outer leaves. They should feel firm when gently squeezed. Smaller sprouts are typically more tender and sweet, but try to choose sprouts that are roughly the same size so they’re done around the same time. Store unused Brussels sprouts in a bag in the vegetable drawer. They should keep well for 7 to 10 days.
2) Trim and halve the sprouts.
First, we’ll slice off the nubby ends—they’re tough and you won’t want to eat them, anyway. Then, slice each sprout in half from the flat base through the top. This is key! Now the sprouts have flat edges that will bake flush against the pan and caramelize.
3) Don’t overcrowd the pan.
Brussels sprouts need some breathing room on the pan, or they’ll produce so much steam that they never crisp up. It’s better to use two pans, arranged on separate racks near the middle of the oven, than to cram too many sprouts on one pan. See my note in the recipe for more details.
Tip: Here is my favorite large, rimmed baking sheet (they’re called half-sheet pans, and that’s an affiliate link).
4) Bake the sprouts at a relatively high temperature.
High enough to get crispy, golden edges, but not so high that the olive oil burns on the pan and creates bitter flavors. I recommend roasting Brussels sprouts at 425 degrees Fahrenheit.
5) Do not disturb.
I recently discovered that Brussels sprouts turn out best when they are not turned during the cooking process! I generally recommend turning your vegetables halfway through baking, but sprouts are a special case. Halved Brussels sprouts, when they are placed with the flat sides against the pan, essentially steam on the inside where the air is trapped. That means that the insides become perfectly tender, while the flat edges turn deeply golden. The tops get nice and toasty from the oven’s upper heating element, too.
6) Roast for 17 to 25 minutes.
The cook time will depend on the size and density of your sprouts as well as your caramelization preferences. That said, don’t stop too soon! If you’re wondering if you have burned your sprouts, they’re probably just right. Roast the Brussels sprouts until they are deeply golden on the flat sides and offer little resistance when pierced through by a fork.
Watch How to Roast Brussels Sprouts
Roasted Brussels Sprouts Variations
You can serve roasted Brussels sprouts with a variety of main dishes! Simply choose garnishes that complement your main dish. See any that fit the bill?
Italian Roasted Brussels Sprouts
Transfer your roasted sprouts to a serving platter, then lightly drizzle thick balsamic vinegar, balsamic glaze or reduction on top. You could finish it off with a sprinkle of lemon zest, red pepper flakes and/or grated Parmesan.
Tip: My favorite thick balsamic vinegar is Napa Valley Naturals’ Grand Reserve Vinegar—it’s about $8 at Whole Foods and similar stores. Make sure you get the bottle with “25 stars” on it.
Mediterranean Roasted Brussels Sprouts
Squeeze a lemon wedge over the baked Brussels sprouts. You could also add some red pepper flakes for color and spice, and some grated lemon zest for more intense lemon flavor.
Roasted Brussels with an Asian Spin
Lightly drizzle toasted sesame seed oil or teriyaki sauce over the warm sprouts. Finish it off with sesame seeds (white or black), and some red pepper flakes if you’d like a spicy kick.
Thai Roasted Brussels Sprouts
Serve with peanut sauce on the side for drizzling, and lime wedges. Once again, red pepper flakes add a nice spicy touch.
Middle Eastern Roasted Brussels Sprouts
Spread several generous swooshes of tahini sauce over a serving plate, and gently pile your roasted sprouts on top. Sprinkle with sesame seeds (or get crazy and use everything bagel seasoning, which I’ll be sharing soon on the blog). See below!
More Uses for Roasted Brussels Sprouts
Roasted Brussels sprouts can be a hearty and healthy component in main dishes. They complement so many flavors! Here are a few recipes to prove it:
- Roasted Brussels Sprouts with Balsamic Vinegar, Cranberries & Pecans (shown below)
- Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze
- Farmers’ Market Bowls with Green Goddess Yogurt Sauce
- Roasted Broccoli and Brussels, Arugula and Lentil Salad
Got leftovers? Here are a few ways to use up your extra roasted Brussels sprouts. As you’ll see, roasted sprouts go particularly well with creamy elements, like melted cheese, hummus, and scrambled eggs.
- Roasted Brussels sprouts are great inside grilled cheese sandwiches, cheese quesadillas and hummus quesadillas (just give them a few extra chops before tossing them with cheese).
- Pile roasted Brussels sprouts on toast slathered with hummus and garnish with chopped sun-dried tomatoes.
- Top any creamy pasta dish, including mac and cheese, with roasted sprouts to make it more redeeming.
- Enjoy sprouts in the morning by stirring them into goat cheese scrambled eggs.
Please let me know how you like your roasted Brussels sprouts in the comments! I hope this recipe becomes one of your go-to side dishes.
Perfect Roasted Brussels Sprouts
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 side servings
- Category: Side Dish
- Method: Roasted
- Cuisine: European
The best roasted Brussels sprouts are golden and crisp on the outside, and irresistibly tender on the inside. You’ll find the basic recipe below. Check the recipe notes for fun variations on roasted Brussels. Recipe yields 4 side servings.
1 ½ pounds Brussels sprouts
2 tablespoons extra-virgin olive oil
¼ teaspoon fine sea salt
- Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
- To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top.
- On your baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.
- Roast the sprouts until they are tender and deeply golden on the edges, about 17 to 25 minutes. Garnish if desired (see ideas below). Roasted Brussels are best served warm, but they are also good at room temperature. Leftovers will keep for up to 4 days in the refrigerator.
Recipe adapted from my recipe for Balsamic Roasted Brussels Sprouts with Cranberries & Pecans.
How to double this recipe: Double the ingredients and divide them between two large, rimmed baking sheets. Arrange your oven racks in the lower and upper thirds of the oven. Roast both pans in the oven at the same time, swapping their positions halfway through cooking (lower pan goes to upper rack and vice versa).
Change it up: Your garnishes can offer extra flavor. I love finishing the sprouts with a light drizzle of thick balsamic vinegar or balsamic glaze, or a squeeze of fresh lemon juice (bonus points for adding lemon zest, too). Grated Parmesan is a good idea, especially if you’re serving your Brussels sprouts with Italian main dishes. You can’t go wrong with a light sprinkle of red pepper flakes. For an Asian spin, top with sesame seeds (white or black), and a light drizzle of toasted sesame oil. Or for a Middle Eastern take, serve your sprouts over several generous swooshes of tahini sauce.
What about garlic powder for seasoning for the roasted sprouts?
You could do that too, if you like. A little can go a long ways, so I wouldn’t use too much.
I assume I put this on the middle rack
Hi Martin, yes! I hope you love them.
JOYCE LEE Suter
Do I heat the oven first, or put it in cold oven and then turn on the heat?
Hi Joyce, you want the oven to temperature before baking. I hope you love them!
Still in the oven but boy do they smell good!!! :)
Never roasted sprouts before, they look great, so I’m now going to do it. I’ll let you how I did…
Have a great evening
Simple and good. The roasting details matter to get the crispy finish on these babies. Yum!
Next time we’ll add the cranberries and pecans.
Do you wash the brussel sprouts before prepping them? Do they need to be dry or can they be damp still? About to try this tonight to go with instant pot chick roast and Brazilian style jasmine rice.
My balsamic vinegar isn’t very thick. If I make a reduction in order to thicken it, will that make the balsamic too sweet, or not appreciably so? Thanks!
Hi John, You could try that and then use a little less for the recipe. Let me know what you try!
Can you use convection roast? Would this shorten the cook time?
Should temp be lowered to 400 degrees when using convection?
Hi! I haven’t tried it and can’t say for sure. Sorry!
I used a convection oven for these, and they were excellent. 400 F for ~17 minutes got them nice and crispy.
I washed, trimmed, and halved them, tossed with sunflower oil and fish sauce, roasted, and then tossed the crispy sprouts with chopped cilantro, garlic, and lime juice. Delicious, but makes the kitchen smell pretty bad while they’re roasting.
Great to hear, Alex! I’m glad you loved it.
This was great. It was super simple, and really enjoyable. I used tiny brussel sprouts, and 16-17 minutes was perfect. I served with flatbread pizza in a meal for one. Thank you so much!
— high schooler who likes to cook, :)
I’m glad you enjoyed it, Pearl!
Do yoh have to use olive oil. Will canola oil work
Hi D, I recommend olive oil. Canola oil should be ok if that’s what you have. I hope you enjoy them!
I did use olive oil, turned out really good. Put garlic powder, pepper flakes, salt and pepper.think parmasian would of been very good to after done. Thank you for recipe
Made these with frozen baby brussels sprouts. 22 minutes in the oven – just perfect! Also have your roasted tomato risotto in the oven right now. Thank you for the amazing recipes and sending best wishes to you and your family for Christmas and the year ahead.
I am going to try your recipe on Christmas. It sounds easy and delicious. Thank you in advance.
What do you think about stirring them in bacon fat, rather than olive oil?
Hi Kathleen, I’m a vegetarian so I recommend olive oil. I hope you enjoy this one!
Absolutely, a bit of crumbled bacon wouldn’t hurt either.
Truly perfect. I always wondered mine never quite got the texture I wanted – I definitely crowded them and tossed them during cooking before. No longer!
1.5 – 2ldbs Brussels Sprouts
2 Tbsp olive oil
1 tsp (or more) Curry powder (regular, hot, or combination of both)
Combine above, spread on baking sheet.
Sprinkle with coarse Kosher salt.
Cook (as per Kate).
Finish with squeezes of lemon juice and sprinkles of lemon zest.
p.s. I “adapted” this recipe from Martha Stewart.
Your recipe for Brussel sprouts sounds wonderful. I’m trying it tomorrow. Thank you!!
Roasted Brussels Sprouts came out awesome,even though I sliced them the wrong way.
I baked the Brussels sprouts and they turned out perfect. My family an I loved them. Great for snacking.
Tried your method of making brussel sprouts with a squeeze of lemon and lemon zest. I finished it off with a drizzle of honey. Fantastic!!! Thank you!! I’m going to try to add pecans next time around. Thank you
You’re welcome, Laura!
Do you not need to turn them over during roasting?
No need to toss! It helps them stay more intact and get crispy. I hope you love them!
These are so good! Could eat them like candy. I have a really hard time not to eat half straight of the roasting pan before they make it to anyone’s plate! : )
When did roasting Brussels, Cauli and Broccoli actually become a thing? 30 years ago little vegetable refusing me (only exception was creamed spinach) would have probably liked them better than steamed.
I’m glad you think so, Eva! I appreciate your review.
Absolutely delicious! Lemon zest and red pepper flakes and balsamic drizzled on top. Perfectly delectable!
I’m happy to hear it!
These were so good! And easy! Now I know. Simply a must. It is akin to learning how to bake bacon in the oven. That Good! And did I say, easy? Yummy..!
Phenomenal way to make Brussels sprouts! Once I found your recipe, it’s the only way I make them. I tell everyone who says that they hate Brussel sprouts, to make t this recipe, and they will change their minds. When I made them last week for Easter, I put out the various garnishes you recommended. Wow, they were awesome! Thank you. ❤️
Fantastic to hear, Sharon! Thank you for taking the time to review.
I drizzle with some Maple Syrup for that ‘Canadian Flavour”
Thank you for specifically explaining how to roast them. I tried roasting Brussel sprouts before but they did not crisp. I will try your method.
Love your garnish ideas!
I used a toaster oven, cooking about a dozen small brussel sprouts without halving, and they were ready in about 12 minutes.
Great to hear, Chefyl! I appreciate your review.
Thanm you penomenal as is with just Salt & olive oil. Mine salty per putting 1/2 tbsp today vs 1/4 teaspoon but my preference. Love putting Brussel Sprouts leaf in pan as appetizer pre cooking of Brussel Sprouts completed :)
I’ve used this recipe 6+ times minimum & delicious every time
Wonderful to hear, Maka!
That came out great!
Crispy on the outside and tender on the inside. I will be making them often and will try all different toppings.
Great to hear, Stephen! I appreciate your review.
Right… I hate sprouts but decided to serve them with my turkey meal anyway, searched and found your recipe and decided to give them a try…
They were delicious!! Thanks so much Kate youre a star for sharing such a revolutionary recipe.
If you’re debating whether to try these.. don’t look anywhere else!
I love roasted sprouts and I think this is the best explanation of how to do them well that I’ve ever seen. I totally agree with the tip of leaving the halved sprouts flat side down, now that I understand how it works.
I often chuck a few peeled garlic cloves in the mix, which complements them well (I live in France). Another wrinkle I found the other day which worked well… I was wondering if some grated lemon peel would add some zest (pun intended), when I remembered I had some galangal powder sitting on the end of the spice shelf… I sprinkled just a touch over the top of the sprouts before putting them in the oven… heavenly!