Roasted Brussels Sprouts are a healthy and easy side dish that is on the table in 30 minutes. They are tossed in some pantry staples and oven roasted until caramelized and tender.
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This post was originally posted on 2/19/2021 and updated on 3/22/2023.
Why We Love Roasted Brussels Sprouts
- Simple preparation only takes minutes to get in the oven.
- Only a few staple ingredients needed.
- These sprouts are not mushy or soggy, they turn out perfectly crisp and caramelized on the outside and tender on the inside every time.
- An easy recipe and perfect side dish that pairs well with any main dishes for any occasion.
Roasted Brussels Sprouts Ingredients
- Brussels Sprouts, cut in half
- Olive Oil: I prefer to use extra virgin olive oil, but any neutral oil will work like avocado, canola or vegetable oils.
- Salt: Feel free to use your favorite seasoning blend. Simple salt and pepper is my favorite, but you could also add some garlic powder, onion powder or a seasoning blend.
- Black Pepper
How to Make Oven Roasted Brussels Sprouts
- Trim any brown ends from the brussels sprouts, and pull off any yellow or discolored loose outer leaves.
- Slice the whole sprouts in half lengthwise and place in a zip top bag or large bowl.
- To the sprouts, add the olive oil, salt and black pepper. Shake or toss to coat all the brussels sprouts evenly.
- Spread the brussels sprouts out in a single layer on a large rimmed sheet pan so they can all cook evenly. Use parchment paper for easy clean up.
- Roast in a 400°F oven for 25-35 minutes (depending on the size of the brussels sprouts). Roast until the edges and bottoms are a deep golden brown.
Looking for more brussels sprouts recipes? Try these Garlic Parmesan Roasted Brussels Sprouts or Roasted Brussels Sprouts Gratin.
What to Serve with Crispy Roasted Brussels Sprouts
So many things pair well with roasted brussels sprouts. Anything from chicken, pork and beef entrees to any type of pasta dish. Here are some of our favorite things to pair with roasted brussels sprouts:
- Oven Baked Chicken Legs
- Simple Roasted Chicken Breasts
- Oven Roasted BBQ Chicken
- Instant Pot Spaghetti with Meat Sauce
- Herb Roasted Spatchcock Chicken
- Baked Rigatoni Casserole
Storing Sheet Pan Roasted Brussels Sprouts
Storing: Keep any leftover roasted brussels sprouts in an airtight container in the fridge up to 4 days.
Reheating: Roasted brussels sprouts can be reheated in a 400°F oven until warmed through or in a hot skillet with just a touch of oil, this will help regain some of the crispness back. They can also be reheated in the microwave, but they will be a little soft and soggy.
Tips for the Best Roasted Brussels Sprouts Recipe
- Pick good brussels sprouts. They should be very green and firm with tight leaves. Don't pick sprouts that are soft with a lot of yellow and loose leaves.
- Toss all the sprouts in a bag or bowl with olive oil and not directly on the pan. Combining all the ingredients beforehand ensures that all the sprouts are evenly coated with olive oil, salt and black pepper.
- Don't overcrowd the pan. Brussels sprouts should be in a single layer without too much touching, so they'll roast and not steam.
- Use parchment paper or aluminum foil for easy clean up.
Brussels Sprouts can become soggy if they are overcooked or steamed. To prevent them from steaming while your roasting, don't overcrowd the pan. Give the sprouts plenty of room on the sheet pan so the air can circulate around them and make them nice and crisp.
To ensure you get nice and crispy roasted brussels sprouts first make sure the oven is at a high heat. Don't put them in a cold oven. Also, don't overcrowd the pan. This will cause steaming and create soggy brussels sprouts. Lastly, don't overcook the sprouts. Overcooking them will make the outside bitter and the inside mushy.
Most of the time, yes. The brown woody end needs to be trimmed along with any yellow or discolored loose leaves. However, if you buy sprouts already washed and trimmed you'll save yourself some prep time.
Cutting the brussels sprouts in half will give them more crisp edges, and will also allow them to cook faster. If the sprouts are all different sizes, cutting the larger ones in half will help with uniform cooking. I recommend cutting sprouts in half because they develop more caramelization.
Cooking time will depend on the size of the sprouts and how small you cut them. Most brussels sprouts, cut in half, will take about 25-35 minutes in a 400°F oven.
More easy side dishes to try:
- Roasted Asparagus
- Easy Roasted Carrots
- Roasted Potatoes and Green Beans
- Roasted Broccoli and Cauliflower
- Air Fryer Garlic Parmesan Broccoli
- Oven Roasted Potatoes
- Air Fryer Potatoes
- Instant Pot Mashed Potatoes
- Roasted Ranch Potatoes
- Air Fryer Green Beans
- Instant Pot Rice
Roasted Brussels Sprouts
- 2 pounds brussels sprouts
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- Preheat oven to 400°F and line a large rimmed sheet pan with parchment paper or spray with a little olive oil.
- Trim any brown ends off the brussels sprouts and take off any yellow or discolored loose leaves.
- Cut sprouts in half lengthwise and place in zip top bag or large bowl.
- To the sprouts add olive oil, salt and black pepper.
- Shake or toss to evenly coat all the brussels sprouts.
- Place brussels sprouts in a single layer on prepared sheet pan.
- Roast in oven for 30-35 minutes until deep golden brown and tender.
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