Roasted Brussel Sprouts

This post may contain affiliate links. Read my disclosure policy.

Here’s my go-to method for oven roasted Brussel sprouts with a charred, caramelized outside and tender inside. This easy oven-roasting method is a delicious base recipe for experimenting with additional flavors.

Roasted Brussel Sprouts come out browned and tender if you halve them and cook them cut side down on a sheet pan. And I love that you can modify this roasted Brussels sprouts recipe so many different ways. Sometimes, I add lemon and parmesan or a drizzle of balsamic glaze for subtle sweetness and tang. For more flavor, add a little bacon or pancetta. It’s the perfect side dish for filet mignon, roasted chicken, air fryer whole chicken, chicken breast and more.

Why You’ll Love This Roasted Brussel Sprouts Recipe

I first learned fell in love shredded brussel sprouts many years ago and have since evolved to enjoying them roasted just like this. They make an easy side dish all fall and winter.

Minimal Ingredients: You only need 4 things, and 3 are pantry staples!
Simple: After you prep the sprouts, just season them with oil, salt, and pepper, and make the rest of your dinner while they roast in the oven.
Dietary Restrictions: Weight Watchers-friendly, vegetarian, vegan, gluten-free, high-fiber, paleo, Passover-friendly, dairy-free, keto, and anti-inflammatory.

If you make this healthy roasted Brussels sprout recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!

Ingredients

This simple roasted Brussels sprouts recipe only has 4 ingredients! The recipe card below provides the exact measurements.

Brussels Sprouts: To prep 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 seasoning stick and prevents sprouts from drying out.
Seasoning: All you need is salt and pepper.

How to Roast Brussel Sprouts

This recipe is easy–just slice, season, and roast! The printable instructions are in the recipe card below.

toss Brussel Sprouts with olive oil, salt and pepper. — Cut the brussels sprouts in half.

Season: Toss the sprouts with oil, salt, and pepper. Place cut side down on a rimmed sheet pan lined with parchment paper.
How Long to Roast Brussels Sprouts: Cook them at 450°F for 15 to 18 minutes, depending on your oven, the size of your sprouts, and how done you like them.

Roasted Brussel Sprouts Variations

Seasoning: Add onion or garlic powder.
More Flavor: Toss roasted Brussels sprouts with parmesan (or Pecorino Romano) and lemon juice.
Vinegar: Drizzle balsamic glaze over the hot veggies.
Meat: Add raw bacon or pancetta to the baking sheet.
Herbs: Throw rosemary or thyme sprigs on top before putting the sheet pan in the oven.

Serving Suggestions

Roasted Brussels sprouts are the best fall side dish. Below are some ideas for what to pair with them.

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

Do you need to boil Brussels sprouts before roasting?

Nope! You can roast raw Brussels sprouts. There’s no need to boil them first.

Is it better to roast Brussels sprouts whole or halved?

Cutting them in half helps them cook more evenly and get browned and crispier.

Should you roast Brussel sprouts cut side up or down?

Both ways work but I prefer to place the veggies cut side down on the baking sheet for perfectly browned brussels sprouts.

Roasted Brussels Sprouts with parmesan and lemon

More Brussels Sprout Recipes You’ll Love

Prep: 15 minutes

Cook: 15 minutes

Total: 30 minutes

Yield: 4 servings

Serving Size: 3 /4 cup

optional for more flavor:

Heat the oven to 450°F.
Remove any yellow or outer leaves on the Brussels sprouts, then trim the core ends and halve lengthwise.
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.
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.
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.
Season to taste, adding more salt if desired, and serve.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

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