Here’s how to make the best crispy roasted brussels sprouts in the oven, that are perfectly golden and caramelized on the edges, but not dried out. If you need help loving brussels sprouts, this is the way you do it. 

Roasted Brussel Sprouts In a White Bowl with Spoon

Making a big tray of these is one of my staples for weeknight dinner, and it’s a hit every time. Much like other roasted vegetables like Roasted Cauliflower or Roasted Carrots, it’s all about that oven roasted caramelized flavor.

You want the brussels sprouts golden brown and caramelized on the edges, but still tender in the middle.

Sometimes people roast them too long in order to get them golden, but then they dry out.

Why This Recipe Works

Maximizes browning and caramelization – This is the best method for getting that delicious browning we all love, but without the deep fryer. These are so good when properly caramelized that I only season them with salt and pepper.

Still tender and not dry inside – I’ll go through some tricks for oven placement that will give you a crispy exterior without drying out the middle. The inside remains tender.

Simple and unfussy – This is such an easy side to prepare, and I’ll throw it on the side of a main course like Pork Tenderloin, Beef Wellington, or Parmesan Crusted Chicken and call it a day. You can certainly jazz up this recipe by tossing it with bacon bits and some balsamic, but it truly doesn’t need it. However, I’ve included some flavor suggestions at the end of the post.

Roasted Brussel Sprouts Recipe Served on a Sheet Pan

Buying Tips

Check for bugs – I know it’s gross, but I’ve noticed that there can sometimes be little bugs in the sprouts, and not just the organic variety. Make sure to look closely before purchasing.

Size matters – You can use this recipe and method for any size brussels sprouts you find, but I’ve noticed I tend to like smaller sprouts, as they cook more evenly.

Make sure they’re firm – Give a few of them a squeeze and make sure they are relatively firm. If they’re on the softer side, that means they’re not very fresh. If you’ve ever seen sprouts on the stalk at the store (which I usually see around holidays like Thanksgiving and Christmas), you can see and feel how firm they are.

How to Make It Step by Step:

Start by preparing the brussels sprouts, by trimming and halving each one and placing in a bowl. Then add salt, pepper, and olive oil:

Pouring Olive Oil on Halved Brussel Sprouts in Bowl

Toss in a bowl, not on the pan

This makes a big difference for browning, plus it’s easier AND more effective to toss the ingredients in a big mixing bowl rather than trying to do it on the sheet pan.

It does dirty a bowl, but the oil disperses much more evenly, which will help them brown evenly.

Start them all cut-side down

Spread the brussel sprouts onto a rimmed sheet pan, with the cut side facing down.

Laying the vegetable halves cut-side down on Sheet Pan in single Layer

Make sure there’s a little bit of space between the pieces, and that they’re in a single layer (and not piled up on top of each other). This ensures that they will brown.

Here I have two pounds on a half sheet pan, which is about the maximum you should do to ensure they have space.

How long to roast them

It varies depending on size, but roast for about 25-30 minutes, until the outer leaves are visibly crispy and browned.

Baked Brussel Sprouts On a Sheet Pan in a Single Layer

At this point they should also be tender on the inside and golden on the outsides.

Flip a few over and check the bottom:

Oven Roasted Brussel Sprouts On a Sheet Pan

Use smart oven placement to finish

If they are not golden enough on the bottom to your liking, then put the sheet tray back into the oven, setting it on the bottom floor of the oven.

This is assuming you have a gas oven. If you have an electric coil on the bottom of your oven, then adjust the rack so that it sits right above the coil, and put the tray on that.

Continue baking for 2-3 minutes, checking for brownness on the bottom.

Oven Roasted Brussel Sprouts in a White Bowl

The intense close heat should brown them sufficiently within a couple minutes. Then they’re ready to serve, either as is, or with some other flavors.

Flavor Ideas for Jazzing Them Up

Recipe FAQ and Tips

How long are roasted brussels sprouts good for?

Leftovers will last in the fridge for 3-4 days, but keep in mind that brussel sprouts get kind of stinky as leftovers. They taste best freshly roasted.

Can roasted brussels sprouts be reheated?

Yes, in the oven, in a skillet, or in the microwave. Oven: 300F for 5 minutes. Skillet: medium heat for about 5 minutes, stirring as needed to prevent scorching. Microwave for 30-60 seconds, depending on the amount. The microwave is easiest, but will make them a little bit soggy. 

Are roasted brussels sprouts healthy?

These are suited to nearly every dietary style, being gluten-free, dairy-free, vegan, vegetarian, Whole30-compliant, and more.

What do you serve with brussels sprouts?

A few of my favorites are Braised Lamb Shanks, Prime Rib, and Smoked Pork Butt. Since these are so simple, they go with pretty much any meat entree.

More Roasted Vegetable Sides

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Oven Roasted Brussel Sprouts On a Sheet Pan

Roasted Brussels Sprouts

These Roasted Brussels Sprouts are golden and caramelized on the edges, but not dried out. They're simple to make, and a great side for many meals! 

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  • 2 lbs brussels sprouts
  • 1/4 cup olive oil
  • 3/4 tsp salt*
  • 1/4 tsp freshly ground black pepper


  • Preheat the oven to 400 degrees F.
  • Trim and halve the brussels sprouts, and place in a large mixing bowl.
  • Toss the brussels sprouts with the olive oil, salt and pepper, and spread them out on a sheet pan, cut side down.
  • Roast for 25-30 minutes (it depends on size), until they’re tender and have browned and caramelized on the bottom and edges.
  • If the brussels sprouts are not sufficiently browned on the bottom, place them on the oven floor and cook for another 2-3 minutes, until well-browned. Keep your eye on them so they don't get burned. If you have an electric oven with a coil on the bottom, position a rack right above it and roast.
  • Serve promptly while warm, and enjoy!


*Since salts vary in “saltiness,” you’ll need to learn the perfect amount for your taste. 3/4 tsp is a good starting point, and this is how much I prefer (I use kosher salt). If you’re concerned about salt, you can always start with a little bit, then add more at the end.
Storage: keep leftovers in the fridge for 3-4 days in an airtight container, but know that they get kind of stinky as leftovers. They definitely taste best freshly roasted.
Reheating: You can reheat in the oven at 300F for 5 minutes, in a skillet over medium heat for about 5 minutes, or in the microwave for 30-60 seconds, depending on the amount. The microwave is easiest, but will make them a little bit soggy. 


Calories: 216kcal, Carbohydrates: 20g, Protein: 7g, Fat: 14g, Saturated Fat: 2g, Sodium: 492mg, Potassium: 882mg, Fiber: 8g, Sugar: 4g, Vitamin A: 1710IU, Vitamin C: 192.8mg, Calcium: 95mg, Iron: 3.3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Post updated in December 2018. Originally published March 2011.