Roasted Brussel Sprouts
Here’s how to make the Best Roasted Brussel Sprouts that are perfectly golden and caramelized on the edges, but not dried out.
If you need help loving brussel sprouts, this is the way you do it. They’re SO good roasted!
Making a big tray of these is one of my staples for weeknight dinner, and it’s a hit every time.
The key is to get the brussel 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.
The key is to set the brussel sprouts up to maximize browning, and use placement in the oven to get them perfectly cooked. I’ll show you how.
How to Make Roasted Brussel Sprouts:
Start by trimming and halving the brussel sprouts, then place into a bowl and toss with salt, pepper, and olive oil:
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.
Spread the brussel sprouts onto a rimmed sheet pan, with the cut side facing down.
Make sure there’s a little bit of space between the brussel sprouts, 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 of brussel sprouts on a half sheet pan, which is about the maximum you should do to ensure they have space.
How Long to Roast Brussel Sprouts:
It varies depending on size, but roast for about 25-30 minutes.
At that point they should be tender and golden on the outsides.
But flip a few over and check:
If they are not golden enough on the bottom, 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 roasting the brussel sprouts for 2-3 minutes, checking for brownness on the bottom.
The intense close heat should brown them sufficiently within a couple minutes.
Then they’re ready to serve, either as is, with a fresh grating of Parmesan cheese, or whatever you’d like.
Pork Tenderloin pairs beautifully with this side, as well as Beef Wellington and Parmesan Crusted Chicken. Enjoy!
More Roasted Vegetable Sides:
- Roasted Butternut Squash
- Roasted Cauliflower
- Roasted Acorn Squash
- Roasted Fennel
- Roasted Parsnips
- Roasted Beets
How long are Roasted Brussel 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 Brussel Sprouts be Reheated? Yes, in the oven, in a skillet, or in the microwave. The microwave is easiest but will make them a little bit soggy, so you may want to reheat in the oven or skillet until warm.
Are Roasted Brussel Sprouts healthy? Yes, very! They’re suited to nearly every dietary style as well, being gluten-free, dairy-free, vegan, vegetarian, Whole30-compliant, and more.
Roasted Brussel Sprouts
Ingredients
- 2 lbs brussel sprouts
- 1/4 cup olive oil
- 3/4 tsp salt*
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Trim and halve the brussel sprouts, and place in a large mixing bowl.
- Toss the brussel 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 brussel 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!
Notes
Nutrition
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.
25 Comments on “Roasted Brussel Sprouts”
this is my favorite way to prepare brussels sprouts too… and now they are one of my favorite vegetables! the 8 year old me would never have believed it! haha 🙂
I never liked them until I roasted them. Roasting does wonders for vegetables!
I don’t know why people hate these wonderfull little green beauties. I just love them, even raw in salads. I like what you did with ours….
I realized about a month ago that I’d never had a brussel sprout in my life, so I made a lemon-braised version & I’m now a fan. I will be sure to try your version next. Thanks!
Lemon braised???? That sounds so interesting! I’ll have to try doing that. And yes, you must try them roasted. It’s amazing.
i never liked them, used to boil with a little water and add butternot very appealing, now i’ll try to roast them ,hope to enjoy them. thanx hey!
I can’t eat them any other way besides roasted, so let me know what you think!
MMM we love brussel sprouts, will have to try this. I roast fresh green beans this way. I would like to throw in some garlic too, but when I’ve done that, they burn before the green beans are roasted. Wonder if adding the garlic later would eliminate this prob?
Yes, you can add the garlic right at the end to avoid burning. Enjoy!
This looks like an amazing side for an awesome Sunday roast! The idea of using plenty of pepper on brussels sprouts is definitely appealing!
Definitely a must try. Thank you
I’m going to try this tonight with some Ribeyes and baked potatoes. I haven’t had brussel sprouts in quite a while. I can’t wait to try them!
I guess it would be easy to use a gallon Ziploc bag to coat the brussel sprouts with the oil, salt and pepper? What do you think?
That works! I just use a mixing bowl and spatula to toss, but the bag can work too, if you shake it up really well.
This was a great way to cook brussel sprouts. I usually steam mine, but decided to give roasting a shot tonight. Thanks for the recipe–cooked on the bottom rack setting of an electric oven and it came out perfect at 25 minutes/400*.
These are delish. I thought I overbaked them and they were tender and juicy. I was shocked. I cooked mine for 15 min (probably less than a pound) and turned off heat bc I thought getting overdone. They sat in turned off oven for 15 min and were the best. Follow instructions.
Delicious! I reduced the oil by half because we’re watching calories, but otherwise followed the recipe as written. Our sprouts came out crispy on the outside, tender in the middle, and absolutely amazing. We’re going to be having these regularly!
I make these all the time, but use way less oil and add a drizzle of balsamic vinegar! I live them even better cold on a salad the next day.i omit the parmesan when using balsamic.
I don’t know what the secret is, maybe laying them with the cut side down, but these are the most amazing tasting sprouts ever. I will share this with friends so they can take their cooking a step up.
Hi, Joanne! Just whipped these up and they were great! I left them in a bit longer since I like them dark and crispy (and my oven’s a bit slow). Thanks.
Oh, BTW, saw your piece with Jenna from eons ago. I take it since your hubby was nuke Navy he was at King’s Bay. Not really the sticks, but I guess if you’re from the Bay Area it would seem that way. Very vibrant Vietnamese, Filipino, Lebanese-Syrian, Cuban and Hispanic communities in Jacksonville. Just a thought! Hope you’re loving the Philly area. And welcome, James! Susan Mc
Hi Susan! Glad the brussels sprouts went well. Yes, Kings bay is right! HAHA it definitely felt quite remote for me. But a good experience. We actually live in the Orlando area now, believe it or not! Since June. We are loving it. Happy new year!
Delicious and easy to make. Thanks for a super simple and delicious recipe.
Thanks, Joanne! I’m talking up your sprouts recipe and sent a friend your web address! You’ve got great stuff, and thanks again. Happy New Year to you as well. Susan Mc