Roasted Brussels Sprouts
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.
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.
✅ 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:
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.
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.
At this point they should also be tender on the inside and golden on the outsides.
Flip a few over and check the bottom:
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.
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
- Drizzle over some balsamic reduction or Balsamic Vinaigrette
- Grate some Parmigiano Reggiano cheese over the top
- Toss them with Lemon Vinaigrette
- Sprinkle on some Everything Bagel Seasoning (it’s weirdly good)
- Drizzle over some tahini
- Toss with crispy bacon bits (You can make it at the same time as the recipe. See How to Cook Bacon in the Oven)
Recipe FAQ and Tips
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.
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.
These are suited to nearly every dietary style, being gluten-free, dairy-free, vegan, vegetarian, Whole30-compliant, and more.
More Roasted Vegetable Sides
- Roasted Butternut Squash
- Roasted Sweet Potatoes
- Roasted Acorn Squash
- Roasted Fennel
- Roasted Parsnips
- Roasted Beets
Roasted Brussels Sprouts
- 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!
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.