These Roasted Brussels Sprouts are the best simple and delicious side dish. They’re made with fresh brussels sprouts seasoned simply with a little bit of olive oil, salt, and pepper, then roasted until caramelized and crisp-tender.
Brussels sprouts…you either love them or you hate them. But I guarantee you could turn some brussels sprouts haters into lovers if you give this recipe a go!
These roasted brussels sprouts have the perfect crisp-tender texture and a delicious flavor that will make everyone rethink their stance on this controversial vegetable.
And not only are these sprouts so tasty, but they’re so quick and easy to make, which means they’re perfect for whipping up with any weeknight dinner when you need a side dish!
How to Roast Brussels Sprouts
You’ll find the exact measurements and full instructions in the recipe card near the bottom of the page.
Just 10 minutes of hands-on time needed to get this recipe rolling!
- Wash and dry the brussels sprouts, cut off the ends, then cut them in half lengthwise.
- Add the prepared sprouts to a mixing bowl, drizzle with olive oil, then toss gently to coat.
- Transfer the sprouts to a baking sheet flat-side down, then sprinkle with salt and pepper.
- Roast at 425ºF until the bottoms are caramelized and the tops are browned.
And that’s it! An easy, good-for-you, and super delicious side dish is ready to eat!
Tips and Notes
- Wash and dry the sprouts well. Once they’re clean, it’s essential that you get rid of any excess moisture so they don’t end up soggy.
- Cut evenly. All the brussels sprouts pieces should be pretty even in size so they cook at the same rate.
- Cook them flat-side down. The flat side caramelizes on the pan while the leafier side gets crispy. It yields the perfect texture every time.
- Serve right away. These are best hot and fresh out of the oven!
- Customize. Feel free to add other flavors with whatever spices or spice blends you have on hand!
These roasted brussels sprouts are best enjoyed right away, but any leftovers can be stored in an airtight container in the fridge for 2-3 days.
To reheat, spread them back out on a baking sheet and cook at 350ºF until heated.
Frequently Asked Questions
Do You Cut the Ends Off Brussels Sprouts Before Roasting?
Yes! Part of the brussels sprouts prep is cutting off the white, knotty part of the vegetable. You definitely don’t want to eat that part. It’s much too fibrous!
Do You Need to Blanch Brussels Sprouts Before Roasting?
Nope, there’s no need! Roasting at a high heat creates the perfect texture; no blanching necessary.
Why Won’t My Brussels Sprouts Get Crispy?
There could be a couple of different reasons your brussels sprouts aren’t getting deliciously crisp-tender in the oven. Here are a couple of tips so that you can make sure you get the perfect texture every time!
- Preheat the oven. It should be fully heated to 425ºF before you add the brussels sprouts in so they start crisping up right away.
- Dry the brussels sprouts well. Once the sprouts are washed, make sure you thoroughly remove as much of the moisture as possible. Extra moisture will steam them rather than roast them.
- Use olive oil. Coating the brussels sprouts in olive oil allows them to cook at a high heat without scorching them to get that crisp-tender, caramelized texture.
Can You Roast Frozen Brussels Sprouts?
I don’t recommend it. As the sprouts thaw in the oven, the extra moisture will mess with the roasting process and you may just end up with mushy sprouts.
In theory, you could try thawing the sprouts ahead of time, then roasting them as directed, but my guess is they would still be mushy. Fresh is best!
Recipe Card with Ingredient Amounts and Instructions
- 2 pound(s) brussels sprouts, washed, dried, with ends trimmed, cut in half, and loose pieces discarded
- 2 Tbsp. olive oil
- 1 tsp. kosher salt
- ¼ tsp. ground black pepper
- Preheat the oven to 425°F.
- Place the Brussels sprouts into a large bowl and drizzle with olive oil. Toss to coat.2 pound(s) brussels sprouts2 Tbsp. olive oil
- Arrange the Brussels sprouts, flat side down, on a large baking sheet and sprinkle evenly with salt and pepper.1 tsp. kosher salt¼ tsp. ground black pepper
- Roast for 25 to 30 minutes until the bottoms are caramelized.
- Scroll up and see the post for tips, FAQs, and storage information.