Roasted Brussel Sprouts


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Oven Roasted Brussels Sprouts recipe are healthy and oven crispy!

A splash of olive and some seasoning is all this recipe needs, this is not your granny’s sprouts recipe!

Baked, halved brussel sprouts, oiled and seasoned with pepper in a baking tray

A Fave Side Dish

We love this super easy recipe because it’s simply yet has great flavor (and great for new cooks).

You only need a handful of ingredients that are probably already in the pantry! A little olive oil, some garlic powder, and some salt and pepper, and this one-pan wonder is oven-ready.

Sliced brussel sprouts on a cutting board

How to Make Roasted Brussels Sprouts

  1. PREP Brussels Sprouts Remove any loose, torn, or discolored leaves from each sprout and trim off the bottom. Cut them in half if they are large.
  2. SEASON Toss Brussels sprouts with oil and seasonings per recipe below.
  3. ROAST Brussels sprouts are roasted for about 20-25 minutes. Smaller sprouts may cook a bit quicker, check them after 15 minutes.

PRO TIP: If you save bacon grease, use it in place of olive oil for a bit of a bacon flavor! You’ll know they’re done when they’re golden brown on the outside, tender, and fragrant.

Variations

Once Brussels sprouts are roasted, toss with some balsamic vinegar and Parmesan cheese and place under the broiler for a crispy coating!

Serve them as an appetizer with a couple of favorite dipping sauces like honey mustard sauce or a spicy aioli.

Uncooked, halved brussel sprouts, oiled and seasoned with pepper in a baking tray

Storing Brussels Sprouts

  • Raw Brussels sprouts will keep in the vegetable crisper in the fridge for about 4 days, in a brown paper bag, but be aware the flavor will get a little more bitter as they age.
  • For roasted Brussels sprouts, store them in a covered container in the fridge and they’ll keep about 2 days.

More Roasted Veggies

Did your family love these Roasted Brussels Sprouts? Be sure to leave a comment and a rating below! 

Roasted Brussels Sprouts on a sheet pan
5 from 4 votes
Review Recipe

Roasted Brussels Sprouts

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Holly Nilsson
Crispy & flavorful on the outside and tender on the inside, these Roasted Brussels Sprouts are the perfect side dish!

Ingredients

  • 1 ½ pounds Brussels sprouts
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt (coarse salt)
  • ½ teaspoon fresh black pepper
  • ½ teaspoon garlic powder

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Instructions

  • Preheat oven to 400°F.
  • Rinse Brussels sprouts, cut in half if they are large.
  • Toss Brussels sprouts with oil & seasonings and spread onto a large baking sheet.
  • Roast 20-25 minutes, stirring after 10 minutes until tender and lightly browned

Recipe Notes

Larger sprouts may need a few minutes extra, smaller sprouts may need a bit less time.

Nutrition Information

Calories: 137, Carbohydrates: 16g, Protein: 6g, Fat: 8g, Saturated Fat: 1g, Sodium: 624mg, Potassium: 662mg, Fiber: 7g, Sugar: 4g, Vitamin A: 1283IU, Vitamin C: 145mg, Calcium: 71mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword how to make roasted Brussels Sprouts, Oven Roasted Brussels Sprouts, roasted brussel sprouts, roasted brussels sprouts)
Course Side Dish
Cuisine American
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Roasted Brussels Sprouts on a sheet pan with a title
Roasted Brussels Sprouts on a sheet pan with writing
Roasted Brussels Sprouts on a baking sheet with writing

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Very simple.
    My husband doesn’t care for these sprouts so I was looking for something in lieu of cabbage when making the crock pot corned beef. Followed everything to a Tee and now, they are on my rotation menu. Recipe could possibly not get any easier!
    Thanks again for your delicious recipes! Very much appreciated!
    High Regards,
    Brandy5 stars

  2. I will try the Brussels sprouts recipe tomorrow, I have quite often as I like them! Now I have a new way to enjoy them.