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Roasting Brussels sprouts brings out the best flavor! They’re easy to make, lightly seasoned and come out perfectly caramelized.

Serve them alongside almost any kind of meal.

Roasted Brussel Sprouts on a sheet pan

Ingredients for Roasted Brussels Sprouts

Roasted Brussels Sprouts are a flavorful side dish that will go with countless meals from meatloaf to a steak dinner.

Brussels Sprouts – Fresh is best for roasted sprouts but frozen can be used in a pinch. Choose firm Brussels that are similar in size.

Garlic & Seasonings – This recipe is simple with garlic powder, salt, and pepper. Fresh Parmesan cheese always pairs well with Brussels sprouts, so feel free to grate away!

Brussels Sprouts on a cutting board

Variations – There are so many great variations to add to roasted Brussels sprouts.

  • Try balsamic vinegar before roasting or a balsamic glaze after roasting.
  • Add your favorite herbs and spices, we love red pepper flakes.
  • Crumble bacon on top.

How to Make Roasted Brussel Sprouts

  1. Prepare the Brussels sprouts by washing, trimming, and slicing each one in half (especially if they are large).
  2. In a large bowl, coat the sprouts with extra virgin olive oil and the seasonings.
  3. Place flat side down on a large sheet pan, and roast (per recipe directions below) in a preheated oven.
Brussels Sprouts on a sheet pan before being roasted

Tips for the Best Brussels Sprouts

  • To make sure Brussels sprouts are crispy on the outside, use fresh instead of frozen sprouts.
  • Dry them thoroughly after washing. Make sure each Brussels sprout is coated with olive oil and seasonings in a separate dish before adding them to the baking sheet. Then, turn them over during roasting so all sides get evenly cooked.
  • For easy cleanup, line the baking tray with foil or parchment paper.

Leftovers?

Leftover Brussels Sprouts will keep in an airtight container in the refrigerator for up to 4 days, but won’t freeze well. Instead, chop and add them to a frittata, or rewarm them in the oven (or air fryer) and serve them as an appetizer with a tasty honey mustard dipping sauce.

More Simple Sides

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

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Roasted Brussel Sprouts on a sheet pan
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Roasted Brussels Sprouts

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

Equipment

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Ingredients  

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

Instructions 

  • Preheat the oven to 400°F.
  • Rinse Brussels sprouts and cut in half if they are large. Remove any wilted or yellow leaves.
  • Toss the Brussels sprouts with oil & seasonings and spread them, flat side down, into an even layer on a large rimmed baking sheet.
  • Roast the Brussels sprouts for 20-25 minutes, stirring after 10 minutes, until tender and lightly browned

Notes

Cooking time can vary based on the size of your brussels sprouts. Larger sprouts may need a few minutes extra, smaller sprouts may need a bit less time.
Leftovers will keep in an airtight container in the refrigerator for 4 days. 
5 from 38 votes

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.

Course Side Dish
Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  5. 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

    Reply

  6. 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.

    Reply