Perfect Roasted Brussels Sprouts
Make the best roasted Brussels sprouts with this recipe! My simple tricks will ensure that you end up with perfectly crisp and tender Brussels sprouts.
Updated by Kathryne Taylor on September 2, 2024
Roasted Brussels sprouts are a revelation! The best roasted Brussels sprouts are crisp and golden on the outside, and tender on the inside. They’re full of irresistible caramelized flavor, which is both sweet and nutty. I love to eat them straight off the pan.
Roasted Brussels sprouts really don’t need much seasoning, but I’ve come up with many ways to serve them over the years. I just can’t get enough roasted Brussels sprouts.
Brussels sprouts are in season from September through March here in the U.S., although you can find them year-round. They’re at their peak right now since we’ve had our first frost. Brussels sprouts, like other members of the cabbage family, actually benefit from cooler temperatures.
That’s why the sprouts you’ll find in stores right now are on the sweeter side—they’re the best you’ll find all year! Let’s roast ’em up.
How to Roast Brussels Sprouts
Here are a few tips and tricks that will ensure your roasted Brussels sprouts turn out perfectly, every time.
1) Choose your Brussels sprouts wisely.
When you’re at the grocery store, look for bright green Brussels sprouts with intact outer leaves. They should feel firm when gently squeezed. Smaller sprouts are typically more tender and sweet, but try to choose sprouts that are roughly the same size so they’re done around the same time. Store unused Brussels sprouts in a bag in the vegetable drawer. They should keep well for 7 to 10 days.
2) Trim and halve the sprouts.
First, we’ll slice off the nubby ends—they’re tough and you won’t want to eat them, anyway. Then, slice each sprout in half from the flat base through the top. This is key! Now the sprouts have flat edges that will bake flush against the pan and caramelize.
3) Don’t overcrowd the pan.
Brussels sprouts need some breathing room on the pan, or they’ll produce so much steam that they never crisp up. It’s better to use two pans, arranged on separate racks near the middle of the oven, than to cram too many sprouts on one pan. See my note in the recipe for more details.
Tip: Here is my favorite large, rimmed baking sheet (they’re called half-sheet pans, and that’s an affiliate link).
4) Bake the sprouts at a relatively high temperature.
High enough to get crispy, golden edges, but not so high that the olive oil burns on the pan and creates bitter flavors. I recommend roasting Brussels sprouts at 425 degrees Fahrenheit.
5) Do not disturb.
I recently discovered that Brussels sprouts turn out best when they are not turned during the cooking process! I generally recommend turning your vegetables halfway through baking, but sprouts are a special case. Halved Brussels sprouts, when they are placed with the flat sides against the pan, essentially steam on the inside where the air is trapped. That means that the insides become perfectly tender, while the flat edges turn deeply golden. The tops get nice and toasty from the oven’s upper heating element, too.
6) Roast for 17 to 25 minutes.
The cook time will depend on the size and density of your sprouts as well as your caramelization preferences. That said, don’t stop too soon! If you’re wondering if you have burned your sprouts, they’re probably just right. Roast the Brussels sprouts until they are deeply golden on the flat sides and offer little resistance when pierced through by a fork.
Watch How to Roast Brussels Sprouts
Roasted Brussels Sprouts Variations
You can serve roasted Brussels sprouts with a variety of main dishes! Simply choose garnishes that complement your main dish. See any that fit the bill?
Italian Roasted Brussels Sprouts
Transfer your roasted sprouts to a serving platter, then lightly drizzle thick balsamic vinegar, balsamic glaze or reduction on top. You could finish it off with a sprinkle of lemon zest, red pepper flakes and/or grated Parmesan.
Tip: My favorite thick balsamic vinegar is Napa Valley Naturals’ Grand Reserve Vinegar—it’s about $8 at Whole Foods and similar stores. Make sure you get the bottle with “25 stars” on it.
Mediterranean Roasted Brussels Sprouts
Squeeze a lemon wedge over the baked Brussels sprouts. You could also add some red pepper flakes for color and spice, and some grated lemon zest for more intense lemon flavor.
Roasted Brussels with an Asian Spin
Lightly drizzle toasted sesame seed oil or teriyaki sauce over the warm sprouts. Finish it off with sesame seeds (white or black), and some red pepper flakes if you’d like a spicy kick.
Thai Roasted Brussels Sprouts
Serve with peanut sauce on the side for drizzling, and lime wedges. Once again, red pepper flakes add a nice spicy touch.
Middle Eastern Roasted Brussels Sprouts
Spread several generous swooshes of tahini sauce over a serving plate, and gently pile your roasted sprouts on top. Sprinkle with sesame seeds (or get crazy and use everything bagel seasoning instead). See the photo below!
More Uses for Roasted Brussels Sprouts
Roasted Brussels sprouts can be a hearty and healthy component in main dishes. They complement so many flavors. Here are a few recipes to prove it:
- Roasted Brussels Sprouts with Balsamic Vinegar, Cranberries & Pecans (shown below)
- Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze
- Farmers’ Market Bowls with Green Goddess Yogurt Sauce
- Roasted Broccoli and Brussels, Arugula and Lentil Salad
Got leftovers? Here are a few ways to use up your extra roasted Brussels sprouts. As you’ll see, roasted sprouts go particularly well with creamy elements, like melted cheese, hummus, and scrambled eggs.
- Roasted Brussels sprouts are great inside grilled cheese sandwiches, cheese quesadillas and hummus quesadillas (just give them a few extra chops before tossing them with cheese).
- Pile roasted Brussels sprouts on toast slathered with hummus and garnish with chopped sun-dried tomatoes.
- Top any creamy pasta dish, including mac and cheese, with roasted sprouts to make it more redeeming.
- Enjoy sprouts in the morning by stirring them into goat cheese scrambled eggs.
Please let me know how you like your roasted Brussels sprouts in the comments! I hope this recipe becomes one of your go-to side dishes.
Perfect Roasted Brussels Sprouts
The best roasted Brussels sprouts are golden and crisp on the outside, and irresistibly tender on the inside. You’ll find the basic recipe below. Check the recipe notes for fun variations on roasted Brussels. Recipe yields 4 side servings.
Ingredients
-
1 ½ pounds Brussels sprouts
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2 tablespoons extra-virgin olive oil
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¼ teaspoon fine sea salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
- To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top.
- On your baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.
- Roast the sprouts until they are tender and deeply golden on the edges, about 17 to 25 minutes. Garnish if desired (see ideas below). Roasted Brussels are best served warm, but they are also good at room temperature. Leftovers will keep for up to 4 days in the refrigerator.
Notes
Recipe adapted from my recipe for Balsamic Roasted Brussels Sprouts with Cranberries & Pecans.
How to double this recipe: Double the ingredients and divide them between two large, rimmed baking sheets. Arrange your oven racks in the lower and upper thirds of the oven. Roast both pans in the oven at the same time, swapping their positions halfway through cooking (lower pan goes to upper rack and vice versa).
Change it up: Your garnishes can offer extra flavor. I love finishing the sprouts with a light drizzle of thick balsamic vinegar or balsamic glaze, or a squeeze of fresh lemon juice (bonus points for adding lemon zest, too). Grated Parmesan is a good idea, especially if you’re serving your Brussels sprouts with Italian main dishes. You can’t go wrong with a light sprinkle of red pepper flakes. For an Asian spin, top with sesame seeds (white or black), and a light drizzle of toasted sesame oil. Or for a Middle Eastern take, serve your sprouts over several generous swooshes of tahini sauce.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I love all the different ideas for Brussels. They truly are so fantastic with all of your recommendations. My only issue is you really should not be using olive oil when cooking with high temperatures. It is better to use Avocado oil or Coconut oils as those have a higher smoke point. When Olive oil is cooked at high temperatures it oxidizes and turns rancid.
California Olive Ranch on their website states that EVOO has a smoke point upwards of 425F The low smoke point is a long standing myth they say. If you are using quality extra virgin olive oil like theirs you can definitely use it safely in this recipe and other roasting recipes.
Hi Laura! Thank you for your feedback. I haven’t had an issue with olive oil doing that at this temperature. Be sure to use a high quality olive oil. If you prefer another oil, then that should work too.
I have baked with olive oil for over 20 years and have never had an issue.
My sprouts were burning after seven minutes. Had to take them out after 13 minutes because they were black. Not sure how other people followed this recipe with good results but mine were absolutely ruined.
Hi Sarah, I’m sorry to hear that. Your oven sounds like it runs very hot. Do you have this experience with other roasted vegetables? Are you sure the oven was 425?
Hi Sarah, the burnt leaves are the best part!! Maybe give it another chance with that in mind. Think of it like burnt marshmallows
Mine have been in 20 mins so far and are barely brown on top. Not a fault of the recipe, just the varied appliances we all have. I prefer this to constantly standing over a frying pan to roast them! Thanks for the recipe, Kate!
I’m a sucker for brussels sprouts and that’s how I’ve always made them. Drizzled with some pumpkin seed oil, they become a gourmet star.
@Laura about the olive oil: My Italian DH has used EVOO all his life and never had a problem and scoffed at my sunflower oil. Contrary to the advice advocated here, I discovered that he buys the cheapest one in the store (while still EVOO and not the type that says “for cooking”) and indeed has never had a problem. We literally go a bottle a week. I would recommend saving your $$$$ for salad EVOO and using the cheap stuff for roasting.
I normally don’t add comments but I have to tell you roasted Brussels sprouts are amazing on homemade pizza
Yes! I agree. Thanks for the reminder.
I love this recipe!! It’s the absolute best way to make Brussels sprouts. I added a few thick slivers of garlic (lightly coated with olive oil) halfway through the roasting time. They would be fabulous even without the garlic though. Simple and delicious and a favorite for sure! Thanks for this recipe.
Sounds delicious! Thank you for sharing, Margot.
Have you ever roasted them from frozen? I have a big bag of frozen brussel sprouts…
I prefer fresh, but if you thaw them prior to roasting, I would think you would still get a delicious result.
Thanks for asking this. I have a frozen bag too and I am making them tonight.
I am making these tonight frozen hope it comes out good
I made this tonight to the letter, and the Brussels Sprouts were wonderful! Simple, delicious, healthy…the best of all worlds!
Hooray! I’m glad you made them already. Thanks for sharing, Raquel.
I just roasted Brussels tonight! So yummy. I drizzled then with balsamic vinegar but I can’t wait to try your other variations
I’m glad you liked them! Let me know what variation is your favorite, Cathy.
I love the parm sprinkle
Kathryne,
I was poring over your column and lo and behold, there it was:
You are from Kansas City…………it’s my home town. I still have
family in Raytown and the general area.
Just wanted to share …
PS: I love Brussel Sprouts so I can’t wait to try some of your spins
on them.
It’s a great place! I really enjoy it. Let me know what you think of this recipe!
I bought a bag of Brussels with the goal to roast them this week to pair with a lemon pasta. Even though I accidentally set the temperature to 400 instead of 425, they were amazing! So nice to not have to turn them!
I’m happy they were still delicious for you! That also sounds like an awesome combination, Jane.
I did not realize yours is not a vegan cuisine when I subscribed.
Please cancel my subscription, Absolutely no offense intended,
Thank you.
Hi Karin! I’m actually not vegan, but vegetarian. I do provide some vegan recipes and alternatives. If you would like to unsubscribe still, please do so at the bottom of your newsletter email or send me an email at hello@cookieandkate.com and I can take care of it for you.
I get so tired of people complaining about Brussel Sprouts! They’re my favourite vegetable!! My dad grows them and would often give me a massive bag-full. That’s before I moved to the other side of the World!
My favourite way to eat them is to roast them to the point of “are they burnt?” and drizzle with a yoghurt/tahini sauce and a herby chimichurri kind of dressing.
They are so good! I’m glad you like them too. Thanks for sharing how you serve them, Lee.
Lee Jackson – They’re Brussels sprouts – Brussels plural!
Good simple recipe. Added maple syrup to balsamic vinegar and poured just a little on top. Yummy.
Great idea, I mean maple syrup? You can’t go wrong!
We make roasted sprouts a lot in my house. I love all these ways to change up the “toppings”. Thanks for this.
You’re welcome, Nicole!
you nailed it! thanks.i always burn my Brussels, but this worked out great.
Hooray! I’m glad this worked great for you, Jessica.
Been roasting Brussels sprouts for years. Frequently half is too large and I’ll do thirds or quarters. Lay them out in one layer on rimmed sheets. I make a marinade of avocado oil and a no-salt blend and brush it over the sprouts Usually roast 3 pans and have great leftovers. Potatoes are a must along with with onions, shallots, peeled garlic, asparagus, cauli, and broccoli. For the Brussels sprouts leaves that fall off while slicing, I give them their own section of a sheet pan and check after 10M at 410 to make sure I catch them before they’re totally burnt. Leftovers are sooo good. Great ideas you’ve shared with us!
Thank you for sharing!
My pleasure, Kate! I also roast acorn squash seeds. I cook it in IP and throw it in a grain concoction such as what I made tonight in IP: 2C hull-less barley, 4C DIY broth, and 2C finely chopped garlic and shallots using my new favorite tool, Vidalia Chop Wizard. It works great. $20 at Bed Bath Beyond..
I love brussels sprouts but the only way I knew to cook them was to slow boil or steam them. This is wonderful!
I’m glad you found this helpful, Trish! Let me know your favorite way to serve them.
So Brussels sprouts are one vegetable I will eat a token one of…I ate a bunch and they were so good I’m going to make them again tomorrow! Yum! Just did the basic recipe except I used garlic salt because I love it on everything…perfect timing as always and maybe I will even try some of the other ways to make them.
Love to hear that, Nancy! Thanks for sharing.
I tried the basic recipe. My husband said they were the best tasting sprouts he ever had.
Hi Kate, I’m new to you site, I was attracted by the simple dishes you put out there! I have made a a cauliflower soup, which was very nice. I have never thought to roast a Brussel but I’m now intrigued and will give it a go ASAP. I live in the tropics and Brussels are a lttle hard to come by and expensive, but they pack a worthy nutritional punch that they are worth the extra we have to pay. So I just wanted to say hi and I love your recipes they are the kind I like so I have been inspired. Thank you
Thanks for commenting, Linda! I’m happy you are enjoying the recipes so far.
Delicious!!! Such good spin on brussel sprouts!!
My only issue is you really should not be using olive oil when cooking with high temperatures. It is better to use Avocado oil or Coconut oils as those have a higher smoke point. When Olive oil is cooked at high temperatures it oxidizes and turns rancid.
Hi There,
I was wondering about the type of heat you use to roast the brussel sprouts? Regular bake, or pure convection?
Hi Joyce! Regular bake. I hope this helps!
This vegetable is extremely healthy for you. They are wonderful.
Thank you, Virginia!
Easy and exact. Thank you for your hard work. The information on the frittatas is spot on too…
Hi Kate,
I absolutely love Brussels sprouts, fresh or roasted, and wanted to check out roasting ideas when I came across your recipe. Mine was good enough but your recipe makes more sense (naturally steaming and not turning them during the process). I will be using your version tonight however I saw another recipe that says to roast at 400 for a longer period of time. Just curious why you roast at 425 for roughly 25 minutes.
Thanks!
Hi Christina! Are you referring to another recipe of mine or something elsewhere? Sometimes, I find other tricks after different testing as time goes by. I found this one works really well to get them nice and delicious. I hope that helps!
Actually it was one of Ina’s! I chose to use your recipe last night and the roasted sprouts were divine. They are excellent reheated as well.
Thank you!
This is my new favorite way to cook Brussel Sprouts! My husband even likes them, and he really doesn’t care for sprouts. Thank you!
I made it and ir turn up great!
This is a game-changer! I haaaate flipping brussels sprouts (or any other roasted veggie) halfway through cooking… I did them sliced-side-down as instructed, and they were perfection, nice and roasted all over. Thanks for this tip! :-)
I followed your basic recipe. I have the large pan you referred to, and didn’t place too many in the pan. My kids liked them, but I was disappointed as I felt they were too mushy. In the past, we have always sautéed them in a pan and they’ve come out crispier. Any suggestions on what I may have done wrong or how I could make an adjustment so that the centers aren’t so mushy? One other thing… I covered my pan with a layer of foil before putting in the Brussels. Could that have been a problem? Thanks!
Hi Susan! The foil might be part of it. If you want them to have more bite in the middle, you could actually bake them with the flat sides facing up. I like mine more tender throughout.
These were delish.
I’ve probably made these over 10 times, I love them, I add balsamic vinegar and Parmesan cheese so yummy!
Recipe notes “The tops get nice and toasty from the oven’s upper heating element, too.”
Most ovens heat with bottom element to bake, and top element is for broiling only.
Question: If you roast them on parchment paper won’t that prevent them from caramelizing? Or, can you comment on the difference in the way they turn out roasted straight on the pan v. on parchment paper? I LOVE Brussels sprouts and am looking forward to trying your variations!
Hi Shannon, that isn’t my experience and letting them sit vs flipping them really helps.
I love brussels sprouts! I make mine in a similar fashion, except I roast them for 30 min @ 400. I serve them with a drizzle each of balsamic vinegar and mayo mixed with sriracha. Yummy!
We like to roast them with olive oil and salt, toast some walnuts in a pan, mix when done and drizzle with pomegranate molasses. Garnish with pomegranate seeds. Pretty’s them up. Yum.
Hello Kate and Cookie,
I am so glad I found your page. Love your recipe and have made several. You have made vegetarian cooking easy, fun and tasty. You have also made it easy to transition to vegetarian.
I had an epic fail – don’t know why. Maybe my oven burns hotter than yours, maybe my sprouts were much smaller than yours. Some were inedibly burned and all were more charred than I like. You might want to specify a diameter for best results. Usually I love your recipes, so I’ll give this one another try.
Fixed this recipe today. Sweetie doesn’t do cheeee, so I left that till they were cooked, then put cheese on mine. Outstanding! TY.
Great beginning for those non-Brussels eaters. My BF doesn’t like them steamed but these were a hit! I added cubed sweet potatoes with these sprouts & what a sweet combo. Looks great & lots of yums.
That’s great! I’m glad these worked well.
These are the best and easiest Brussels sprouts I have had. Thank you for sharing.
Fantastic and so simple. Not turning them is a great tip.
Hi Roy! Thank you for your review. It does make them perfect and I’m glad you agree.
Appreciated the advice not to turn. Makes fabulous carmelized sprouts. Tossed pine nuts on the pan to roast also. Be sure not to put them on the edge as they overcook there. Used a thick barrel-aged balsamic vinegar to drizzle. I’m not a vinegar person, but the really high quality vinegar is really fabulous. Maybe you could do a post on that for other uses. Thanks for always super recipes.
My husband refused to eat Brussels sprouts…until I made these! Now he requests them!! Thank you!!
Your brussel sprouts don’t have garlic. Why?
I like this recipe as stated and the garlic could burn at that temperature for that long.
425 was to hot it burnt my brusselsprouts
I have a different recipe for roasted Brussels Sprouts that includes a little lemon juice with the olive oil and minced fresh garlic. However, your tip for roasting the halves flat-side-down at 425 degrees and not turning them worked like a charm! Thank you for a great recipe. I’ll be sure to check your site again.
Wonderful and the tip about not disturbing the sprouts is spot on @
It worked like a charm! I’m happy you loved it, JP.
These are so easy and yummy! We are addicted and drizzle a little balsamic vinger and parmesan in them.
Can they be made a day before and then just warmed in microwave?
Hi! Sure. They should still taste delicious. You may loose some of the crispy edges, though. Let me know how it turns out for you!
It honestly doesn’t matter if you face the flat sides down. I’ve used this recipe 3 times now and just tossed the sprouts on the baking sheet and let them cook. They’re always amazing whichever way they face. (I like the char that the leaves get with the flat side up, mixed with the flat side down.)
Delish!! Simple and delicious. Thank you for sharing.
These brussel sprouts are the bomb!! I never had brussel sprouts roasted…only steamed and wasn’t a huge fan. I could eat the whole pan of these roasted brussel sprouts!! Sooooo yummy!!
And I love all the different ideas to alter the recipe for variety!!
I’m glad you loved it, Renee!