This roasted Brussels sprouts recipe is simple to prepare and uses minimal ingredients. Roasting Brussels sprouts brings out their natural sweetness!
I love Brussels sprouts pretty much any way I can get them, and roasted is no exception.
How to trim Brussels sprouts:
Pull/snap off any dry, damaged outer leaves, and then trim/cut the browned part off the stem using a knife.
What temperature and for how long to roast Brussels sprouts?
For this recipe, I roast them at 425F for 18-20 minutes. You can go longer if you wish, but I do recommend checking them after 18 minutes since you can always pop them back in the oven for longer. You could also try 400F for 30-45 minutes depending on how browned and soft you like them (and how large they are). It's recommended to roast them at quite a high heat to get that nice caramelization.
Recipe notes & tips:
- Brussels sprouts can vary in size a lot, so I recommend checking them early if they're on the small side (even before the 18 minutes is up), especially if you don't want them to get too browned.
- I like to position some of the Brussels sprouts face-down, and some face-up. You can do either/both. Face down will yield more browning.
- Try not to crowd the Brussels sprouts too much so they crisp up nicely vs. steam.
- I use sea salt for most of my cooking, and it's especially delicious on these Brussels sprouts!
- If you want to add fresh minced/crushed garlic to this recipe, I recommend adding it about halfway through cooking so it doesn't burn.
- This recipe is for fresh Brussels sprouts, but here's a good recipe for roasted frozen Brussels sprouts.
- I love these baking sheets.
More delicious vegetable side dishes to try:
- Easy Brussels Sprouts and Bacon Recipe
- Roasted Green Beans
- Brussels Sprouts Gratin
- Maple Pecan Brussels Sprouts
Questions about these roasted fresh Brussels sprouts? Made this recipe? Let me know in the comments below!
Easy Roasted Brussels Sprouts
- 1 pound Brussels sprouts trimmed and cut into halves
- 2-3 tablespoons olive oil
- Salt & pepper to taste
- Preheat oven to 425F. Move the rack to the middle position. Line a baking sheet with foil for easy clean-up.
- Prep your Brussels sprouts by cutting the dried out stem/end bit off and discarding any discolored leaves. Cut each Brussels sprout in half and add them to your baking sheet.
- Pour the olive oil over the Brussels sprouts (start with 2 tablespoons and add more if needed) and generously season them with salt & pepper. Toss with your hands until evenly coated. Spread them out a bit so they're not touching too much.
- Roast for 18-20 minutes. I recommend checking after 18 minutes (or even a bit sooner if your Brussels sprouts are particularly small) to ensure that they're soft and browned to your liking without being too well done. I like mine to still have a little bit of chew. Roast them for longer if you want an even deeper browned flavor.
- Any loose Brussels sprouts leaves will crisp right up. I like to eat those... they're kinda like veggie chips!
- You can for sure roast more than 1 pound of Brussels sprouts. Just make sure your baking sheet isn't too crowded.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.