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This roasted Brussels sprouts recipe is a ridiculously simple 2-ingredient side dish. The naturally sweet goodness of these is a game changer, and picky eaters will devour them!
Why you’ll love it
Brussels sprouts are everywhere these days. I’m actually one of those rare people who have enjoyed them since I was little. I think that’s because I’ve always had them roasted, bringing out their natural sweetness. Roasted vegetables all share that same quality of tasting amazing when caramelized in the oven. No boiled little spheres of misery here!
My version of oven roasted Brussels sprouts is as simple as it gets. You don’t need anything more than olive oil and salt & pepper for them to taste delicious, and that makes these easy Brussels sprouts an effortless side dish. Pair with any weeknight main course.
What you’ll need
- Fresh Brussels sprouts – look for bright green ones with no yellow leaves. Smaller ones tend to be a little sweeter. Just make sure they’re all fairly similar size for even cooking.
- Olive oil – this is what makes the exterior leaves crisp, rich, and caramelized to perfection!
- Salt & pepper – ok ok, technically this is a third ingredient, but I don’t really count it since it’s in all recipes. I use sea salt for most of my cooking, and it’s especially delicious on these.
How to prep Brussels sprouts
- First rinse and dry them. It’s easy to trim and cut them. Pull or snap off any dry, damaged, or yellow outer leaves, and then remove the woody base of the stem using a knife. We’re then cutting them in half lengthwise.
Tips for success
- 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, to make sure that they don’t get too browned or overcooked. You can always pop them back in the oven and roast them longer if you wish.
- I like to position some of the Brussels sprouts face-down and some face-up. You can do either or both. Face down will yield more browning, though.
- Try not to crowd the Brussels sprouts too much so that they crisp up nicely. If they’re touching too much, they will steam instead of roast.
How to roast Brussels sprouts
This is an overview, and full ingredients & instructions are in the recipe card below.
- Preheat the oven to 425F. They key to that great caramelization is roasting them at quite a high heat. Line a baking sheet with foil, and prep your Brussels sprouts.
- Place them on the baking sheet, and drizzle with olive oil. Season with salt & pepper and toss with your hands. Spread them out so they’re not touching one another.
- Bake them until the edges are a deep brown color and they’re soft inside, about 18 to 20 minutes.
Substitutions and variations
- You could toss them with some dried herbs like rosemary and sage if you’d like them to have a herby flavor.
- If you want to add fresh minced/crushed garlic to this recipe, I recommend adding it about halfway through cooking so it doesn’t scorch.
- This recipe is for fresh Brussels sprouts, but here’s a good recipe for Roasted Frozen Brussels Sprouts if you prefer.
What to serve with them
- They can be enjoyed with so many main courses! I love eating them with my Easy Baked Pork Tenderloin or this Smothered Chicken recipe for quick weeknight meal.
- They’re fantastic as a holiday side dish. Serve these Brussels sprouts with my Thanksgiving Roast Turkey or Easy Roast Chicken (Lemon & Herb).
- For a vegetarian pairing, try them with my Easy Mushroom Stroganoff.
Leftovers and storage
- Leftovers of these Brussels sprouts will keep in the fridge in an airtight container for a few days.
- To reheat them, you can pop them back in the oven at 350F until warmed through.
- I wouldn’t recommend freezing leftovers of any roasted vegetables. They generally become too soft in the freezer.
Questions about these easy roasted Brussels sprouts? Made this recipe? Let me know in the comments below! I’d love it if you left a star rating and review.
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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