Brussels sprouts skeptics, get ready — these crispy Oven Roasted Brussels Sprouts are about to win you over! The high-temperature roasting brings out their natural sweetness, resulting in perfectly caramelized edges and tender, flavorful centers.
Why We Love This Oven Roasted Brussels Sprouts Recipe
Growing up, Brussels sprouts weren’t exactly my favorite vegetable. My mom would always serve them steamed, so the sprouts were soft without any texture. Everything changed when I discovered the magic of roasting them! There’s just something truly irresistible about those blackened crispy edges. Just like when I make my air fryer Brussels sprouts, I will often pull off a few of the outer layers of the sprouts so we get lots of the crispy leaves and I don’t have to share! Here’s why these sprouts always have a spot on our table:
- Quick and Easy: With minimal prep, they are on the table in under 30 minutes!
- Crispy and Caramelized: Roasting at a high temp gives them a caramelized flavor with crispy, blackened edges and soft centers.
- Simple Ingredients: With just Brussels sprouts, olive oil, salt, and pepper, this recipe lets the natural flavors shine.
- Pairs Well with Any Meal: They are the perfect side dish for everything from lemon pepper chicken to a cast iron steak or even a holiday feast!
If you love Brussels sprouts too, make sure to also try our shaved Brussels sprouts salad and bacon Brussels sprouts!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for oven roasted brussels sprouts. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Brussels Sprouts: If you rinse your sprouts, be sure to dry them well with paper towels before cutting them. If they have a lot of water, they will steam in the oven instead of roasting.
- Oil: You can use avocado or olive oil, whichever you prefer.
- Salt: Swap this with garlic salt for a little extra flavor. We typically opt for flaky sea salt on ours.
- Garlic: While totally optional, we always toss in a few cloves of freshly minced garlic with our Brussels sprouts. It adds so much flavor to the sprouts and makes your whole house smell good while they roast!
How To Cut Brussels Sprouts For Roasting
While some cooks choose to leave their Brussels sprouts whole, removing only the end, we find you get a lot better texture overall if they are cut in half.
Using a sharp knife, cut off the end that was attached to the stem, and discard. Cut the Brussels once from top to bottom and place in the bowl. If you have a mixture of large and small sprouts, no worries! Just slice the really large ones one more time in half and they will all cook fairly evenly. Keep the leaves that come off from cutting and add them to the bowl — the leaves will crisp up in the oven and are our favorite part!
How to Make Roasted Brussels Sprouts
Crispy, caramelized brussels sprouts in a matter of minutes? Yes, please! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.
- Toss: Add the halved sprouts and all other ingredients to a bowl. Toss to evenly coat.
- Arrange on Baking Sheet: Spread the sprouts on a prepared baking sheet in a single layer for the best texture. Don’t crowd the sprouts on top of each other or they’ll steam instead of roast. If the sprouts look a little dry, you can give them a light misting of oil to ensure they stay moist.
- Roast: Roast for about 20 to 25 minutes, until they are tender and have some blackened edges. We like to broil them for about a minute at the end of cook time to really get those extra crispy outer leaves!
Cook’s Tips & Variations
- Don’t Skimp on the Oil: If you need a little more oil to coat them, that’s okay! It’s better to have a little extra oil than not have some sprouts coated as they will dry out when roasting.
- Convection Setting: If you have a convection setting on your oven, you can use it to really crisp up your sprouts. Just watch closely as they will likely finish cooking a little sooner!
- Bacon Grease: If you happen to have leftover bacon grease, you can melt it and use it in place of the oil for a more savory and salty flavor.
- Add Some Spice: Sprinkle on some red pepper flakes or use cajun seasoning for some added heat! Or, add a drizzle of hot honey or pure maple syrup on top for a little spicy and sweet combo.
Make Ahead Tips
You can trim and halve the Brussels sprouts and toss them with the oil and seasonings up to a day in advance. Make sure to store them in the fridge in an airtight container. When ready to roast, simply spread them on your baking sheet and bake them as directed!
Oven Roasted Brussels Sprouts
Ingredients
- 1.5 lbs Brussels sprouts, cut in half
- 2 tablespoons avocado or olive oil , or more if needed to coat the sprouts
- ½ teaspoon salt, or garlic salt
- 1 teaspoon freshly cracked black pepper
- freshly minced garlic, optional, measure with your heart
Instructions
- Preheat oven to 400°F. Line a large sheet pan with parchment paper or mist lightly with non-stick cooking spray and set aside.
- Add Brussels sprouts, oil, salt, pepper, and optional garlic, to a medium size bowl. Toss to combine until all of the sprouts are coated with oil.
- Spread the sprouts onto the baking sheet and roast for 20 to 30 minutes or until the Brussels are tender and the edges are lightly charred. Serve immediately .If your Brussels are tender, but don't have as much blackened edges as you would like, you can place them under the broiler for 1 to 2 minutes.
Holy wow! This may be the ONLY way I prepare Brussels for my family. They raved about it!