Oven Roasted Brussels Sprouts

Ingredients & Substitutions

Here I explain the best ingredients for roasting Brussels sprouts, what each one does in my recipe, and substitution options. For measurements, see the recipe card.

• Brussels Sprouts – Remove any brown or yellow outer leaves, and trim any tough ends before slicing in half lengthwise. Some notes on selecting them:
  • Size: I prefer medium-sized sprouts for this baked Brussels sprouts recipe. Small ones can get mushy more easily before getting crispy, while large ones are less sweet and overall take longer. That being said, I don’t usually see a choice in size at the store, so I roast whatever size I can get. My tips below will help you avoid these size-related issues.
  • Appearance: I look for firm, bright green sprouts. The kind on the stalk tend to taste fresher, but they’re more work, so I often grab the ones already in a bag.
  • Fresh vs. frozen: This recipe is for fresh oven roasted Brussels sprouts. If you have frozen ones, you just need an extra step (which isn’t thawing!). Follow my roasted frozen Brussels sprouts recipe instead.
• Olive Oil – Important for browning! Sometimes I use regular olive oil, other times extra virgin olive oil or avocado oil. One reader even told me she used bacon grease. When I do this, I strain out any bacon bits first and skip the optional broiling step, to avoid burning.
• Garlic Powder – I recommend powder here instead of fresh garlic, because it coats the sprouts evenly and doesn’t burn so easily while they roast. Fresh minced garlic burns at this high heat, but you can actually roast whole heads of garlic on the same pan if you like.
• Sea Salt & Black Pepper – Simple seasonings are enough once the sprouts caramelize. You can also add a pinch of cayenne pepper for a little heat, or see my variations below for more flavor options.

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How To Roast Brussels Sprouts

I have step-by-step photos here to help you visualize how I make these oven roasted Brussels sprouts. For full instructions with amounts and temperatures, see the recipe card.

1. Season the Brussels sprouts. Cut them in half lengthwise, then toss them in a large mixing bowl with olive oil, garlic powder, salt, and pepper. I used a mixing spoon below, but usually prefer tongs for easier tossing.
2. Spread them on the sheet pan. Dump the sprouts onto an extra large baking sheet (this is my favorite, or use two small ones) and arrange them in a single layer. You can line the pan if you like. See my tips below regarding pan lining and arranging the pieces.
3. Roast until irresistibly crispy. Roast the Brussels sprouts in the oven, tossing halfway through, until they are tender, browned, and slightly charred. You can decide how much browning you like, but I like quite a bit!

How Long To Roast Brussels Sprouts

I roast Brussels sprouts at 400 degrees F for about 25-35 minutes. Sprouts vary in size, though, so go by the color and texture, not just time. We’re looking for two things:

1. Browned, caramelized outside: I look for browning on the bottom before tossing and more browning afterward. If my roasted Brussels sprouts are already tender but not browned, I crank up the heat to 425 or 450 degrees F to help them get there faster before they turn mushy.
2. Tender inside: I also check that the centers are tender by piercing them with a fork. When I use small to medium sprouts, or large ones cut into quarters, I find that almost always happens by the time you get nice browning. However, if yours are getting really dark but still feel hard inside, turn down the heat to 350 degrees F to finish.

Broil for extra dark and crispy results. If you like extra crispness like I do, place the baked Brussels sprouts under the broiler at the end for a few minutes. (Remove any parchment paper first, if you used it!) Watch closely, because they can go from browned to burned quickly.

Flavor Variations & Toppings

This is my most basic recipe for roasted Brussels sprouts, but you know I can’t resist changing it up. Here are some of my favorite variations when you’re craving something new:

• Bacon – You can actually cook it with the sprouts (follow my bacon Brussels sprouts recipe for detailed instructions). Or if you have leftover oven bacon, sprinkle it on top at the end.
• Parmesan Cheese – See my Parmesan Brussels sprouts to roast them with it. So crispy! Of course, you could also just sprinkle some cheese on at the end.
• Honey Or Maple Syrup – I use sugar-free honey and sugar-free maple syrup for mine. However, I find that adding any kind of sweet syrup in the beginning makes the outside burn more easily and keeps the sprouts from getting as crispy, so I recommend adding it only in the last 5-10 minutes. For the best timing and a festive topping, see my maple Brussels sprouts recipe.
• Balsamic – You can add a splash of balsamic vinegar together with the oil, drizzle balsamic glaze over the oven roasted Brussels sprouts at the end, or both! See my balsamic glazed Brussels sprouts for more tips and tricks.
• Lemon – Add a tablespoon of lemon juice with the oil at the start, or just serve the sprouts with lemon wedges. I prefer the latter because they’re crispier that way.
• Herbs – I usually prefer sprouts without them, but rosemary or thyme can pair nicely. If you want to add them, I recommend 1-2 tablespoons of fresh herbs, or 1-2 teaspoons of dried.

Serving Ideas

I serve these roasted Brussels sprouts with everything, from common proteins to holiday meals. Here are some different pairings to try:

• Steak – Brussels sprouts and steak together remind me of a steakhouse! Try them with my sirloin steak, reverse sear steak, or filet mignon for something a little fancy. If you need a budget-friendly cut, my flank steak and sirloin tip steak recipes still have lots of flavor.
• Chicken – My go-to dinner on busy weeknights is baked chicken breast, crispy chicken thighs, or chicken legs paired with a veggie. If you have a little more time, you can prep my spinach stuffed chicken breast while you’re roasting the brussels sprouts in the oven.
• Pork – Try my baked pork chops or pork tenderloin! I like to add a cheesy cauliflower casserole with these to make the whole meal feel comforting.
• Holiday Dinners – There’s enough stress at holiday meals, so sometimes a simple side dish is just what you need. Make your Thanksgiving turkey or prime rib roast, and serve these sprouts with them. Sometimes I toss some pomegranate seeds on top to make them feel more festive!
• Bowl Meals – Mix these oven roasted Brussels sprouts with root vegetables (they can cook at the same time!). Spoon the mixture over a bed of rice or cauliflower rice. Top with a fried egg and a drizzle of tahini sauce. I tossed this combo together one day and it was amazing!

More Easy Brussels Sprout Recipes

These little green veggies make some of my favorite healthy side dishes! Try one of my other versions next time:

Air Fryer Brussels Sprouts

Grilled Brussels Sprouts

Pan Fried Brussels Sprouts

Crispy Smashed Brussels Sprouts