Perfect Roasted Brussels Sprouts

Learn how to make perfectly roasted Brussels sprouts with this classic recipe.  They’re quick and easy to make, and always so delicious!

My favorite recipe for classic Roasted Brussels Sprouts. They're easy to make with whatever other seasonings sound good, but the classic recipe is hard to beat! |

Raise your hand if you love roasted Brussels sprouts!!!

? ? ?

I think it’s safe to say that these cute little sprouts may be the most-cooked vegetable in my kitchen.  (<– Or actually make that, most-roasted vegetable in my kitchen, because thank goodness society has moved way past the days of just boiling these little guys.)  I buy Brussels sprouts in bulk regularly a few times each month, and then shred them up for salads, stuff them in tacos, stir them in with pastas and gnocchi, add them to stir-fries — well, you name it, I’ve probably added Brussels sprouts to it.  But if we’re being honest here — and let’s always be honest — 90% of the time I keep things simple and just cook them my favorite way.

Roasted + oil, salt, and pepper.

I mean, sometimes I’ll break out of my rut and sprinkle on some sort of seasoning as well (Italian and Moroccan are my two faves), or drizzle on some reduced balsamic or lemon juice, or toss them with some miso, or add in some other veggies.  But the vast majority of the time, Brussels sprouts are pretty basic in my kitchen.  Which is just the way I like ’em.

So if any of you happen to be looking for a tried-and-true recipe for perfect roasted Brussels sprouts, I thought I’d share tips on how I make ’em today.  And you can rest assured that they’ll be happening in my kitchen again this week, and next week, and probably infinitely more weeks after that.  ?

All you need to make my favorite classic Roasted Brussels Sprouts recipe is olive oil, salt, pepper, and a big batch of sprouts. Always so delicious!! |

Alrighty, first things first.  While your oven is pre-heating, rinse and prep all of your cute little sprouts!  Or as I like to think of them, tiny little miniature baby cabbages.  ?

Trim off the tough ends, and then cut each sprout in half lengthwise, being sure to save any of those little leaves that fall off (<– especially if you’re like me and love those crispy little charred pieces!).  Then, you can either add them to a big bowl along with your olive oil and toss them all together until the sprouts are evenly coated.  Or, if you’re like me and hate doing dishes, you can save yourself a step and just dump all of your sprouts on your baking sheet, drizzle with oil, and then toss until they’ve evenly coated.

All you need to make my favorite classic Roasted Brussels Sprouts recipe is olive oil, salt, pepper, and a big batch of sprouts. Always so delicious!! |

Then flip the sprouts so that they’re all cut-side-down on the baking sheet, and sprinkle them liberally with Kosher salt and freshly-cracked black pepper (along with any other seasonings that might sound good to you.)

All you need to make my favorite classic Roasted Brussels Sprouts recipe is olive oil, salt, pepper, and a big batch of sprouts. Always so delicious!! |

And then…roast ’em!!!  I usually roast mine on the middle-top shelf of the oven, and roast them until the bottoms and tops are a bit browned and all of those loose leaves are nice and crispy.  Mmmm.  That said, be sure to keep an eye on your sprouts during roasting, since different sized sprouts will cook slower or faster, and different ovens may cook differently as well.

Then, remove the pan from the oven and give ’em a taste.  If they need extra salt and/or pepper, sprinkle a little extra on top.  (Or bonus — try sprinkling on smoked salt instead.  So delicious!)

All you need to make my favorite classic Roasted Brussels Sprouts recipe is olive oil, salt, pepper, and a big batch of sprouts. Always so delicious!! |

Then serve ’em up!!

Seriously, I could eat these little guys like candy.  They’re the perfect mix of savory with a little bit of sweetness from the roasting, and I happen to think that they go well with just about any meal, which may explain why I — ahem — purchase them regularly in bulk.  ;)

If you have any tips on how to make the perfect Brussels sprouts, be sure to leave them in the comments below so that we can share the sprouts-love.  But otherwise, hope that you enjoy the recipe, and happy roasting!

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Roasted Brussels Sprouts

This classic Roasted Brussels Sprouts recipe is easy to make with just oil, salt and pepper. Feel free to add on extra flavoring if you’d like, but this is also totally delicious when served “plain”.


  • 2 pounds Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • Kosher salt (or smoked salt) and freshly-cracked black pepper


  1. Preheat oven to 400°F.
  2. Combine Brussels sprouts and olive oil in a large mixing bowl, and toss until everything is evenly coated.
  3. Turn the Brussels sprouts out onto a large baking sheet, and flip the Brussels sprouts over so that they are cut-side-down (with the flat part of the Brussels touching the baking sheet).  Sprinkle with a few generous pinches of salt and pepper.
  4. Bake for 20-30 minutes, or until the Brussels sprouts are lightly charred and crisp on the outside and toasted on the bottoms.  The outer leaves will be extra dark and crispy too.  (Be sure to keep an eye on your sprouts while baking, though, since different ovens and different sized sprouts may affect baking time.)  Taste, and sprinkle on extra salt and pepper if necessary.
  5. Serve immediately.
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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

All you need to make my favorite classic Roasted Brussels Sprouts recipe is olive oil, salt, pepper, and a big batch of sprouts. Always so delicious!! |

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45 comments on “Perfect Roasted Brussels Sprouts”

  1. After roasting, I like to add a drizzle of maple syrup, maybe some craising, roasted nuts and feta.

  2. Hi Ali, these look delicious! Do you use a convection oven or a conventional oven? Thanks!

  3. I like to make a vinaigrette with Balsamic vinegar, olive oil, and dijon mustard. Coat them with this mixture before roasting. Then roast them till they are browned. Then salt and pepper to taste.

  4. I make roasted Brussels sprouts all the time – that is the way I like them best.  If my sprouts are small I roast them whole.  I’ve only recently started halving the larger ones.  For coating the sprouts with oil and seasonings I have a big plastic bowl with fairly steep sides that is perfect for tossing the sprouts to get them evenly coated with oil and seasonings (I do the oil first and then add the seasonings).  I usually just use black pepper to season.  When they are properly caramelized, roasted Brussels sprouts are definitely like candy.

  5. I like to toss everything into a plastic bag and shake. I do cauliflower that way and now I can’t wait to try these.

  6. This is our favorite meal… er… side dish? in our house!

  7. I love to toss mine with smoked paprika, S+P, oil + roast! Sooo yummy. I also do that with cauliflower?.

  8. Also good with crumbled bacon and/or a little balsamic vinegar.

  9. This is my favorite way to eat brussels sprouts

  10. Love Brussels sprouts and love this recipe best of all! This is the only item on the holiday dinner list that I have seen and participated in a passionate discussion about among rabid sprouts fans waiting for the produce man to refill the rapidly-emptying bin at the local grocery! Seriously, last year there was a fierce crowd of home cooks – young and old, male and female, -all sharing their favorite ways to eat and serve Brussels Sprouts and each insisting that theirs was the best recipe. I’ve never experienced controversy over potatoes! Happy Thanksgiving and thanks for all the wonderful recipes year ’round!

  11. I love roasted Brussels sprouts and toss them in a dressing made of olive oil, soy sauce, minced garlic, and brown mustard.  They are amazing!

  12. I will be making these! Since my husband doesn’t like anything ‘Green’ there are MORE FOR ME!!!

  13. I grew Brussel Sprouts in my garden this year!  First time ever!  I never knew how they grew!!!  
    Although here in Texas it’s almost too hot.  I will grow them a bit later in the season next year.  Tgey need cooler weather to get solid and sweet inside.  
    They are better grown in the northern states, but I have lots in the freezer.  I was recently taught by a chef while visiting on a ranch in the hill country of Texas how to sauté them, so I’ve tried that.  My next day off, I’m going to try this!  
    Thanks!  I even love them boiled, but this sounds way more tastey! 

  14. I made this today, it was great! Thanks for the recipe! Looking forward for more recipes…

  15. frozen or fresh sprouts? Im excited to try this…TY

  16. Has anyone tried cooking the Brussels sprouts in a crock pot?

  17. I forgot to ask…just found out i’m diabetic and gluten intolerant….still trying to learn good and bad food….whats your input with this recipe?

  18. I too love brussels sprouts. To use less oil than drizzling and get more coverage with no bowl to clean, throw them in a ziploc bag with a little oil. Smushing them around gently in the bag coats everything thoroughly. I always seem to use more oil when I drizzle because I don’t want to miss any spots. I also use this method when roasting asparagus.

    I put tin foil on my baking sheet so I don’t have to wash it. You probably do it too but it wouldn’t make a pretty photo! Your photography is outstanding, by the way.

  19. I forgot the recipe hint — try adding fresh squeezed lemon juice and some zest just prior to serving. For roasting asparagus, I also add a little freshly grated parmesan or romano cheese. It is delicious and makes a pretty presentation.

  20. Absolutely awesome! My picky son actually ate these and asked for more!

  21. I drizzle them with a good balsamic vinegar when they’re done roasting.

  22. Yummmm. I had never had brussel sprouts till a college roommate made them for me. They are now my favorite vegetable. I cook them just like this, only I like to add a little garlic powder. Sometimes I’ll throw in some freshly grated parmesan cheese at the end as well. So. Good.

  23. Would it make a difference if I put foil on my baking sheet? Should they specifically be cooked directly on the baking sheet surface?

  24. These were great! I’ve been looking for the perfect recipe and this is it. Thank you!

  25. We do this, but sometimes replace the olive oil with bacon drippings…. To die for!

  26. I grew up despising Brussels sprouts…until I roasted them a few months ago for the first time. Oh my goodness are they delicious! I happened to use your recipe and both my husband and I love them. I have to agree also, the little crispy leaves are great!

    • Thanks, Deb, we’re so glad you came around to brussels sprouts and that you and your husband enjoyed these!

  27. Roasting these and cauliflower (which is my favorite vegetable) is how I LOVE to cook them! I’ll pan fry them as well….as I also do with asparagus. The only extra thing I “add” is a fork!

    Rating: 5