This post may contain affiliate links. Please read my disclosure policy.
Learn how to make the best roasted Brussels sprouts with this classic recipe. They’re super-quick and simple to make, easy to customize with your favorite seasonings, and always so delicious.
Raise your hand if you love roasted Brussels sprouts!
Mega fan, right here. ♡ ♡ ♡
And now that Brussels sprouts season has officially rolled back around again, you can pretty much count on these being on the menu as often as possible in our little kitchen. We freaking love Brussels sprouts. Love to shred them up for salads, stuff them in tacos, stir them in with pastas and gnocchi, add them to stir-fries, sprinkle them on pizzas — you name it, I’ll find an excuse to add Brussels to it. But the vast majority of the time, I usually just keep things simple and cook them my favorite way — roasted Brussels sprouts made simply with olive oil, salt and pepper.
It’s the healthy, vegetarian, vegan, and gluten-free side dish that goes with just about anything. It’s easy to customize thousand different ways with your favorite seasonings or sauces. It’s ready to go with just 5 short minutes of prep time. And it always hits the spot.
So if any of you happen to be looking for tips on how to cook Brussels sprouts, here’s how I make them!
Oven Roasted Brussels Sprouts Recipe | 1-Minute Video
Roasted Brussels Sprouts Ingredients:
To make basic oven roasted Brussels sprouts, you will need:
Fresh Brussels sprouts: In general, the smaller they are, the sweeter they will be. The larger, the more they will taste like cabbage.
Olive oil: Or your preferred cooking oil.
Sea salt and freshly-cracked black pepper: We will use these liberally for seasoning! Although see below for ideas on additional seasonings/sauces you can also add.
How To Cut Brussels Sprouts:
While your oven is pre-heating, give all of those sprouts a good rinse, and then pat them dry with a clean kitchen towel. Pluck off and discard any outer leaves that are looking a little browned or wilty. Then trim off the tough ends and cut each sprout in half lengthwise, being sure to save any of the leaves that fall off (<– especially if you’re like me and love those crispy little charred pieces). If you would like a visual, here’s a quick 1-minute video for How To Cut Brussels Sprouts (3 Ways!).
How To Roast Brussels Sprouts:
To make oven roasted Brussels sprouts, simply:
Toss with oil. You can either do this in a large mixing bowl or directly on the sheet pan itself — up to you.
Arrange on the sheet pan. Spread the Brussels sprouts out in an even layer on your sheet pan.
Season with salt and pepper. Sprinkle the Brussels sprouts liberally with salt and pepper, to taste.
Give them a flip. Then go around and flip over each of the Brussels sprouts so that they are cut-side-down. If any of the leaves come loose, don’t worry — just nestle them in around the Brussels.
Roast. Then pop them in the oven and cook until the Brussels sprouts are browned a bit on the top and bottom, and any of those loose leaves are nice and crispy.
Season. Remove from the oven, and give them a final taste-test. If they still need more salt and pepper, sprinkle a bit more on. Then serve warm and enjoy!
Possible Variations:
Want to add some extra seasoning to your roasted Brussels sprouts beyond the usual S&P? Consider adding:
Dry seasoning mixes: Feel free to sprinkle on any other seasoning blends that you love, such as:
Fun salts and peppers: I really love sprinkling mine with smoked sea salt. But any fun seasoned salts or peppers would be great here.
Citrus: Fresh citrus juice (i.e. lemon, lime, orange) and/or grated citrus peel is always a winner.
Vinaigrettes: This is a great use for leftover salad dressing, or you can whip up a quick homemade vinaigrette to toss with your sprouts either before or after roasting. I’m also a big fan of drizzling on a thick glaze for balsamic Brussels sprouts.
Fresh Herbs: Any number of fresh herbs would be delicious mixed in, such as chopped rosemary, sage, cilantro, parsley, basil, thyme, or oregano.
Cheese: Grated Parmesan is always a winner with baked Brussels sprouts. Or feel free to sprinkle on some crumbled soft cheeses, such as goat, feta, or blue cheese too.
Nuts: Pine nuts, chopped almonds, walnuts, pecans, almonds, or pepitas would be delicious additions.
Bacon: If you eat meat, crumbled bacon bits taste heavenly with roasted Brussels.
Basically, there are countless ways that you can customize your sprouts. So have fun experimenting, and happy roasting this Brussels sprouts season!
My favorite way to make classic roasted Brussels sprouts. See notes above for ideas on how to customize yours with different seasonings or sauces if you would like.
Spread the Brussels sprouts out on a large baking sheet and drizzle with the oil. Toss until the Brussels sprouts are evenly coated, then spread them out in an even layer on the baking sheet. Sprinkle evenly with a few generous pinches of salt and pepper, to taste. Then go around and flip each of the Brussels so that they are cut-side-down.
Bake for 20-30 minutes, or until the Brussels sprouts are lightly charred and crisp on the outside and toasted on the bottoms. (Be sure to keep an eye on your sprouts while baking, though, since different ovens and different sized sprouts may affect baking time. Any loose leaves will also get charred and crispy.)
Taste and season with extra salt and pepper, if necessary.
After roasting, I like to add a drizzle of maple syrup, maybe some craising, roasted nuts and feta.
Jen —
That sounds really good! I may try that for my best friend at Thanksgiving this year since she loves brussels sprouts and feta! Can’t see going wrong with the combo.
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.
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.
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!
Hayley @ Gimme Some Oven —
Thank you, Jeannette, and we hope you have a happy Thanksgiving as well! :)
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!
Hayley @ Gimme Some Oven —
Very cool, Dianne! We hope you an give these a try and that you enjoy them! :)
Has anyone tried cooking the Brussels sprouts in a crock pot?
Ronna DeVos —
I tried making them in the crock pot once, but they got kind of mushy. I probably left them in too long, and my kids wouldn’t eat them. They tasted ok, but my hubby and I had a lot of sprouts to eat! We love them roasted, boiled or sauteed though, so I think it was a texture thing with my kids.
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.
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.
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.
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!
Hayley @ Gimme Some Oven —
Thanks, Deb, we’re so glad you came around to brussels sprouts and that you and your husband enjoyed these!
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!
I tried frozen brussels sprouts when I was younger and thought I hated them, so I haven’t eaten them since. But I decided to give them another try and I LOVED the recipe! Roasting really does make all the difference–they turned out SO yummy. Great recipe!
I had my doubts, because when something says “perfect” it’s usually anything but. In this case though, the “perfect” was accurate! Simple, delicious, and perfectly cooked. Thanks so much for this recipe :)
OMG delicious!!! Just made these for dinner with keto chicken Kiev and cauliflower mash, hubbies only complaint was not enough sprouts (something I NEVER thought I’d hear lol). Usually at Christmas there is only 2 or 3 of us who enjoy sprouts, but I reckon I’ll be winning some new fans with this recipe. ???
I have another side that has to roast in the oven and also says “serve immediately”. Can I keep the brussels sprouts in the warming drawer until serving time?
we LOVE ❤️ Brussel Sprouts roasted, pan fried too! A new seasoning that we are in love with is Thai Chili Sauce… sweet & spicy! Mix 3 Tbl with 1 T. water and 1/2 lime squeezed! Toss, and either roast or cook in hot cast iron skillet… SO yummy! *You can add the sauce the last 3 minutes if they are larger and need more cooking time!
Roasting is the only way I make Brussels sprouts any more. I do it with just the simple salt and pepper – they don’t need anything else. I can tell the season is here because we saw Brussels sprouts “on the vine” at Trader Joe’s yesterday.
I love sprouts, but have only ever eaten them as a boiled vegetable with a roast dinner (preferably Christmas dinner LOL). I wouldn’t have ever thought to use them in this way – what a brilliant recipe, I will have to try it! x
I plan to make this recipe to night. I served my husband your chicken baked two days ago, he absolutely thought it was the best. I’m still amazed at how juicy and moist it was. I cannot express with words how blessed I’m feeling to go in the kitchen without much anxiety over the outcome of my food dishes and best of all I’m getting nooo criticism, thanks a million, please keep it coming!
I originally made these in a higher elevation and the instructions were perfect. They were so crispy and delicious! Now I live in a lower elevation and i can not get the same crispiness. Any tips?
These Brussies are delicious cooked just this way! I also love Brussels sprouts, and so do my daughter & two grandchildren. Love, love, LOVE them roasted.
I’ve always loved Brussel sprouts but I’ve only ever had them boiled or steamed. This recipe raises them to a whole new level. This is definitely the way I’ll make them from now on.
After roasting, I like to add a drizzle of maple syrup, maybe some craising, roasted nuts and feta.
That sounds really good! I may try that for my best friend at Thanksgiving this year since she loves brussels sprouts and feta! Can’t see going wrong with the combo.
Hi Ali, these look delicious! Do you use a convection oven or a conventional oven? Thanks!
Thanks, Barb – we hope you enjoy! We use a conventional oven.
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.
We think that sounds amazing, Rochelle! :)
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.
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.
We hope you enjoy these, Linda!
A bowl will work well, also with a spoon to stir.
This is our favorite meal… er… side dish? in our house!
I love to toss mine with smoked paprika, S+P, oil + roast! Sooo yummy. I also do that with cauliflower?.
We bet that’s yummy, Tori!
Also good with crumbled bacon and/or a little balsamic vinegar.
Yes, definitely! :)
This is my favorite way to eat brussels sprouts
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!
Thank you, Jeannette, and we hope you have a happy Thanksgiving as well! :)
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!
Oooh, we bet those are amazing — we especially love the brown mustard idea! :)
I will be making these! Since my husband doesn’t like anything ‘Green’ there are MORE FOR ME!!!
We hope you enjoy them, Cindy!
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!
Very cool, Dianne! We hope you an give these a try and that you enjoy them! :)
I made this today, it was great! Thanks for the recipe! Looking forward for more recipes…
SO GOOD.
We’re so happy you enjoyed them!
frozen or fresh sprouts? Im excited to try this…TY
We use fresh — we hope you enjoy! :)
Has anyone tried cooking the Brussels sprouts in a crock pot?
I tried making them in the crock pot once, but they got kind of mushy. I probably left them in too long, and my kids wouldn’t eat them. They tasted ok, but my hubby and I had a lot of sprouts to eat! We love them roasted, boiled or sauteed though, so I think it was a texture thing with my kids.
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?
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.
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.
Absolutely awesome! My picky son actually ate these and asked for more!
We’re so glad to hear you both enjoyed these, Linda!
I drizzle them with a good balsamic vinegar when they’re done roasting.
We think that’s a great idea, Kristin! :)
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.
Would it make a difference if I put foil on my baking sheet? Should they specifically be cooked directly on the baking sheet surface?
No, we think foil is fine — we hope you enjoy!
These were great! I’ve been looking for the perfect recipe and this is it. Thank you!
Thanks, Jennifer — we’re so glad to hear you enjoyed these!
We do this, but sometimes replace the olive oil with bacon drippings…. To die for!
Oh YUM, sounds delicious!
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!
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!
I tried frozen brussels sprouts when I was younger and thought I hated them, so I haven’t eaten them since. But I decided to give them another try and I LOVED the recipe! Roasting really does make all the difference–they turned out SO yummy. Great recipe!
I had my doubts, because when something says “perfect” it’s usually anything but. In this case though, the “perfect” was accurate! Simple, delicious, and perfectly cooked. Thanks so much for this recipe :)
OMG delicious!!! Just made these for dinner with keto chicken Kiev and cauliflower mash, hubbies only complaint was not enough sprouts (something I NEVER thought I’d hear lol). Usually at Christmas there is only 2 or 3 of us who enjoy sprouts, but I reckon I’ll be winning some new fans with this recipe. ???
Like this – will be doing it tomorrow
I have another side that has to roast in the oven and also says “serve immediately”. Can I keep the brussels sprouts in the warming drawer until serving time?
Sure thing, enjoy! :)
we LOVE ❤️ Brussel Sprouts roasted, pan fried too! A new seasoning that we are in love with is Thai Chili Sauce… sweet & spicy! Mix 3 Tbl with 1 T. water and 1/2 lime squeezed! Toss, and either roast or cook in hot cast iron skillet… SO yummy! *You can add the sauce the last 3 minutes if they are larger and need more cooking time!
Roasting is the only way I make Brussels sprouts any more. I do it with just the simple salt and pepper – they don’t need anything else. I can tell the season is here because we saw Brussels sprouts “on the vine” at Trader Joe’s yesterday.
I love sprouts, but have only ever eaten them as a boiled vegetable with a roast dinner (preferably Christmas dinner LOL). I wouldn’t have ever thought to use them in this way – what a brilliant recipe, I will have to try it! x
I add grapes cut in half when I’m roasting brussel sprouts. It gives it an awesome flavor!
So glad I discovered your page. Just made this and it’s wonderful.
Yum!! Love sprouts and love them this way. Deliciousness need not be complicated.
I plan to make this recipe to night. I served my husband your chicken baked two days ago, he absolutely thought it was the best. I’m still amazed at how juicy and moist it was. I cannot express with words how blessed I’m feeling to go in the kitchen without much anxiety over the outcome of my food dishes and best of all I’m getting nooo criticism, thanks a million, please keep it coming!
I originally made these in a higher elevation and the instructions were perfect. They were so crispy and delicious! Now I live in a lower elevation and i can not get the same crispiness. Any tips?
These were delicious! Even my very picky 5 year-old tried them. He liked the crispy parts best too ;)
The best side dish or even as a light meal.
These Brussies are delicious cooked just this way! I also love Brussels sprouts, and so do my daughter & two grandchildren. Love, love, LOVE them roasted.
How can I get your recipes on my phone that I can check daily.
Love the name gimmesomeoven and your recipes are great!
These are really good with pieces of bacon mixed in.
I’ve always loved Brussel sprouts but I’ve only ever had them boiled or steamed. This recipe raises them to a whole new level. This is definitely the way I’ll make them from now on.
Loved the baked brussel sprouts. A very quick an easy recipe.
These are the best brussels sprouts I’ve ever had! Simply delicious!