Baked Brussels sprouts are a quick and tasty side dish. With just a few easy steps, you can make them golden-brown on the outside and tender on the inside. They’ll be perfectly crispy!
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Easy Side Dish
Make this quick and easy baked Brussels sprouts recipe in less than 30 minutes—all in one pan!
Even picky eaters will love these crispy, caramelized sprouts. Serve them with their favorite dip for extra fun!
Prep ahead of time and pop them in the oven just before dinner.
Leftovers? Toss them into salads or reheat for a delicious next-day side!
This recipe is gluten free, low carb and healthy too!
How to Purchase and Store Brussels Sprouts
Brussels sprouts grow on long, fibrous stalks but are usually sold in one-pound bags.
When shopping, choose bright green, firm sprouts that are uniform in size, with no black spots or yellow leaves.
At home, remove them from the bag, rinse them, and trim the tough ends with a paring knife. When cut in half, they resemble miniature cabbages.
Store unwashed Brussels sprouts in a plastic bag in the crisper drawer of the refrigerator. They’ll stay fresh for about 4–5 days.
If you buy sprouts still on the stalk, wrap the stalk in a plastic bag and refrigerate it whole.
Ingredients
- Brussels sprouts – Get fresh, firm, and bright green spouts for the best flavor.
- Olive oil – Helps the sprouts roast evenly and develop crispy edges.
- Seasonings– Salt and pepper enhance the flavor of Brussels sprouts. For extra flavor, try adding whole or minced garlic cloves, a squeeze of lemon juice or lemon zest, a dash of balsamic vinegar, or a sprinkle of red pepper flakes.
How to Bake Brussels Sprouts
- Preheat your oven to 400 degrees Fahrenheit (200°C) with oven rack in the center. of the oven. Line a baking sheet with parchment paper.
- Use a paring knife to trim off the tough ends of each Brussels sprout and discard them. Slice each sprout in half lengthwise through the stem.
- In a large mixing bowl, toss the sprouts with oil and salt. If they look dry, add a bit more oil.
- Place the sprouts on the baking sheet in a single layer with the cut side facing down. Scatter any loose leaves around them.
- After 15 minutes, check the sprouts. The cut sides should be nicely browned. Remove any crispy loose leaves and enjoy them as a snack while the rest keep roasting. Roast for another 10 minutes, then check again. If the tip of a knife slides in easily, they’re done. If not, roast a few more minutes until they’re just right.
How To Know When They're Done
Brussels sprouts are done when they are tender on the inside and caramelized on the outside.
Look for deep golden-brown edges. You can test them by piercing the center with a fork or knife—if it goes in easily, they’re ready.
If they still taste too firm or bitter, give them a few more minutes in the oven. Keep an eye on them near the end to prevent burning!
Seasonings
Before roasting, you can add garlic powder, whole garlic cloves, Italian seasoning, or dried thyme for more flavor.
Fresh herbs like parsley, basil and thyme can be scattered over the sprouts before serving.
Give honey a try with your sprouts. I drizzled a tablespoon of honey over them in the last two minutes of roasting, and they came out delicious!
Serving Suggestions
Baked Brussels sprouts are a tasty side for almost any meal. Pair with any of our favorite recipes:
Storage and Reheating
Store leftover Brussels sprouts in an airtight container in the fridge for up to 4 days.
To reheat, warm them in a skillet over medium heat with a little butter or oil until heated through and crispy.
You can reheat them in a 350°F oven for about 10 minutes to restore their crunch. Cover the pan with foil so they don’t brown too much.
Large Batch Roasting
Baked Brussels sprouts are a great addition to Thanksgiving and Christmas dinners. Roast, sauté, or pair them with bacon for a side that compliments turkey and ham. They hold up well to rich sauces, and they can be prepped ahead of time to make holiday cooking easier.
For roasting, use a standard 15-inch baking sheet for about 1 ½ pounds of sprouts. If roasting 2 pounds or more, use a half-sheet pan and add an extra tablespoon of oil and a bit more salt.
When using two pans, double the recipe and using 2 pans, place one on the top rack and the other on the middle rack.
After 15 minutes, switch their positions for even roasting. Keep cooking until the sprouts are tender and caramelized.
More Baked and Roasted Vegetable Recipes
- Roasted Cauliflower with Garlic
- Roasted Broccoli and Carrots
- Oven Roasted Asparagus
- Crispy Roasted Sweet Potatoes
- Roasted Cauliflower and Asparagus with Carrots
- Oven Roasted Spaghetti Squash
- Baby Broccoli vs. Broccolini
Try our How to Steam Brussels Sprouts recipe. Steamed Brussels Sprouts are ready in just 10 minutes. They're soft and creamy, too. Delicious!
FAQ
Roast halved Brussels sprouts at 400 degrees F (204 degrees C) for 25 minutes, flipping after 15 minutes. Read our whole post: https://cookinginthekeys.com/roast-vegetables/
To keep Brussels sprouts from getting mushy, roast them at 400°F (200°C) on a rimmed baking sheet. Make sure to spread them out with space in between. Toss them with just enough oil to coat. Place them cut side down and roast for 15 minutes.
No, let them roast undisturbed for the best caramelization.
Brussels sprouts pair well with chicken, meat, and fish. You can season them with bacon and balsamic vinegar. Try adding caramelized onions, walnuts, blue cheese, apples, maple syrup, or chorizo for extra flavor.
Yes! Brussels sprouts are packed with nutrients. They’re high in fiber, vitamin C, and vitamin K, and they contain antioxidants. They’re also low in calories and great for digestion.
Baked Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts rinsed and patted dry
- 2 tablespoons olive oil or other neutral oil
- ½ teaspoon salt
- freshly ground pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200°C) with oven rack in the center. of the oven. Line a baking sheet with parchment paper.
- Use a paring knife to trim off the tough ends of each Brussels sprout and discard them. Slice each sprout in half lengthwise through the stem.
- In a large mixing bowl, toss the sprouts with oil and salt and some fresh pepper. If they look dry, add a bit more oil.
- Place the sprouts on the baking sheet in a single layer with the cut side facing down. Scatter any loose leaves around them.
- After 15 minutes, check the sprouts. The cut sides should be nicely browned. Remove any crispy loose leaves and enjoy them as a snack while the rest keep roasting. Roast for another 10 minutes, then check again. If the tip of a knife slides in easily, they’re done. If not, roast a few more minutes until they’re just right.
