Roasted Brussels Sprouts

I make these Roasted Brussels Sprouts whenever I want a simple vegetable dish that delivers big flavor with very little effort. Roasting transforms Brussels sprouts into something tender on the inside and beautifully crisp on the outside, and I never get tired of that contrast.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy and consistently delicious. I like how roasting brings out a natural nuttiness and slight sweetness in the Brussels sprouts. I also enjoy how well they pair with almost any main dish, making them a reliable side I can always count on.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Brussels sprouts
olive oil
salt
black pepper

Directions

I start by preheating the oven and trimming the ends off the Brussels sprouts. I cut them in half lengthwise so they roast evenly. I toss them in a bowl with olive oil, salt, and black pepper until well coated.

I spread the Brussels sprouts cut-side down on a baking sheet in a single layer. I roast them until they’re tender and deeply golden, flipping them once halfway through. I remove them from the oven when the edges are crisp and caramelized.

Servings and timing

This recipe serves about 4 people. I usually spend around 10 minutes prepping and about 25 to 30 minutes roasting. I like that most of the cooking time is completely hands-off.

Variations

I sometimes add minced garlic during the last few minutes of roasting for extra flavor. When I want a tangy finish, I drizzle them with a little balsamic vinegar or lemon juice. I’ve also added grated parmesan right after roasting, which melts beautifully over the hot sprouts.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I prefer using the oven or a skillet so they stay crisp. I avoid the microwave if possible because it softens them too much.

FAQs

Why are my Brussels sprouts not crispy?

I’ve found this usually happens if the pan is overcrowded or if there isn’t enough oil.

Do I need to flip them while roasting?

I flip them once to ensure even browning, but I always start them cut-side down.

Can I use frozen Brussels sprouts?

I can use frozen ones, but I roast them straight from frozen and expect them to be less crispy.

What temperature works best for roasting?

I usually roast them at a high temperature so they caramelize instead of steaming.

Can I make these ahead of time?

I can roast them ahead, but I reheat them in the oven before serving for the best texture.

Conclusion

I keep making these Roasted Brussels Sprouts because they’re simple, dependable, and full of flavor. I like how a few basic ingredients turn into a side dish that feels satisfying and comforting every single time.

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