Name: Roasted Brussels Sprouts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 lbs fresh Brussels sprouts, trimmed and halved; 2–3 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; Optional: 1/2 tsp garlic powder, 1 tbsp balsamic vinegar or lemon juice, 2 tbsp grated parmesan, 1/4 tsp red pepper flakes

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Roasted Brussels sprouts are one of my favorite side dishes—simple, crispy, and full of flavor. When roasted, they transform from bitter to beautifully caramelized with crisp outer leaves and tender centers. Whether I’m making them for a weeknight dinner or a holiday spread, they always add the perfect savory crunch to my plate.

Why You’ll Love This Recipe

I love how easy and hands-off roasted Brussels sprouts are. A quick toss with olive oil and seasonings, then into the oven they go. Roasting brings out their natural sweetness and nutty flavor, and I can customize them in so many ways—sweet, spicy, cheesy, or tangy. They’re healthy, delicious, and always disappear fast from the table. Roasted Brussels Sprouts

Ingredients

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

Fresh Brussels sprouts (trimmed and halved)
Olive oil
Salt
Black pepper
Optional: garlic powder, balsamic vinegar, lemon juice, parmesan, or red pepper flakes

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
I trim the ends of the Brussels sprouts and slice them in half lengthwise.
I toss them in a bowl with olive oil, salt, pepper, and any optional seasonings I’m using.
I spread them out cut-side down on the baking sheet in a single layer to maximize crispiness.
I roast them for 20–25 minutes, flipping them once halfway through, until the edges are browned and crispy.
I serve them hot, maybe with a squeeze of lemon or a sprinkle of parmesan on top.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 20–25 minutes to roast, so I can have it ready in under 40 minutes.

Variations

Sometimes I drizzle balsamic glaze over the roasted sprouts for a sweet and tangy twist. I also love tossing them with crispy bacon bits, honey, or maple syrup just before serving. For a little heat, I add red pepper flakes or a dash of hot sauce. Shaved parmesan or a squeeze of Dijon mustard are great finishing touches too.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or a hot skillet to bring back the crispiness—about 5–8 minutes at 375°F (190°C). I avoid the microwave, as it makes them soggy. Roasted Brussels Sprouts

FAQs

Do I need to blanch Brussels sprouts before roasting?

No, I don’t. Roasting them raw at high heat gets them perfectly tender and crispy without blanching.

How do I make them extra crispy?

I make sure they’re completely dry before roasting, don’t overcrowd the pan, and roast them cut-side down for the best caramelization.

Can I use frozen Brussels sprouts?

I prefer fresh, but if I use frozen, I thaw and dry them well before roasting. They won’t get quite as crispy but still taste great.

Are roasted Brussels sprouts healthy?

Yes, they’re rich in fiber, vitamin C, and antioxidants—plus I use just a bit of olive oil to roast them, making them a nutritious side dish.

Can I prep them ahead of time?

Absolutely. I trim and halve them ahead of time, store them in the fridge, and roast them fresh when I’m ready to eat.

Conclusion

Roasted Brussels sprouts are one of those sides that’s both nutritious and crave-worthy. I love how easy they are to make and how versatile they are to flavor. Whether I keep them simple or dress them up with extras, they always bring a satisfying crunch and depth of flavor to any meal.