Our easy roasted Brussels sprouts recipe is a healthy side dish for a weeknight dinner or family gathering. Brussels sprouts are packed with vitamins and nutrients, and roasting them brings out the natural sugars, creating a perfect side dish your whole family will love!
Made with simple ingredients, our roasted Brussels sprouts recipe is easily adaptable, so you can use seasonings that fit your taste preferences.
This easy recipe is a great addition to a family dinner, and my roasted brussels sprouts make a delicious and healthy snack.
If you enjoy roasted vegetables, make sure to try my roasted beets recipe.
Ingredients to make Roasted Brussels Sprouts
Get set before you start! One of my favorite sayings is that an ounce of preparation equals a pound of cure. A few minutes spent prepping and measuring your ingredients makes cooking smoother, faster, and way more fun.
How to make Roasted Brussels Sprouts
Follow my easy step-by-step instructions on how to make roasted Brussels sprouts in your home kitchen.
- Add the salt, black pepper, and garlic powder to a small bowl.
- Stir to combine, and set aside until needed.
- Clean and soak the fresh brussels sprouts for 30 minutes prior to cooking.
*This helps clean and tenderize them so the middles are softer and cook more evenly. - Using a knife cut them in half and remove any outer leaves that fall off.
- Place the cut Brussels sprouts in a medium bowl. Drizzle the olive oil over them and toss to coat, then sprinkle half of the seasoning mixture over them and mix to combine.
- Then add the remaining seasoning mixture and mix again making sure to get a good coating on them.
- Place a wire rack over a baking sheet covered with aluminum foil or parchment paper. Place the seasoned Brussels sprouts in a single layer on the rack leaving some space between them.
*If you don't have a wire rack, you can place them directly on a foil-lined baking sheet. - Place the pan on the middle rack of the preheated oven at 425 degrees F and cook for 30 minutes, or until tender and golden brown.
*Cooking time may be more or less, depending on the size of your Brussels sprouts.
Creating delicious and healthy side dishes for your family isn't always easy. Roasted vegetables have always been one of my favorite side dishes, and roasted Brussels sprouts are one of my favorites!
Serve them with roasted chicken, my tasty top round roast beef, or fish, along with your favorite grain or potatoes for a delicious, well-balanced meal. You'll find the recipe in the notes on the recipe card.
Chef Tips
- You can place the sprouts flat side down or round side down; it doesn't really matter. I like putting them differently to offer a range of colors for presentation.
- Make sure to soak the Brussels sprouts, then drain them before cooking.
Recipe Variations & Adjustments
- Spicy Brussels Sprouts: Once done cooking, brush the Brussels sprouts with my honey sriracha sauce for a sweet-and-spicy, healthy treat.
- For added flavor, sprinkle a little Parmesan cheese over the crispy Brussels sprouts.
- To change up the flavor, add a squeeze of fresh lemon juice, lemon zest, red pepper flakes, brown sugar, or a balsamic glaze.
Storage & Reheating
- Store any leftover brussel sprouts refrigerated in an airtight container for 2-3 days.
- Reheat in the oven at 375 degrees for 2-3 minutes until warmed.
Recipe FAQ's
Look for Brussels sprouts that are firm, compact, and vibrant green in color. Avoid sprouts with yellowing leaves or those that feel soft or mushy.
Yes, you do. Thoroughly washing them under running water will remove any dirt or debris. You can also soak them in cold water for 15-30 minutes to clean and help soften them.
Roast Brussels sprouts at a high temperature, around 400°F to 425°F. This helps caramelize the outer leaves while keeping the insides tender.
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Roasted Brussels Sprouts Recipe
Ingredients
Method
- Clean and soak the brussel sprouts for 30 minutes prior to cooking .This helps tenderize the sprouts so the middles are softer and cook more evenly.
- Preheat your oven to 425 degrees.
- Add the salt, black pepper, and garlic powder to a small bowl and stir to combine. Set aside until needed.
- Using a knife cut the Brussels sprouts in half.
- Place the cut Brussels sprouts in a medium bowl.
- Drizzle the olive oil over the Brussels sprouts and then toss to coat them with the olive oil.
- Pour half of the seasoning mixture over the Brussels sprouts and mix to combine.
- Add the remaining seasoning mixture, and mix again making sure to get a good coating on them.
- Place a wire rack over a baking sheet. Place the seasoned Brussels sprouts on the rack leaving some space between them so the air can circulate and cook them evenly.If you don't have a wire rack, you can place them directly on a foil-lined baking sheet.
- Place the pan on the middle rack of the preheated oven and cook for 20-30 minutes or until tender.
Nutrition
Notes
Brush the Brussels sprouts with the sriracha mixture and place them back in the oven for 10 minutes.
Sarah Hewis says
Can I use frozen Brussels sprouts? Do I need to thaw frozen Brussels sprouts before using?
Chef Dennis Littley says
Yes you can. Defrost them and pat them dry with paper towels, to help them get crispy.