When it comes to vegetables, there’s nothing quite like the crispy perfection of Roasted Brussels Sprouts! The humble sprout has come a long way in the last few decades, from a hated vegetable to the trendiest one on the block. Here’s our very favorite basic oven roasted Brussels sprouts recipe to bring those crispy, French-fry like addictiveness of these veggies to your home. Make it them way and you’ll never need another recipe!
How to make roasted Brussels sprouts: a few tips
Roasting vegetables is one of the best ways to transform them into sweeter, crisp tender versions of their former selves. Roasted Brussels sprouts are the epitome of this transformation (with roasted cauliflower being a close second). Here are the basic principles for the best oven roasted sprouts:
Use high heat: 450 degrees Fahrenheit. High heat makes them tender on the inside and crispy on the outside. Roast no more than 1 ½ pounds on one sheet pan. If the pan is too crowded, they’ll steam instead of roast because there is too much moisture. Season with olive oil, salt and pepper. Cut them in half and season with olive oil, salt and pepper (head to the recipe below). Roast about 20 minutes until tender and browned. That’s it! You can go up to 25 minutes depending on your oven; ours are typically done in 22 minutes.
Keep other pans out of the oven
One rule of thumb for roasted Brussels sprouts: have no other pans in the oven! To get them nice and crispy, try to roast only one pan with nothing else in the oven. More food adds surface area and moisture, which can make them soggy and increase the baking time. It’s not always practical, but we’ve had them come out soggy when we try to cook other foods at the same time.
Ways to season this roasted Brussels sprouts recipe
Here’s the thing: roasted Brussels sprouts taste amazing with no added seasoning! We like to add one thing: a hint of Parmesan cheese. It amps the savory flavor even more with a salty pop. But while some other vegetables need additional help, Brussels need almost nothing. Here are a few more ideas you might consider, but they taste fantastic as is:
Grated Parmesan cheese: Remove from the oven and add about 2 tablespoons (we prefer that to roasting with the cheese in this case). Or add more in these Parmesan Brussels Sprouts.Goat cheese or feta cheese: Take them over the top with creamy or salty cheese crumblesBalsamic glaze: Drizzle with Balsamic Glaze (or go to Balsamic Brussels Sprouts)Maple glaze: Try this Brussels with Maple Glaze recipeHoney: Simply drizzle with a little honey before servingHot sauce: Toss with Frank’s Hot Sauce or Sriracha to tastePecans or walnuts: Top with chopped pecans or candied pecans or candied walnutsBacon: Add bits of cooked bacon or candied bacon
More ways to cook Brussels sprouts
Brussels sprouts are a big favorite over here, so we’ve tried just about every way to cook them. Here are a few additional Brussels sprouts recipes and some notes on the pros and cons:
Smashed Brussels Sprouts: Incredible flavor and a big crunch! They’re a bit labor intensive because you boil and bake them, but it’s worth it. Parmesan Brussels Sprouts: These have big flavor from cheese and a hint of garlic.Fried Brussels Sprouts There’s nothing better than a truly crispy Brussels sprout right from the frying pan. Less healthy, but very delicious. Quick Sauteed Brussels Sprouts Tasty and quick! The fastest way to cook Brussels sprouts, but they don’t get as crispy. Boiled Brussels Sprouts Sounds iffy, but this is also a very quick method and the healthiest of the bunch. Add a little butter and herbs and they’re magic! Brussels Sprout Casserole This one tastes like mac and cheese…but using Brussels sprouts!Brussels Sprout Salad Sprouts are surprisingly delicious shaved raw, as the base for a salad.
This roasted Brussels sprouts recipe is…
Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the Parmesan cheese. 5 from 1 review
