Brussels sprouts often get a bad rap. Maybe it’s because they were boiled to mush when we were kids, or perhaps their strong smell turned some noses up. But when roasted right, these little green veggies turn into crispy, golden brown bites of joy. Add a drizzle of balsamic vinegar or a squeeze of lemon juice, and you've got a perfect side dish that pairs well with just about anything.
Whether you’re looking for a healthy snack, a flavorful side, or just a way to get more greens on your plate, this simple roasted Brussels sprouts recipe is for you. It's quick, easy, and uses just a few ingredients—olive oil, salt, pepper, and your favorite optional toppings.
Let’s get into how to make these crispy little gems on a sheet pan using ingredients you likely already have.
Why Roasted Brussels Sprouts Are Worth a Try
Brussels sprouts are part of the cruciferous vegetable family (like broccoli and cauliflower), and they come with a lot of wholesome goodness. When roasted, their natural sugars caramelize, giving them a nutty, slightly sweet flavor with crispy edges and tender centers.
The key to great Brussels sprouts is how you cook them. Steaming or boiling can leave them soggy. Roasting brings out their best—especially when you use enough oil, get those cut sides down on the pan, and let them get golden brown in a hot oven.
What You’ll Need for Simple Roasted Brussels Sprouts
Here’s everything you’ll need to make the most delicious Brussels sprouts on your first try:
Ingredients:
- 1½ pounds of fresh Brussels sprouts
- 2–3 tablespoons of olive oil
- Salt and black pepper to taste
- Optional: balsamic vinegar or fresh lemon juice
Equipment:
- A baking sheet or sheet pan (make sure it’s large enough to spread the sprouts out without overcrowding)
- A sharp knife for trimming and halving
- A mixing bowl or directly mix on the sheet pan for less cleanup
Step-by-Step: The Best Roasted Brussels Sprouts Recipe
Let’s walk through the process so you get that golden brown finish every time.
- Preheat Your Oven
Set your oven to 400°F (205°C). A hot oven helps caramelize the outside while keeping the inside tender. If you like your sprouts extra crispy, you can go up to 425°F—just keep an eye on them in the last few minutes.
- Prep Your Brussels Sprouts
Start by rinsing the Brussels sprouts under cold water. Then:
- Trim the ends with a knife.
- Peel away any outer leaves that look yellow or bruised.
- Cut each sprout in half lengthwise so the cut sides can get nice and crispy.
This step matters more than you think—halving helps them roast evenly and allows the edges to crisp up just right.
- Season and Toss
Place your halved sprouts in a bowl (or directly on the baking sheet). Drizzle them with olive oil, sprinkle with salt and pepper, and toss until each piece is well coated.
Make sure to use enough oil. You don’t want them swimming in it, but too little will keep them from crisping up. Around 2–3 tablespoons for 1½ pounds is usually perfect.
- Arrange on a Baking Sheet
Line your sheet pan with parchment paper if you like easy cleanup, or place the sprouts directly on the pan for more browning.
Place the Brussels sprouts cut side down and space them out. Don’t overcrowd them or they’ll steam instead of roast.
- Roast Until Crispy
Roast in the preheated oven for 25–30 minutes, flipping once halfway through. The sprouts should be golden brown on the cut sides and crispy on the outer leaves.
If you like them extra crispy, leave them in for a few more minutes—but keep an eye on them to avoid burning.
Optional Finishing Touches
Once out of the oven, you can add a little flair depending on your mood or the rest of your meal.
- Balsamic Vinegar: A light drizzle adds tangy sweetness and pairs beautifully with the roasted flavor.
- Lemon Juice: A quick squeeze right after roasting brightens things up and adds a fresh touch.
- Grated Parmesan: A sprinkle on top while they’re still hot gives a savory finish.
- Red Pepper Flakes: Add a pinch for some gentle heat.
Feel free to mix and match based on what you’re serving it with.
What to Serve With Roasted Brussels Sprouts
This recipe works with almost anything. Here are a few ideas:
- Alongside roasted chicken or grilled fish
- With rice or quinoa bowls for a plant-forward meal
- As a holiday side dish (Thanksgiving and Christmas love Brussels sprouts!)
- Tossed into a pasta dish or a warm grain salad
- As a crispy snack straight from the pan—no judgment here!
Tips for the Crispiest Brussels Sprouts
If you’ve had soggy or bitter Brussels sprouts in the past, these tips will help turn things around:
- Don’t overcrowd the pan: Give them space or use two pans if needed.
- Cut side down: Always place them flat side down for best browning.
- High heat: A hot oven helps crisp up the outer layers.
- Use enough oil: Oil helps carry the heat and gives that perfect crunch.
And don’t toss out those extra outer leaves that fall off during prep—they get super crispy and are often the best part!
Jump to Recipe (In Short)
If you’re just here for the recipe, here’s the quick version:
Simple Roasted Brussels Sprouts
- Preheat oven to 400°F
- Trim and halve 1½ lbs Brussels sprouts
- Toss with 2–3 tbsp olive oil, salt, and pepper
- Spread on a baking sheet, cut side down
- Roast for 25–30 min until golden brown
- Add optional toppings like balsamic vinegar or lemon juice
Final Thoughts
This roasted Brussels sprouts recipe is one of those go-to sides you’ll make again and again. It’s simple, quick, and surprisingly tasty—even if you thought you didn’t like Brussels sprouts.
The crispy outer leaves, caramelized cut sides, and touch of seasoning make them a treat on any plate. Whether you’re cooking for yourself, your family, or a holiday crowd, this perfect side dish delivers flavor with minimal effort.
So next time you’re looking for something easy, green, and a little bit fancy—grab a sheet pan, some olive oil, and give these Brussels sprouts a try. You might just find yourself eating them straight off the pan.
