An easy oven-roasted Brussel sprouts recipe that is a simple and healthy way to cook this savory side dish that even kids will love. They make a quick dish baked that only takes 20 minutes to cook!
Baking Brussels sprouts are so easy!
Brussel sprouts are nutrient-dense and are perfect for a low carb, paleo, dairy-free, keto, sugar-free, vegetarian or vegan diet. Unless you're allergic to brussels sprouts, they're the perfect food for just about anyone.
Broccoli and Brussel sprouts are the two most often eaten vegetables in our house, and roasting them is the only way to make them the BEST way you'll ever taste in your life.
It's hard to believe that the vegetable I hated the most when I was a child would become one of my favorites as an adult. Gone are the days of overcooked mushy boiled brussels sprouts!! Thank goodness ;)..... In current times, the best way to cook them is by making roasted Brussel sprouts in the oven. If this was your childhood too, you might be wondering how do you roast Brussel sprouts in the oven instead?
Ingredients you'll need
- 16 oz Brussel sprouts
- ½-3/4 teaspoon salt or garlic salt
- ¼ teaspoon ground pepper
- 3 tablespoon olive oil
I love that there are so few ingredients in such a tasty and flavorful dish. We love garlic and add minced garlic whenever we can, which is why we suggest using either salt or garlic salt. Whatever your personal preference! You might want to start with ½ teaspoon of salt and after cooking if you want the Brussel sprouts a little saltier, then mix in another ¼ tsp.
Supplies We Used
- Jelly roll pan (we love the 13 x 18 size)
- Parchment paper
- Spatula
Recipe variations
Our recipe for roasted Brussels sprouts is about as easy as it gets. Here are some ideas for other ingredients you ca add to change up the flavor. They're totally optional of course! Our favorite way to cook sprouts is just with salt, pepper, and olive oil.
- Garlic powder
- Minced garlic
- Dried herbs - Italian seasoning, dried rosemary, basil, thyme
- Shredded Parmesan - add after you flip the Brussel sprouts
- Crumble cooked bacon over the top
How to bake Brussel Sprouts
Turn your oven to 375°F and make sure your oven rack is in the middle position.
Line a baking sheet with parchment paper and set it aside. You could technically use aluminum foil or no liner, but we love parchment for consistent cooking and easy clean-up.
If the brussels sprouts are really large, you can cut them in half so that they'll cook a little quicker. The little Brussel sprout leaves that fall off when cutting them turn into some of the best little bits when they crisp up and turn into little "chips". So make sure to throw those in your pan too and don't discard them as a food scrap.
If the brussels sprouts are small, you can just leave them whole since little whole sprouts cook quickly on their own. As you can see in the photo, most of our brussels sprouts are cut in half but there is a handful that was really small, so we left them whole.
Spread the brussels sprouts evenly on the pan and drizzle them with the olive oil, sprinkle with the salt and pepper over the top.
You’re going to be flipping the brussels sprouts halfway through the cooking time, so I don’t bother to mix up the brussels sprouts with the oil and seasoning when I first put them in. I just drizzle and sprinkle everything over the top and it blends when I flip them during the cooking time.
Cook the Brussel sprouts in the oven for 15 minutes.
Technically, the oven-roasted Brussel sprouts are cooked after 15 minutes but if you eat them at this point they might still have their bitter taste. To get that delicious full caramelized flavor, you need to cook your brussels sprouts even longer. You’re looking for that sweet spot where they’re starting to brown and crisp up but not so long they get overly crisp.
It’s perfectly OK if you want to eat a baked brussel sprout at this point and see if they are done to your liking. I won’t tell anyone and this is what I eat too;) This is also why I'm often full before we even sit down to dinner since I want to make sure everything tastes as perfect as possible.
Personally, I like to cook the oven-roasted Brussel sprouts recipe just a little bit longer to bring out more of a caramelized flavor, if that’s what you want to do also know that at this point you’ll want to flip the brussels sprouts and put back in the oven.
Cook for 5-10 more minutes until the easy baked Brussel sprouts are done to your liking. For this particular batch in the post, I added an extra 10 minutes. So in total, the baking time for the oven-roasted Brussel sprouts recipe was 25 minutes.
Feel free to add more salt and pepper after cooking if desired. Serve immediately and enjoy!
Serving ideas
Main Dish Ideas: Sprouts are a perfect side to meats like our air fryer bone-in pork chops, baked stuffed chicken breast, or ground turkey meatballs.
- Starchy Sides: Mashed potatoes, cauliflower mashed potatoes, quinoa, baked sweet potato slices, or rice pilaf can complement the hearty texture of Brussels sprouts.
- Salads: A light, refreshing salad can provide a nice contrast. Think of salads that have hearty ingredients like a raw Brussel sprouts salad, arugula quinoa salad, or our roasted beet salad.
- Sauces and Dips: A lemon tahini sauce, garlic lemon aioli, or even a drizzle of balsamic glaze.
How to Store and Reheat
Storing: Once cooled, store the roasted Brussels sprouts in an airtight container in the fridge for up to 3-4 days.
Reheating: For best results, reheat the Brussels sprouts in the oven. Preheat the oven to 350°F (175°C) and bake for about 10 minutes, or until they are heated through to maintain their crispy texture. Or you can microwave them, stirring after each 30 second increment until heated through. They won’t be crispy but the taste will still be great.
Reader FAQs
Do you cut the ends off Brussels sprouts before cooking?
Yes, trim a small portion off the stem end of each Brussels sprout. This helps in even cooking and also removes any tough or woody parts. After trimming, you can also cut very large sprouts in half to make sure the sprouts all cook evenly.
Is it best to blanch Brussels sprouts first?
Blanching isn’t necessary for roasting. However, if you do choose to blanch them, it can help in slightly reducing the cooking time and enhancing the green color. To blanch, boil the sprouts for about 2-3 minutes and then immediately plunge them into ice water.
How do you keep them green when roasting?
To maintain the vibrant green color just make sure you don’t overcook them. You can also add a splash of lemon juice or vinegar but use it sparingly so you don’t overpower the dish flavors.
How do you clean these before roasting?
- Remove any yellow or damaged outer leaves.
- Soak the Brussels sprouts in a bowl of cold water for a few minutes to dislodge any dirt.
- Rinse under running cold water.
- Trim the ends and proceed with your recipe.
More Brussel Sprout Recipes
- Low carb Brussel sprouts gratin
- How Many Carbs in Brussel Sprouts +recipes
- Air Fryer Brussel Sprouts
Recipe
Oven Baked Brussel Sprouts
Equipment
Ingredients
- 1 lb Brussel sprouts trimmed and cut in half
- 2 tablespoons extra virgin olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon garlic powder or 1 teaspoon minced fresh garlic
- 4 slices thick cut bacon cut into ½" pieces
- 1 tablespoon balsamic glaze optional
- 1-2 tablespoon maple syrup or honey optional
Instructions
- Preheat your oven to 400 F. Cover a baking sheet with parchment paper or coat a baking sheet with cooking spray.
- Evenly spread the Brussels sprouts on the baking sheet. Drizzle them with olive oil, garlic powder, fine sea salt, and black pepper. Toss to combine right on the pan.
- Sprinkle the raw diced bacon around the sprouts on the baking sheet, making sure everything is in a single layer. You need space in between the ingredients or they won't brown as well.
- Bake the Brussels sprouts for 20 minutes, stirring after 10 minutes. While the sprouts cook, combine the balsamic glaze and maple syrup (or honey) in a small bowl.
- Remove the Brussels sprouts from the oven, stir them, and drizzle them with the balsamic maple glaze.
- Cook the sprouts for 5-10 minutes longer until they're easily pierced with a fork and getting caramelized. Serve warm and enjoy!
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