Perfectly crisp and caramelized edges with a tender interior, these easy roasted brussels sprouts come together in just minutes. And are the perfect hearty, earthy side to pair with all your fall favorites. Of all my roasted vegetables, these sprouts are my fave.
Psst–Love them as much as I do? Check out my crispy smashed brussels sprouts!
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Are Baked Brussels Sprouts Healthy? Keto? Low Carb?
Brussels sprouts are high in fiber, vitamin K, and vitamin C, making them a nutritiously dense veggie to add to any meal plan (more here).
As far as their carb count goes, there are 3.5 g net carbs per 1/2 cup, making them slightly higher in carbs than your average low carb vegetable. Keeping your portions down is a great way to enjoy these when eating keto.
How to Clean and Cut Sprouts
Brussels sprouts aren’t known to collect much dirt, but giving them a solid rinse will ensure any crunch is from those crispy edges. Here’s how to get them ready for roasting:
- Slice off the end and discard any leaves that look yellow or faded in color.
- Slice in half through the center.
- Rinse under cold water in a colander. If your brussels seem especially dirty, you can soak them in a bowl of water, the dirt and debris will sink to the bottom of the bowl.
How to Season Baked Brussels Sprouts
As you can see, I went with a simple olive oil, salt, and pepper, which works great as a side to almost any protein. But, brussels sprouts can handle loads of flavor and seasoning. Here’s how you can mix it up:
- Mustard, add a little along with your olive oil, and toss.
- Balsamic vinegar is classic for a reason.
- (Better yet…) balsamic reduction. Add this to finish the sprouts. My go-to balsamic reduction (I use when making salmon bruschetta) is 1 cup of balsamic vinegar and 2 tablespoons of honey.
- Parmesan, freshly grated. I like to put this on top while roasting so it crisps the sprouts even more, see my parmesan brussels sprouts, or check out my parmesan roasted broccoli for tips.
- Bacon or pancetta. Cook fully + crisp, then sprinkle on top before serving your roasted brussels sprouts.
- Aromatics. Feel free to add them to your sheet pan, sliced onions or leeks are great here. Make sure their slices are large to prevent them from burning.
How to Make Roasted Brussels Sprouts
I’m telling you, this recipe is so easy! After rinsing and slicing your brussels sprouts, you’ll want to make sure they’re completely dry (roasting damp sprouts will prevent them from crisping in the oven). Then…
- Toss sprouts in oil and seasoning.
- Spread into an even layer on a rimmed baking sheet.
- Bake + enjoy!
How to Get More From Your Leftovers
If you’re not in the mood for a simple reheat, try mixing them into a new dish! Here are some ideas for you:
- Chopped and added to scrambles, omelets, egg muffins, or a crustless quiche.
- Mixed with other roasted veggies, served over a bed of quinoa, with a sprinkle of goat cheese on top. Roasted eggplant or roasted broccoli would be great here.
- Sliced and served as the base for your next salad, or shaved brussels sprout salad.
- Served like “fries” with a dip, take a note from my jicama fries.
- Chopped and tossed into your next pasta dish, or spaghetti squash/zucchini noodles for a low carb substitute.
With carmelized edges and a perfectly soft inside, these baked brussels sprouts are easy to nail if you follow my tips:
- Can you roast frozen brussels sprouts? You can roast frozen brussels sprouts, however, due to the added water in frozen veggies, they’re hard to crisp. I suggest using fresh whenever possible.
- How long should I roast brussels sprouts? Between 35-45 minutes should do the trick. This will vary with the size of your brussels, so check them to ensure they don’t burn. You’ll know they’re done once they’re browned and caramelized along the edges, and tender on the inside.
- Should I parboil brussels sprouts before roasting them? No need! This method will get them nice and soft on the inside and crispy on the outside. Parboiling sprouts is an excellent option if you plan to pan-sear them, where it’s harder to cook them all the way through.
- Why are my roasted brussels sprouts not crispy? There are a few reasons your brussels sprouts may not be crispy: they weren’t fully dry before tossing them in oil, they weren’t coated well in oil, or they were overly crowded on your baking sheet.
More Veggies You’ll Love
- Roasted Cauliflower Steaks
- Sauteed Mushrooms
- Zucchini Fries
- Grilled Portobello Mushrooms
- Kale Chips
- Roasted Acorn Squash
Roasted Brussels SproutsPrint Recipe Pin Recipe
- 1 1/2 pound brussels sprouts
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Preheat oven to 400 F and line a baking sheet with parchment paper for easy cleanup. Prep your sprouts by removing the ends and any yellow or faded outer leaves, then slice them in half.
- Place brussels sprouts in a bowl with oil, salt, and pepper. Toss to combine. Place on prepared baking sheet in a single layer, making sure to leave enough space between the veggies so they can roast evenly.
- Bake in preheated oven until thy sprouts are caramelized on the outside and soft on the inside. Serve warm and enjoy.