Roasted Brussels Sprouts

roasted brussels sprouts

5 from 3 reviews

Super simple Roasted Brussels Sprouts  are baked until they are crispy on the outside and buttery soft on the inside. This is a delicious and easy fall side dish that will help you eat more vegetables.

  • Author: Olena of
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: North American


  • 2 lbs brussels sprouts, washed
  • 3 tbsp extra virgin olive oil
  • 3/4 tsp salt
  • Ground black pepper, to taste


  1. Preheat oven to 400 degrees F. Line half sheet with silicone mat or unbleached parchment paper.
  2. Trim the ends and remove outer leaves from brussels sprouts.
  3. Place trimmed whole brussels sprouts on baking sheet, drizzle with olive oil, sprinkle with salt and pepper.
  4. Stir with spatula and shake the tray to evenly coat brussels sprouts in seasonings. Spread evenly, preferably not touching and do not over crowd the sheet.
  5. Bake for 40 mins, shaking a few times after the 30 minute mark. That’s when mini cabbages start to roast on the outside.
  6. Remove from the oven and serve as is or garnish with Parmesan cheese, lemon juice, balsamic glaze, garlic, maple syrup or honey. Anything you like!

Store: Refrigerate leftovers in an airtight container for up to 2 days. Do not freeze.

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