Roasted Brussels Sprouts


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Roasted Brussels sprouts are addictively crunchy and the perfect side dish for almost any occasion. Roasting the Brussels sprouts in the oven turns them crispy on the outside, tender on the inside, and brings out their subtle sweetness. 

Roasted Brussels sprouts in a bowl on a table.

If you often order roasted Brussels sprouts at restaurants, you’re in for a treat. This homemade version mimics your favorite side dish, but better. 

All it takes to bring out that crispy and nutty goodness of Brussels sprouts is a bit of oil, some salt and pepper, and a quick stop in a hot oven. With very little effort, you’ll have a side dish that the whole family will crave.

Is it Brussel or Brussels Sprouts?

While it’s been spelled both ways, the correct spelling is actually Brussels sprouts. According to Wikipedia, these little cruciferous vegetables got their name from the city of Brussels, where they were cultivated way back in the 13th century. Mystery solved!

How to Choose Brussels Sprouts

When it comes to choosing Brussels sprouts, you have the option of buying a fresh stalk or pre-packaged. While both work just fine, a fresh stalk could be a better choice, especially if it’s in season. 

Either way, just make sure to take a close look at the texture and color of the sprouts. The texture should be firm when you give it a squeeze with the leaves tightly compacted. As for the color, it should be a bright green with no signs of yellowing or wilted leaves. 

Four Easy Ingredients

After you’ve grabbed your Brussels sprouts, all you need is a little salt and pepper, and a drizzle of olive oil. That’s it!

Ingredients for roasted Brussels sprouts on a table.

How To Roast Brussels Sprouts

  • Trim the sprouts. If using fresh sprouts, cut the ends off and slice the sprouts in half lengthwise. Don’t throw away the loose leaves. Save these for extra crispy pieces while roasting. 
  • Toss with oil and seasonings. Coat all the cut sprouts evenly, then make sure they’re placed cut side down on the baking sheet.
  • Roast the sprouts. Turn the pan halfway through, but don’t flip the sprouts over.
A sheet pan of Brussels sprouts before roasting.

How Do I Know When My Sprouts Are Done?

I like my sprouts crispy on the outside and tender on the inside. However you like them, here’s a handy list of cooking temperatures and times to try.

  • 475 °F/ 245°C for 15-20 minutes (extra crispy outside, just watch they don’t burn)
  • 425 °F/ 220°C for 25-30 minutes (my personal preference)
  • 400 °F/ 200°C for 30-35 minutes (a little less crispy, more tender)
  • 375°F/ 190°C for 30-35 minutes (caramelized and tender)

If you prefer a lower oven temperature, you can always turn on the top broiler for a few minutes at the end to crisp the outer leaves.

Roasted Brussels sprouts on a sheet pan with a spatula.

Delicious Flavor Variations

I love this classic recipe, but Brussels sprouts are incredibly versatile. You can change the seasonings and add flavorful toppings and sauces for endless combinations. Here are some ideas for inspiration.

  • Maple Mustard: Make a simple dressing of maple syrup and Dijon mustard, then drizzle over the sprouts right out of the oven.
  • Balsamic Glazed: Reduce balsamic vinegar on the stove to a thick syrup for a sweet and tangy dressing. Alternatively, you can toss the sprouts in this speedy balsamic vinaigrette.
  • Sriracha Lime: If you love spice, toss your roasted sprouts in a simple dressing of Sriracha, lime juice, a touch of honey, and a little olive oil.
  • Dried Cranberries, Bacon, and Pecans: Tossing the finished sprouts with crispy bacon, dried cranberries, and toasted pecans turns this recipe into the ultimate holiday side dish
  • Parmesan Garlic: During the last few minutes of cooking, sprinkle minced garlic and shredded Parmesan over the sprouts.

If you want a sweet balsamic glaze and bacon all wrapped up together, try my balsamic bacon Brussels sprouts.

What To Serve with Oven Roasted Brussels Sprouts

This flavorful dish is the perfect side for all of your favorite cool-weather recipes. Here are some of my favorites.

Roasted brussels sprouts in a large white bowl.

Storing and Reheating Leftovers

Roasted Brussels sprouts are best hot right out of the oven, but you can refrigerate or freeze them after they’re cooked and cooled.

  • To Store: Place leftovers in an airtight container and store for up to 3 days in the fridge. 
  • To Freeze: Use a freezer-safe bag or container and store for up to 3 months.
  • For Reheating: Reheat in the microwave until the sprouts are warmed through. If you want to re-crisp them, bake them in a 400°F oven just until warm. Be careful not to burn.

Yes To Easy Side Dishes

Whether you’re cooking up a quick weeknight meal or planning for your Thanksgiving menu, these classic side dishes will cover all your bases.

A bowl of roasted Brussels sprouts on a table next to a spoon.

Simple Roasted Brussels Sprouts

4.95 from 18 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6 servings
Author: Lisa Bryan


Roasted Brussels sprouts are addictively crunchy, tender, and the perfect side dish for almost any occasion. Watch the video below to see how I make this recipe in my kitchen!



  • 1 ½ pounds Brussels sprouts
  • 2 tablespoons olive oil or avocado oil
  • salt and pepper, to taste


  • Preheat your oven to 425F/220C. Then, cut the end off the Brussels sprouts and slice them lengthwise into halves. Some leaves may come loose and that's okay.
  • Add the Brussels sprouts and any loose leaves to a sheet pan. Toss with oil, salt and pepper.
    Brussels sprouts being tossed on a sheet pan with seasonings.
  • Roast the Brussels sprouts for 25-30 minutes. Rotate the pan halfway through, but don't toss the sprouts.
    Roasted Brussels sprouts on a sheet pan.
  • Remove the Brussels sprouts from the pan and serve.
    Roasted Brussels sprouts being removed from the sheet pan with a spatula.

Lisa’s Tips

  • To Store: Place leftovers in an airtight container and store for up to 3 days in the fridge. 
  • To Freeze: Use a freezer-safe bag or container and store for up to 3 months.
  • For Reheating: Reheat in the microwave until the sprouts are warmed through. If you want to re-crisp them, bake them in a 400°F oven just until warm. Be careful not to burn.


Calories: 90kcal | Carbohydrates: 10g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg
Course: Side Dish
Cuisine: American
Keyword: easy roasted brussels sprouts, oven roasted brussels sprouts, Roasted brussels sprouts
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. This IS the recipe that got me to Love brussels sprouts! I hated them as a Kid, I tried them later and it just was not my thing but then I saw this one and had to try IT . . . .roasting or really getting any Browning onto your Cabbage IS absolutely the Key to make them insanely delicious!
    Thank you for.making brussels sprouts one of my Favorit vegetables!
    The recipes IS so simple and rewarding and IT makes me celebrate whenever Inget my hands in good brussels sprouts. I converted my father and best friend to this recipe.5 stars

  2. This was amazing with squeezed, fresh lemon. Wonderful fresh, hot and as a cold, refrigerated snack. Making this one often.5 stars

  3. I made this recipe once with just the olive oil salt and pepper and everyone gobbled them up. But I would like to try with your balsamic vinaigrette. Do I toss before roasting or after?5 stars

  4. Tried this with the bacon, cranberries, etc.! OMG! The bomb! Will try it with garlic and parmesan next! You are my go to foodie guru! Thank you!5 stars

  5. Totally burnt my first batch. :) The heat control is so crucial. Second batch was amazing. Had it as a side to some trout.4 stars

  6. Lisa, thank you so much for all your easy and delicious recipes. My friend gave me some Brussel Sprouts and I thought let me check to see if Lisa has a recipe. Well I just tried it and to my delight just stood and ate the entire thing for lunch :) Only addition was a little garlic powder and roasted on parchment paper for easy clean up. Your website is definitely one of my favorites.

  7. I never liked Brussels sprouts, but I decided to give them another try and used this recipe. Well, they came out AMAZING! I’m going to consistently make this recipe as part of my meal prep. Also, used the maple mustard sauce mentioned in the recipe and it made for the perfect extra bit of flavor I needed.5 stars

  8. I’ve tried many Brussels sprouts recipes and none of them were quite perfect, until I found this one! Make sure to follow all of Lisa’s directions (like patting the Brussels sprouts dry, rotate the pan halfway through etc.) and you’ll have perfectly delicious Brussels sprouts as a result! I tried both the maple mustard and the balsamic glazed versions, and they were both super great!5 stars

  9. Had forgotten about Brussel sprouts for a bit and then after scanning Lisa’s recipes for easy veggie dishes I landed on this recipe. Super easy, simple and delicious! 5 stars

  10. I’ve made roasted Brussels Sprouts before. But this time I followed your time/heat recommendations and I’m happy to say that YOUR favorite is also MY favorite. It really was perfectly crispy on the outside and soft on the inside. Thanks! I love your blog and keep trying recipes. I even just bought a spiralizer as well.5 stars

  11. Thank you Lisa for inspiring me to change up my usual routine of steamed broccoli or green beans or a salad as a side dish. Already addicted to your honey glazed carrots and now we can add the brussels sprouts to the list. I made the maple-mustard version which was delicious. I had some leftovers which I turned into a sprouts, bacon, cranberries and pecan dish two days later. So good!5 stars

  12. I love brussels sprouts and yours with such simple ingredients look and sound amazing. You would be able to serve these as a side dish for anything!! They are so healthy and delicious looking, I can’t wait to try them. Cheers5 stars

  13. Brussels sprouts are some of my favourite vegetables, so this looks perfect for me! I have got to give this a go :)5 stars

  14. A go-to side dish in our house this time of year. Like you, I prefer 425°F too. Love how crispy and browned they get like that!5 stars