Looking for a delicious and EASY Brussels sprouts recipe? This one is a classic! (And, it's the perfect festive side for holidays or everyday meals.)
You can't have a holiday season with Brussels sprouts on the menu, am I right? 😉 But they need to be freaking awesome in order to win over the pickiest eaters...and this oven roasted Brussels sprouts recipe delivers. With just a handful of ingredients and no fuss prep, this recipe is not only easy, it's fresh and delicious.
Need even more reasons to love the mighty Brussels sprout? Try this Brussels sprouts with bacon recipe; it's beyond delicious.
The ingredients for this side dish recipe are SO simple; just some olive oil, salt and pepper and optional garlic. And that's it! It really is the perfect easy side dish.
See recipe card below for exact quantities.
The first step is to wash your Brussels. I like to use a large colander to rinse them and then dry with a clean kitchen towel or paper towel.
How to prep Brussels sprouts
In the photo above, you'll notice that some of these fresh sprouts have thicker stems. Go ahead and trim those off (we just want to cook the tender part of the sprouts.) Next, if there are any brown or discolored leaves, you can discard those as well.
For this recipe you'll want to cut the sprouts in half down the middle, but you could also leave some whole if they are on the small side. When you cut, some of the leaves will fall off but that's okay! You can still add them to the roasting pan as they'll crisp up and offer even more roasted goodness to the dish.
How to roast Brussels sprouts in the oven
And finally, the roasting. Place your trimmed Brussels sprouts (and chopped garlic, if you're using) into a large mixing bowl and add some olive oil, salt and pepper to taste. Give them a good mix so that all of the sprouts are coated.
Next, I like to prepare the sheet pan with a layer of parchment paper to make cleanup easy afterward, but feel free to roast directly on the pan too. Pour the sprouts out onto the sheet pan and arrange them so that most of the sprouts are sliced-side down on the pan (they'll get nice and brown this way.)
Roast in a 425℉ oven for about 25 minutes and check to see if they are browned and crispy to your liking, or roast a little longer if you like things extra crispy.
Let them cool for a few minutes and season with a little extra salt and pepper before you serve.
As written, this Brussels sprouts recipe is vegan and gluten free. Feel free to make any of the following substitutions as necessary:
- Olive oil - substitute avocado oil or canola oil, or melt a little butter or coconut oil to coat the Brussels sprouts
- Garlic - substitute about a ½ teaspoon or more of garlic powder if you don't have fresh garlic on hand, or just leave out if you'd like
- Sea salt - feel free to leave out for a low sodium option
Here are some great ways to add a little extra zest to this easy roasted Brussels sprouts recipe:
- Brussels sprouts with balsamic vinegar - prepare the recipe as written but drizzle a little balsamic vinegar or glaze over the sprouts just before serving; it's delicious!
- Garlic roasted Brussels sprouts - feel free to double the amount of garlic called for if you're a huge garlic fan like me
- Parmesan crusted Brussels sprouts - sprinkle up to ¼ cup of grated Parmesan over the sprouts before roasting
- Brussels sprouts with bacon - I love this one so much I created a separate recipe for it 😉
I used the following equipment to make this recipe:
- sheet pan
- parchment paper (optional, for easy cleanup)
- cutting board
- chef's knife
- large mixing bowl
Leftovers can be stored in an airtight container in the fridge for up to 4 days. They do not stand up well to freezing.
🎉 Top tip
This recipe is very forgiving but the number one tip I'd offer when roasting Brussels sprouts is make sure not to overcook them. As it gets close to the end of the roasting time, take a peek to see if they're just golden brown and crispy around the edges and remove from the oven then.
Brussels sprouts should be washed and trimmed before cooking, and they are often cut in half first if they are large. They can be roasted in the oven with a little olive oil, or boiled, sautéed or steamed on the stove until tender, then seasoned with a little salt and pepper, garlic or lemon juice.
For roasted Brussels sprouts in the oven, bake at 425℉ for 25 minutes or until the edges are just golden and crispy. For best results, drizzle with a little olive oil just before roasting.
Cooked Brussels sprouts have an earthy and slightly nutty taste, and the flavor becomes milder and slightly sweet if they are roasted as the natural sugars will become caramelized.
Brussels sprouts pair well with garlic, Parmesan cheese, bacon, or fresh lemon juice, and can also be seasoned with a honey or balsamic glaze to enhance their natural flavors.
Oven Roasted Brussels Sprouts
- parchment paper optional, for easy cleanup
- 1 pound Brussels sprouts
- 2-3 cloves garlic optional
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- freshly ground black pepper to taste
- Prep: Preheat the oven to 425℉ and line a large sheet pan with parchment paper. Trim and halve the Brussels sprouts, and finely chop garlic if using. Place all of the ingredients in a large mixing bowl and toss gently to coat.
- Roast: Slowly pour the Brussels sprouts onto the baking pan to form a single layer, with most turned cut-side down for better roasting. Roast for 25 minutes or until golden brown.
- Enjoy: Season with additional salt and pepper to taste, and serve immediately. Any leftovers can be stored in an airtight container in the fridge for up to 4 days.