Elevate your weeknight meals with Oven Roasted Brussels Sprouts. A delicious side that everyone will love and enjoy. Try this recipe today!
Brussels Sprouts are the perfect Veggies to pair with any meal. Try my Maple Roasted Brussels Sprouts or Roasted Balsamic Brussels Sprouts to enhance your next meal.
Sabrina’s Oven Roasted Brussels Sprouts Recipe
This Recipe is a big hit at my house! It makes the ideal bite-sized, kid-friendly side dish. With their crispy outside and tender inside, they’re a tasty side dish that goes great with just about anything. Whether I’m serving chicken or pasta, this recipe always make it onto the plate.
Recipe Card
Ingredients
- 1 pound Brussels Sprouts
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons olive oil , or vegetable oil
- 1 tablespoon lemon juice , garnish (optional)
Instructions
- Preheat the oven to 400 degrees.
- Toss the Brussels Sprouts in 2 tablespoons of olive oil, kosher salt and pepper and add to a baking sheet.
- Roast for 18-20 minutes, or until caramelized.
- Garnish with lemon juice if desired.
Nutrition
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Chef’s Notes
When roasting, use a cookie sheet. If you use foil, you risk the Brussels Sprouts sticking to it and tearing, no matter how much you grease it. Using a silicone spatula is preferable to a plastic one; its flexibility makes it easier to remove the veggies from the pan without tearing them. Also, those browned parts of the veggies are the best parts; you don’t want them left behind on your pan.
Table of contents
About this Recipe
Brussels Sprouts are an often maligned but delicious side dish. They have been experiencing a popularity renaissance, as restaurants across the country have turned them into popular appetizer recipes. To roast Brussels sprouts, trim just the bottoms of the smaller ones; larger ones should be steamed first. A popular method is to quarter them for bite-sized pieces, or cut them in half if you prefer. Keep in mind that cutting may result in some outer leaves being lost, which can be roasted too, but will brown quickly. For a crispy texture, slice the sprouts, toss with oil, then roast evenly on a sheet pan.
How to Store
- Serve: Serve at room temperature for up to 2 hours.
- Store: Cool to room temperature, then store in an airtight container in the fridge. They’re good for 4-5 days.
- Freeze: You can keep Brussels Sprouts in the freezer for up to 6 months.
Variations
- Cheese: Toss with olive oil, grated Parmesan cheese, garlic salt and pepper for an easy cheesy side dish.
- Breadcrumbs: Whisk together a bit of grated Parmesan cheese and panko breadcrumbs to create a crispier coating.
- Bacon: Brussels sprouts with bacon is a delicious and easy way to roast these veggies with a punch of additional flavor.
- Balsamic Glaze: Once out of the oven top with balsamic glaze for a quick and immediately fancy side dish.
- Toppings: Top with crumbled feta or goat cheese for a creamy cheesy flavor. Use dried fruits for an easy holiday side dish worth serving to company.
Related Recipes
More Delicious Brussels Sprouts
Photos Used in Previous Post:
Today was a first for me to roast vegetables and I started with this recipe. OH my gosh what a difference when they brown a bit. I”ll never do them any other way. Once again my sixth recipe from you and all are winners! Thank s for a great site with recipes that are quite simple to do!
Can you use frozen brussel sprouts?
Yes though you may need to add more oil to the recipe. I hope you enjoy them!
Nancy, I actually prefer the frozen Brussels Sprouts. They cook up and brown more quickly and evenly and don’t get mushy as most frozen vegetables will.
Brussels Sprouts have never looked so delicious! Seriously….pass me a fork! 🙂
Brussels sprouts are one of my favorite vegetables too!
I recently started making Oven Roasted Brussels Sprouts and my husband loves them! I can’t wait to try this recipe! He’ll love these too!
I hope your hubby enjoys it! My husband is similarly enamored with this recipe!
I love roasting Brussels sprouts. It’s my favorite way to make (and eat) them.
BTW, hope you feel better soon. I’m sure that eating a big bowl of these would do wonders!
I ate a lot of them, but sadly brussels sprouts do not cure all! Hopefully, I’m on the road to recovery now!
I have a confession: I am not a fan of brussels sprouts. I know, I know. But many of our friends are, so I am always trying to get myself to make them for others folks. I love the simplicity of this recipe–nothing to hide behind. Maybe that’s the key I’ve been looking for!
I hope this recipe finally turns it around for you!
These looks delicious and perfectly charred!
I just LOVE oven roasted Brussels sprouts! Especially when they get slightly caramelized. These sprouts look perfect! 🙂
Yes! Just that little bit of caramelization is what puts it over the top!
We love oven roasted sprouts. They’re so yummy. Something about roasting veggies just makes them pop. I love your photos, they make me want to reach into the screen and snag a few!!
Thanks, Kim! I’ve really been working to improve my photography!
Sabrina…I love the description you give about them having to “breath” I actually never used that term 🙂 I too btw ADORE roasted broccoli! And munchkin calls it little trees 🙂
These brussels sprouts are top notch! I want to devour them!
These Brussels Sprouts look like the BEST THING EVER. Thank You for sharing.
These look amazing! I know my family would love these 🙂
I love Brussels sprouts, but I’ve never tried the oven methhod before. Yours look amazing, so I’m definitely cooking them this way next time, 🙂
This will turn anyone into a Brussels sprout lover!
My six year old daughter LOVES brussels sprouts and this is the method I usually use too, although I have never finished it off with some lemon so I will give that a try next time!
Thanks Sabrina for yr recipe’s they sound great. I hope you feel better soon. God Bless !!!
Thanks, Connie!