Oven Roasted Brussels Sprouts

by Sabrina Snyder

Published on Last updated

26 Comments

5 from 2 votes
4 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Oven Roasted Brussels Sprouts are an easy side dish for your favorite weeknight meal and they’re delicious enough that everyone will be fighting over the last helping.

Like our Brussel Sprouts Gratin, making easy delicious side dishes with Brussels Sprouts are a holiday favorite Side Dish.

Oven Roasted Brussels Sprouts are an easy side dish for your favorite weeknight meal and they're delicious enough that everyone will be fighting over the last helping.

Roasted Brussels Sprouts

Oven Roasted Brussels Sprouts are an often maligned but delicious side dish. In the past five years Brussels Sprouts have been having a popularity renaissance since popular restaurants all over the country have turned them into popular appetizer recipes like our Tin Roof Brussels Sprouts copycat.

If you’re looking for a swap for Roasted Cabbage recipes, these Brussels Sprouts have a more kid friendly bite sized crispy texture.

How to Roast Brussels Sprouts:

Whole: If roasting whole, trim just the bottoms enough to cut off the browned portions. You can quite easily roast whole Brussels Sprouts when they’re on the smaller side, but whole larger ones should be steamed before roasting whole.

Halved/Quarters: This recipe calls for the Brussels Sprouts to be quartered before roasting. Perfect for roasting and just the right size for 1 bite, roasting them in halves is the most popular way to roast these delicious mini-cabbages. You can also cut them in half instead of in quarters depending on your preference. 

  • When cutting you will lose outer leaves, which can either be discarded or roasted along side the rest of the vegetables. Be aware, loose leaves will brown quickly.

Slices: If you are looking to make a roasted slaw or salad you can slice these Brussels Sprouts and toss them with some oil before spreading them evenly over the sheet pan and roasting. This leads to a more crispy texture than the other two options above.

When roasting use a cookie sheet and a silicone spatula. If you use foil, you risk the Brussels Sprouts sticking to the foil and tearing no matter how much you grease the foil. Using a silicone spatula is preferable to plastic, having that bit of flexibility makes removing the veggies easier from the pan without tearing them. Those browned parts of the veggies are the best parts, you don’t want them left behind on your pan.

 

OTHER HOLIDAY SIDE DISHES

VARIATIONS ON ROASTED BRUSSELS SPROUTS

  • 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.

DELICIOUS HOLIDAY MAIN DISHES

HOW TO STORE BRUSSELS SPROUTS

  • Serve: Safe to serve at room temperature for up to 2 hours.
  • Store: Cooled to room temperature, then stores in an airtight container, they’re good for 4-5 days.
  • Freeze: You can keep Brussels Sprouts in the freezer for up to 6 months.

Oven Roasted Brussels Sprouts are an easy side dish for your favorite weeknight meal and they're delicious enough that everyone will be fighting over the last helping.

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Dinner, then Dessert

Oven Roasted Brussels Sprouts

Oven Roasted Brussels Sprouts are an easy side dish for your favorite weeknight meal or holiday gathering.
Yield 4 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side
Cuisine American
Author Sabrina Snyder
Oven Roasted Brussels Sprouts are an easy side dish for your favorite weeknight meal and they're delicious enough that everyone will be fighting over the last helping.
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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

Calories: 111kcal | Carbohydrates: 10g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 96.4mg | Calcium: 48mg | Iron: 1.6mg

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Oven Roasted Brussels Sprouts are an easy side dish for your favorite weeknight meal and they're delicious enough that everyone will be fighting over the last helping.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. 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!

    Reply

    2. 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.

      Reply

  4. 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!

    Reply

  5. 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!

    Reply

    1. I ate a lot of them, but sadly brussels sprouts do not cure all! Hopefully, I’m on the road to recovery now!

      Reply

  6. 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!

    Reply

  8. I just LOVE oven roasted Brussels sprouts! Especially when they get slightly caramelized. These sprouts look perfect! 🙂

    Reply

  9. 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!!

    Reply

  10. 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 🙂

    Reply

  14. 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, 🙂

    Reply

  16. 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!

    Reply