These crispy oven-roasted Brussels sprouts turn the often-disliked vegetable into an addictive side dish everyone will fight over! With perfectly caramelized edges, tender centers, and those irresistible crispy loose leaves, this easy recipe might just convert Brussels sprout skeptics. Ready in just 20 minutes with minimal ingredients!
If you love simple vegetable sides, try my Air Fryer Green Beans or Air Fryer Brussels Sprouts with Bacon next!
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Jump to:
- Simple Roasted Brussels Sprouts
- Recipe Ingredients
- How to Make Crispy Oven Roasted Brussels Sprouts
- Expert Tips
- Variations
- What to Serve With Roasted Brussels Sprouts
- Storage and Reheating
- Why aren't my Brussels sprouts getting crispy?
- Can I use frozen Brussels sprouts?
- Why do my Brussels sprouts taste bitter?
- More Easy Oven Side Dishes
- Printable Recipe
- Comments
Simple Roasted Brussels Sprouts
I've tested countless recipes for roasting Brussels sprouts, and this recipe will give you that perfect combination of crispy exterior and fork-tender interior. The secret? High heat, properly spaced sprouts, and the right timing.
This is the recipe that belongs on the table every holiday. Easter, Thanksgiving, Christmas—heck, even on a Tuesday night. And if you’re like me, don't toss those extra loose leaves that fall off while trimming. They turn into crispy little chips, which are honestly the best part.
Recipe Ingredients
You need just 4 simple ingredients to make these perfect roasted Brussels sprouts:
- Brussels Sprouts. Fresh is best! Use bright green sprouts that feel firm and tight when squeezed. Smaller sprouts are sweeter, but any size will work.
- Olive Oil. Helps crisp the sprouts. You can substitute avocado oil if you like.
- Salt. Enhances all the natural flavors. I prefer sea salt or kosher salt.
- Black Pepper. Freshly ground will give you the best flavor.
How to Make Crispy Oven Roasted Brussels Sprouts
Quick Overview
- Trim and halve Brussels sprouts.
- Toss with olive oil, salt, and pepper.
- Arrange on baking sheet.
- Roast at 400°F for 10-15 minutes.
- Serve immediately.
Step-by-Step Instructions
- PREHEAT: Set your oven to 400°F and position the rack in the center. Line a large baking sheet with parchment paper for easy cleanup.
- PREP: Trim the stem ends of 1.5 pounds of Brussels sprouts and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise through the stem. Don't worry about loose leaves that fall off - these will become extra crispy treats!
- SEASON: In a large bowl, combine 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the halved Brussels sprouts and gently toss until evenly coated.
- ARRANGE: Spread the Brussels sprouts in a single layer on the prepared baking sheet. Make sure they have space between them - overcrowding leads to steaming instead of roasting. Scatter any loose leaves among them.
- ROAST: Bake for 10-15 minutes, shaking the pan halfway through. The sprouts are done when the edges are deeply caramelized, loose leaves are dark and crispy, and the centers are tender when pierced with a fork.
Quick Tip from Jeri
For extra crispy Brussels sprouts, flip each one cut-side down before roasting. This step takes a minute but will give you maximum crispiness!
Expert Tips
- Dry thoroughly after washing. Any moisture will create steam and prevent crispiness.
- Don't crowd the pan. Use two baking sheets if needed - Brussels sprouts need space to roast properly.
- Cut similar sizes. If your sprouts vary in size, cut larger ones into quarters so everything cooks evenly.
- Save those loose leaves! They become crispy chips and are often the first things to disappear from the serving dish.
Variations
- Lemon: Squeeze fresh lemon juice over the hot sprouts just before serving.
- Balsamic Glaze: Toss with 1 tablespoon balsamic glaze after roasting.
- Parmesan: Sprinkle ¼ cup freshly grated Parmesan cheese over hot Brussels sprouts right after roasting.
- Sweet & Spicy: Add 1 tablespoon maple syrup and a pinch of red pepper flakes to the oil mixture.
- Garlic Lovers: Add 3-4 cloves of minced garlic or 1 teaspoon garlic powder to the oil mixture.
What to Serve With Roasted Brussels Sprouts
These Brussels sprouts go with just about everything:
- Double Smoked Ham and Cheesy Air Fryer Scalloped Potatoes for Easter dinner.
- Air Fryer Boneless Chicken Thighs or Smoked Salmon on Pellet Grill for a quick weeknight dinner.
- Air Fryer Parmesan Crusted Tilapia and Smoked Asparagus for a complete meal.
- Twice Baked Mashed Potatoes or Creamy Dill Mashed Potatoes for a hearty side combo.
- Smoked Beef Tenderloin or Smoked Turkey Breast for a special occasion meal.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheating: Reheat in a 375°F oven for 5-7 minutes until warmed through and crispy again. Microwaving will make them soggy.
- Meal Prep: You can trim and halve Brussels sprouts up to 2 days ahead. Store in the refrigerator in an airtight container with a paper towel to absorb moisture.
Why aren't my Brussels sprouts getting crispy?
The most common reasons are overcrowding the pan, not enough oil, or an oven that isn't hot enough.
Can I use frozen Brussels sprouts?
Fresh work best for crispiness, but if using frozen, thaw completely and pat very dry before roasting.
Why do my Brussels sprouts taste bitter?
Overcooking can bring out bitterness. Make sure to roast just until tender. A touch of sweetness (like maple syrup or honey) can balance any natural bitterness.
Printable Recipe
Crispy Oven Roasted Brussels Sprouts
Ingredients
- 1½ pounds Brussels sprouts
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- PREHEAT: Set oven to 400°F with rack in center position. Line a large baking sheet with parchment paper.
- TRIM: Cut off the stem ends of Brussels sprouts and remove any yellow or damaged outer leaves. Slice each sprout in half lengthwise through the stem. Keep any loose leaves that fall off.
- SEASON: In a large bowl, combine olive oil, salt, and pepper. Add halved Brussels sprouts and loose leaves, tossing gently until evenly coated.
- ARRANGE: Spread Brussels sprouts on the prepared baking sheet in a single layer, placing most cut-side down. Ensure they have space between them. Scatter loose leaves among them.
- ROAST: Bake for 10-15 minutes, shaking the pan gently halfway through. Brussels sprouts are done when the edges are caramelized, loose leaves are crispy, and centers are tender when pierced with a fork.
- SERVE: Transfer to a serving dish and serve immediately.
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Notes
- For maximum crispness, make sure sprouts are completely dry before roasting.
- Don't crowd the pan - use two baking sheets if needed.
- Cut larger sprouts into quarters so all pieces cook evenly.
- Those loose leaves will become extra crispy - they're the best part!
- If you prefer softer Brussels sprouts, roast for an additional 5 minutes.
- Store leftovers in the refrigerator in an airtight container for up to 4 days.
- Reheat in a 375°F oven for 5-7 minutes until crispy again.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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