These sheet pan roasted Brussels sprouts are one of my favorite side dishes, especially for the holidays, as preparation is simple and only requires pantry staples. They come out so crispy outside and tender inside with this foolproof roasting method. This roasting method is also mostly hands-off once they go in the oven, freeing you up to work on something else in the kitchen.
I love the oven-roasted caramelized flavor these sprouts have. This recipe will turn even the toughest Brussels sprouts hater into a fan. They’re also a hearty side dish that pairs well with all sorts of seasonings and main dishes. Serve them up with my roasted chicken recipe, roasted turkey recipe, or turkey meatloaf recipe for a delicious dinner.
What You Need to Make This Recipe
Brussels sprouts — look for firm Brussels sprouts that feel tightly compacted. They should be bright green. Skip any that look as if they’re starting to yellow or are yellow. If you want sweeter sprouts, choose smaller ones.
Oil — I use olive oil, but you can use any cooking oil of your choice.
How to Make Roasted Brussels Sprouts
1. Trim off the ends of each Brussels sprout and remove any yellowed outer leaves.
2. Cut the Brussels sprouts in half through the stem end.
3. Place on a large rimmed baking sheet. Drizzle the sprouts with olive oil and sprinkle with salt and pepper.
4. Toss until the sprouts are well coated in oil, then spread into an even layer. For extra crispy Brussels sprouts, flip them, so they are all positioned cut-side down. Roast for 20 minutes. Stir and continue roasting until tender and the outer leaves are slightly charred. Season with more salt and pepper, if desired. Serve immediately.
Pro Tips for Making This Recipe
- Use fresh, not frozen Brussels sprouts! When frozen Brussels sprouts thaw, they will be very soft and mushy in the center.
- Try to buy Brussels sprouts that are uniform in size, so they roast evenly in the oven.
- Don’t skip trimming the sprouts, as the base tend to be tough, dry, and browned unless you’re cutting them directly off the stalk.
- You can purchase Brussels sprouts in advance as they keep well in the vegetable drawer for 7 to 10 days. You can trim and cut them in half a day ahead of time and keep them in an airtight container in the fridge.
- Don’t overcrowd the pan. If the sprouts are too close to each other on the sheet pan, they’ll steam instead of crisp up. If you want to double the recipe to feed a crowd, use two sheet pans.
- Avoid moving the sprouts once they’ve started roasting in the oven. By not disturbing them, the cut-side becomes super crispy and deeply golden.
- I always suggest washing your produce before using them. Make sure to dry them thoroughly, as the drier they are, the crispier the sprouts will be. You can even place them in a salad spinner to dry.
- If you have a couple of extra small sprouts, leave them whole to avoid overcooking.
Frequently Asked Questions
You need to wait for the sprouts to cool to room temperature before you store them, or they’ll get soggy in the fridge from the condensation. Place the cooked Brussels sprouts in an airtight container in the fridge for up to 4 days. I don’t recommend freezing leftovers, as the texture will change.
I like to reheat leftover roasted Brussels sprouts in the oven as it keeps the texture crispy. Rewarm in the oven at 350F for 5 minutes or until heated through. You can also reheat them on a plate in the microwave, but they won’t stay crispy.
This recipe makes the perfect roasted Brussels sprouts, but you can mix up the seasonings with minced garlic, a dried herb blend, your favorite spice mix, or drizzle on some balsamic vinegar when you stir the sprouts for a tangy pop of flavor. You can also sprinkle ¼ cup of parmesan cheese over the Brussels sprouts when they come out of the oven.
These Brussels sprouts are in peak season from late August through March, so they’re abundant during the holiday season!
If you love this recipe try these out!
If you’ve tried this Roasted Brussels Sprouts recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Roasted Brussels Sprouts
Equipment
- Baking Sheet
Ingredients
- 2 pounds Brussels sprouts (900g)
- 5 tablespoons olive oil (75ml)
- ½ teaspoons salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 425F.
- Trim off the ends of each Brussels sprout and remove any yellowed outer leaves. Cut in half through the stem end. Place on a large rimmed baking sheet.
- Drizzle the sprouts with olive oil and sprinkle with salt and pepper. Toss until the sprouts are well coated in oil, then spread into an even layer. For extra crispy Brussels sprouts, flip them so they are all positioned cut-side down.
- Roast for 20 minutes. Stir and continue roasting until tender and the outer leaves are slightly charred, about 5 more minutes. Season with more salt and pepper, if desired. Serve immediately.
Notes
- Use fresh, not frozen Brussels sprouts! When frozen Brussels sprouts thaw, they will be very soft and mushy in the center.
- Try to buy Brussels sprouts that are uniform in size, so they roast evenly in the oven.
- Don’t skip trimming the sprouts, as the base tend to be tough, dry, and browned unless you’re cutting them directly off the stalk.
- You can purchase Brussels sprouts in advance as they keep well in the vegetable drawer for 7 to 10 days. You can trim and cut them in half a day ahead of time and keep them in an airtight container in the fridge.
- Don’t overcrowd the pan. If the sprouts are too close to each other on the sheet pan, they’ll steam instead of crisp up. If you want to double the recipe to feed a crowd, use two sheet pans.
- Avoid moving the sprouts once they’ve started roasting in the oven. By not disturbing them, the cut-side becomes super crispy and deeply golden.
- I always suggest washing your produce before using them. Make sure to dry them thoroughly, as the drier they are, the crispier the sprouts will be. You can even place them in a salad spinner to dry.
- If you have a couple of extra small sprouts, leave them whole to avoid overcooking.
