Name: Roasted Brussels Sprouts
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb Brussels sprouts, trimmed and halved; 2 tbsp olive oil; ½ tsp salt; ¼ tsp black pepper; Optional toppings: garlic powder, red pepper flakes, balsamic glaze, grated Parmesan

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Roasted Brussels Sprouts are crispy, golden, and full of flavor. With just a handful of ingredients and a hot oven, I can turn these little green veggies into one of the most irresistible sides on the table. Whether I’m pairing them with a hearty roast or tossing them into a grain bowl, they’re always a hit.

Why I Love This Recipe

I love how roasting completely transforms Brussels sprouts. Instead of being soft or bitter, they come out with crisp edges, a tender center, and a deep caramelized flavor. They’re easy to prep, quick to cook, and endlessly versatile. Once I started roasting them, I never went back. Roasted Brussels Sprouts

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Brussels sprouts, trimmed and halved
Olive oil
Salt
Black pepper
Optional: garlic powder, red pepper flakes, balsamic glaze, Parmesan

Directions

I preheat the oven to 425°F and line a baking sheet with parchment paper.
I trim the Brussels sprouts and cut them in half lengthwise.
I toss them in olive oil, salt, and pepper until coated.
I spread them cut-side down on the baking sheet in a single layer.
I roast for 20–25 minutes, flipping once, until they’re crisp and browned.
I finish with a sprinkle of cheese, a drizzle of balsamic, or serve them just as they are.

Servings and timing

This recipe serves 4 and takes about 30 minutes total—5 minutes of prep and 25 minutes in the oven.

Variations

I toss in fresh garlic or sprinkle garlic powder before roasting.
A drizzle of maple syrup and a dash of Dijon gives them a sweet-savory kick.
A squeeze of lemon juice brightens them up right before serving.

Storage/Reheating

I store leftovers in the fridge for up to 3 days in an airtight container. To reheat, I pop them in the oven or air fryer at 375°F for a few minutes to bring back the crisp. I skip the microwave—it softens them too much. Roasted Brussels Sprouts

FAQs

How do I keep Brussels sprouts from getting soggy?

I make sure they’re dry before roasting and give them space on the pan. Roasting at high heat also helps them crisp up instead of steam.

Do I need to parboil them first?

Not at all. Roasting from raw gives better flavor and texture. No boiling needed.

Can I use frozen Brussels sprouts?

Fresh is best for crispiness, but I’ve used frozen. I thaw and dry them thoroughly, then roast at 450°F to help reduce moisture.

What’s the best oil to use?

I stick with olive oil for its flavor, but avocado oil also works well, especially if I’m roasting at high heat.

Are roasted Brussels sprouts good for meal prep?

Yes! They reheat well and make a great side for grain bowls, salads, or quick lunches during the week.

Conclusion

Roasted Brussels Sprouts are proof that simple ingredients can deliver big flavor. With just a little oil and heat, they go from basic to addictive. I keep this recipe in rotation all year long—it’s an easy win every time.