This simple and easy Roasted Brussels Sprouts Recipe is ready in 35 minutes with just 4 ingredients! Recipe includes tips for roasting in the oven and air fryer.
Quick & Easy Veggie Side Dish
Today I’m sharing a super simple guide on how to roast brussels sprouts until they’re perfectly crispy and caramelized. While roasted brussels sprouts aren’t exactly a sweet and from-scratch dessert like I typically share on the blog, they are a big staple in my kitchen. I make these all the time (they’re Zach’s favorite side dish), and it just feels right to share the recipe with you!
This recipe makes a simple and quick side dish for dinnertime. I’ll usually serve mine with a roast chicken and mashed potatoes, but they’d also be great as a holiday side for Easter, Christmas, or Thanksgiving too.
The prep work for this recipe is quick and easy, and using just a few ingredients lets the natural flavor of the sprouts shine. I do provide some tips on how to spice them up though, if you’d like to do that. Let’s get right to it!
What You Need
Here’s all you need to make these easy brussels sprouts:
- Brussels sprouts. Use fresh brussels sprouts and make sure to trim the ends and any brown spots before slicing in half. If you find some larger brussels sprouts in the mix, consider quartering them. You want all of your sprouts to be a similar size once trimmed, this lets them cook evenly.
- Olive oil. I prefer extra virgin olive oil, but really any kind will work.
- Salt and pepper. Just a bit brings out the natural flavor of the sprouts nicely.
SAM’S TIP: Did some leaves fall off your sprouts while trimming the ends? As long as they’re not brown, just toss them on the sheet too!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Roasted Brussels Sprouts
- Prepare the sprouts – Trim and cut your brussels sprouts in half, then toss them in olive oil, salt, and pepper.
- Bake – Evenly arrange your sprouts on a baking sheet and bake at 425F for 15 minutes.
- Turn and bake – Turn the sprouts with a spatula and bake for another 10-15 minutes, or until golden brown and tender.
- Enjoy! Season to taste and enjoy!
SAM’S TIP: If you have the patience to do so, take a moment to turn make sure all of your brussels sprouts are cut side-down on the baking sheet after tossing in oil. This will make your sprouts nice and caramelized/crispy after roasting.
What to Add to Brussels Sprouts
While these brussels sprouts are flavorful enough on their own, sometimes it’s fun to change things up! Here are a few ideas I love:
- Drizzle with balsamic glaze, honey, or maple syrup before roasting. I’ll sometimes chop up a few strips of bacon, too, and cook with the sprouts!
- Grate about half a cup of parmesan cheese and toss with the sprouts, the cheese crisps in the oven and makes them incredibly delectable!
- Toss with a squeeze of lemon juice or zest after roasting.
- Sprinkle in some crushed red pepper with the salt and pepper for spicy brussels sprouts.
- Add some fresh garlic on the sheet pan to roast right alongside the sprouts.
- Finish parmesan cheese just before serving.
SAM’S TIP: Do not use frozen brussels sprouts here. They are usually frozen whole and don’t crisp up as nicely as fresh brussels sprouts.
Frequently Asked Questions
Evenly coat your sprouts in oil, place them cut-side down on the sheet, don’t overcrowd them on the baking sheet, make sure your oven is hot enough, and don’t overcook them. You will have perfectly crispy brussels sprouts if you follow these tips!
This recipe is best when served immediately. If you’d like to reheat, I’d suggest you do so in the oven to avoid mushy brussels sprouts.
Follow the prep steps as indicated, then place in an even layer in the basket of an air fryer and cook on 375F for about 15 minutes, tossing halfway through.
Want to see more savory dishes like this? Let me know in the comments below!
Roasted Brussels Sprouts Recipe
- 1 lb brussels sprouts
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- Freshly cracked black pepper to taste
- Baking sheet or cookie sheet
- Preheat oven to 425F (220C).
- Trim ends of brussels sprouts (just cut off any browning) and remove any dirty outer leaves. Cut brussels sprouts in half lengthwise and place in a large bowl.1 lb brussels sprouts
- Drizzle brussels sprouts with olive oil and sprinkle with salt and pepper. Toss until sprouts are all coated with oil.2 Tablespoons olive oil, 1 teaspoon kosher salt, Freshly cracked black pepper
- Scatter brussels sprouts evenly over a baking sheet.
- Transfer baking sheet to center rack of oven and bake for 15 minutes. Use a spatula to turn brussels sprouts then return to oven and bake another 10-15 minutes, until sprouts are deep brown in spots and are tender when pierced with a fork.
- Add additional salt and pepper to taste, as needed.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.