If you’ve ever wondered how to make Perfectly Roasted Brussels Sprouts, this recipe is it. They’re crispy on the outside, tender on the inside, and full of flavor. All you need is olive oil, salt, and pepper to make them shine, and they’re ready in about 30 minutes.

The method: toss 1 pound of halved Brussels sprouts with 2 tablespoons of olive oil, salt and pepper right on a parchment-lined sheet pan. Roast them at 425°F for 25 minutes, stirring once, until they have deep golden-brown spots.

The secret to the best oven-roasted Brussels sprouts is simple: don’t be afraid to let them get brown and caramelized. That golden color means deep, rich flavor. Once you try them this way, you’ll never steam or sauté Brussels sprouts again.

Why You’ll Love These Roasted Brussels Sprouts

• Crispy, golden, and naturally sweet
• Easy to make in 30 minutes with 4 simple ingredients
• Works with fresh or frozen Brussels sprouts
• Pairs well with almost any meal, from chicken and salmon to your Thanksgiving turkey
• Easy to double for a holiday crowd, and you can trim them days ahead

Ingredients for Roasted Brussels Sprouts

This recipe scales easily. See the full details in the printable recipe card below.

• 1 pound Brussels sprouts, stems trimmed and halved*
• 2 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Optional: 1 tablespoon thick aged balsamic vinegar (or another topping from the list below)

*Discard any brown or damaged outer leaves. Keep a few loose leaves on the pan. They get extra crisp! If some sprouts are extra large, quarter them so they roast evenly.

Ingredient Notes

Brussels Sprouts

Look for firm, bright green sprouts with tight leaves. Smaller sprouts are sweeter and more tender, and they roast more evenly than big ones. One pound serves 4 as a side. Brussels sprouts are packed with fiber, antioxidants, and vitamin C, which makes them a really good-for-you side dish.

Olive Oil

Two tablespoons of extra virgin olive oil is enough to coat every sprout so they brown instead of drying out. I toss everything right on the sheet pan, so there’s no extra bowl to wash.

Kosher Salt and Black Pepper

Kosher salt is easy to sprinkle evenly. I like my Brussels sprouts a little salty, like French fries, so I usually sprinkle on a pinch more right before serving.

Balsamic Vinegar (Optional)

A thick aged balsamic vinegar is perfect for drizzling because it’s sweet and syrupy. If you only have regular balsamic, simmer it in a small saucepan until it’s syrupy, then let it cool for a minute before you drizzle.

How to Make Roasted Brussels Sprouts

1. Preheat the oven: Heat the oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
2. Trim and halve: Trim the stem ends, pull off any brown or damaged outer leaves, and cut each sprout in half from top to bottom. Quarter any extra large ones.
3. Toss on the pan: Add the Brussels sprouts, olive oil, salt, and pepper to the pan and toss until evenly coated. Turn them cut-side down and spread them out with a little space between each one.
4. Roast: Roast for 25 minutes, stirring once halfway through, until golden brown and tender. Let them get deep brown spots, because caramelization is the goal. Every oven is a little different, so go by the color.
5. Finish and serve: Drizzle with balsamic vinegar (or one of the toppings below), then toss to coat. Taste and add more salt if needed.

See the full recipe in the printable recipe card below.

How to Cut Brussels Sprouts for Roasting

Slice off just the dry end of the stem. If you cut off too much, the leaves will fall apart. Pull off any loose or damaged outer leaves, then cut each sprout in half lengthwise, right through the stem end, so both halves hold together. That flat side is what browns against the pan.

If you bought them on the stalk, cut each sprout off where it meets the stalk, then trim and halve as usual.

Tips for Crispy Brussels Sprouts

• No need to wash Brussels sprouts. Trim the ends and remove any damaged outer leaves. Of course, if they look extra dirty, wash them with cold water and make sure they are completely dry before roasting.
• Don’t overcrowd the pan; give each sprout a little breathing room for even browning. Crowded sprouts steam instead of roast.
• Roast cut-side down for maximum crispiness.
• Use a hot oven. 425°F gives you the best caramelization.
• Be patient. Pale sprouts aren’t done yet. Wait for that golden brown crust before you pull them out of the oven.

Easy Toppings for Roasted Brussels Sprouts

Roasted Brussels sprouts are fantastic with just olive oil, salt and pepper, but you can change things up depending on your mood. These are all optional, and they all go on at the end of cooking:

• Balsamic: Drizzle 1 tablespoon of thick aged balsamic vinegar (or regular balsamic reduced on the stove until syrupy) over the sprouts right out of the oven.
• Honey and lemon: Skip the vinegar and toss with 1 teaspoon honey plus a squeeze of lemon juice before serving for a hint of sweetness.
• Lemon Parmesan: After roasting, toss with 1 tablespoon lemon juice, 2 teaspoons lemon zest, 1 tablespoon grated Parmesan (or ¼ cup shaved), 1 tablespoon fresh thyme, parsley, and a pinch of red pepper flakes.
• Cranberries and walnuts: Add ¼ cup chopped walnuts and ¼ cup dried cranberries per pound of Brussels sprouts. Toss them onto the pan for the last 5 minutes of roasting. This is my Thanksgiving version.
• Bacon: Crumble cooked bacon over the top right before serving so it stays crisp. It’s especially good with the balsamic drizzle.

What to Serve with Roasted Brussels Sprouts

These belong on the Thanksgiving table. That caramelized, slightly sweet flavor is so good next to all the rich, savory dishes.

• Roast turkey, of course. Here are my top Thanksgiving turkey roasting tips.
• Crispy Roasted Potatoes or mashed potatoes and gravy.
• A spoonful of homemade Cranberry Sauce.
• My Healthy Green Bean Casserole Remix.
• Any other night of the week, my Easy Salmon Recipe or roast chicken.

For more ways to use Brussels sprouts, try my Shaved Brussels Sprouts Salad with Lemon Shallot Dressing. And if you’re roasting a few veggies for a holiday meal, my 6 top tips for roasting vegetables will help everything come out of the oven at the same time.

Make-Ahead, Storage and Reheating

• Make ahead: Trim and halve the Brussels sprouts up to 2 days ahead and keep them in a covered container in the fridge. On the day, toss them with the oil, salt, and pepper and roast. You can also roast them a day ahead and reheat them. They won’t be quite as crispy as fresh, but they’re still delicious.
• Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Spread them on a sheet pan and reheat in a 400°F oven for about 7 minutes to re-crisp, or warm them in a skillet over medium heat. The microwave works in a pinch, but they’ll be soft.

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Roasted Brussels Sprouts FAQs

What temperature should I roast Brussels sprouts at?

I roast them at 425°F for 25 minutes. That high heat is what gives you crispy, caramelized edges. 400°F works too; it just takes longer, up to 40 minutes. Either way, they’re done when they’re deep golden brown and tender.

Should I cut Brussels sprouts in half before roasting?

Definitely. Halving them gives you a flat side that browns against the pan, so roast them cut-side down. Quarter any really big ones so everything cooks at the same speed.

Why are my roasted Brussels sprouts soggy?

Usually the pan is too crowded or the oven isn’t hot enough, so they steam instead of roast. Spread them out with a little space between each one, make sure they’re dry, and let them stay in the oven until they’re truly brown.

Why are my Brussels sprouts bitter?

Brussels sprouts turn bitter and taste strongly of cabbage when they’re boiled, steamed or overcooked. Roasting at high heat does the opposite, because the browning brings out their natural sweetness. Smaller, fresh sprouts are milder than large ones, too. A drizzle of balsamic or honey at the end balances out any bitterness that’s left.

Can I roast frozen Brussels sprouts?

Frozen Brussels sprouts work, and there’s no need to thaw them. Toss them with the oil, salt and pepper, spread them out on the pan, and roast from frozen at 425°F for about 10 minutes longer. They won’t get quite as crispy as fresh, but they still brown nicely.

Can I add bacon?

Bacon is a great addition. Cook it separately until crisp, then crumble it over the roasted Brussels sprouts right before serving. Add the balsamic drizzle, too, if you like.

Tips for Making Roasted Brussels Sprouts for Thanksgiving

How Many Brussels Sprouts Per Person

Plan on about ¼ pound per person. One pound serves 4, so for a table of 12, roast 3 pounds.

Doubling the Recipe

Use one large sheet pan for each pound of Brussels sprouts so they roast instead of steam. If you have two pans in the oven at once, swap their racks when you stir them halfway through. They may need a few extra minutes, so keep an eye on them.

Sharing the Oven with the Turkey

The turkey needs to rest before you carve it, and that’s your window. Have the Brussels sprouts tossed and ready on the pan. As soon as the turkey comes out, turn the oven up to 425°F and slide the sprouts in once it’s hot. They’ll roast while you carve and make the gravy, and they’ll hit the table hot and crispy.

If you make these roasted Brussels sprouts, I’d love a star rating and a comment below!