Roasted Brussel Sprouts – Spend With Pennies

This roasted brussels sprouts recipe is healthy and oven-crispy!

A splash of olive oil and some simple seasonings are all these roasted Brussels sprouts need! Then roast in the oven until tender-crisp and perfectly caramelized.

They make a great side, as an appetizer for dipping or they can be cooled and added to a salad!

Table of Contents

Best Roasted Brussels Sprouts

This super easy recipe is simple yet has great flavor (and great for new cooks).
Just a handful of ingredients that are probably already in the pantry are needed! A little olive oil, some garlic powder, and some salt and pepper.
Roasted Brussel sprouts are a one-pan wonder and you can add other veggies too!
Brussels sprouts are loaded with nutrients for good health!

Ingredients for Roasted Brussels Sprouts

Brussels Sprouts – Fresh is best for texture and caramelization when roasting vegetables. When buying them at the grocery store, try to choose sprouts of the same size. Frozen can be used, but they won’t get as crispy.

Oil – I use olive oil since it’s always on my counter but any light flavored oil works just fine. Melted butter or even bacon fat can also be used.

Variations – Try adding in some sliced or cubed sweet potato or turnip, carrot, squash, or another favorite vegetable that tastes excellent when roasted!

Swap up the seasonings and add a bit of balsamic vinegar, red pepper flakes, or lemon zest or add in your favorite herbs like thyme.

Brussels Sprouts on a sheet pan before being roasted

How to Roast Brussels Sprouts

Prepare the Brussels Sprouts by removing any loose or discolored outer leaves and trimming off the bottom. Cut them in half if they are large.
Season the Brussels right on the pan (no need to wash an extra bowl!). Toss with oil and seasonings per recipe below. (This can be done right in the pan.)
Place them flat side down and roast in the oven until tender crisp. Smaller sprouts may cook quicker, so check them early.

Tips for Perfect Sprouts

If you save bacon grease, use it in place of olive oil for a boost of flavor!
Place them in a single layer (cut sides down) on a foil-lined sheet pan for easy cleanup. You can also use parchment paper.
You’ll know they’re done when they’re golden brown on the outside, tender, and fragrant.
Sprinkle with parmesan cheese and broil for 1 minute if desired.

Extras – Serve them as an appetizer with a couple of favorite dipping sauces like honey mustard sauce, homemade garlic aioli, or a spicy aioli.

Or drizzle with sweet honey or maple syrup, or even a tangy balsamic glaze before topping with bacon crumbles.

Leftover Brussels Sprouts

Raw brussels sprouts will keep in the vegetable crisper in the fridge for about 4 days, in a brown paper bag, but be aware the flavor will get a little more bitter as they age.
For leftover roasted brussels sprouts, store them in a covered container in the fridge and they’ll keep for about 2 days.

More Roasted Veggies

Did your family love these Roasted Brussels Sprouts? Be sure to leave a comment and a rating below!

5 from 19 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Roasted Brussels Sprouts

Crispy & flavorful on the outside and tender on the inside, these roasted brussels sprouts are the perfect side dish!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Preheat the oven to 400°F.
Rinse Brussels sprouts, cut in half if they are large.
Toss the Brussels sprouts with oil & seasonings and spread them, flat side down, into an even layer on a large baking sheet.
Roast 20-25 minutes, stirring after 10 minutes until tender and lightly browned

Cooking time can vary based on the size of your brussels sprouts. Larger sprouts may need a few minutes extra, smaller sprouts may need a bit less time.
Leftovers will keep in an airtight container in the refrigerator for 2 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.