Ingredients & Substitutions
Here I explain the best ingredients for roasting brussels sprouts, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Brussels Sprouts – Remove any damaged or yellow outer leaves before slicing in half lengthwise. I prefer smaller ones when I can find them, as they are more sweet and roast a little faster. For larger ones, you may want to cut them into quarters, so for quicker cooking and more surface area for browning. Olive Oil – Sometimes I use regular, other times I use extra virgin olive oil or avocado oil. Any of these work great for oven roasted brussels sprouts! Seasonings – Garlic powder, sea salt (or kosher salt), and black pepper. You can also add cayenne pepper if you like more spice — or see my other variations below.
How To Roast Brussels Sprouts
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Flavor Variations
This post has just my basic recipe for roasted brussels sprouts, but you know I can’t resist changing it up. Here are some of my favorite variations when you’re craving something new:
Foil or a bare pan works best. This produces more browned brussels sprouts, but parchment paper works if you don’t want foil touching your food and still want easy cleanup. (I opted for parchment paper this time as shown in the photos, but actually use a bare pan more often because these pans I use don’t stick easily and are easy to clean.) Make sure each sprout is touching the pan, ideally with space between them. This is my not-so-secret trick to crispy oven roasted brussels sprouts! If the pan is too crowded, they will steam instead of caramelizing. So, make sure your baking sheet is large enough, or use more than one if you have to. Roast the sprouts at high heat (400 degrees). Lower temperatures will cook them more slowly, reducing browning and making their texture more mushy and steamed. No, thanks! Broil for extra dark and crispy results. If you like the absolute crispiest brussels sprouts that are extra charred, place them under the broiler at the end for a few minutes. Have frozen sprouts? Follow my recipe for roasted frozen brussels sprouts instead.
Bacon – If you cooked some bacon in the oven or bacon in the air fryer and have leftovers, just sprinkle it on top. But if you didn’t, you can actually cook the bacon at the same time as the sprouts — follow my bacon brussels sprouts recipe for detailed instructions. Cheese – Top your veggies with shredded or grated Parmesan cheese. You can do this at the end, or sprinkle on in the last few minutes of baking to make it more melty. Honey Or Maple Syrup – I use sugar-free honey and sugar-free maple syrup, but conventional varieties taste great drizzled on top as well. I recommend adding them before roasting, at the same time as the oil. Balsamic Glaze – My favorite topping for oven roasted brussels sprouts when I want to add a little something! Make a quick glaze from balsamic vinegar and add a tablespoon or two on top for a rich flavor boost. See my recipe for balsamic glazed brussels sprouts for more tips and tricks.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. They don’t taste quite as good as fresh, but I love them with coddled eggs for breakfast the next day! Meal prep: You can slice the brussels in half up to a few days ahead. They store quite well for me in the fridge. Reheat: To revive some of their crispness, I recommend reheating roasted brussels sprouts in the oven at 400 degrees F, or pan frying them in a skillet. The microwave works to reheat, but they won’t be crispy anymore. Freeze: You can keep these sprouts in the freezer for up to 3 months, but they tend to be mushy after thawing and reheating, so it’s not my favorite thing to do.
Serving Suggestions
I serve these oven roasted brussels sprouts with, like, everything… from common proteins to holiday meals. Here are some different pairings to try:
Steak – Brussels sprouts and steak together remind me of a steakhouse! Try them with a sirloin steak, reverse sear steak, or filet mignon for something a little fancy. If you need a budget-friendly cut, my flank steak and sirloin tip steak recipes still have lots of flavor. Chicken – My go-to dinner is a protein and a veggie. On busy weeknights, you can keep it simple with staples like baked chicken breast, crispy chicken thighs, or chicken legs. If you have a little more time, you can prep my spinach stuffed chicken breast while you’re roasting the brussels sprouts in the oven. Pork – Try my baked pork chops or pork tenderloin! I like to add a cheesy cauliflower casserole with these to make the whole meal feel comforting. Holiday Dinners – There’s enough stress at holiday meals, so sometimes a simple side dish is just what you need. Make your Thanksgiving turkey or prime rib roast, and serve these sprouts with them. Sometimes I toss some pomegranate seeds on top to make them feel more festive! Bowl Meals – Mix this crispy brussels sprouts recipe with any other fresh or leftover roasted vegetables (such as roasted asparagus or roasted zucchini), and spoon the mixture over a bed of rice or caulifower rice. Top with a fried egg and a drizzle of tahini sauce. I’m not usually one to have a vegetarian meal, but I tossed this combo together one day and it was actually amazing!
More Easy Brussels Sprouts Recipes
These little green veggies make some of my favorite healthy side dishes! Try one of my other versions next time: Please enter your first name for your account. Your saved recipe will also be sent to your email. *This crispy brussels sprouts recipe starts with 6 cups of raw brussels sprouts, but you get 4 cups of roasted brussels sprouts. Serving size is 1 cup cooked.
