Brussels sprouts were not always popular in my house. When I was a kid, they were the one veggie I’d side-eye on the dinner table. Boiled, mushy, and bitter—not exactly something you’d look forward to.
But everything changed the first time I roasted them. Suddenly they were golden and crisp on the edges, with a nutty, slightly sweet flavor. It’s one of those simple techniques that turns people from haters into fans.
These days, they’re one of my absolute favorite sides for cool weather. They’re easy enough for a weeknight but feel special enough for company. I often make extra so I can snack on them right off the pan.
What You’ll Need for This Simple Roast
Here’s what I always grab when I’m planning roasted Brussels sprouts:
Brussels Sprouts – Look for firm, bright green heads without yellowing leaves. I sometimes buy them on the stalk at the market—they stay fresher longer.
Olive Oil – The real key to getting them crispy. Don’t skimp.
Salt and Pepper – Simple, but they do all the heavy lifting to bring out flavor.
Optional Additions – This is where you make it your own. I love a squeeze of fresh lemon for brightness, grated Parmesan for salty richness, or a sprinkle of red pepper flakes if I want some heat. Sometimes I’ll toss in thyme or rosemary if I have them around.
It’s a short ingredient list, but roasting brings out so much natural sweetness and complexity.
How I Roast Them at Home
This is the method I swear by—it’s how I get those crispy edges and tender centers every single time.
First, I trim the ends off the sprouts and remove any outer leaves that look rough. If the sprouts are on the larger side, I cut them in half. This helps them cook evenly and gives more surface area to caramelize.
I toss them in a generous drizzle of olive oil, along with salt and pepper. Don’t be shy here. If you’re too light-handed, they can dry out or roast unevenly.
Then I spread them on a parchment-lined baking sheet, cut side down. That contact with the hot pan is what gives you that deep browning on the cut sides, while the outer leaves puff up and get crispy. I actually love when a few stray leaves come loose—they turn into little veggie chips in the oven.
I roast them in a hot oven (425°F) for about 20–30 minutes. I usually peek in at 20 minutes and give the pan a shake if needed. You want them deeply golden, even a little charred in spots. That’s where the magic is.
Little Tips From My Kitchen
Over time, I’ve picked up a few habits that really make these shine:
- Don’t overcrowd the pan. If they’re too packed in, they’ll steam instead of roast. I’ll use two pans if I’m making a big batch.
- Cut side down. This gets you that lovely browned caramelized face on each sprout.
- Use good oil. I use regular olive oil for high-heat roasting. Extra-virgin works but can smoke at higher temps.
- Finish with acid. A splash of lemon juice or balsamic vinegar at the end really brightens things up.
These little details make the difference between just okay sprouts and the ones everyone fights over.
How I Like to Serve Them
Honestly, I’ll eat them straight off the sheet pan. They rarely all make it to the table if I’m around.
When I do serve them properly, here are some favorite ways:
- As a side with roasted chicken or grilled fish.
- Tossed with Parmesan or feta while still hot.
- Drizzled with balsamic glaze for something sweet and tangy.
- Scattered with toasted nuts or pepitas for crunch.
- With fresh herbs like thyme or parsley for color and flavor.
If I want to make it feel a bit more special, I’ll serve them on a platter with lemon wedges on the side.
Making It Into a Meal
Roasted Brussels sprouts don’t have to just be a side. I love building a meal around them:
- Add them to grain bowls with farro or quinoa, plus a drizzle of tahini or yogurt sauce.
- Stir them into warm pasta with olive oil, garlic, and toasted breadcrumbs.
- Serve them on top of creamy risotto for a hearty dinner.
- Toss them with roasted chickpeas for protein and crunch.
- Stuff them in wraps with hummus and greens for lunch on the go.
They’re incredibly versatile—once you get in the habit of roasting them, you’ll find yourself adding them to everything.
Other Ways I Cook Brussels Sprouts
If you’re tired of roasting (though I don’t know if that’s possible), there are plenty of other ways I use them:
- Pan sautéed. Quick and easy for busy nights. I’ll add a splash of vinegar at the end.
- Shaved raw. Thinly sliced into salads with lemony dressing and shaved cheese.
- Stir-fried. Great for using up leftover rice in a veggie-loaded fried rice.
- Baked into pasta. Tucked into cheesy bakes for cozy meals.
- Stuffed in sweet potatoes. A little unexpected but so good with a creamy sauce.
They’re one of those vegetables that can surprise you once you give them a chance outside the boiled versions we all grew up avoiding.
If you’re looking for something easy, flavorful, and guaranteed to convert skeptics, give these roasted Brussels sprouts a try. I promise they’ll earn a regular spot at your dinner table—just like they did at mine.
Roasted Brussels Sprouts
Bright, crispy, and bursting with flavor, these Roasted Brussels Sprouts are a simple yet impressive side dish—perfect for the holidays or any weeknight dinner.
Ingredients
- 1 pound Brussels sprouts, trimmed
- Extra-virgin olive oil, for drizzling
- 1 tablespoon fresh lemon juice, plus 2 teaspoons zest
- 1 tablespoon grated Parmesan cheese, or ¼ cup shaved
- Sea salt and freshly ground black pepper
- Fresh parsley leaves, for garnish
- Pinch red pepper flakes
- Lemon Parmesan seasoning, optional
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, then toss them with a drizzle of olive oil and a few generous pinches of salt and pepper.
- Spread them out in a single layer on the prepared baking sheet. Roast for 20 to 30 minutes, or until they’re tender on the inside and golden and crispy around the edges.
- The roasting time will vary depending on how large your sprouts are.
- Once roasted, you can toss the Brussels sprouts with lemon juice, lemon zest, Parmesan cheese, and fresh thyme if you’d like a burst of citrusy, cheesy flavor.
- Finish with a sprinkle of parsley and a pinch of red pepper flakes for extra color and a little heat.
Notes
- This recipe is naturally gluten-free and vegetarian. For a vegan variation, skip the Parmesan or use a plant-based alternative.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 110Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 6mgSodium 329mgCarbohydrates 12gFiber 4gSugar 3gProtein 5g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
