Crispy Roasted Brussels Sprouts (Easy Oven Recipe)

Name: Crispy Roasted Brussels Sprouts (Easy Oven Recipe)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 lbs Brussels sprouts (bottoms trimmed, and sliced in half); ¼ cup olive oil; 3 garlic cloves (minced); 1 tsp salt; ½ tsp ground black pepper

Crispy roasted Brussels sprouts are one of the easiest oven-roasted vegetable sides you can make.👇👇

Roasting them on a sheet pan with olive oil, garlic, salt, and pepper gives them crispy edges and tender centers.

They work well for weeknight dinners, meal prep, and holiday meals because they pair easily with almost any main dish.

A serving dish with crispy roasted Brussels sprouts and a wooden spoon.

Why I Love This Recipe

Crispy edges without complicated ingredients - roasting at high heat naturally caramelizes the Brussels sprouts.
Simple ingredients - olive oil, garlic, salt, and pepper are usually already in the kitchen.
Budget-friendly addition - Brussels sprouts are an affordable way to add vegetables to family dinners.
Great for meal prep - roast a batch and use leftovers in grain bowls, salads, or quick lunches.
Works with almost any dinner - pairs easily with chicken dinners, roasted meats, or one-pot meals.

Recipe Ingredients 👇👇

Here's what you'll need to make crispy roasted Brussels sprouts:

2 lbs Brussels sprouts - bottoms trimmed and sliced in half
¼ cup olive oil
3 garlic cloves, minced
1 tsp salt
½ tsp ground black pepper

👉 Tip: Pat the Brussels sprouts dry after washing. Moisture can cause them to steam instead of roast.

How To Wash and Slice Brussels Sprouts

Start by rinsing the Brussels sprouts under cold water to remove any dirt.
Next, trim a small slice off the bottom stem of each sprout. The outer leaves may loosen and fall off when you do this, which is normal.
Remove any tough or discolored outer leaves, then slice the Brussels sprouts in half from top to bottom.
Cutting them in half helps the flat side roast directly on the baking sheet, which is what gives them those crispy edges.

👉 If some leaves fall off while trimming, don't throw them away. As long as they're clean, roast them too. They crisp up beautifully in the oven.

How To Make Crispy Roasted Brussels Sprouts 👇👇

STEP 1: Preheat the oven

Preheat the oven to 400°F and line a large baking sheet with parchment paper for easier cleanup.

Using a large baking sheet helps the Brussels sprouts roast properly instead of steaming.

Brussels sprouts on a cutting board with the outer leaves removed and then halved.

STEP 2: Prep the Brussels sprouts

Trim the bottoms off 2 lbs Brussels sprouts and slice them in half. Remove any loose outer leaves.

Cutting them in half allows the flat sides to roast directly against the baking sheet, which helps them crisp up.

A three image collage, olive oil, salt and pepper, and minced garlic in a bowl, then they are mixed together, the Brussels sprouts are added to the bowl and mixed with the seasoning.

STEP 3: Season

In a large bowl, toss the Brussels sprouts with ¼ cup olive oil, 3 minced garlic cloves, 1 tsp salt, and ½ tsp ground black pepper until evenly coated.

A sheet pan with roasted Brussels sprouts before and after roasting.

STEP 4: Spread on baking sheet

Transfer the Brussels sprouts to the prepared baking sheet and spread them into a single layer. Bake for 30-35 minutes, flipping halfway through, until the edges are crispy and the centers are tender when pierced with a fork.

STEP 5: Serve

Transfer the roasted Brussels sprouts to a serving dish and serve warm.

A serving dish of crispy roasted Brussels sprouts with a wooden spoon.

Recipe Tips

Use a large baking sheet - overcrowding prevents Brussels sprouts from crisping.
Dry them well - excess moisture causes steaming instead of roasting.
High heat matters - roasting at 400-425°F creates better browning.

Easy Variations

Once you have the base roasting method, you can easily change the flavor depending on the dinner you're making.

Add grated parmesan after roasting for a savory version like my Garlic Parmesan Brussels Sprouts.
Drizzle with balsamic glaze and honey for a sweet and tangy variation like these Honey Balsamic Brussels Sprouts.
Add chopped bacon and a drizzle of maple syrup for a sweet and savory option like my Maple Bacon Brussels Sprouts.
Toss with lemon juice and garlic for a bright, simple flavor.
Drizzle with ranch dressing or hot sauce for an easy flavor boost.

If you prefer cooking vegetables in a smaller batch or want a faster option, you can also make Air Fryer Brussels Sprouts, which crisp up quickly with the same simple ingredients.

How To Store Leftovers

Fridge: Store roasted Brussels sprouts in an airtight container for 3-4 days. The leftovers will lose some of their crispiness, but they still taste great.
Reheat: The microwave works fine for quick reheating, but they won't be crispy. For better texture, reheat them in the oven or air fryer to bring back some of the crisp edges.

Leftover roasted Brussels sprouts are also great added to grain bowls, salads, or quick lunch meal prep.

What To Serve With Roasted Brussels Sprouts

These roasted Brussels sprouts are an easy vegetable side that pairs well with many family dinners.

For holiday meals, serve them with sirloin tip roast, brown sugar glazed ham, or roasted turkey. They add a simple roasted vegetable to the table without needing extra prep.
For weeknight dinners, they're great with crispy roasted bone-in chicken breasts, which is one of the easiest chicken dinners to make in the oven.
If you want to round out the meal with more sides, try roasted brown sugar carrots, sauteed green beans, or a scoop of garlic mashed potatoes.

For more dinner ideas, you can browse my dinner recipes, explore 30-minute meals, or find simple chicken dinners that work well with vegetable sides like this.

Brussels Sprouts Tips

Choose firm, bright green sprouts: Avoid ones that look yellow, dull, or have lots of loose leaves.
Smaller sprouts are usually sweeter: Large Brussels sprouts can taste slightly more bitter.
Buy similar sizes: Even-sized sprouts cook more evenly if you're roasting them together.
Check the stem ends: Fresh sprouts should have moist, light-colored stems, not dry or dark.
Loose leaves are normal: If some outer leaves fall off while trimming, keep them. They roast into crispy little pieces.
Store them unwashed: Keep Brussels sprouts in the fridge in a loose bag or container for up to about a week.
Wash right before cooking: Rinse under cold water to remove any dirt trapped in the leaves.

An up close of crispy roasted Brussels sprouts.

FAQs

Why aren't my Brussels sprouts crispy?

Overcrowding the pan or leaving moisture on the sprouts can cause them to steam instead of roast.

Should Brussels sprouts be cut in half before roasting?

Yes. Cutting them in half allows the flat side to caramelize on the baking sheet.

What temperature is best for roasting Brussels sprouts?

400-425°F works best for crispy edges and tender centers.

Can I make roasted Brussels sprouts ahead of time?

Yes. Roast them earlier in the day and reheat in the oven before serving.