Oven Roasted Brussel Sprouts
Updated Oct 12, 2026
Oven roasted brussel sprouts with crispy, caramelized edges and soft centers, seasoned with garlic, salt, and pepper. An easy side that roasts in about 25 minutes.
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I make my roasted Brussel sprouts in the oven with olive oil, garlic powder, salt, and pepper, and most of the time I leave them at that. IMO Brussel sprouts don’t need a ton of seasoning when they’re roasted like that. The outside gets browned and a little crispy on the sheet pan, and the middle gets soft. Sometimes I’ll add Parmesan or a balsamic at the end of the cooking time, depending on what sounds good. But I make this roasted Brussel sprouts recipe without either addition more often, especially when I’m keeping the sides simple and putting more time into dinner.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I’ve made these roasted Brussel sprouts so many times, and most of the time when they didn’t come out right, it was because I was rushing. I’ve literally just thrown them on a pan and gotten some crazy results. Some were browned, some weren’t, and the ones sitting cut-side down were the ones I actually wanted to eat.
I’ve also steamed them instead of roasting them. Too many on the pan, too close together, and they came out soft instead of crispy. I was trying to get everything on one pan, but they needed the space.
Same thing with cutting them. If I’m rushing and leave some big ones mixed in with tiny ones, the little ones burn before the big ones are done. They don’t have to be perfect, but I do need to cut the bigger ones down more.
Happy Cooking!
– Yumna
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Oven Roasted Brussel Sprouts Ingredients
- Brussel sprouts: Look for smaller, greener sprouts that are firm with tightly closed leaves. I don’t recommend using frozen sprouts, because they get mushy in the oven. Trim the dry stem ends, remove any yellow or damaged outer leaves, and slice the sprouts in half lengthwise. Quarter any especially large ones so the pieces cook at about the same rate. Read more of my tips on how to cut Brussel sprouts.
- Oil and seasoning: Toss the sprouts with olive oil, garlic powder, salt, and black pepper. Any neutral oil works.
How to Oven Roast Brussel Sprouts
These step-by-step photos walk you through how to make Oven Roasted Brussel Sprouts. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Roasted Brussel Sprouts recipe below
1. Prepare the sprouts
Spread the trimmed and halved sprouts on the prepared baking sheet. Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper, then toss until evenly coated.
2. Roast the Brussel Sprouts
The edges and loose leaves should be browned, and the centers should be tender when pierced with a fork. Shake the pan a few times during cooking to move the sprouts around, and check the smaller pieces first since they cook faster.
Full Oven Roasted Brussel Sprouts Recipe
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Oven Roasted Brussel Sprouts Recipe
Video
Ingredients
- 1 ½ pounds brussel sprouts trimmed and sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Place brussel sprouts on the prepared baking sheet, drizzle olive oil on top, and sprinkle with garlic powder, salt and pepper.
- Toss to coat evenly, and then roast in the preheated oven until golden brown, about 20-25 minutes, depending on their size. Shake the pan every few minutes for even roasting.
- Transfer the brussel sprouts to a serving dish.
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Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Lemon: Toss the cooked sprouts with 1 tablespoon fresh lemon juice just before serving.
- Parmesan: Sprinkle ¼ cup finely grated Parmesan over the sprouts while they’re still hot.
- Feta: Scatter ¼ cup crumbled feta cheese over the sprouts after roasting. Reduce the salt to ¼ teaspoon since the cheese adds salt, too.
Recipe Tips
- Give the sprouts room. Spread them in a single layer with space between the pieces. If they’re piled together, use a second baking sheet so they can brown instead of steam.
- Check the center, too. Browning alone doesn’t mean the sprouts are done. Pierce one of the larger pieces with a fork before taking the pan out.
- Let them sit uncovered. Covering the hot sprouts traps steam and softens the crisp edges. Leave them uncovered if dinner needs another few minutes.
Serving Ideas
- Serve with protein. These are an easy green veggie to pair with grilled lemon chicken, cast iron steak, or sheet pan cod.
- Enjoy with mac and cheese. My kids love the taste of Brussel sprouts with my baked macaroni and cheese, or Greek yogurt mac and cheese.
- Add to your Thanksgiving spread. These Brussel sprouts are always on my Thanksgiving table alongside my dry brined turkey, my smashed sweet potatoes, and my classic stuffing.
Troubleshooting
Extra moisture and a crowded baking sheet are the first things to check. Dry the sprouts thoroughly after washing and spread them out so they aren’t overlapping. Make sure the oven reaches 425°F before you put in the pan.
Loose leaves cook faster than the thicker pieces. Remove any leaves that are already deeply browned and let the sprouts finish cooking. If the centers are still firm, the pieces may be too large; cut those in half again and return them to the oven.
Some people find that adding a bit of brown sugar, honey, or maple syrup helps to balance out the bitterness of roasted Brussel sprouts. Others prefer to slice and sauté them with onions before roasting them for added flavor. Experiment with seasonings and see what works best for you!
Comments
In prep section might mention that you halved them (for photo) before baking and seasoning. Makes them crisper–mine get soggy if I don’t. Going to experiment with seasonings now–thanks for the reminder (they are in my fridge, not getting any younger–haha).
Thank you for the suggestion! Let me know how it turns out with the different seasonings!
How do you make the pomegranate balsamic glaze?cindy
It’s just store bought 🙂
These sprouts sounds so delicious, Can’t wait try at my next holiday dinner!