Oven Roasted Brussel Sprouts
Updated Oct 16, 2025
Oven Roasted brussel sprouts made with fresh sprouts tossed in olive oil with simple seasonings.
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Roasted brussel sprouts are soo good!
When I need an easy side that goes with just about anything, I make these roasted brussel sprouts. They get golden and crispy on the outside, tender in the middle, and take hardly any effort. I toss them with olive oil, garlic powder, salt, and pepper, and let the oven do the rest.
This roasted brussel sprouts recipe is one of the veggie side dishes I never get tired of. Sometimes I’ll throw in a handful of Parmesan or a drizzle of balsamic at the end, but they’re great straight off the pan, no extra steps needed.
Happy Cooking!
– Yumna
Oven Roasted Brussel Sprouts Ingredients
- Brussel Sprouts: Look for smaller, greener sprouts (I like to buy them on the stalk, when I can). They tend to be sweeter and more flavorful! Read my tips on how to cut brussel sprouts.
- Oil: I like to use avocado oil for this dish, but any neutral oil will do!
- Seasoning: I keep things pretty basic here with salt, pepper, and garlic powder, but feel free to get more creative with your spice blend.
How to Make Oven Roasted Brussel Sprouts
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.
Notes
- My Top Tip: Preheat your baking pan in the oven for the crispiest sprouts! You’re basically treating the baking sheet like a heated saute pan. Just place your brussel sprouts cut-side-down on the preheated pan when you’re ready to cook.
- Storage: Store any leftovers in an airtight container in the fridge for up to 5 days. You can pop them in the oven at 400 degrees or microwave them for 30 seconds to reheat.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Buy fresh brussel sprouts. Yes, they do sell frozen brussel sprouts, but in my experience, they get mushy when roasted!
- Cut your brussel sprouts in half before roasting. This isn’t necessary, but it helps your sprouts cook faster in the oven.
- Preheat your baking pan in the oven. I learned this tip from Bon Appetit, and it will give you the crispiest sprouts! You’re basically treating the baking sheet like a heated saute pan. Just place your brussel sprouts cut-side-down on the preheated pan when you’re ready to cook.
Serving Ideas
- 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.
- 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 & cheese. My kids love the taste of brussel sprouts with my baked macaroni and cheese, or Greek yogurt mac & cheese.
FAQs
Sprouts are fairly straightforward and easy to prepare. Simply peel off the outer leaves, slice the bottom stalk off and cut the sprout in half. That’s it!
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!
More Holiday Side Dish Recipes
- Healthy Mashed Potatoes
- Vegetarian Stuffing
- Sautéed Mushrooms
- Cranberry Orange Sauce
- Green Beans with Almonds
- Roasted Delicata Squash
- Thanksgiving Stuffing
- Candied Walnut and Pear Salad
- Roasted Garlic Mashed Potatoes
- Smashed Sweet Potatoes
This Oven Roasted Brussel Sprouts recipe was originally published on November 20, 2017. The recipe has been slightly modified to remove the pomegranate, and pine nuts served on top. The post now includes new step-by-step photos of how to make the recipe.
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!