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Large bowl of roasted brussel sprouts with a spoon added in.
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5 from 12 votes

Roasted Brussels Sprouts

Oven Roasted Brussels Sprouts are an easy sheet pan side dish. They're simplistic in flavor with garlic, salt & pepper, letting the sprouts shine through!
Course Side Dish
Cuisine American
Diet Diabetic, Gluten Free, Low Calorie, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings 6 servings
Calories 92kcal
Author Yumna Jawad



  • Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  • Place Brussels 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 Brussels sprouts to a serving dish.



Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge. You can pop them in the oven or microwave them for 30 seconds to reheat.
Substitutes: For best results, follow the recipe as is. However, feel free to play around with the seasonings you add to the Brussels sprouts.


Calories: 92kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 223mg | Potassium: 449mg | Fiber: 4g | Sugar: 3g | Vitamin A: 856IU | Vitamin C: 96mg | Calcium: 49mg | Iron: 2mg