Roasted Brussels Sprouts
Roasted Brussels Sprouts are healthy, delicious, extremely versatile and shockingly addictive. They can be on your table in less than 30 minutes tossed in just a few pantry friendly ingredients. This Brussels Sprouts recipe requires minimal effort but delivers explosive flavor with ZERO dishes to clean up! And the best part is these oven Roasted Brussels Sprouts are 100% customizable with your favorite seasonings and sauces! You can make basic baled Brussels Sprouts or get a little fun and flirty with: Balsamic Brussels Sprouts, Honey Balsamic Brussels Sprouts, Honey Sriracha Brussels Sprouts (my fav!), Cheesy Brussels Sprouts and Parmesan Brussels Sprouts – all recipes included!
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
Roasted Brussels Sprouts
  • 1 1/2lbs fresh brussels sproutstrimmed, halved*
  • 2tablespoons olive oil
  • 1/2-3/4teaspoons kosher salt
  • 1/4tsp EACH garlic powder, pepper
ADD LATER (see Recipe Variations below)
  • balsamic, lemon juice, honey sriracha, etc.
  1. Preheat oven to 400 degrees F. Line a baking sheet with foil for easy cleanup.
  2. Add Brussels sprouts to the foil lined pan and drizzle with olive oil. Sprinkle with salt, pepper, garlic powder (and any other desired seasonings). Toss until evenly combined.
  3. Spread Brussels sprouts in an even layer, cut side down so they aren’t touching.
  4. Bake for 18-25 minutes or until they reach desired tenderness (smaller Brussels sprouts will take less time to cook).
  5. Season with additional salt and/or pepper to taste. Serve immediately.
Recipe Notes

*To trim Brussels sprouts, cut the very bottom off and remove outer dry leaves if any.  Slice sprouts lengthwise. Leave Brussel Sprouts that are less than 1″ in diameter whole.


Roasted Brussels Sprouts are fabulous because they are a chameleon when it comes to sauces and seasonings.  Once you have the cooking technique down for classic Roasted Brussels Sprouts, the flavorings are endless!

You can use the classic baked Brussels Sprouts recipe and add any of these seasonings:

  • Cajun seasoning
  • Turmeric
  • Chinese 5 spice
  • Smoked paprika
  • Ground Cumin
  • Chili Powder
  • Red chili flakes
  • Italian seasonings (parsley, basil, thyme, oregano, etc.)

In addition to seasonings, you can also add all sorts of “sauces” at the end of cooking to change the flavor profile.  Here are just a few recipe ideas:

Balsamic Brussels Sprouts

  • Follow recipe for Roasted Brussels Sprouts. 
  • Toss roasted Brussels Sprouts with 1 1/2 tablespoons of balsamic vinegar (more or less to taste – will depend on strength of vinegar) after they’ve finished cooking.

Balsamic Honey Brussels Sprouts

  • Follow recipe for Roasted Brussels Sprouts. 
  • Whisk 1 1/2 tablespoons balsamic vinegar with 1 1/2 teaspoons honey.
  • Toss roasted Brussels Sprouts with balsamic/honey after they’ve finished cooking.  

Roasted Brussels Sprouts with Lemon (and Parmesan)

  • Follow recipe for Roasted Brussels Sprouts, adding ¼ teaspoon dried thyme and ¼ teaspoon dried parsley in addition to the other seasonings.
  • Roast according to directions.
  • Toss roasted Brussels Sprouts with 1 tablespoon lemon juice, 2 teaspoons lemon zest and optional 2 tablespoons finely grated Parmesan cheese.

Roasted Brussels Sprouts with Dijon Maple Butter Sauce

  • Follow recipe for Roasted Brussels Sprouts. 
  • Whisk 1 tablespoon melted butter with 1 tablespoon balsamic, 2 teaspoons Dijon and 1 teaspoon pure maple syrup.  
  • Toss roasted Brussels Sprouts with Dijon Maple sauce after they’ve finished cooking.

Roasted Brussels Sprouts with Sriracha & Honey (MY FAV!)

  • Follow recipe for Roasted Brussels Sprouts. 
  • Whisk 1 tablespoon honey with ½ tablespoon sriracha.
  • Toss roasted Brussels Sprouts with honey sriracha after they’ve finished cooking.

Cheesy Roasted Brussels Sprouts

  • Follow recipe for Roasted Brussels Sprouts, cooking a few minutes under. 
  • Push Brussels sprouts together and sprinkle with 1 ½ cups mozzarella cheese (more or less).
  • Bake an additional 3-5 minutes or until cheese is melted.

Parmesan Roasted Brussels Sprouts

  • Add Brussels Sprouts to a large bowl.
  • Toss with 3 tablespoons olive oil, ½ teaspoon kosher salt, ½ teaspoon garlic powder and ¼ teaspoon pepper.
  • Add ¼ cup Panko breadcrumbs (optional but recommended) and 1/3 cup finely grated Parmesan cheese.  Toss gently until evenly coated.
  • Spread Brussels Sprouts out in a single layer on a lightly grease foil lined baking sheet.  Sprinkle with any loose Parmesan/panko.
  • Bake at 400 degrees for 25 to 30 minutes OR until golden brown and they reach desired tenderness.

Roasted Brussels Sprouts With Bacon

  • Follow recipe for Roasted Brussels Sprouts except before popping in the oven, sprinkle with 8 slices of thick-cut bacon chopped into 1/2-inch pieces.
  • Bake according to directions.

Other additions

Try tossing finished Brussels Sprouts with:

  • NUTS FOR CRUNCH:  sliced almonds, roasted pecans, toasted pine nuts, etc.
  • OR SEEDS FOR CRUNCH:  roasted pumpkin seeds, roasted sunflower seeds, etc.
  • DRIED FRUIT FOR SWEETNESS:  craisins, raisins, dried peaches, etc.


One of the best parts of Roasted Brussels Sprouts are the crispy out edges.  Here are a few tips to achieve crispy Brussels Sprouts:

  • Use fresh Brussels Sprouts.  Set yourself up for success by using the freshest Brussels Sprouts  – not ones that have been hanging out in your fridge for days and days.  Fresh Brussels Sprouts are more firm with and therefore more likely to crisp up.  As they sit in the fridge, they soften which is a losing battle to reverse in the oven.
  • Dry Brussels Sprouts.  After rinsing Brussels Sprouts, pat them very dry with a clean kitchen towel or the winning combo of salad spinner and clean kitchen towel.  Any moisture left on the Brussels Sprouts will inhibit the roasting  process and render the sprouts soft and even mushy.  
  • Leave plenty of space.  Don’t let the Brussels Sprouts overlap or even touch or they will steam instead of roast.  Use two pans if needed verses letting the Brussels Sprouts be too close to each other.
  • Use olive oil.  Olive oil promotes beautiful caramelization. 
  • Broil.  If your Brussels Sprouts aren’t as crispy as you’d like then broil them for a few minutes at the end of roasting.
  • Reserve “sauce.”  Save any sort of wet ingredients such as balsamic or lemon juice to toss with the Brussels Sprouts after roasting.  If you add these wet ingredients to the sprouts before they are cooked, they will never dry out and crisp up.


Roasted or Sautéed Brussels sprouts can be stored in an airtight container in the refrigerator for up to 4 days.


You can reheat Oven Roasted Brussels Sprouts in the microwave or on the stovetop but for crispier Brussels sprouts, heat it in the oven.

  • Microwave:  Transfer baked Brussels Sprouts to a microwave safe plate.  Microwave at 30 second intervals. 
  • Stove:  Heat a drizzle olive oil in a skillet over medium high heat.  Once very hot, add Brussels sprouts and stir fry for just 1-2 minutes until heated through.
  • Oven:  Add Brussels Sprouts to a lightly greased baking sheet and bake at 350 degrees F for 5-7 minutes, or until heated through.


In the rare case you have the pleasure of having leftover Roasted Brussels Sprouts, you can reheat them OR they are fabulous chopped up and added to Parmesan risotto. Greek rice, eggs, omelets, savory crepespizzapastasoups or salads.