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    Home » Vegetable Recipes » Roasted Brussels Sprouts

    Roasted Brussels Sprouts

    Last updated: Mar 24, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    Seasoned with olive oil and garlic, these tasty Brussels sprouts are roasted in the oven until crispy and caramelized.

    It's a delicious side dish that goes with so many entrees. And leftovers are good too, whether reheated or added cold to a salad.

    Roasted brussels sprouts served on a white plate.

    I must confess: I like simply boiled Brussels sprouts. When they are young and fresh and simply boiled, I find them very tasty, with or without a cheese sauce.

    Having said that, roasted Brussels sprouts are a delicacy. It's difficult to believe it when you look at the raw vegetable. But when oven-baked and caramelized, it transforms into a truly delectable dish.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to roast Brussels sprouts in the oven. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    Fresh Brussels sprouts. You definitely want fresh ones in this recipe, not frozen. We want them to crisp up in the oven, and this is unlikely to happen with frozen sprouts.

    Olive oil: You can also use melted butter if you wish. Melted ghee works too.

    Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.

    Garlic powder: I actually prefer garlic powder to fresh minced garlic cloves in this recipe. It better coats the vegetable and it won't burn as easily in a hot oven.

    Instructions

    Baking Brussels sprouts in the oven is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    You start by washing and drying the sprouts, then cutting them in half.

    Cutting Brussels sprouts in half.

    Next, drizzle them with some olive oil.

    Adding olive oil to Brussels sprouts.

    I like to use my hands to coat the sprouts in the oil. But a mixing spoon will work too.

    Mixing olive oil into Brussels sprouts.

    Season the sprouts with salt, pepper, and garlic powder.

    Seasoning Brussels sprouts with salt and pepper.

    Roast them for 15 minutes in a 425°F oven. Gently stir, then keep roasting until they're tender and browned. This should take about 10 more minutes, but check on them often, in case your oven runs hotter than mine.

    Expert tip

    A trick to make the sprouts crispy is to use pre-washed bagged sprouts. This ensures that they'll be completely dry. If you need to wash them, make sure to dry them thoroughly. Otherwise, they will steam rather than roast.

    Frequently asked questions

    Why are they called "Brussels" sprouts?

    They are basically little cabbages, so why don't we call them "mini cabbages?" Because they were cultivated in Belgium in the 16th century, so they're named after the place from where they originated.

    How do I make Brussels sprouts taste good?

    The secret is to use plenty of olive oil (or butter), mix everything so that the sprouts are well-coated, then patiently bake them in a hot oven until they are crispy and caramelized.

    Can I use frozen sprouts?

    I don't recommend it. They will not become crispy and caramelized. You might as well just boil them if you use frozen sprouts.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • You can use butter instead of olive oil.
    • Add more spices. Good options include dried thyme and dried oregano.
    • Sprinkle the cooked sprouts with bacon bits or with grated parmesan (or both!)

    Serving suggestions

    Roasted Brussels sprouts are very versatile and go well with many main dishes.

    But since I bake them in a 425°F oven, I like to serve them with a main dish that I can cook in the same oven. So I often serve them with one of the following:

    • Baked chicken legs
    • Baked salmon
    • Keto Chicken Parmesan
    • Baked cod

    And sometimes I make myself a plate of them topped with a couple of fried eggs for a tasty and filling meatless lunch.

    Storing leftovers

    You can keep the leftovers in a sealed container in the fridge for up to three days. Reheat them in a low oven (250°F) to crisp them back up. They won't be as good as the freshly cooked dish, but they should still be tasty.

    Sometimes, instead of reheating them, I add them cold to a salad the next day.

    Roasted Brussels sprouts served on a white plate with a red napkin and a fork.

    Related recipes

    • Brussels Sprouts Casserole
    • Oven-Roasted Vegetables
    • Asian Brussels Sprouts
    • Roasted Cabbage

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Roasted brussels sprouts.
    4.98 from 134 votes
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    Easy Roasted Brussels Sprouts

    An easy recipe for oven-roasted Brussels sprouts. The sprouts are seasoned with olive oil and garlic, then baked until caramelized.
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Side Dish
    Cuisine: American
    Servings: 4 servings
    Calories: 139kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 1 lb. Brussels sprouts
    • 3 tablespoons olive oil (Or melted unsalted butter)
    • 1 teaspoon Diamond Crystal kosher salt (Or ½ teaspoon fine salt)
    • ¼ teaspoon black pepper
    • ½ teaspoon garlic powder

    INSTRUCTIONS

    • Preheat your oven to 425 degrees F.
    • Rinse the Brussels sprouts and dry them well. Remove the outer leaves as needed, cut off the stems, and cut each sprout in half.
    • In a 9 X 13-inch baking dish, mix the Brussels sprouts with olive oil, salt, pepper, and garlic powder. Roast them for 15 minutes.
    • Gently stir them, then keep roasting them until they're caramelized and fork-tender. This should take about 10 more minutes, but check on them often, in case your oven runs hotter than mine.

    WATCH THE VIDEO:

    NOTES

    A trick to make the sprouts crispy is to use pre-washed bagged sprouts. This ensures that they'll be completely dry. If you need to wash them, make sure to dry them thoroughly. Otherwise, they will steam rather than roast.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.25recipe | Calories: 139kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 308mg | Fiber: 4g | Sugar: 2g
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    More Vegetable Recipes

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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