Roasted Brussels Sprouts

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This roasted Brussels sprouts recipe turns out crispy every time! Roasting in a 450°F oven makes tender centers and browned edges.

When it comes to vegetables, there’s nothing quite like the crispy perfection of roasted Brussels sprouts! I remember back when these were a hated vegetable, but now so many restaurants have crispy sprouts on the menu, they’re a positive food trend.

Here’s my very favorite basic oven roasted Brussels sprouts recipe to bring those crispy, French-fry like addictiveness of this veggie to your home. Make them way and you’ll never need another recipe!

How to Roast Brussels Sprouts in the Oven

Roasting vegetables is one of the best ways to transform them into sweeter, crisp tender versions of their former selves. Roasted Brussels sprouts are the epitome of this transformation (with roasted cauliflower being a close second). Here are the basic principles for the best oven roasted sprouts:

Use high heat: 450°F. High heat makes them tender on the inside and crispy on the outside.
Roast no more than 1 ½ pounds on one sheet pan. If the pan is too crowded, they’ll steam instead of roast because there is too much moisture.
Season with olive oil, salt and pepper. Cut them in half and season with olive oil, salt and pepper (head to the recipe below).
Roast about 20 minutes until tender and browned. That’s it! You can go up to 25 minutes depending on your oven; ours are typically done in 22 minutes.

My Best Tips for Crispy Roasted Brussels Sprouts

Keep other pans out of the oven! To get them nice and crispy, try to roast only one pan with nothing else in the oven. More food adds surface area and moisture, which can make them soggy and increase the baking time. It’s not always practical, but I’ve had them come out soggy when I try to cook other foods at the same time.
Dry them before adding the oil. Make sure to pat them fully dry before adding oil and seasonings so they don’t pick up added moisture.
Stir only once. Opening the oven door drops the temperature so stirring just once is ideal.
Adjust timing based on our oven. My Brussels sprouts are usually finished at 22 minutes, but keep an eye on it and adjust to your oven. They should be very brown with a tender center and crispy leaves.

Ways to Season This Roasted Brussels Sprouts Recipe

Roasted Brussels sprouts taste incredible with just salt and pepper and no added seasoning! But I like to add one thing: a hint of Parmesan cheese. It amps the savory flavor even more with a salty pop. Here are a few more ideas you might consider, though they taste fantastic as is:

Grated Parmesan cheese: Remove from the oven and add about 2 tablespoons (we prefer that to roasting with the cheese in this case). Or add more in these Parmesan Brussels Sprouts.
Goat cheese or feta cheese: Take them over the top with creamy or salty cheese crumbles
Balsamic glaze: Drizzle with Balsamic Glaze (or go to Balsamic Brussels Sprouts)
Maple glaze: Try this Brussels with Maple Glaze recipe
Honey: Simply drizzle with a little honey before serving
Hot sauce: Toss with Frank’s Hot Sauce or Sriracha to taste
Pecans or walnuts: Top with chopped pecans or candied pecans or candied walnuts
Bacon: Add bits of cooked bacon or candied bacon

What to Serve Alongside

These roasted Brussels sprouts really go with just about any main dish, especially fall dinners and cozy winter dinners. Here are a few things I like to serve them with:

Alongside seared salmon or pan seared chicken breast
On a holiday plate with creamy mashed potatoes and vegetarian meatloaf
Chopped into a grain bowl with farro, cannellini beans, feta, and tahini sauce

See more ideas in my Thanksgiving side dishes and vegetable side dishes roundups.

Storing and Reheating Leftovers

Roasted Brussels sprouts are best right out of the oven: they’ll never be quite as crispy (unless you reheat them in an air fryer!). You can store them refrigerated for up to 4 days though: they’re still very delicious!

To reheat, you can spread leftovers on a sheet pan and cook at 425°F for 5 to 7 minutes, or crisp them in a skillet with olive oil for a few minutes. The absolute best way to reheat is in an air fryer for a few minutes until the leaves are crisp again.

More Ways To Cook Brussels Sprouts

Brussels sprouts are a big favorite over here, so I’ve tried just about every way to cook them. Here are a few more of my favorite Brussels sprouts recipes:

Dietary Notes

This roasted Brussels sprouts recipe is vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the Parmesan cheese.

Frequently Asked Questions

Is it better to roast Brussels sprouts at 400 or 425?

I personally like as hot as possible: 450°F is my standard, because high heat makes them the crispiest! They can steam when roasted at lower temperatures. They’re still good at 400 or 425, but I like 450F.

Should you roast Brussels sprouts cut side up or down?

Always roast cut side down. I also like using parchment paper for the crispiest Brussels sprouts: I find silicone mats can make them soggy.

Do you need to boil or soak Brussels sprouts before roasting?

Definitely not. Both of these would add water which means soggy sprouts.

Can you roast Brussels sprouts from frozen?

You can, but they’re more mushy than fresh Brussels sprouts. I don’t recommend cooking from frozen.

Can you roast Brussels sprouts ahead of time and reheat them?

Yes, roast them to just short of done, then cool them and refrigerate. Finish in a 450°F oven for about 5 to 7 minutes before serving.

What is the secret to restaurant-style crispy Brussels sprouts?

Usually restaurant Brussels sprouts are deep fried, which makes them extra delicious and hard to recreate at home. The closest way to use the oven to do this is very high heat, placing the sprouts in a single layer with space between them, placing everything face-down, and having no other pans in the oven while roasting.