top down view of freshly roasted brussels sprouts on baking sheet with wooden spatula.

5 from 1 review

Make perfectly crispy, caramelized, and tender Roasted Brussels Sprouts with this easy, no-fuss recipe that even non-brussels sprouts lovers will devour! Easily customizable and includes a healthy, oil-free option!


Units Scale
  • 11 1/2 lbs. brussels sprouts
  • 2 tablespoon olive oil (or 34 tbsp. aquafaba)
  • salt + pepper, season to taste


Preheat oven to 425 degrees F. Line a rimmed baking sheet lined with parchment paper or lightly grease the pan when tossing the brussels sprouts (the latter will caramelize best, but make for more cleanup).

Trim ends and cut in half: Trim the very end of the sprouts to remove any unsightly dry and/or dark colored ends and leaves. Slice in half lengthwise (top to end). If on the larger side you can quarter them, but results are best (imo) if they are cut in half to hold in the moisture.

Oil and season: Place brussels sprouts in the center of a rimmed baking sheet and drizzle with oil, generous pinch of salt and few twists of fresh cracked pepper, toss with your hands to coat.

Arrange in single layer, cut side down: Place the brussels sprouts cut side and evenly spread them in a single layer on the baking sheet with a little space in between each for air flow.

Roast: Place baking sheet on the center rack and roast for 25 – 30 minutes.

Serves 4 – 6

Store: leftovers can be kept in the refrigerator for up to 5 – 6 days. For longer storage, freeze for up to 2 – 3 months. Thaw before reheating.


Flavor Variations

  • Holiday festive – Dried cranberries and chopped walnuts (or pecans) add a festive touch for the holiday table. Add up to ½ cup each to the roasting pan 5 – 7 minutes before brussels sprouts are done. The cranberries alone add a wonderful sweetness and pop of color!
  • Vegan Parmesan – I haven’t tempted a block style plant based parmesan, but Violife makes one that not only tastes delicious, but it can be shaved and grated just like the dairy version (picture below shows some grated overtop). Add when just pulled from the oven.
  • Garlic + Lemon – Add a dusting of garlic powder or add a few whole cloves of garlic to the roasting pan before roasting. You can also add a small squeeze of lemon once roasted. Or better yet, use a good olive oil infused with garlic or lemon!
  • Mustard + Lemon – Toss the roasted brussels sprouts in this 4 ingredients mustard dressing.
  • Balsamic Glaze – This classic pairing is always a winner. Once roasted, simply toss with a few tablespoons of your favorite balsamic glaze.

Helpful Tips

  • Don’t cover during roasting. Covering your brussels sprouts during roasting will trap in moisture, keeping your brussels sprouts from crisping properly.
  • Roast Cut-side down. Placing the brussels sprouts cut side down will keep the moisture in for a tender center that’s caramelized on the outside, while allowing the outside to achieve crispy goodness for a perfect combination of textures and flavors.
  • No need to flip or toss during cooking. Brussels will roast just fine without the need to toss them. The only fussing you may want to do is rotate the pan 180 degrees halfway through roasting to ensure even cooking.
  • Make them Oil-Free. You can easily make crispy roasted brussels sprouts oil-free by using 2 – 3 tablespoons canned chickpea juices. Alternatively, use water, vegetable broth, lemon, or balsamic vinegar.
  • A convection cooks faster. If using a convection oven, they will cook faster so keep an eye on them after 15 – 20 minutes.

Nutritional values are estimates only. See our full nutrition disclosure here.