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