This easy recipe for oven roasted Brussels sprouts yields perfectly crispy, caramelized Brussels sprouts every time! Featuring a whole head of roasted garlic and simple spices, these Brussels sprouts are a versatile side dish to enjoy year-round.
Mushy, tasteless Brussels sprouts no more! After a terrible first experience with Brussels sprouts (insert: frozen steamed Brussels), I’m so glad I decided to give cooking with fresh Brussels sprouts a try. What a difference!
Roasting Brussels sprouts in the oven is one of my favorite ways to prepare them – they come out caramelized and slightly crunchy every time. For perfect sprouts, 1. make sure the Brussels sprouts are cut roughly the same size so they cook evenly and 2. don’t overlap the sprouts on the baking sheet. Once the Brussels sprouts and head of garlic are prepped, this is a very hands-off recipe. Toss the veggies with olive oil and spices and let the oven do the rest of the work!
“This is such a fool proof roasted Brussels sprouts recipe!” – Shell
What You Need for Oven Roasted Brussels Sprouts
These crispy and flavorful roasted Brussels sprouts are made with fresh, wholesome ingredients including:
- Brussels sprouts
- Head of garlic
- Olive oil
- Salt + pepper
- Garlic powder
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Oven Roasted Brussels Sprouts Variations
There are so many delicious ways to mix up these Brussels sprouts in the oven! Here are a few variations to try:
Oil: Don’t skimp on the oil! Oil is what gives the Brussels sprouts that amazing caramelized texture and flavor, so make sure to use all 3 tablespoons. Instead of olive oil, try coconut oil for a slightly sweeter taste or avocado oil for a milder oil that won’t add much extra flavor.
Seasonings: We kept this recipe super simple with just salt, pepper, and garlic powder, but feel free to add some spice to your sprouts! Replace the seasonings in the recipe with either of the following:
- Curry Turmeric Blend: One of our favorite spice combinations for roasted Brussels sprouts is curry powder and turmeric. Mix 2 teaspoons of curry powder with 1/2 teaspoon of turmeric and 1/4 teaspoon of sea salt.
- Taco Seasoning: Homemade taco seasoning is a simple spice combo that adds so much flavor to any roasted veggie, Brussels included.
Balsamic Vinegar: Follow our recipe for balsamic Brussels sprouts for a flavorful twist.
Bacon: Here’s our recipe for roasted Brussels sprouts with bacon. You’ll love them!
Cheese: If you are feeling fancy, sprinkle about 1/4 cup of grated parmesan cheese on top of the Brussels sprouts halfway through roasting for extra yum!
What are Brussels sprouts?
Brussels sprouts are in the cole-crop-family (same as cabbage and broccoli). They grow in the ground but bud on stalks.
Can you use frozen Brussels sprouts?
No. Make sure to purchase raw, fresh Brussels sprouts for this recipe as you will not get the same results with frozen. You can find Brussels sprouts in the fresh vegetable section of most grocery stores.
How long do Brussels sprouts in the oven take to cook?
For perfectly crispy yet tender Brussels sprouts, roast them for 25-30 minutes at 400ºF, tossing them every 10 minutes. If your Brussels sprouts are on the larger side, you may need to roast them for a few minutes longer.
Why do you have to toss the Brussels sprouts while roasting?
Tossing them makes sure everything is evenly cooked and caramelized. The side facing down on the baking dish is what caramelizes, so by tossing every 10 minutes, more of the Brussels sprouts surface area caramelizes.
These roasted Brussels sprouts are delicious as leftovers! Once the Brussels sprouts are completely cool, transfer to an airtight container and refrigerate for up to 5 days.
For Best Tasting Leftovers: Reheat Brussels sprouts on the stovetop or in the oven (though the microwave works in a pinch).
- Stovetop: Add a little olive oil to a frying pan and heat over medium heat. Once oil is fragrant, add the Brussels sprouts and sauté until warmed through, about 5 minutes.
- Oven: Transfer veggies to a prepared sheet pan. Bake at 350ºF until warmed through, about 10 minutes.
Make Ahead Oven Roasted Brussels Sprouts
Store washed, dried, and trimmed Brussels sprouts in an airtight container or bag for up to 2 days before roasting. When ready to roast, follow the recipe as written.
Oven roasted Brussels sprouts are such a quintessential holiday recipe! We love them during the cooler months, but they’re a great addition to weeknight dinners, buddha bowls, or breakfast scrambles any time of year. Enjoy roasted Brussels sprouts as part of any holiday meal, alongside crispy baked chicken thighs, stuffed pork chops, or cast iron steak, or add them to our butternut squash harvest bowl.
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Oven Roasted Brussel Sprouts
- Preheat the oven to 400ºF. Prepare a baking sheet: line a baking sheet with parchment paper OR foil sprayed with nonstick cooking spray. You can also spray the baking sheet directly. Set aside.
- Prepare the Brussels sprouts and garlic: Scrub the Brussels sprouts under warm water to remove any dirt. Pat dry with a towel. Use a sharp knife to cut both ends off of each Brussels sprout. If some of the leaves fall off, don't worry! You'll roast these, too. Then, cut them in half longways (hot-dog style). The goal is to get all of the Brussels sprouts around the same size so that they roast evenly. If you have some extra-large sprouts, you may need to quarter them. Use a sharp knife to cut both ends off of a head of garlic. Transfer the Brussels sprouts and head of garlic to the prepared baking sheet.
- Add the minced onion to the baking sheet.
- Drizzle the veggies with a generous amount of olive oil salt and season with salt, pepper, and garlic powder. Use your hands to massage the oil and spices into the veggies.
- Evenly spread the Brussels sprouts out onto the baking sheet. Make sure they don't touch – if they overlap at all, they will not roast evenly. Make sure the head of garlic is open-face down.
- Bake for 25-30 minutes, tossing the Brussels sprouts and flipping the head of garlic every 10 minutes. Brussels sprouts are done when they're brown and crispy.
- Let cool for 10 minutes. Use your hands to squeeze the garlic cloves out of the casing. Toss the cloves with the Brussels sprouts and enjoy.
Tips & Notes
- Storage: Store leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 5 days.
- Reheating Brussels Sprouts: Reheat Brussels sprouts on the stovetop or in the oven (though the microwave works in a pinch). Stovetop: Add a little olive oil to a frying pan and heat over medium heat. Once oil is fragrant, add the Brussels sprouts and sauté until warmed through, about 5 minutes. Oven: Transfer veggies to a prepared sheet pan. Bake at 350ºF until warmed through, about 10 minutes.
- Make Ahead Instructions: Store washed, dried, and trimmed Brussels sprouts in an airtight container or bag for up to 2 days before roasting. When ready to roast, follow the recipe as written.
- With Bacon: Here’s our recipe for roasted Brussels sprouts with bacon. You’ll love them!