Roasted Brussels Sprouts

This crispy roasted Brussels sprouts recipe is my favorite healthy side dish! A delicious lemon Parmesan dressing makes it bright, zingy & addictive.

Brussel Sprouts

How do you feel about Brussels sprouts? Do you love them, or hate them? Over the last few years, I feel like they’ve been getting more and more popular, and I couldn’t be happier about it! Brussels sprouts are some of my favorite fall veggies – they’re fresh and healthy, but still hearty, and they pair well with all sorts of seasonings. But, in my opinion, the key to loving Brussels sprouts is preparing them the right way. No one’s clamoring for more boiled or steamed sprouts – they’re often bitter, and they have an unappealing mushy texture.

So if you’re still on the fence about them, try this roasted Brussels sprouts recipe. They come out of the oven with golden brown centers and crackly, crisp outer leaves. I love them straight off the sheet pan, but when they’re dressed with this easy Lemon, Thyme, and Parmesan seasoning, even the biggest Brussels sprouts skeptics can’t resist them.

How to cook brussel sprouts

How to Cook Brussels Sprouts

Making perfect, crispy baked Brussels sprouts is easy! Here’s what you need to do:

First, trim and chop the Brussels sprouts. Chop off and discard any dry or woody stems at the bottom of the sprouts. Then, slice larger sprouts in half, leaving smaller ones whole. Aim for all your veggies to be a similar size so that they cook evenly.

Roasted brussel sprouts recipe

Next, season the sprouts. Toss them with olive oil and generous pinches of salt and pepper. Transfer them to a parchment-lined baking sheet, and arrange them in an even layer with their cut sides facing down. This way, you’ll get nice browning on the cut sides of the sprouts, and their exposed leaves will become deliciously crisp as they bake. It’s ok to have a few loose leaves mixed in with the whole sprouts – they come out lightly charred and irresistibly crunchy.

Finally, it’s time to bake! Transfer the sheet pan to a 425-degree oven and bake for 2o to 30 minutes, until the veggies are tender and golden brown around the edges. Enjoy!

Brussel sprouts on a baking sheet with olive oil

Roasted Brussels Sprouts Serving Suggestions

First and foremost, roasted Brussels sprouts are a delicious side dish. Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas. Find my favorite lemon Parmesan seasoning in the recipe below, or head to this post for more variations!

You can also turn these roasted sprouts into a meal on their own. Here are a few easy ideas to get you started:

Oven roasted brussel sprouts

More Brussels Sprouts Recipes

I hope you love making these oven roasted Brussels sprouts, but don’t stop there! You can also enjoy them raw or sautéed. Here are a few of my other favorite ways to prepare them:

Baked brussel sprouts

More Roasted Vegetable Recipes

If you love this recipe, try roasting one of these veggies next:

Roasted brussel sprouts

Roasted Brussels Sprouts

rate this recipe:
4.98 from 37 votes
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Serves 3 to 4
Learn how to cook Brussels sprouts with this easy recipe! Bright, fresh, and delicious, it's the perfect holiday side dish.

Ingredients

Lemon Parmesan seasoning, optional

  • 1 tablespoon lemon juice, plus 2 teaspoons zest
  • 1 tablespoon grated, or 1/4 cup shaved Parmesan cheese
  • 1 tablespoon fresh thyme leaves
  • parsley leaves, for garnish
  • pinch of red pepper flakes

Instructions

  • Preheat the oven to 425° and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast 20 to 30 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.
  • If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan, and thyme leaves. Garnish with parsley and red pepper flakes.

 

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22 comments

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Rate this recipe (after making it)




  1. Jax49
    10.03.2021

    4 stars
    They burned in my oven at 20 minutes, 425 degrees. Pulled off the burnt outside leaves and what was left was delicious. Will definitely try again, just with a lower oven temp.

  2. https://helpcomputer.ir/
    09.18.2021

    5 stars
    Thank you , for all your ideas. good

  3. Jo Ann Corum Smith
    09.02.2021

    Perfect recipe. Totally delicious

    • Jeanine Donofrio
      09.03.2021

      I’m so glad you loved them!

  4. Deanna
    01.13.2021

    5 stars
    I really enjoyed this recipe! I’m not a huge fan of brussel sprouts and wanted to find a new way to eat them. I think the lemon parmesan combination adds some much needed flavor to an otherwise bland vegetable and I think this pairs really well with larger entrees or with other vegetables like peppers and onions. I’ve seen some people say that 30 minutes at 425 degrees is too long, but I’d say 30 minutes at 350 degrees is not. At 425 would have to be about 20! I definitely would make these again!

    • Jeanine Donofrio
      01.14.2021

      I’m so glad you enjoyed them! I do 20 to 30 minutes depending on the size of my sprouts – they can really vary.

  5. Warren McGrath
    01.02.2021

    Hi, I tried the brussel sprout recipe and they were burned black and hard as rocks. 425 for 30 minutes.

  6. natalie portman
    12.02.2020

    30-40 minutes was way too long. 30 minutes and they were burnt. I’d recommend continually checking on them if you follow this recipe.

  7. Jennifer Chase
    11.28.2020

    I marinate mine for a few hours at room temp in a mixture of melted butter and Lawrys garlic salt. Much more flavor if you let them sit and soak before roasting. I’ve also marinated them in warmed italian dressing this way. (The marinades work better if they are warmed)

  8. Elizabeth Salazar
    06.28.2020

    5 stars
    Thank you , for all your ideas. I never now what to make. Now with you lovely recipes I can eat healthy. Yummy yummy.

  9. Ahaan from slimnhappy.com
    11.20.2018

    The food is looking amazing. So many variety of making Brussels sprouts. Thank you for giving all this recipe, I would love to make it all.

  10. These looks so easy! Plus I love Brussels can’t wait to try them!

  11. Emilce Suarez
    11.18.2018

    Me encantaron tus recetas voy a conseguir ahora mismo las coles de Bruselas y manos a la obra. Enviaré mis comentarios.gracias

  12. Maureen
    11.17.2018

    I made the acorn squash with chickpeas to test for thanksgiving. It is beautiful as well as delicious. Absolutely LOVE the chimichurri and think it has possibilities to spice up other dishes.

    • Jeanine Donofrio
      11.17.2018

      Hi Maureen, I’m so glad you loved it! Let me know what you use the chimichurri with next time!

  13. Tiffany
    11.16.2018

    I love the variety posts like this! The stuffed sweet potato variations was another favorite 🙂

    • Jeanine Donofrio
      11.17.2018

      thanks Tiffany! I love those sweet potatoes 🙂

  14. Natalie from workovereasy.com
    11.16.2018

    I look forward to being able to eat brussel sprouts all year round (I even loved them as a kid)! These recipes are all great, I’m particularly excited to try the Shiitake bacon one, it seems like a great vegan umami take on a classic!

    – Natalie
    http://www.workovereasy.com

  15. Gaby Dalkin
    11.15.2018

    Ooooh, I want to try them all!

  16. Mari Barnes
    11.15.2018

    I love your “many ways” ideas! I can’t decide which to have for Thanksgiving, but I know I’ll try them all eventually.

    • Jeanine Donofrio
      11.17.2018

      Thanks Mari! They’re fun to make 🙂

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.