This crispy roasted Brussels sprouts recipe is my favorite healthy side dish! A delicious lemon Parmesan dressing makes it bright, zingy & addictive.
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 them is knowing how to cook Brussels sprouts 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! And when they’re dressed with my easy lemon, thyme, and Parmesan seasoning, even the biggest Brussels sprouts skeptics can’t resist them.
How to Make Roasted Brussels Sprouts
Making perfect, crispy baked Brussels sprouts is easy! Here’s how to do it:
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.
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. 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°F oven and bake for 20 minutes to 30 minutes, until the veggies are tender and golden brown around the edges. Enjoy!
Recipe Tips
- Place the sprouts cut side down. If their cut sides make contact with the pan, they’ll caramelize as they bake, getting delicious browning on the bottom. Their exposed leaves will crisp up nicely too.
- Arrange them in a single layer. If the sprouts are piled up or crowded together, they’ll steam and soften in the oven instead of becoming crisp.
- Season them after baking. Because I like to roast vegetables at high heat to maximize browning, I wait to add seasonings like herbs, garlic, and/or lemon until after cooking. They could easily burn at this temperature. For the best flavor, toss them with the sprouts when they’re still warm from the oven.
How to Serve Roasted Brussels Sprouts
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.
You can also turn these roasted sprouts into a meal on their own. Here are a few easy ideas to get you started:
- Bake them into a veggie frittata or breakfast casserole.
- Stir them into a roasted vegetable pasta or mac and cheese.
- Add them to any hearty fall salad.
- Or add them to a grain bowl with farro, quinoa, or cauliflower rice with generous drizzles of tahini sauce. You could even add some roasted chickpeas for protein and crunch!
To Make Ahead
I like these sprouts best when they’re freshly baked, but if you need to prep them in advance, you can.
Roast them with olive oil, salt, and pepper up to 1 day ahead. Let cool, then store in an airtight container in the fridge. Reheat in a 350°F oven before seasoning to taste and serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
More Brussels Sprouts Recipes
I hope you love making these oven roasted Brussels sprouts, but don’t stop there! Here are a few of my other favorite ways to prepare them:
More Roasted Vegetable Recipes
If you love this recipe, try roasting one of these veggies next:
- Roasted Cauliflower
- Roasted Butternut Squash
- How to Cook Spaghetti Squash
- Roasted Broccoli
- Roasted Vegetables
Roasted Brussels Sprouts
Equipment
Ingredients
- 1 pound Brussels sprouts, trimmed
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
Lemon Parmesan seasoning, optional
- 1 tablespoon fresh lemon juice, plus 2 teaspoons zest
- 1 tablespoon grated Parmesan cheese, or ¼ cup shaved
- 1 tablespoon fresh thyme leaves
- Fresh parsley leaves, for garnish
- Pinch red pepper flakes
Instructions
- Preheat the oven to 425°F 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 evenly on the baking sheet. Roast for 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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Thank you for this recipe!!!!
I always preheat my baking sheet, so when u put the sprouts on they immediately start to sear. And I only cook them for 10 to 12 minutes so they are still kinda firm. Nothing worse than mushy sprouts😄
love that idea!
I am trying this right now! I will let you know!
Made exactly as directed and the family loved them. They were very flavorful and complimented our pork chops. Thank you. 425 is not too hot for EVOO, especially just a drizzle to coat.
You shouldn’t use EVOO on these the oven is too hot.
Amazing.
Could these be done in an air fryer and if so at what temp and for how long?
BTW, love your recipes!
Actually, they’re the one vegetable that we haven’t had good results with in the air fryer. In our opinion, they come out too dry vs. the oven method.
Turned out perfect! I started cut side down and flipped after 20min. At the end I added some lemon juice added to a honey mustard vinaigrette we had, then seized on top. They were delicious and a big hit.
*drizzled on top
Lovely, added a pinch of butter & brown sugar ✨️
did you add the brown sugar, melt the butter and drizzle over after roasted?
I put the lemon and zest and parm on before baking, whoops but it turned out good. I will try the recipe again waiting to put it on after.
By no means did I have small Brussel sprouts and by 18 minutes, they were BURNT. Where did I mess up? I checked the temperature and everything.
Hi Sabrina, it sounds like your oven runs hot – you could try less time or get an oven thermometer to check.
a trick i do is the lose leaves i keep seperate and put them in ffor the second 15 minute mark so they are crisp but not burnt, plus and can move the sprouts and flip over when you add the leaves, or having thweleaves added on top of the sprouts should help with the sprots., adding the cheese half waymarki like as well
Mine were blackened and mushy after 20 minutes at 425. I’ll try 15 @ 400 next time.
Do you add the lemon and parm during the basking process or after they are done?
Hi Debbie, after they’re done!
Trust the process. I was unsure adding lemon to brussel sprouts for the first time everrr. Turned out so very yumm!
So glad you enjoyed the recipe, Mila!
After seasoning and roasting in oven with olive oil, I added Balsamic Vinegar, Lemon Juice and Parmesan cheese after baking. I’ve never added the vinegar or lemon juice in the past, but after reading this recipe I tried it and it was good.
Trying now! Baby Shower side for 25!
Just wondering, can I roast then today and serve tomorrow brunch? How do zi reheat without loosing crispness–if possible.
I would have to make reheating them the priority through-
Hi Patricia, I’d spread them on a baking sheet and reheat in a 350°F oven. Maybe 10-20 minutes?
Maybe Blanch them and then saute them to crispy at brunch.
I think that would stink up the house for the event. Maybe cook ahead and just warm up covered in a microwave at the event. I’m going to do that myself.
You would lose that lovely outer crispiness reheating in the microwave.
I never have been a fan of Brussel sprouts until this recipe. I’m hooked. Thank you for the recipe. Every thing I have made from your site has been very tasty. I ordered two of your books. They will arrive on this Saturday.
Hi Sally, I’m so glad you’ve been enjoying the recipes! Thank you for ordering the books too. We really appreciate your support! 💛
Easy but tasty better than boiled mushy sprouts as they are roasted & toasted
This was so simple and so tasty! I set the timer for 30 minutes since that’s what it says in the heading on the recipe. As I sat and reviewed the recipe, I realized I’d missed the recommendation for roasting 20-30 minutes. I’m glad I checked, because mine were done in just under 20 minutes.