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 30 minutes or so, 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:
5 from 5 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.


  • 1 pound Brussels sprouts
  • Extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper

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


  • 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 30 to 40 minutes or until tender and golden brown around the edges.
  • If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan, and thyme leaves. Garnish with parsley and red pepper flakes.





Leave a comment:

Your email address will not be published. Required fields are marked *

  1. Mari Barnes

    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

      Thanks Mari! They’re fun to make 🙂

  2. Gaby Dalkin

    Ooooh, I want to try them all!

  3. Natalie from

    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

  4. Tiffany

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

    • Jeanine Donofrio

      thanks Tiffany! I love those sweet potatoes 🙂

  5. Maureen

    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

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

  6. Emilce Suarez

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

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

  8. Ahaan from

    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.

  9. Elizabeth Salazar

    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.

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.