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

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Roasted Brussels Sprouts

rate this recipe:
4.99 from 153 votes
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
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, trimmed
  • Extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper

Lemon Parmesan seasoning, optional


  • 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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4.99 from 153 votes (137 ratings without comment)

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Rate this recipe (after making it)

  1. Stephanie in Utah

    5 stars
    This is the best way I’ve ever made Brussels sprouts! My husband agreed. He still doesn’t like Brussels sprouts, but he said it was even better than some he’s had at fancy restaurants. I think part of it was that since I selected the smallest sprouts at my grocery store, they were more tender and less bitter. My kids said the parmesan and other seasonings really enhanced the flavor.

    • Beth

      They will also be less bitter if you cut the core out. More work, but really makes a difference.

    • Jeanine Donofrio

      Hi Stephanie, I’m so glad they were a hit with your family!

    • BJ

      Where is the recipe for the lemon Parmesan seasoning?

  2. Julie Frank

    I plan this as a side dish for Easter. Can this be made ahead of time and reheated? Was thinking I could roast them then toss the lemon parmesan seasoning before serving

  3. Teresa

    5 stars
    Yummy!!! Love this recipe. Your roasted brussel sprouts are my new favorite thing to snack on.

    • Jeanine Donofrio

      I’m so glad you loved them!

  4. Rhonda J.

    5 stars
    Thank you! I’ve grown to absolutely love brussel sprouts, preferring them to many other vegetables and making them YOUR way is soooooo yummy! Followed all your steps, with rather large brussel sprouts and even used the lemon, red pepper flakes, and parmesan too. Just PERFECT!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Rhonda, I’m so glad you love the roasted Brussels sprouts!

  5. Mick

    My brussel sprouts are small do I have to cut them in half

    • Jeanine Donofrio

      If they’re very small, you don’t have to. If you do cut them, just watch the baking time, they might need less.

  6. Felix from

    5 stars
    Wow, so delicious!! Very good flavour.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Felix, I’m so glad you loved the Brussels sprouts!

  7. Sue

    Do you put the parchment paper in the oven?

      • Diana

        Is there a reason to use parchment paper rather than just using the tray without it? how does it make a difference to the outcome?

        • Jeanine Donofrio

          Hi Diana, you can skip the parchment if you’d like, it just makes for easy cleanup.

  8. Piotr

    5 stars
    I used to didn’t like brussels. Maybe I would love them if they were made like in your receip. I love it!

  9. Jeanette

    do you toss the brussels sprouts with the lemon parmesan seasoning before you cook it or after?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Jeanette, we add it after cooking. Hope you enjoy!

  10. Kenton Erwin

    This recipe is off. Our brussel sprouts were large, and our oven is accurate, but the sprouts were overcooked when I checked in on them after just 15 minutes.

    • B.J.

      4 stars
      The same thing happened to me; however, in my case, I think it was because I used a tephlon coated (dark metal) sheet pan. I just learned they cook ‘faster’ than lighter colored pans and can cause óver-browning’ (burning). I going to try the recipe again with a different pan. I usually have great success with this site’s recipes.

  11. Maria

    5 stars
    It was sooo goood! The flavor of lemon bursts in your mouth and is so refreshing! Thank you!

  12. DD

    5 stars
    Normally I would just roast Brussels sprouts with some balsamic vinegar or olive oil but I tried this recipe tonight and it’ll now be my go-to. The pop of lemon and red pepper flakes makes all the difference.

    • Jeanine Donofrio

      I’m so glad you loved it!

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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.