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.

Jeanine Donofrio

Phoebe Moore

Updated Mar 12, 2026

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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!

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:

• Sautéed Brussels Sprouts
• Balsamic Brussels Sprouts
• Shaved Brussels Sprout Salad

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

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Roasted Brussels Sprouts

rate this recipe:

4.93 from 208 votes

Prep Time: 5 minutes mins

Cook Time: 30 minutes mins

Total Time: 35 minutes mins

Serves 3 to 4

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Learn how to cook Brussels sprouts with this easy recipe! Bright, fresh, and delicious, it's the perfect holiday side dish.

Equipment

• Baking Sheets

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

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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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Nutrition Facts

Roasted Brussels Sprouts

Amount Per Serving

Calories 99 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 1mg0%

Sodium 67mg3%

Potassium 611mg17%

Carbohydrates 15g5%

Fiber 6g25%

Sugar 3g3%

Protein 6g12%

Vitamin A 1266IU25%

Vitamin C 134mg162%

Calcium 88mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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