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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My go-to side dish from now on. Delicious!
I’m glad you loved them!
I’m wondering how there’s would be made ahead and reheated …for thanksgiving dinner
Hi Kimberly, they get soft, so I think they’re best roasted fresh.
Do you toss them in the lemon parmesan seasoning before or after cooking?
I’ve always steamed brussel sprouts, but this is so much better !!
I’m so glad you loved the recipe, Scott!
One of the best roasted Brussels Sprouts recipes. I did not change anything. I had made other recipes with balsamic vinegar and honey mixtures, this recipe is a great change.
Hi Marlene, I’m so glad you loved it!
I have never cooked B Sprouts before and was making a homemade pasta sauce. I set my timer and went on cooking MANY other things. When I came back, my Bs were burnt AF. The timing should be 15-20 mins and also maybe 400 instead of 425.. had to throw them away and make Broccolini.. thanks but no thanks
I thought mine were burnt too..(Like you, they’re “new” to me.) But know what? Ate ’em anyways.. delicious.. Had you even tried eating one before you tossed ’em?
She said adjust your time according to the size of your Brussels..you sound like the lady who burnt her Marie callenders pie and blamed it on the company..you said it yourself, you had a lot going on at once, you got distracted and needed someone to blame lol anyway good luck next time and remember, sometimes ovens run hotter than the temp says, get an oven thermometer to test.
I have lived 39 years next to brussel sprout fields. Yes in the past they were bitter. But, after a 6 year effort to breed the bitterness out using selective breeding in Holland they are better than ever!
Could these be cooked in an Air Fryer?
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.
They will also be less bitter if you cut the core out. More work, but really makes a difference.
Hi Stephanie, I’m so glad they were a hit with your family!
You have to watch them closely and not just walk away and do other things. This is true with any recipe.
Where is the recipe for the lemon Parmesan seasoning?
Toss them in the lemon parmesan after they are roasted
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
Yummy!!! Love this recipe. Your roasted brussel sprouts are my new favorite thing to snack on.
I’m so glad you loved them!
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!
Hi Rhonda, I’m so glad you love the roasted Brussels sprouts!
Do you coat them with the parm chesse and lemon before backing or after? Thanks
Hi Jackie, we add those ingredients after. Just olive oil, salt, and pepper before!
My brussel sprouts are small do I have to cut them in half
If they’re very small, you don’t have to. If you do cut them, just watch the baking time, they might need less.
Wow, so delicious!! Very good flavour.
Hi Felix, I’m so glad you loved the Brussels sprouts!
Do you put the parchment paper in the oven?
yep!
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?
Hi Diana, you can skip the parchment if you’d like, it just makes for easy cleanup.
I used to didn’t like brussels. Maybe I would love them if they were made like in your receip. I love it!
do you toss the brussels sprouts with the lemon parmesan seasoning before you cook it or after?
Hi Jeanette, we add it after cooking. Hope you enjoy!
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.
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.
It was sooo goood! The flavor of lemon bursts in your mouth and is so refreshing! Thank you!
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.
I’m so glad you loved it!