Roasted Brussels Sprouts

Roasted Brussels sprouts are the crispy, smoky, and subtly sweet side dish that never fails to please. This simple 4-ingredient recipe pairs well with any protein and can easily be customized to accommodate a wide range of tastes.

If you have an oven, along with salt, pepper, olive oil, and sprouts, you have what it takes to make deliciously caramelized vegetables with lively flavor. Learn the art of oven-roasted Brussels sprouts from this recipe with thousands of 5-star reviews.

How to Roast Brussels Sprouts

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

What You'll Need

You'll need just a few ingredients for this simple roasted Brussels sprouts recipe: Brussels sprouts, olive oil, salt, and black pepper. Of course, you can spice up the sprouts with other seasonings, if you like! Try cayenne pepper or garlic for a bold twist.

How to Roast Brussels Sprouts In the Oven

Here's a brief overview of what you can expect when you roast Brussels sprouts at home:

1. Place the ingredients in a zip-top bag and shake to coat.
2. Transfer to a baking sheet.
3. Bake until very dark brown, shaking often to promote even cooking.

How Long to Roast Brussels Sprouts

Roasted Brussels sprouts will be cooked to delicious, deep-brown perfection in around 30 minutes. Check the roast occasionally and reduce heat if browning happens too rapidly. The result will be a crisp, lightly salty bite that you'll want over and over.

Can You Roast Frozen Brussels Sprouts?

No fresh produce on hand? No problem. Prepare frozen Brussels sprouts exactly as you would in the standard recipe. Toss in oil, seasonings, and bake to a lovely seared, fork-tender finish. There's no need to thaw, saving you valuable time in the kitchen.

Allrecipes Community Tips and Praise

"I used frozen sprouts and made these for Thanksgiving," shares reviewer Cairie. "Everyone, even those who don't normally like them, enjoyed!"

"This simple preparation allows the flavor of the vegetable to shine," says home cook Rita.

"My whole family eats Brussels sprouts when prepared this way!" raves Kookin Karen. "Dark brown color is key to flavor. I occasionally will add a little garlic powder, and I never have leftovers."

Editorial contributions by Rai Mincey