I’m all about keeping my side dishes as easy as possible, especially over winter when I’m gearing up for the holiday madness! One of my all-time favorite sides HAS to be these easy Roasted Brussels Sprouts. They’re simple, tasty, and mostly hands-off. And because they’re in season during the winter, they’re budget-friendly, too! I just love the delicate texture of the tightly bound leaves and how they caramelize slightly while roasting. This side is so easy to make, and it’s not just for your holiday table—I’m partial to a roasted Brussels sprout all season long. ;)
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
I know Brussels sprouts get a bad rap. I used to be one of those sprout-avoiders, too. Memories of mushy, over-boiled sprouts from my first time cooking them still haunt me to this day. But then I tried roasting them with a little olive oil, salt, pepper, and garlic powder, and my mind was BLOWN. This is the best, time-saving way to prepare this winter veggie (it’s on par with air-fried Brussels sprouts for me!), and I promise it’s so effortlessly easy.
If you’re preparing Thanksgiving dinner or want to try something new for the first time, you really can’t go wrong with this recipe!
Ingredients
Here’s what you’ll need to make these crispy roasted Brussels sprouts:
- Brussels Sprouts: I always stock up on these when they’re in season and on sale. They should be small and firm, with green tightly bound leaves. I slice any woody ends off, wash and dry them really well, and cut them in half before tossing with the oil and seasonings.
- Olive Oil: This high-smoke point oil is perfect for roasting at high temperatures. It helps crisp up the leaves and adds a rich flavor.
- Garlic Powder: Adds tons of flavor and compliments the sprout’s natural taste. If you don’t love garlic, don’t worry! I’ve shared some of my favorite seasoning variations below.
- Salt & Pepper: Makes everything taste better. Season to your preference, but don’t be shy with the pepper!
Can I Use Frozen Brussels Sprouts?
Frozen Brussels sprouts can be found for a fairly good price year-round. While you certainly can roast a frozen Brussels sprout, it’s personally not my favorite. Frozen Brussels sprouts are much softer and a little more wet (even after roasting), and I find that roasted fresh Brussels sprouts have a more vibrant flavor.
Variations to Try!
This easy Brussels sprouts recipe is a great base for experimenting with different seasonings and flavors. I’ve tried many variations over the years, and here are a few of my favorites:
- Switch up the seasonings: The garlic powder is easily interchangeable with your favorite seasoning blend. I’ve tried steak seasoning, Lawry’s seasoning salt, Cajun seasoning, and garlic herb seasoning. I still season with salt and pepper to taste, too.
- Add more veggies: Make this a one-sheet side dish, and add some other vegetables, like broccoli or cauliflower! Some veggies take a little longer to roast than sprouts, so I usually put them in the oven first, then add the sprouts for the remaining time.
- Add a little sweetness: A drizzle of honey or maple syrup after roasting is always a good idea. I also love tossing these sprouts in balsamic glaze! Yum.
- Add a sauce: I sometimes layer a sauce over my hot roasted Brussels sprouts. Other times, I serve the sauce on the side for dipping. Sweet chili sauce, ranch, and comeback sauce are all SO GOOD. Cranberry sauce is also a delicious seasonal option with your festive roasted turkey. ;)
- Have fun with mix-ins: Nuts, Parmesan cheese, cooked bacon bits, dried cranberries, and fresh herbs are all tasty additions to try. I usually add them at the end, just before serving.
Prep it Ahead
If you’re making these crispy oven roasted Brussels sprouts as part of a holiday meal, you can easily prep them ahead of time. Wash them, trim the woody ends, remove any yellow outer leaves, and cut them in half. Place them in a large, resealable bag or container and keep them in the fridge for up to a day in advance. Then, all you have to do is toss them with oil and seasoning and pop them in the oven when you’re ready to cook.
After baking, any leftover sprouts will keep well in the fridge for up to 3 days. They can be reheated in the oven or microwave, but I find they lose some crispiness when reheated.
More Brussels Sprouts Recipes
The good news is there are many ways to use up leftover sprouts, either before or after roasting!
- I love using any leftovers to make a roasted Brussels sprouts bowl with mashed potatoes and sausage (the perfect recipe for re-purposing Thanksgiving leftovers!). My roasted Brussels sprouts salad with homemade maple Dijon vinaigrette is also seriously addictive.
- Shred raw sprouts and make our shaved Brussels sprouts salad. I adore how well this keeps in the fridge, making it perfect for meal prepping.
- Want an easy side but don’t want to turn your oven on? Then you have to try these easy cast iron sauteed Brussels sprouts!
- Use them to make this easy chicken and vegetable meal-prep idea for a simple lunch or dinner throughout the week.
Roasted Brussels Sprouts
Servings 4Ingredients
- 1 lb. Brussels sprouts ($2.99)
- 1 Tbsp olive oil ($0.12)
- ¼ tsp salt ($0.02)
- ¼ tsp garlic powder ($0.02)
- ¼ tsp freshly cracked black pepper ($0.02)
Instructions
- Preheat the oven to 400ºF. Wash and dry the Brussels sprouts well. Trim off any dry ends and cut each Brussels sprout in half.
- Place the cut Brussels sprouts on a parchment lined baking sheet. Don't over crowd the sheet! Drizzle with olive oil and sprinkle with salt, garlic powder, and pepper.
- Toss until well coated in the oil and seasoning. Turn each Brussels sprout so that the cut side facing down.
- Roast for about 25 minutes, or until they have achieved the level of browning that you like. The total time may change depending on the size of your Brussels sprouts. You can give them a stir after about 20 minutes to see how much they have browned on the cut side. No need to flip them all back over for the final few minutes.
- Taste one Brussels sprout and adjust the salt or pepper to your liking, then serve hot.
See how we calculate recipe costs here.
Equipment
- Enamelware Sheet Pan
- Parchment Paper
- Chef’s Knife
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
How to Roast Brussels Sprouts – Step by Step Photos
Preheat the oven to 400ºF. Preheat the oven to 400ºF. Wash and dry 1 lb. Brussels sprouts well. Trim off any dry ends and cut each Brussels sprout in half. The sprouts I had today were very fresh and the ends were not dried out at all, so I simply cut them in half.
Place the cut Brussels sprouts on a parchment lined baking sheet. Don’t overcrowd the sheet! Drizzle with 1 Tbsp olive oil, then add ¼ tsp salt, ¼ tsp garlic powder, and ¼ tsp freshly cracked black pepper.
Toss until well coated in the oil and seasoning. Turn each Brussels sprout so that the cut side facing down.
Roast for about 25 minutes, or until they have achieved the level of browning that you like. The total time may change depending on the size of your Brussels sprouts. You can give them a stir after about 20 minutes to see how much they have browned on the cut side. No need to flip them all back over for the final few minutes.
Taste one sprout and adjust the salt or pepper to your liking, then serve hot. Once you try this recipe for roasted Brussels sprouts, you’ll never want to cook them any other way!
No the healthiest option, but substitute the olive oil with leftover bacon grease. Tasty!
I have read about roasting asparagus and sprouts I am going to try it.It looks delicious and healthy.
I find that adding a drizzle of honey to brussels sprouts right when they come out of the oven really cuts any bitter flavor that may be present. It’s delightful! Maple syrup also works well.
I made these and they were so yummy! I forgot the garlic powder, they would have been even better with that. I loved the carmlization that you get, with them being a bit burnt. Will make again. A nice change from oven roasted broccoli.
Delicious, simple recipe! I love keeping the loose leaves on the tray as well. They get so crunchy – almost like a chip.
Made this for dinner alongside the Honey Mustard Pork Chops. It was great! I did double up the measurements of seasonings (I always like extra seasoning). I like how this is a simple and easy recipe for a side dish.
I just listened to a podcast on longevity, and at the end, each of the speakers gave one tip on things you can do right not to improve your health and/or extend your healthy lifespan. One speaker said that when you brown brussel sprouts in the oven, the brown slightly burnt look is caused by the sugars in the sprouts undergoing a chemical change….and turns it into an unhealthy form that is bad for you. She said this one change you can do by steaming instead of browning vegetables like brussel sprouts can eliminate a potential health hazard….even though oven roasted tastes so much better. Do you have any knowledge of this topic?
Personally, I think the overall health benefits of eating Brussels sprouts at all is going to outweigh the slight negative effect of caramelization. There are going to be healthy and unhealthy aspects of every single food we eat. I don’t stress myself out over the small stuff. Because stress kills, too. ;)
I’ve made this a few times and it’s (almost) always turned out fantastically. The very first time I tried they were browned on the outside but also kind of mushy?
The one suggestion I have is to make sure you pat your brussel sprout halves really dry after you wash them. That helped me get nice crispy browning on both sides and a nicer texture inside.
And another tip is make sure you don’t crowd them on the tray. They will brown more evenly that way.
I HATED brussel sprouts, until I tried them roasted. They are so good, you`you all be tempted to eat them all, but don’t – you may be doubled over with gas pains. Don`t ask me how I know.
I like roasted Brussels sprouts topped with Bleu cheese crumbles and toasted walnuts…
That sounds amazing! Thanks for sharing.
What is in the picture with the Brussels sprouts? A porkchop and ???
Looks like it could be these? With an updated technique?
https://www.budgetbytes.com/sweet-potato-corn-cakes-with-garlic-dipping-sauce/
Baked honey mustard pork chops 😋
Roasted sweet potatoe
I do love roasted Brussels sprouts. No one else in my family does so I get them all to myself. I haven’t tried dipping them in Comeback Sauce but I have dipped in mayo and as much as I really don’t like mayo, it’s surprisingly good. Reminds me of artichokes then (which I often dip in mayo lol)>
This is absolutely one of my favorite side dishes. I roast all kinds of vegetables all year long, but Brussels sprouts are one of the best. I just use olive oil and kosher salt. I think even people that don’t care much for Brussels sprouts will like them roasted!