Brussels sprouts are probably my all-time favorite vegetable. We make these roasted Brussels sprouts at our house at least a few times a month. They are so delicious and good for you.
Plus, this vegetable side dish can go with just about any main course you are making.
Oven roasted Brussels sprouts can be made in less than 30 minutes and only require four ingredients. The Brussels will be soft and easy to chew while the outside layers (or any loose pieces) will become crispy and so delicious as you roast them.
Related: Next, try these Crispy Air Fryer Brussels Sprouts or Parmesan Baked Brussels Sprouts.
Oven Roasted Brussels Sprout Ingredients
- Brussels sprouts
- Olive oil
- Butter – melted
- Salt – I like flaky sea salt best
How to Roast Brussels Sprouts
First, trim off the knobby ends of the Brussels and cut in half. Peel off any parts that don’t look appetizing, but save any that do.
Place the Brussels sprout pieces in a medium size mixing bowl. Drizzle the melted butter and olive oil over everything and toss so all the pieces get coated well. Place the Brussels cut-side down on a baking sheet. Sprinkle the salt over the tops.
Roast at 400°F for 20-25 minutes. Squeeze fresh lemon juice over them just before serving.
Love roasted vegetables? Here’s my recipe for Roasted Carrots and Roasted Asparagus.
Tips for Making Roasted Brussels
- If you’ve bought your Brussels sprouts still on the stalk, you’ll have to cut them each from the stalk first. Most often they are sold individually, as opposed to still on the stalk.
- If you want to add more flavor, you can drizzle a little balsamic vinegar reduction over the roasted Brussels before serving, or sprinkle on a little Parmesan cheese.
- If the Brussels don’t fit in one layer on your baking sheet, use a second baking sheet. If they overlap they can become more mushy and less on the crisp side, which is no good IMO.
What to Serve Roasted Brussels Sprouts With?
This vegetable side dish goes with any main course you might be making. But, here are some suggestions:
- Air Fryer Salmon
- Vodka Sauce with Pasta or Gnocchi
- Overnight No-Boil Lasagna
- Deep Dish Pizza
Frequently Asked Questions
Should you blanch Brussels sprouts before roasting?
No. It’s not necessary to blanch Brussels before roasting.
Why are my roasted Brussels sprouts not crispy?
Not all Brussels will be crispy after roasting—only the edges and sides or loose leaves. But if you want to roast them for a little more time, try it! Every oven cooks a little differently and yours could be on the colder side.
Why are my roasted Brussels sprouts tough?
Likely, they are not cooked enough. Roast them for longer and until they are tender, but not mushy.
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- 1 pound Brussels sprouts
- 1 tablespoon olive oil
- 1 tablespoon butter (melted)
- 1 teaspoon sea salt (flaky)
- 1 lemon
- First, trim off the knobby ends of the Brussels and cut in half. Peel off any parts that don’t look appetizing, but save any that do.
- Place the Brussels sprout pieces in a medium size mixing bowl.
- Drizzle the melted butter and olive oil over everything and toss so all the pieces get coated well.
- Place the brussels cut-side down in one layer on a baking sheet.
- Sprinkle the salt over the tops.
- Roast at 400°F for 20-25 minutes.
- Squeeze fresh lemon juice over them just before serving.
- You can substitute the butter for more olive oil if you prefer. I just like the flavor the butter adds to this dish.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Love this! I’ve been roasting Brussels sprouts this way for years but never thought to add butter and lemon juice!
I adore Brussels sprouts and this is my favorite way to cook them, too!!
Lately there has been zero home content, and I’m starting to wonder if this is becoming a food and beverage blog?
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