How long do i cook brussel sprouts in the oven

If you’re new to roasting veggies, this simple roasted brussels sprouts recipe is an excellent place to start. As cookbook author (and former BA food editor) Rick Martinez explains: “Everyone—even if you don’t cook very often—needs to master roasted vegetables. And, to be honest, there’s not even that much to master.” The key is to find the right quantity, time, and temperature—and this easy recipe is our favorite way to take the guesswork out of that.

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Free: 5 Secrets To Fast Healthy Dinners
Why You’ll Love This Oven Roasted Brussels Sprouts Recipe
Tips For The Best Brussels Sprouts Recipe
How long does it take for sprouts to cook?
How long are cooked brussel?
How do you know when brussel sprouts are done?
How do you roast Brussel sprouts without getting soggy?

Before you start roasting, remove the outer leaves of the brussels sprouts and halve or quarter the bright green mini cabbages into pieces of roughly the same size. Cutting the sprouts not only helps them cook evenly and all the way through without burning, but the extra surface area encourages more crispy, caramelized bits. Using high heat, spreading them out into a single layer on the pan, and tossing them occasionally also helps with that. (Don’t worry about keeping them cut side down.)

Once they’re tender and browned, your sprouts are ready to be served or can be topped with almost anything you like: Try a spritz of fresh lemon juice, a glug of extra virgin olive oil, and a sprinkling of panko and Parmesan as an elevated side dish; or finish them with a drizzle of nice balsamic vinegar for something quick, vegan, and gluten-free. Store leftovers in an airtight container and reheat for 5 minutes at 350°.

Once you’ve gotten the hang of roasting sprouts, there are infinite combinations to try out. We love these sweet and spicy ones in a warm gochujang–maple syrup sauce or this recipe that’s finished with lime and pistachios.

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This oven roasted brussels sprouts recipe is my favorite way to turn ordinary veggies into an impressive side dish! Although other veggies like eggplant, spaghetti squash, green beans, and rutabaga makes an appearance on our dinner table at least once a week, this is a delicious alternative when you want something more green and leafy.

Once you learn how to roast brussels sprouts in the oven, you’ll never want to boil or microwave them again. They get crisp and caramelized… nothing like that boiled, lifeless stuff you may remember from childhood. Even my 7-year-old loves these!

Why You’ll Love This Oven Roasted Brussels Sprouts Recipe

Smoky, caramelized, nutty flavor
Crispy, browned outer leaves, with a tender inside
Super simple ingredients
Just 10 minutes to prep
Easier than pan frying
The perfect side dish for a special occasion, holiday celebrations, or cold-weather comfort food

This section explains how to choose the best ingredients for oven baked brussels sprouts, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Brussels Sprouts – Remove any damaged or yellow leaves before slicing in half. Keep in mind that smaller ones are more sweet than large ones and may take less time to roast. For larger ones, you may want to cut them into quarters, so that there’s more surface area for browning.
Olive Oil – I prefer extra virgin olive oil in this dish, but use your favorite neutral cooking oil (avocado oil also works great!).
Seasonings – Garlic powder, sea salt (or kosher salt), and black pepper. You can also add cayenne pepper if you like more spice.

This section shows how to cook brussels sprouts in the oven, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

Prep. Line an extra large baking sheet (or two small ones) with parchment paper or foil, if desired. Slice sprouts in half lengthwise, or into quarters for larger ones. Toss them in olive oil, garlic powder, salt, and pepper.
Arrange. Place brussels sprouts in a single layer on the pan.

Roast. Cook brussels sprouts in the oven, tossing halfway through, until browned and slightly charred.

Tips For The Best Brussels Sprouts Recipe

To avoid bitter or limp sprouts, follow these tips:

Foil or a bare pan works best. This produces more browned brussels sprouts, but parchment paper works if you don’t want foil touching your food and still want easy cleanup. (I opted for parchment paper this time as shown in the photos, but often do use foil as well.)
Make sure each sprout is touching the pan, ideally with space between them. This is the trick to crispy brussels sprouts! If the pan is too crowded, they will steam instead of caramelizing. So make sure your baking sheet is large enough, or use multiple if you have to.
Roast the sprouts at high heat (400 degrees). Lower temperatures will cook them more slowly, reducing browning and making their texture more mushy and steamed.
Broil for extra dark and crispy results. If you like the absolute crispiest brussels sprouts that are extra charred, place them under the broiler at the end for a few minutes.
Use a different method if roasting from frozen. Follow my recipe for roasted frozen brussels sprouts instead.

Add these sauces and garnishes when roasting brussels sprouts for even more flavor:

Bacon – Add a sprinkle just before serving. I cook bacon in the oven or bacon in the air fryer to make it easy.
Cheese – Top your veggies with shredded or grated parmesan cheese, or dip in cheese sauce.
Honey or maple syrup – I use sugar-free honey and sugar-free maple syrup, but conventional varieties taste great drizzled on top as well. You can add them at the end, but I prefer before roasting.
Balsamic reduction – Make a quick glaze from balsamic vinegar and spoon on top for a rich flavor boost.

Store: Keep leftovers covered in the refrigerator for 3-4 days.
Meal prep: Slice the brussels in half lengthwise and then toss with oil, garlic powder, salt, and pepper. Store for up to 24 hours. Bake when ready.
Reheat: Warm brussels sprouts in the oven at 400 degrees F, until hot, or pan fry them to revive some of the crispness. The microwave works to reheat, but they won’t be crispy anymore.
Freeze: You can freeze this baked brussels sprouts recipe for 2-3 months. However, they will be more mushy after thawing and reheating.

Crispy roasted brussels sprouts pair perfectly with common proteins and with holiday meals, such as:

Steak – Try sprouts with sirloin steak, flank steak, or filet mignon.
Chicken – Such as baked chicken breast, crispy chicken thighs, or chicken drumsticks.
Pork – Brussels sprouts roasted taste delicious with pork chops or pork tenderloin.
Holiday centerpieces – Like Thanksgiving turkey, prime rib roast, or for a vegetarian option, whole roasted cauliflower.
Hearty side dishes – Mashed potatoes are great for those who eat them, but around here we swap in mashed cauliflower or loaded cauliflower casserole.
Bowl meals – Mix this crispy brussels sprouts recipe with any other fresh or leftover roasted vegetables (such as roasted asparagus, parmesan roasted green beans, or roasted zucchini), and top over a bed of caulifower rice or veggie pasta with a drizzle of tahini sauce.

These little green veggies make some of my favorite healthy side dishes! Once you learn how to bake brussels sprouts, try these versions next time.

Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.

6 cups Brussels sprouts (cut in half lengthwise) * ▢
1/4 cup Olive oil ▢
1 tsp Garlic powder ▢
1/2 tsp Sea salt ▢
1/4 tsp Black pepper ▢

Tap on the times in the instructions below to start a kitchen timer while you cook.

Preheat the oven to 400 degrees F (204 degrees C). Line an extra large baking sheet, or two jelly roll pans, with foil or parchment paper. (You can omit the lining if using a good non-stick pan like the ones linked here.)
In a large bowl, toss the brussels sprouts with olive oil, garlic powder, salt, and pepper.
Arrange the brussels sprouts in a single layer on the pan(s), making sure each sprout is touching the pan.
Roast brussels sprouts for about 25-35 minutes, tossing halfway through, until browned and slightly charred.
Optional step: If you want them even more browned or crispy, place under the broiler for 2-3 minutes.

Serving size: 1 cup

*This crispy brussels sprouts recipe starts with 6 cups of raw brussels sprouts, but you get 4 cups of roasted brussels sprouts. Serving size is 1 cup cooked.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 179

Fat 13.9g

Protein 4.6g

Total Carbs 12.5g

Net Carbs 7.4g

Fiber 5.1g

Sugar 2.9g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

How long does it take for sprouts to cook?

Using a sharp knife, cut a deep cross into the base of each sprout: this will enable the centre to cook without overdoing the outside. Add the sprouts to the pan of boiling water, cover and boil for 4-5 minutes until just tender.

How long are cooked brussel?

Heat the olive oil in a large, heavy-bottomed frying pan (like a cast iron pan) over medium-high heat. Add the garlic and cook for 1 minute, just until fragrant. Cook the Brussels sprouts for 10-12 minutes, stirring occasionally, until lightly browned on the outside and tender on the inside.

How do you know when brussel sprouts are done?

Brussels sprouts are ready to harvest when the tiny heads are firm, green, and 1 to 2 inches in diameter. Remove sprouts by twisting them until they break away from the plant. As you remove the lower sprouts, you can also remove yellowing leaves; the plant continues to grow upward, producing more leaves and sprouts.

How do you roast Brussel sprouts without getting soggy?

Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.