Crispy, caramelized edges and tender centers are the hallmarks of perfectly roasted brussels sprouts—and you don’t need much more than olive oil, salt, and pepper to get there. This simple recipe relies on a hot oven and a rimmed baking sheet to turn the humble vegetable into a side dish worthy of both weeknight dinners and the Thanksgiving table.
The key is to halve the brussels sprouts (quarter any especially large ones), then spread them in a single layer so they roast instead of steam. Toss them occasionally as they cook, letting the outer leaves turn crisp and the cut sides develop a deep golden brown color. Serve them straight from the oven, or dress them up with a squeeze of lemon juice, a shower of grated Parmesan, or a drizzle of balsamic vinegar.
Roasted brussels sprouts FAQ
How do you make roasted brussels sprouts crispy?
Use high heat (450°F) and spread the sprouts in a single layer on a rimmed baking sheet. Overcrowding traps moisture, causing them to steam rather than roast. Use two baking sheets if necessary.
How long should you roast brussels sprouts?
At 450°F, brussels sprouts typically take 15–25 minutes, depending on their size. Start checking around the 15-minute mark, especially if using a convection oven. They’re ready when the centers are tender and the edges are deeply browned.
Can you make roasted brussels sprouts ahead of time?
They’re best served hot from the oven, when the edges are crispiest. To get a head start, trim and halve the sprouts up to a day ahead and refrigerate in an airtight container. Reheat leftovers in a 350°F oven until warmed through, though they won’t be quite as crisp.