Roasted brussels sprouts are a staple side dish in our home. Simply seasoned with olive oil, garlic powder, salt, and pepper, this easy recipe goes great with any main dish!
There are tons of fun brussels sprout recipes out there like this roasted brussel sprout recipe with a sweet glaze, that you can make but sometimes keeping things simple, and having a lightly seasoned side dish is the perfect addition to a well-rounded meal.
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Why You’ll Love This Recipe
- it’s so easy and quick to whip up as a healthy side dish
- the way it stands is a great base recipe to add other fun ingredients to if you like, or it’s perfect just the way it is!
Other ingredients you can add to brussels sprouts
Additional optional ingredients for brussels sprouts that you can add to this recipe are:
- bacon
- balsamic vinegar
- maple syrup
- honey
- cranberries
- blue cheese crumbles
- feta cheese crumbles
- goat cheese
- parmesan cheese (shaved, grated, shredded)
- caesar dressing
- fresh herbs
- diced onions
- diced ham
- lemon juice
- nuts
Should you cut Brussel sprouts in half before roasting?
You don’t have to but we prefer them to be sliced in half. They not only cook faster but the cut side will roast beautifully and crisp up much better.
How do I roast Brussels sprouts?
- Preheat oven to 425°.
Gather your ingredients to make this basic brussels sprouts recipes:
Ingredients:
- brussels sprouts, sliced in half
- olive oil
- garlic powder
- salt
- pepper
- Place clean, sliced brussels sprouts in a large bowl (big enough to stir seasonings and oil to coat them) and pour oil on top.
- Add in the garlic powder.
- Sprinkle salt and pepper on top
- Stir to evenly coat the brussels with oil and spices.
Place seasoned brussel sprouts on a baking sheet lined with parchment paper or aluminum foil.
Bake at 425° for 25-30 minutes, depending on the level of “crisp” you like for brussels.
Serve right away or leave in the oven on “warm” until the rest of the dinner is ready!
What to serve with brussels sprouts
We love serving roasted brussels sprouts with our oven-baked steak recipe and our bbq baked pork steaks.
Tips for Making This
- You can cook brussels sprouts longer to reach more of a crispier texture if you prefer. We actually like them WELL DONE, more-so than what you see here in the photos. The brussels sprouts you see here and with this recipe below, only have a slight crisp or char. We prefer them cooked closer to a 30-minute mark, to give more “crunch” and char flavor.
- If you plan to add additional ingredients (like from the list of ideas above) to your brussels sprouts, it may be best to either mix-in after the brussels sprouts have finished cooking or toward the end of the cooking process so those ingredients do not cook faster than the sprouts, and burn.
- Some brussels sprouts can be very large in size. If this is the case, you may want to slice the halves, in half if they’re too big to eat with a fork.
More recipes you’ll love:
If you love these then you may also love other healthy side dishes like my roasted broccoli, air fryer butternut squash, and side salad recipe.
Roasted Brussels Sprouts
Ingredients
- 12 oz. brussel sprouts washed and sliced in half
- 2 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 425°
- If not already, wash and slice brussels sprouts in half.
- Place brussels sprouts in large bowl (big enough for stirring to coat with other ingredients).
- Pour olive oil and seasonings over brussels sprouts and stir to coat evenly.
- Place seasoned brussels sprouts on a baking sheet that's covered with parchment paper or aluminum foil.
- Bake at 425° for 25-30 minutes, or until brussels are soft, and to the desired "crisp" that you prefer.
Notes
- You can cook brussels sprouts longer to reach more of a crispier texture if you prefer. We actually like them WELL DONE, more-so than what you see here in the photos. The brussels sprouts you see here and with this recipe below, only have a slight crisp or char. We prefer them cooked closer to a 30-minute mark, to give more “crunch” and char flavor.
- If you plan to add additional ingredients (like from the list of ideas above) to your brussels sprouts, it may be best to either mix-in after the brussels sprouts have finished cooking or toward the end of the cooking process so those ingredients do not cook faster than the sprouts, and burn.
- Some brussels sprouts can be very large in size. If this is the case, you may want to slice the halves, in half if they’re too big to eat with a fork.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Beth says
These are delicious and I did cook them longer as you suggested for more of a char. Thanks for the great recipe.
Jessica says
Oh that’s fantastic! I’m so glad to hear it. Thank you Beth!
Anna says
Roasted brussels sprouts are the best! It’s the only way I make them for my family!
Jessica says
I feel the same way! So good and so easy!
April says
This is my favorite way to cook brussel sprouts! We love ours extra crispy and caramelized. Sometimes we add bacon. SO GOOD.
Jessica says
YES!! Adding bacon is SO delish! Definitely something to add if you like bacon!