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Roasted Brussels Sprouts

November 14, 2023

Say goodbye to soggy, overcooked brussels! We have cracked the code for the crispiest, crunchiest, most delicious roasted brussel sprouts.


roasted brussels sprouts in a serving bowl seasoned with olive oil and salt
Photography by Gayle McLeod

The Absolute Best Oven Roasted Brussel Sprouts

There are few veggies as nutritious, versatile, and addictive as roasted brussel sprouts. Or maybe, this brussel sprout recipe makes us feel that way because it’s just that good and did we mention, simple? With 25 minutes, olive oil, a little salt, and the freshest brussels you can find, you’ll get caramelized, crunchy outsides, soft interiors, and seasoned to perfection bites you cannot resist. They’ll be sure to impress even the toughest brussel sprout critic and are delicious enough to serve again and again.

raw brussels sprouts with their ends cut off and cut in half ready to be seasoned and roasted

Should Brussel Sprouts Be Cut In Half Before Roasting…

How long to roast brussel sprouts, is it better to steam or roast brussel sprouts, and more…we’re here to answer all your burning brussel questions! Welcome to brussel sprout roasting 101! Step right up, we’ve got all the secrets. To create a crunchy exterior and allow water to escape from the brussels, they should be cut in half before roasting (and sometimes, if large, into quarters as well). Additionally, time and temperature are two important factors when roasting brussel sprouts. At 425°F, we recommend roasting brussel sprouts in the oven for around 18 minutes, but suggest keeping a good eye on them to avoid burning or undercooking. If you bump the oven temperature up or down, keep in mind that the time for cooking will change! While you can steam your brussels, we’re pro-roasting for optimal texture. We also like to pan fry, such as in Maple Bacon Brussels Sprouts or shred them for a Brussels Sprout Gratin.

raw brussels sprouts with their ends cut off and cut in half ready to be seasoned and roasted

Why Are My Brussel Sprouts Not Crispy?

While brussel sprouts may have gotten a bad rap growing up, we’re here to demystify some of the more perplexing aspects of cooking this veg. We know you’re tired of soggy, roasted brussel sprouts in the oven so we put together this easy guide on how to make sure they come out with a little char and great texture. Try these simple tips to crisp em’ up next time you’re roasting brussel sprouts

  • Spread them out into a single layer on a rimmed baking sheet to avoid overcrowding. If they’re too close together, they’ll steam instead of roast which stops the crisping process.

  • Use high heat and adjust accordingly! For our roasted brussels sprouts recipe, we turn the oven up to 425°F and keep a good eye on roasting brussels sprouts for about 18 minutes. Cook time is dependent on your oven so make sure you are watching! You can always hit them with a quick broil at the end if you feel the need.

  • Place them face down and resist the urge to move them around. A searing hot baking sheet with the brussels cut side down is the key to crispy brussel perfection.

raw Brussels sprouts cut in half tossed in olive oil and salt on a baking sheet ready to be roasted in the oven

How to Roast Brussel Sprouts

  1. Prepare the brussels! When choosing the perfect bushel of brussels, make sure there is no yellowing of the leaves or bruised spots. The little cabbage-like leaves should be wrapped tightly. For the freshest pick, ask your local grocer or farmers market if they sell them on the stem! Once washed, cut them in half (or quarters for larger brussels!).

  2. Season! We like to keep it simple with a little EVOO and salt. Make it your own by adding fresh cracked pepper, a sprinkle of paprika or garlic, or if you’re looking to get a little wild, shaved parm! Using your hands, mix the brussel sprouts directly on the sheet pan.

  3. Roast ‘em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don’t steam–a crowded sheet pan party is not where your brussels want to be.

  4. Take it to the next level with our Candied Brussels Sprouts recipe.

roasted Brussels sprouts on a baking sheet just out of the oven with caramelized, crunchy outsides and soft interiors

I’ve Roasted Brussel Sprouts, Now What?

You’ve got a sheet tray of piping hot, crispy roasted brussel sprouts and are looking for the perfect accompaniment. Serve them along with your favorite holiday sides, such as Roasted Garlic Mashed Potatoes or try pairing them with one of our 40 Best Thanksgiving Sides. How about using them in our Roasted Brussels Sprouts with Sweet Fish Sauce Dressing? Oven roasted brussel sprouts complement Baked Salmon, Hoisin Glazed Pork Chops, and are even good in Corned Beef Hash. They’re also great to keep in the fridge and toss into salads like this Shaved Brussels Sprout Salad with Creamy Maple Dressing. Or eat them directly from the pan, these things are like candy!

roasted Brussels sprouts in a serving bowl with caramelized, crunchy outsides seasoned with olive oil and salt

Tools for Crispy Brussels

Oven Roasted Veggies Galore!

Maybe we’re biased, but the quickest, simplest, and most delicious way to make veggies is in the oven. You can roast almost any veggie – ones with low water content work best. Some of our favorites:

Never a Boring Brussel Again!

We hope this roasted brussel sprout recipe transforms the way you enjoy your brussel sprouts…maybe it’ll even become a family staple! Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

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Roasted Brussels Sprouts

  • Serves: 4
  • Prep Time:  5 min
  • Cook Time:  18 min
  • Calories: 93


  • 1 pound B russels sprouts, halved or quartered if large
  • 1 ½ tablespoons extra-virgin olive oil
  • ¾ teaspoon kosher salt


  1. Preheat the oven to 425°F.

  2. Trim the brown ends off the Brussels sprouts and remove any yellow leaves.

  3. Arrange the Brussels sprouts cut-sides down on a rimmed sheet pan, being careful not to overcrowd. Drizzle with olive oil and sprinkle with salt. Toss to combine.

  4. Roast until browned and tender, 18-20 minutes.

Nutrition Info

  • Per Serving
  • Amount
  • Calories93
  • Protein4 g
  • Carbohydrates10 g
  • Total Fat6 g
  • Dietary Fiber4 g
  • Cholesterol0 mg
  • sodium139 mg
  • Total Sugars2 g

Roasted Brussels Sprouts

Questions & Reviews

Join the discussion below.

  • Anne

    You advise to roast Brussels sprouts cut side down, but in the included pictures most of the sprouts shown are face up. I was curious which is the best way - cut side down or cut side up as illustrated? (I roast Brussels Sprouts about once a week as my husband and I love them, and I am always happy to up my game if I can.) Thanks in advance for your response.

    cut side down. Hope you enjoy Anne!

  • Jenn

    Delicious! The caramelization and crunch was delicious. Even got my kids to eat some!

    So glad to hear you all enjoyed them!