Recipe

Classic Roasted Brussels Sprouts

Crisp edges, tender centers, and a bright, punchy finish. This no-fuss roasted Brussels sprouts recipe turns a humble veggie into the first empty bowl on the table.

By Matt Campbell

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4.8

A baking sheet of golden roasted Brussels sprouts with crisp edges, lightly charred leaves, and a lemon wedge on the side

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Roasted Brussels sprouts are one of those kitchen glow-ups that feels like magic. Raw, they can be a little… intense. But give them high heat, a slick of oil, and enough space to breathe on the pan, and suddenly you have crispy outer leaves, sweet-nutty centers, and that toasted flavor that makes you keep “taste-testing” until half the batch disappears.

This version is classic on purpose: straightforward seasoning, smart technique, and a bright finish that makes the whole thing feel lighter. The result is what I want on a weeknight: minimal drama, maximum crunch, and a vegetable that can hang with anything on the plate.

A hand tossing halved Brussels sprouts with olive oil and seasonings in a mixing bowl

Why It Works

Crisp edges, not soggy sprouts: High heat plus a preheated pan helps jump-start browning.
Sweet, mellow flavor: Roasting tames bitterness and brings out the sprouts’ natural sweetness.
Light finish: A squeeze of lemon and a tiny hit of garlic at the end keeps things bright and fluffy tasting, not heavy.
Reliable every time: Simple ingredients, clear steps, and built-in checks so you can adjust on the fly.

Pairs Well With

Storage Tips

Fridge: Cool completely, then store in an airtight container for up to 4 days.

Reheat for crispness: The microwave works in a pinch, but the best comeback is 425°F in the oven or toaster oven for 6 to 10 minutes on a sheet pan. An air fryer at 375°F for 4 to 6 minutes also brings back the crunch.

Freezing: You can freeze them, but the texture softens. If you do, freeze on a tray first, then bag. Reheat from frozen at 425°F until hot and browned, about 12 to 18 minutes.

Leftover move: Chop and toss into a grain bowl, fold into an omelet, or crisp in a skillet and top with a fried egg.

Common Questions

Why are my Brussels sprouts not getting crispy?

Usually it is one of three things: the pan is crowded, the sprouts are wet, or the oven is not hot enough. Dry them well, use a big sheet pan, and roast at 425°F so moisture evaporates quickly and the edges can brown.

Should I cut Brussels sprouts in half or leave them whole?

For classic roasting, halving gives you more surface area in contact with the pan, which means more browning. Very small sprouts can be left whole, but they will take a bit longer and crisp less.

Do I need to parboil Brussels sprouts before roasting?

Nope. Not for this recipe. Parboiling can help if you are working with very large sprouts and want extra tenderness, but high heat roasting handles most batches just fine.

How do I make them less bitter?

Bitterness drops with proper browning. Make sure you are roasting hot enough, and do not skip the finishing acid. A squeeze of lemon right at the end makes the flavor pop without adding heaviness.

Can I use frozen Brussels sprouts?

You can, but fresh is better for crisp edges. If using frozen, roast straight from frozen on a hot sheet pan, add a few extra minutes, and expect more softness than crunch.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large rimmed baking sheet
Mixing bowl
Sharp knife and cutting board
Measuring spoons
Microplane or garlic press (optional)

The first time I made Brussels sprouts that actually got eaten, it was purely accidental. I was cooking for friends, got distracted, and left the pan in just long enough for the outer leaves to go crisp and a little toasty. Everyone started picking the crunchy bits straight off the sheet like they were chips. Now I lean into it: hot oven, plenty of space, and a bright lemony finish so the sprouts taste bold but still feel light. It is chaotic in the best way, and it works every time.