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The short answer: roasted brussels sprouts take about 30 minutes and four ingredients: 1 1/2 pounds of sprouts, olive oil, salt and pepper.
- Halve and place cut side down on a sheet pan
- Roast at 425°F for 20 to 25 minutes
- Serves 4 to 6 as a side
- Finish with balsamic, lemon or parmesan
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Roasted Brussels sprouts take about 30 minutes and four ingredients. Trim and halve 1 1/2 pounds of sprouts, toss them with 3 tablespoons olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper, and spread them cut side down on a sheet pan. Roast at 425°F for 20 to 25 minutes, until the flat sides are deep brown and the centers are tender. That serves 4 to 6 as a side. Add a finish such as balsamic, lemon or parmesan right after they come out.
I love cooking, and this is the vegetable side I make when the menu needs something green and easy. The method is simple: high heat, space on the pan and no stirring for the first stretch. Below you'll find the timing by size, flavor ideas and how to fit it into a busy holiday oven.
What you need for roasted Brussels sprouts
| Ingredient | Amount | Notes |
|---|---|---|
| Brussels sprouts | 1 1/2 lb | Pick firm, bright green sprouts of similar size |
| Olive oil | 3 tablespoons | Or melted butter, or a mix |
| Kosher salt | 3/4 teaspoon | Plus more to taste |
| Black pepper | 1/4 teaspoon | Freshly ground is best |
| Finish (optional) | See the flavor table | Add after roasting |
You'll also need a large rimmed sheet pan. A crowded pan steams the sprouts instead of browning them.
How to pick and store Brussels sprouts
Good roasting starts at the store. The University of Missouri Extension suggests sprouts that are firm, compact, bright green and similar in size, with clean white stem ends. Skip soft or puffy sprouts and any with yellow or wilted leaves. Store them unwashed in a covered container or perforated bag in the fridge for up to a week. Wash them just before cooking.
Fresher is still better for flavor. University of Illinois Extension recommends keeping fridge storage to a day or two for the best taste. It also notes that modern varieties were bred to be sweeter and less sulfury than the sprouts many people remember.
How to roast Brussels sprouts, step by step
- Heat the oven. Set a rack in the center and heat the oven to 425°F.
- Trim. Cut off the dry stem ends and pull away any loose or yellow outer leaves.
- Halve. Cut each sprout in half from top to stem. Quarter any very large ones. Leave tiny ones whole.
- Season. Toss the sprouts in a bowl with the oil, salt and pepper until every cut side is coated.
- Arrange. Spread them on the sheet pan, cut side down, with a little space around each one. Tip the loose leaves on too, since they turn into crispy chips.
- Roast without stirring. Roast 15 minutes so the flat sides brown.
- Toss and finish. Shake the pan or flip the sprouts, then roast 5 to 10 minutes more, until tender when pierced with a knife.
- Season again. Taste, add a pinch of salt, and add your finish right away while they're hot.
Roasting time by size and oven temperature
| Sprout size | Cut | 425°F | 400°F |
|---|---|---|---|
| Small (about 1 inch) | Whole | 15 to 20 min | 20 to 25 min |
| Medium (1 to 1 1/2 inches) | Halved | 20 to 25 min | 25 to 30 min |
| Large (over 1 1/2 inches) | Quartered | 20 to 25 min | 25 to 30 min |
| Shaved or thinly sliced | Sliced | 12 to 15 min | 15 to 18 min |
| Frozen | Whole, not thawed | 25 to 30 min | 30 to 35 min |
Frozen sprouts won't get quite as crisp, but they still brown well at high heat. Roast them straight from the freezer on a preheated pan.
Flavor finishes for roasted Brussels sprouts
| Finish | What to add | When |
|---|---|---|
| Balsamic | 1 to 2 tablespoons balsamic glaze | After roasting |
| Lemon and parmesan | Zest of 1 lemon, juice of half, 1/3 cup grated parmesan | After roasting |
| Honey and chili | 1 tablespoon honey with a pinch of red pepper flakes | Last 5 minutes |
| Garlic | 3 cloves, minced | Last 5 minutes, so it doesn't burn |
| Maple and pecan | 1 tablespoon maple syrup, 1/3 cup toasted pecans | After roasting |
| Cranberry | 1/3 cup dried cranberries, a splash of orange juice | After roasting |
For a richer holiday version with balsamic and bacon, see our list of Christmas side dishes.
Fixes for common problems
| Problem | Likely cause | Fix next time |
|---|---|---|
| Soggy, steamed sprouts | Crowded pan or wet sprouts | Dry them well and use two pans |
| Bitter taste | Overcooked or very large sprouts | Pull them when just tender; add lemon or a little honey |
| Burned outside, hard inside | Pieces too big for the heat | Quarter large sprouts |
| Pale, no browning | Oven too cool or cut side up | Use 425°F and start cut side down |
Holiday timing and leftovers
On a holiday, oven space is tight. Roast the sprouts while the turkey rests, which usually takes 30 minutes or more. You can trim and halve them a day ahead and keep them in a covered container in the fridge.
To reheat, spread leftovers on a sheet pan and warm them at 400°F for 5 to 8 minutes, so they crisp again. The USDA Food Safety and Inspection Service says to refrigerate leftovers within 2 hours and eat them within 3 to 4 days.
| Guests | Sprouts | Pans |
|---|---|---|
| 4 to 6 | 1 1/2 lb | 1 |
| 8 to 10 | 3 lb | 2 |
| 12 to 16 | 4 1/2 lb | 3 |
Plan the sides and the oven
A simple side is easiest when it already has an oven slot. These printables help you plan it.
- Meal Planner & Grocery List: Thanksgiving Edition, $4.99. Put the sprouts in the turkey-resting slot on the timeline and add them to the produce list.
- Holiday Season Bundle, $15.99 (was $25.94). It packs six holiday printables into one download, from gift budgeting to weekly meals.
- Family Recipe Binder, $6.99. Save your favorite finish on a recipe page.
Shop the full holiday collection or browse every printable in Printables. Want a freebie? Join our list and we'll email the Holiday Budget Starter Kit, three US Letter pages.
More holiday sides
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- Thanksgiving Day timeline that works backwards from dinner
- Guest & dish sign-up
- Grocery list sorted by aisle, plus pantry and freezer pages
Thanksgiving and Christmas planners together: the Holiday Quick-Start Pack, $7
Frequently asked questions
How do you make crispy roasted Brussels sprouts? For crispy roasted Brussels sprouts, halve them, toss with olive oil, salt and pepper, and roast cut side down at 425°F for 20 to 25 minutes. Leave space between them and don't stir for the first 15 minutes so the flat sides brown.
What temperature is best for roasting Brussels sprouts? 425°F is the best temperature for roasting Brussels sprouts because it browns the outside before the inside turns mushy. At 400°F, add about 5 minutes to the roasting time.
How long do you roast Brussels sprouts at 400 degrees? Roast halved Brussels sprouts at 400°F for 25 to 30 minutes. Small whole sprouts take about 20 to 25 minutes, and shaved sprouts take 15 to 18 minutes.
Should I cut Brussels sprouts in half before roasting? Yes, halve medium Brussels sprouts before roasting so the flat side can brown against the pan. Quarter large sprouts and leave very small ones whole so they all cook at the same rate.
Why are my roasted Brussels sprouts soggy? Roasted Brussels sprouts turn soggy when the pan is crowded or the sprouts are wet. Dry them well, spread them out with space around each one, and use two pans if needed.
How do you make roasted Brussels sprouts less bitter? Roast them until just tender and finish them with something bright or sweet, like lemon juice, balsamic glaze or a little honey. Small, fresh sprouts also tend to taste milder than very large ones.
Can you roast frozen Brussels sprouts? Yes, roast frozen Brussels sprouts straight from the freezer at 425°F for 25 to 30 minutes. A preheated pan helps them brown, though they won't get quite as crisp as fresh sprouts.
How should I store fresh Brussels sprouts? Store fresh Brussels sprouts unwashed in a covered container or perforated bag in the fridge. University of Missouri Extension says they hold up to a week, but they taste best when used within a few days.
Can I prep roasted Brussels sprouts ahead for a holiday? Yes, trim and halve the sprouts a day ahead and keep them covered in the fridge, then roast them while the turkey rests. Mapping that slot on the Meal Planner & Grocery List: Thanksgiving Edition keeps the oven schedule clear.
How do you reheat roasted Brussels sprouts? Reheat roasted Brussels sprouts on a sheet pan at 400°F for 5 to 8 minutes so they crisp again. Eat refrigerated leftovers within 3 to 4 days.
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Sources
- University of Missouri Extension: Brussels sprouts tips extension.missouri.edu
- University of Illinois Extension: Brussels sprouts extension.illinois.edu
- USDA FSIS: Leftovers and food safety fsis.usda.gov
