Best Roasted Brussels Sprouts Recipe

Crisp, caramelized Brussels sprouts are roasted with olive oil, salt, pepper, and optional garlic, then finished with fresh lemon juice and Parmesan. This easy dinner side is ready in about 35 to 45 minutes.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Ingredients Method Notes

Ingredients

Main Ingredients

1 1/2 pounds Brussels sprouts
3 tablespoons Extra-virgin olive oil
1 teaspoon Kosher salt
1/2 teaspoon Freshly ground black pepper

Optional Flavorings

2 cloves Garlic, finely chopped or grated

Optional Finishes

1 tablespoon Fresh lemon juice
2 tablespoons Finely grated Parmesan cheese

Method

Step-by-Step

Heat the oven to 425°F. For especially deeply browned sprouts, the oven may be heated to 450°F, and a large rimmed baking sheet can be preheated as well.
Trim the stem ends from the Brussels sprouts and remove any damaged outer leaves. Halve small or medium sprouts, and quarter very large sprouts so the pieces are similar in size.
Toss the sprouts with the olive oil, kosher salt, black pepper, and optional garlic until every piece is lightly coated.
Arrange the sprouts cut-side down in a single layer on a large rimmed baking sheet. Leave space between pieces, since a crowded pan traps moisture and causes steaming instead of browning.
Roast for 20 to 30 minutes, leaving the sprouts undisturbed for most of the cooking time. Turn or stir once if needed, and continue roasting until the cut sides are deeply browned and the centers are tender.
Transfer the hot sprouts to a serving bowl and finish with the fresh lemon juice. Add the Parmesan immediately before serving if desired.

Notes

Choose sprouts that are similar in size and quarter very large ones for even cooking. For variations, add 1 to 2 tablespoons balsamic vinegar or balsamic glaze after roasting, toss with 1 tablespoon maple syrup or honey, add 3 to 4 slices of cooked crumbled bacon, or season with 1/4 teaspoon red-pepper flakes.