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perfect crispy roasted brussel sprouts
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5 from 1 vote

Crispy Roasted Brussel Sprouts

Crispy roasted brussel sprouts are the quintessential fall side dish that you are going to master - promise! These are simple, healthy, flavorful, and perfect every single time. No fail brussel sprouts for the win!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Vegetable
Cuisine: American
Keyword: crispy brussel sprouts, hot to trim brussel sprouts, how to roast brussel sprouts, roasted brussel sprouts, temperature for roasting brussel sprouts
Servings: 8 servings
Calories: 94kcal
Author: Ari Laing


  • 2 lbs brussel sprouts about the size of a golf ball (1 1/2" round)
  • 3 Tbsp olive oil or other oil such as grapeseed, vegetable, avocado, or canola oil
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper


  • Preheat oven to 425 F.
  • Trim brussel sprouts by using a sharp knife to cut off the hard, woody end on the bottom. Next, slice in half from top to bottom, leaving the core in tact to hold brussel sprout together. Remove first outer layer of leaves, including any that are discolored. Discard. (See note below!)
    how to trim brussel sprouts
  • Place brussel sprouts in a large mixing bowl, then toss with olive oil, salt, and pepper. Place brussel sprouts cut side down on a rimmed baking sheet. Roast until the tops and bottoms of the sprouts are caramelized and brown, and centers are creamy, about 20-25 minutes. Serve immediately.
    roasting brussel sprouts


You should of course discard any leaves that are discolored, however, once you begin slicing the brussel sprouts in half a few perfectly good leaves may fall off. Don't throw those away! Place on the baking sheet with brussel sprouts -- they'll turn into delicious crispy chips!


Serving: 1/2 cup | Calories: 94kcal | Carbohydrates: 10.3g | Protein: 3.9g | Fat: 5.6g | Saturated Fat: 0.9g | Sodium: 319mg | Fiber: 4.3g | Sugar: 2.5g
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