Roasted Crispy Brussels Sprouts

5 from 2 votes

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This 5-ingredient crispy brussels sprouts recipe is a foolproof way to get the best roasted sprouts. This is a super quick side dish that roasts in 15-20 minutes. Since they don’t take long, it’s the kind of recipe that you can make when pretty much everything else is almost ready to serve.

Roasted brussels sprouts on a plate.

Why You’ll Love This Recipe

Sliced brussels sprouts maximize contact with the pan. Skip the parchment paper. You want those flat cut sides to make direct contact with the metal of the pan. This gives them more opportunity to brown and crisp up.

No special equipment is required. This recipe is basic—in a good way. You don’t need an air fryer or any other gadget to get great results. Hot baking sheets and your oven will do everything that you need.

Using 2 sheet pans gives the sprouts plenty of space to roast. When you crowd any roasted veggies on a pan, they steam instead of roasting. Allowing that hot oven air to circulate around them helps them turn out crispy.

This is a vegan and gluten-free side dish. And it’s one that your guests will enjoy no matter if they have dietary restrictions or not.

2 Keys to Roasting Crispy Brussels Sprouts

1. Slice The Brussels Sprouts

The best part about buying brussels sprouts at the farmers market is that you can handpick each one from a bin. Then you can make sure they are all the same size.

Things are different at the grocery where they’re usually in pre-packed mesh bags. That means you go home with big and little sprouts. When brussels sprouts are different sizes, cook time varies. You end up with smaller ones that are borderline too dark and larger sprouts that aren’t cooked all the way through.

Instead of ignoring their differences and just slicing them in half, I take a different approach. I trim the ends of the brussels sprouts and slice them thinly lengthwise. Then it doesn’t matter if they’re not all the same overall size because I have made them the same thickness.

2. Preheat Your Sheet Pans

There’s no time to waste with this quick side dish. To get the brussels sprouts roasting immediately, I put the baking sheets in the oven as it preheats up to 400 degrees F.

After I toss the sliced sprouts in olive oil, lemon juice, salt and pepper, I put on my oven mitts to pull the pans from the oven. The moment they make contact with the metal of a rimmed baking sheet they are sizzling. That sound is the best. I know good things are happening.

The Ingredients

Ingredients including brussels sprouts, olive oil, lemon, salt and pepper

This is what you need:

  • Brussels sprouts: Look for brussels sprouts with tightly packed green leaves. Avoid ones that have yellow or brown spots. Pull off any loose outer leaves.
  • Olive oil: My preference is extra virgin olive oil since this recipe has so few ingredients. You want to use the best quality oil you can.
  • Lemon: Citrus, specifically the juice, adds a wonderful brightness to roasted vegetables.
  • Salt & pepper: Seasoning the brussels sprouts with salt and pepper really brings out their roasted flavor.

Optional Additions

When the oven-roasted brussels sprouts are ready, you can add combination of the following:

  • Grated Parmesan cheese
  • Toasted nuts such as walnuts or pecans
  • Honey: drizzle it on to the hot roasted sprouts for a touch of sweet taste
  • Red pepper flakes add heat
  • Balsamic vinegar: stir the sprouts with a splash balsamic vinegar
  • Minced garlic: Quickly stir 1-2 minced garlic cloves into the brussels sprouts when you take the pans out of the oven. The heat will make the garlic aromatic.

How To Roast Crispy Brussels Sprouts

Preheat the oven to 400 degrees F with 2 sheet pans on the center racks.

1. Trim the brussels sprouts. Then slice them thinly lengthwise.

2. Toss the brussels sprouts with oil, lemon juice, salt and pepper in a large bowl.

Thinly sliced brussels sprouts on a cutting board and in a bowl.

3. Transfer the brussels sprouts to the hot baking sheets. Spread them into a single layer.

4. Roast the brussels sprouts until they are crispy and golden at the edges, about 15-20 minutes. Use a spatula to flip and toss the sprouts halfway through roasting.

Brussels sprouts on a sheet pan before and after roasting.


Crispy roasted brussels sprouts are best eaten warm. They can’t be cooked in advance, but since they don’t take long to make, you could leave them last for your dinner prep. What you can do ahead of time is trim and slice the brussels sprouts, so you have that step out of the way. This is a great choice for a Thanksgiving or Christmas side. The turkey will need time to rest, so this frees up the oven for other things.


You can store leftovers in an airtight container in the refrigerator up 3 days. They will not be as crispy as when you first made them. I recommend warming them in a 350-degree F oven, or sautéing them in a little olive oil in a skillet on the stove. Then stir them into cooked grains or noodles. Even though they won’t be crisp. I also eat them cold in salads.

Recipe Tips

It’s ok if leaves fall off as you are slicing the brussels sprouts. Since they are thin and only a single layer, they will brown faster than the slice sprouts. I like that you get these bites that are more well done than others.

Make sure to use 2 sheet pans. It’s important that you can spread out the sprouts, so they aren’t too crowded. As mentioned, the hot metal of the pan is key to crispy roasted sprouts.

Recipe FAQs

Why did my roasted brussels sprouts not turn out crispy?

Definitely use 2 preheated sheet pans, so they aren’t overcrowded as they roast. Also, use fresh brussels sprouts that are not soft and do not have wilted leaves.

What’s the best way to cut brussels sprouts for roasting them?

To get brussels sprouts that are crips on the edges, slice them thinly lengthwise. Then roast them on preheated pans at 400F for 15-20 minutes.

More Brussels Sprout Recipes

Honey Sriracha Roasted Brussels Sprouts
Kale Brussels Sprout Pear Salad
Roasted Potato Brussels Sprout Salad
Brussels Sprout Apple Salad
Caesar Salad with Brussels Sprouts
Shaved Brussels Sprout Salad
Sautéed Brussels Sprouts
Roasted Brussels Sprout Pasta.

I hope you love these sprouts as much as I do. Please leave a rating and comment below. Thanks!

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Easy Roasted Crispy Brussels Sprouts

5 from 2 votes
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4
The keys to getting crispy brussels sprouts is all about how you slice them and roasting them on hot preheated sheet pans.


  • 2 pounds brussels sprouts
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  • Preheat the oven to 400 degrees F with 2 sheet pans on the oven racks.
  • Trim the brussels sprouts. Then slice them thinly lengthwise about 1/8-inch thick.
  • Toss the brussels sprouts with oil, lemon juice, salt and pepper in a large bowl.
  • Remove the preheated sheet pans from the oven. Transfer the sprouts to the hot pans. Carefully spread them out in a single layer using a spatula or spoon.
  • Roast for 15-20 minutes until brown and crisp at the edges. Flip them over about halfway through roasting.



Roasted brussels sprouts are best served warm. 
Optional additions after you roast the sprouts include:
    • Grated Parmesan cheese
    • Toasted walnuts or pecans
    • Honey: drizzle it on to the hot roasted sprouts
    • Balsamic vinegar: stir the sprouts with a splash balsamic vinegar
    • Minced garlic: Quickly stir 1-2 minced garlic cloves into the brussels sprouts when you take the pans out of the oven. 
You can trim and slice the brussels sprouts a few hours in advance.
Store leftovers in an airtight container in the fridge up to 2 days. Rewarm them in a 350-degree F oven or in a skillet on the stove with a little olive. They won’t be as crisp as when you first roasted them. Try stirring them into cooked grains or pasta.
You can also eat leftover roasted brussels sprouts cold in a salad.


Calories: 221kcal | Carbohydrates: 22g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 639mg | Potassium: 904mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1714IU | Vitamin C: 200mg | Calcium: 100mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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1 Comment

  1. Thanks for the recipe! Great idea to cut the brussels sprouts thinly– I have always hated soggy-in-the-middle roasted brussels sprouts. These were much crispier.