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Roasted Brussels Sprouts on a sheet pan

Perfect Roasted Brussels Sprouts

  • Author: Gitta
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6
  • Category: Side, Side Dish
  • Cuisine: American


Roasted Brussels Sprouts take minimal effort to make. They make a delicious and healthy side dish for any meal.


  • 2 pounds Brussels sprouts, fresh (about 8 cups)
  • pan spray release such as PAM (if using)
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper, coarsely ground


  1. Preheat oven to 425°F.
  2. For easier cleaning, spray sheet pan (affiliate link) with pan release.
  3. Wash the Brussels sprouts under running water.
  4. Remove leaves that are discolored or damaged.
  5. Cut off the end of each Brussels sprout.
  6. Cut the Brussels sprouts in half.
  7. Place the cut Brussels sprouts on the sheet pan (affiliate link).
  8. Pour the oil on the Brussels sprouts. Add the salt and pepper. Toss the Brussels sprouts to evenly coat them with oil and the salt and pepper.
  9. Distribute the Brussels sprouts on the sheet pan (affiliate link). Be sure to leave space around each of the Brussels sprouts.
  10. Place pan in the oven.
  11. Bake Brussels sprouts 10 minutes.
  12. Toss the Brussels sprouts and bake 10-15 minutes more until they are tender and the edges are brown. Be careful not to overcook them.
  13. Enjoy!


  1. To make clean up easier, line the sheet pan (affiliate link) with silicone baking mat or spray with pan release.
  2. Preheat the oven to 425 °. Be sure it reaches 425 ° F before putting the Brussels sprouts in the oven. Roasting requires high heat.
  3. Use fresh Brussels sprouts, not frozen.
  4. Distribute the Brussels sprouts evenly so that they can brown. If they are crowded on the pan, they will steam and will not brown.
  5. Do not use too much oil otherwise, the Brussels sprouts will not roast properly.
  6. Flip the Brussel sprouts halfway through baking so that they will brown evenly.


  • Serving Size: 1/2 cup
  • Calories: 91
  • Sugar: 2.6 g
  • Sodium: 320.1 mg
  • Fat: 5 g
  • Carbohydrates: 10.6 g
  • Protein: 4 g
  • Cholesterol: 0 mg