Roasted Brussels Sprouts


If you show up at my father’s house with a bagful of fresh brussels sprouts to be cooked, he will howl and complain like a 3-year old confronted with liver and onions.

Such then, is the sweet satisfaction of seeing this dyed-in-the-wool brussels sprouts avoider pick these roasted emerald jewels out of the pan and munch on them like candy.

Roasted brussels sprouts are my sister Karen’s contribution to our holiday dinners. Ridiculously easy to make, you can roast them right in a cast iron frying pan in the oven.

Roasted Brussels Sprouts

The key to success (according to my sister and I agree with her completely on this) is salt. Salt the sprouts generously as they are going into the oven, more than you might normally salt vegetables. Once out of the oven, taste and salt again if need be.

The recipe calls for a pound of brussels sprouts. We’ll usually make a little more, just so we have more to snack on. We can eat them like popcorn!

Updated from the recipe archive. First posted 2009.

Roasted Brussels Sprouts Recipe

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Yield: Serves 4

You can easily vary the recipe by sprinkling the sprouts with cider vinegar instead of lemon juice, or tossing in some thyme or roasted chestnuts.

They're also delicious with pine nuts, which you can either add near the end of cooking or toast separately and toss with the sprouts once they are roasted. Terrific with bacon or pancetta too.


  • 1 pound brussels sprouts, rinsed, ends trimmed, rough outer leaves of larger sprouts removed
  • 1 Tbsp minced garlic (about 3 cloves)
  • 1 teaspoon lemon juice
  • 2 Tbsp olive oil
  • Salt
  • Freshly ground black pepper
  • 1/4 cup freshly grated Parmesan cheese (optional)


1 Preheat oven to 350°F.

2 Toss sprouts with garlic, lemon juice, olive oil, salt, spread onto a roasting pan: Place brussels sprouts in a large bowl. Toss with garlic and lemon juice. Toss with olive oil so that the sprouts are well coated.

Spread the brussels sprouts out in a large cast iron frying pan or roasting pan in a single layer with plenty of space between the sprouts. Sprinkle generously with salt (at least half a teaspoon) and a few turns of black pepper.

3 Roast in oven: Put brussels sprouts in oven on top rack, roast for 30 minutes, stirring the sprouts about halfway through the cooking.

Adjust the timing depending on the size of the sprouts and your particular oven. The sprouts should be nicely browned, some of the outside leaves crunchy, the interior should be cooked through.

If the sprouts look like they are getting too browned (they should be well browned, not burnt), move them to a lower rack or lower the heat. If after 30 minutes the sprouts aren't browned enough, put them under the broiler (or increase the heat to 500°F) for 5 minutes.

4 Sprinkle with Parmesan: Toss with Parmesan (if using) and add more salt to taste to serve.

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Roasted Brussels Sprouts

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Showing 4 of 89 Comments

  • Bon wei

    These look good. Making on Sunday

  • Wendy

    These. Are. FANTASTIC! This will be my go to recipe for brussell sprouts now! Even the very picky DH ate these!

  • Gwyn Walton

    I made these tonight in my cast iron pan Elise, and they are very tasty! The only thing I added was to saute a couple large diced shallots and added them to the pan the last 10 minutes. When they were done I added more Parmesan cheese and mixed them all together. This is definitely going in my recipe book with Simply Recipes on it! We love Brussels Sprouts! My hubby also loves your Balsamic Roasted Brussels Sprout recipe as well…. so do I :)

  • Penny Barry

    Tried these tonight…so delicious. Had brussel sprouts only once in my life when i was in the military…would not try them again until now. 35 years later….loving them. Thanks

  • Rachelle

    A pizza restaurant (which I won’t name) has Brussels Sprouts as one of their top-selling items. Elise, your recipe allowed me to approximate theirs, though I don’t have their wood-burning oven. I added bacon and then dried cranberries and sliced almonds during the last 10 minutes of roasting. This is fun for color and crunch. We sprinkled on Parmesan table-side. My family loved them and requested them again. Thanks !

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