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 (Karen usually doesn’t bother with trimming the ends), 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. Place brussels sprouts in a cast iron frying pan (or a roasting pan, but a cast iron frying pan will work great for this recipe). Toss in the garlic. Sprinkle Brussels sprouts with lemon juice.

Toss with oil so that the sprouts are well coated. Sprinkle generously with salt (at least a half teaspoon) and a few turns of black pepper.

2 Put brussels sprouts in oven on top rack, cook for 20 minutes, then stir so that the sprouts get coated with the oil in the pan. Cook for another 10 minutes. Then sprinkle with Parmesan (if using) and cook for another 5 minutes.

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.

So 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.

Add more salt to taste. (Salting sufficiently is the key to success with this recipe.)

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Roasted Brussels Sprouts

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Showing 4 of 86 Comments

  • david

    Ageed. Roasting seems to sweeten and remove any sulfurous aspects as well. Unless they are very small, I slice them in half and place the cut side down to carmelize and cook through. Some grated parmesan and few pine nuts are nice additions as well.

  • Sondra

    Also to die for, add fennel wedges, carrots, and halved new potatoes to the Brussels sprouts. I haven’t done this with the lemon and parmesan, but there is no doubt in my mind that that would be fantabulous!

  • Dawn (KitchenTravels)

    Oh, yum! My hubby makes a version of this, and it ROCKS. He blanches the brussels sprouts before the tossing/roasting steps, then pulls off a few leaves to roast, so there are some extra crunchy bits. It’s amazing how the roasting really changes the taste.

  • Lynn

    Growing up I hated brussel sprouts. Maybe becuase the only way my parents cooked them was boiled and they would smell up the entire house. Now however I love brussel sprouts and while my kids don’t love them they will eat them without to much of a fuss. I will have to try them roasted I have never thought of that. I found a receipe where you trim the ends, cut in half and them saute them in bacon fat. when they’re nice and golden you crumble the bacon on top and sprinkle parmesean cheese on them. I do the same with just butter and parmesean cheese though.

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