Roasted Brussels Sprouts

HolidayPaleoVegetarianBrussels Sprouts

Roasted Brussels sprouts with garlic, olive oil, lemon juice, salt, pepper, and Parmesan cheese. Learn how to roast Brussels sprouts even the pickiest eater will love!

Photography Credit: Elise Bauer

Roasted Brussels Sprouts even My Dad Can Love

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.

How to Roast Brussels Sprouts – An Important Tip

Roasted Brussels sprouts are my sister Karen’s contribution to our holiday dinners. Ridiculously easy to make, there’s not much to how to make Brussels sprouts. You can roast them right in a cast iron frying pan in the oven.

Roasted Brussels Sprouts

The key to success with roasted or baked Brussels sprouts(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!

Check out our Brussels Sprouts video!

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 tablespoon minced garlic (about 3 cloves)
  • 1 teaspoon lemon juice
  • 2 tablespoons extra virgin 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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baked brussel sprouts or roasted brussel sprouts

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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100 Comments / Reviews

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Did you make it? Rate it!

  1. Estruble

    Perfect!! I added some bacon but didn’t change anything! So delicious!


    Show Replies (1)
  2. Pam

    I absolutely loved this recipe. Used more garlic and less olive oil, put them in a cast iron pan and set my oven temp to 425 and it turned out phenomenal. I thought I hated Brussels sprouts but now that I know how to prepare them I’m so happy. Another healthy yet delicious food I can eat and enjoy.


  3. Brittney

    I do my own take, take this recipe minus lemon juice, steam for a few mins before roasting then coat with olive oil, salt, pepper and garlic. Roast then use a balsamic glaze. Balsamic Brussels are my favorite!


  4. Suzanne

    How do I travel to a cousins house a half an hour away with these?!?! Won’t they be soggy or cold? Any suggestions? Thanks!

    Show Replies (1)
  5. TINA



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