Roasted Brussels Sprouts

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.

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


  • 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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  • 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.

  • Steve

    Olive oil. Then Kosher Salt, Coarse ground pepper, and a light pass with crushed red pepper flakes.

    If you trim the bottoms, SAVE THE LEAVES. Treat these to the same oil/salt/pepper and add them to the oven with about 10 minutes to go. Brussels Sprout Chips!

    This is a great technique with almost ANY veggie. All that has to be changed is the time. Parsnips are amazing. Green beans. Asparagus. Carrots, Onion, Red potatoes, Broccoli, Corn on the Cob, Cauliflower, Sweet Potatoes…

  • Jodi Anderson

    I had roasted brussel sprouts for lunch and, I must admit, with dinner last night as well. Personally, I don’t use much salt … just a touch of kosher salt and pepper after drizzling on some olive oil.

    I have found that I like all of the vegetables that I hated as a child, just by roasting them as an adult. Other examples include asparagus and parsnips.

  • PineGirl

    I LOVE roasted brussel sprouts! My husband (and daughter) are both now converted to a similar method. I like the addition of the spice flavorings to this. I just pop them into an oven on a parchment lined flat sheet pan with sides and roast at 425 or 450 until they look like the photos above. I generally use olive oil s&p. YUMMY!

  • Lea

    This is exactly how I’ve been doing my brussel sprouts and my husband’s cauliflower for the last year. We had it at Christmas too and now the whole family is hooked!

    Thanks again, by the way, for the carrot souffle recipe as well. That made a colorful addition to our meal as well.

  • Jackson Hale

    Love the recipes and brussel sprouts. My son has fallen in love with a variation I do that I’m sure is not original but I like to drizzle a little olive oil and then use lardons (essentially bacon cut in thicker wedges) and a couple tablespoons of maple syrup. Toss with a bit of kosher salt and fresh ground pepper. Roast away. I will try this variation. Love the salty parmesan.


    Love the idea of adding lardons and maple syrup, thanks! ~Elise

  • Marcia

    I did baby artichokes like this for Christmas dinner. No salt, unsalted butter, a little olive oil, a few garlic cloves, and fresh ground black pepper in the oven; LeCreuset skillet.

    I have Brussels sprouts ready to cook; steamed. I fry bacon first and use the fat as the oil; most of the time. I eat the bacon while waiting for them to steam as cook’s treat.

  • Joanne

    I love roasted brussel sprouts. I also was in the hate them category as a kid. Boiling and serving with cheese? Yuck. My sister in law gave me the Momofuku recipe at last years Thanksgiving, and it was really tasty. I just trim the ends, half them, and toss in olive oil, salt and pepper. I do heat the baking pan in the oven before placing them cut side down. Lately though I found that cabbage roasts just as beautifully. I don’t preheat the baking sheet, but I spray Pam on the pan, place cut wedges (that’s the hardest part cutting the cabbage into nice wedges with the core attached) then spray the wedges with Pam, sprinkle with 1T salt, 1tsp black pepper, and 1tsp sugar. Roast at 400 for about 15-20 min Sweet, salty and a little bit of bite from the pepper.

  • Sharon Richmond

    We also love roasted brussel sprouts in our house. Even my 8 year old daughter munches on them out of the pan.

    For a slight twist, toss with balsamic vinegar, along with the salt and pinenuts. We sometimes add fresh grated parmesan table-side.

    If you ever find the brussel sprouts still on their stalk, I have also roasted them whole and on the stalk, and it’s a very dramatic effect when you serve them. For vegetarians it’s awesome, as you can carve them off the stalk at the table. The trick here is to spray the whole thing with olive oil, and then turn it every 10 min or so while roasting.

    But as many have said, if some of the smaller sprouts turn out crispier than the larger ones, well it just adds to the delicious pleasure!

    What a great idea, thank you! ~Elise

  • Wendy

    I have been roasting brussel sprouts for years. I roast ALL my veggies — carrots, parsnips, turnips, onions, fennel, string beans, broccoli, cauliflower, asparagus,tomatoes, brussel sprouts — EVERYTHING. I cut into smaller pieces for more surface area to be carmelized, adding garlic, S & P. Even people who don’t like veggies like them if roasted. Try combining veggies for added complexity!

  • cindy

    I like the sound of bacon in this recipe. What do you guys think is better- more regular iodized salt or less kosher/sea salt?? thanks

  • Kari

    My sister called them “Baby Cabbage”when her kids were young and now I do that with my kids. “Baby” anything seems more appealing to kids..

  • marla

    Great photo, I love the blackened pan!! Brussels sprouts are a huge part of my day to day meal plan. Yes, salt adds loads of goodness here. I also like a quick addition of smokiness with a dash of smoked paprika at the end of cooking.

  • Debbie

    I tried Brussels sprouts for the first time this past year and LOVED them! A coworker gave me a recipe that included lemon juice, maple syrup, shallots and bacon. It is a fantastic recipe.

  • Jaden Hair

    Love brussels sprouts every which way – especially roasted. I even Asian-fy the dish with fish sauce, garlic and chilies!

  • Kris Smith

    I got my husband converted over to Brussel Sprouts with Bacon.
    Dice a slice of bacon and crisp up. Saving the bacon drippings for roasting the brussel sprouts.
    Then add lemon juice and the bacon bits. No need for the extra salt , since bacon has enough in it already.


  • Ellen

    I LOVE roasted Brussels sprouts. I toss mine with olive oil, salt and pepper prior to roasting, then toss with a little balsamic vinegar once removed from the oven. DIVINE.

  • Ursula

    This has to be the best preparation of brussels sprouts I have found. I made some last week, and we were eating them from the cast iron pan. The only difference is we cut the sprouts in half to get even more caramelization.

  • Sandee

    My husband loves brussel sprouts, so I decided to make a version that makes us both happy! We steam them first till tender. Then toss with balsamic vinegar, olive oil, salt, pepper, garlic, crushed red pepper. Place in hot oven to carmelize (spread out evenly). Oh, it is now GREAT and there’s never leftovers at our house.

  • Nick

    Cindy, you’ve got the salt thing backwards. Kosher salt is actually *less* salty than run-of-the-mill iodized, so you want to use more of it, not less. Anytime a recipe calls for iodized and you want to substitute kosher, you should up the amount.

    The roasted sprouts sound delish, and I plan on putting brussels sprouts on my grocery list. Thanks, Elise!


    I’ve been roasting brussel sprouts for a few years now and I LOVE them! I hated them before. I’ve converted quite a few people. Salt is key. Thanks for the lemon juice tip. I’m going to try that tonight!

  • Kitty

    Roasting is the only way I’ll make brussels sprouts! Trim off the ends, cut them in half, lay them on the roasting pan and drizzle olive oil over the top. Toss them with Pelican Bay’s “Herbs for Grilling & Roasting Vegetables” (my go-to seasoning on a daily basis for a variety of veggies, and even just on pasta tossed with oil) and put ’em in the toaster oven at 450 degrees for 12-15 mins. HEAVEN. Made my hubby a convert to brussels sprouts this way, and we roast cauliflower and broccoli the same way! Deeee-lish!

  • Anna

    I looooove roasted brussels sprouts with hazelnuts and lots of butter, but this version looks great, too.

  • Lydia (The Perfect Pantry)

    I’m with your dad on this. Brussels sprouts are not my favorite, but I was determined to try them again in 2009, and to find a way to like them. And I did. Roasting is the key, as it releases the natural sugar. I roasted mine with some walnuts, and then tossed them with blue cheese. I’m still not in love with Brussels sprouts, but the cheese really made them taste pretty darned delicious.

  • Sriram Sivaramakrishnan

    The Brussels sprouts that I had always eaten were actually boiled and then spiced which I found were really not appealing at all. I love this vegetable, and being from India wanted a spicy spin to it. So I roast mine in the oven with olive oil, lots of garlic, coriander powder and chili powder until they are nice and brown.

  • Marion Olson

    This is one of my favorite methods! I saw Ina Garten roasting Brussels sprouts this way a couple of years ago and I’ve been doing it ever since. Olive oil and balsamic vinegar with a lot of kosher salt in a 450 degree oven and they’re absolutely wonderful. I won over a lot of family this Christmas with this one!

    I noticed that Paula Deen has also gotten on the roasting bandwagon and – of course – douses them with melted butter and salt. Haven’t tried that one yet, but I wish we lived where there was a good winter farmers’ market where the sprouts were available on the stalk. I love the idea of doing them stalk-and-all!

  • CJ McD

    “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. “

    I almost laughed out load when I read this. This- from a man who would not pass up a bowl of sauerkraut, ever.

    Your roasted brussel sprout recipe is fabulous. Made it yesterday.
    The lemon juice and parm are key to the balance of flavor. The garlic elevates it all. Delicious.

  • Denise - Family Cookbook

    I love to pan roast brussel sprouts. I concur, the salt is key. I prefer to use sea salt, even better. And throw in a diced chile pepper (or red pepper flakes) to kick it up.

    I like the pancetta suggestion, going to give that a try.

  • Andrea

    We had these just a few days ago, only I blanched mine and then sauteed them in garlic and olive oil, salt and pepper– delicious!

    I also added pine nuts, which really adds nice texture and another layer of flavor. Funny how much I love brussel sprouts now– I hated them as a child!

  • Christine @ Fresh Local and Best

    I love using my cast iron pan. I like how simple this recipe is, and roasting in the oven makes it easier to clean.

  • Trig

    Maybe he’d enjoy my Christmas recipe for creamed sprouts with truffle oil. Not a hint of the original little green balls to be seen in the dish. Wishing you and yours a Happy New Year.

  • Nora

    Roasted brussel spouts are awesome. I have been roasting a lot of different veggies this year…and definitely salt is the key. THANK YOU for all your wonderful recipes…I am spreading the word!
    Happy New Year!

  • Janet

    I started roasting my brussels sprouts a few years ago when I was tired of boiling them in water or orange juice. I wanted to cut down on their bitter flavour and roasting seen to fit the build. I now roast several different vegetables, carrots, onions, sweet potatoes (yum!)and regular potatoes.

    Love your blog and please keep the stories and recipes coming.


  • Erica

    I made this recipe yesterday! It was absolutely delicious. Thank you and happy new year.

  • Jennifer

    I made a recipe similar to this a few months back. It was Ina Garten’s recipe and it was WONDERFUL! I’m not a huge fan of brussels sprouts, but roasting them changed my mind!

  • Jay Rasmussen

    I’ve tried this recipe twice, the first time using the recommended amount of salt. We added the grated Parmesan each time. We liked the recipe both times, but felt the salt was a little overpowering. The second time, we did not use any added salt. We liked it better and eliminating the salt allowed the lemon to come through.

  • Melissa

    I should have read the comments first! I would have cut them in half for even more goodness. I ate them all after roasting them with potatoes and mushrooms. The potatoes and mushrooms went into a creamy soup and added to the soup. The only thing is I am pretty sure I put too much lemon in. The only problem is no one in the house would eat them except me. :(

  • Paul

    Yum! On Christmas Eve, I made a Westernized variant of an Asian recipe a friend of mine made. After sorting, cleaning and blanching the Brussels sprouts, I fried up some turkey ham bits–some of the Christmas guests included Muslims and I would have used pork bacon bits for a regular meal. After that, some onion slices cut in half to form half-moons, garlic, salt & pepper, deglaze with white wine (the alcohol will burn off), and then add the Brussels sprouts sliced in half, cut side down. At the end, I topped with some coarsely chopped hazelnuts. At the end of dinner, there wasn’t a single sprout left! I was grateful.

  • Brandy

    I made these last night for dinner and loved them. I had only had steamed brussels sprouts before and was not a fan. When I got a bunch through my food co-op, I needed a yummy way to prepare them. I even munched on these cold and I almost think I like them better that way! I will cut the bigger ones in half next time to make them a bit more tender. Otherwise, perfect!

  • Stacey

    Made roasted brussels sprouts for Thanksgiving this year. Instead of just them alone, I added red pears, shallots, cauliflower, broccoli, and fresh thyme thrown on. Sprinkled with lemon juice after roasting. Walked away with a few changed minds on these cute little things :) I do agree about the salt, makes all the difference in the world.

  • LaurieK

    This may be one of my favorite things to eat (minus the parmesan as I don’t do dairy). I like to sprinkle a little balsamic on mine as well.

    These converted me to a true brussels sprouts fan :)

  • melissa

    After seeing the picture I couldn’t resist trying these. I ate them all by myself. they were like potato chips. I have to say though that I think I would have enjoyed them just as much with half the salt or even less. The garlic and lemon and Parmesan had enough flavor for me. Thanks for the awesome recipe Elise!

  • Jen

    If there are any left next day, dip them cold into a little mayonnaise. Yum!

  • April Gevara

    I have to say that I have never cared for brussel sprouts, and have had a mind set to not like them since I was a kid. I’m an adult now, and decided, after seeing this recipe, that I was going to try them. They are amazing! I will use this over and over again! thanks SO much Elise!!! You have changed my view, along with my kids and husbands view, on this stereo typed recipe forever!!!!!

  • robyn

    I tried this recipe and it was awful . The sprouts were hard and crunchy and no one finished their portion. A dissapointment.

    Sounds like they needed more cooking time. ~Elise

  • MilitantCarnivore

    It’s great to see a recipe for Brussels sprouts that really gets them good and brown, which I think is the key to enjoying them! I like to add a little sherry or apple cider vinegar (which gives it a little lift, like the lemon juice) and to add some smoked paprika for a Spanish feel. I generally cook them in a skillet and deglaze the pan with the vinegar to make a little sauce.

  • Victor

    This recipe is basically the same as yours for Roasted Cauliflower, that led me to this site in the first place. It is excellent in both cases. Personally, I like it better in the cauliflower version, preferring to fry my Brussels sprouts (battered or not). But that’s just my taste. Though salt is certainly important, I think it’s the lemon juice that sets both these dished off.

    The cauliflower is also superb as a leftover, cold with a little olive oil and vinegar; the sprouts not so much.

  • Marylene Goulet

    Awesome idea. Candied-Brussel sprouts, it was delicious! Thank you so much, I’ll probably have this for the rest of the winter!
    I didn’t have any pine nuts but lathered olive oil, garlic and lemon juice generously, I can’t think of any other way to cook Brussel sprouts now.

  • Jeffrey

    I made these tonight. They were delicious. However, 350 was not quite hot enough in my oven to get any browning. I will try 375 or 400 next time. I’ll bet this would be great on the grill — nice smokey flavor!

  • Portia

    I just made these last week and it was my first experience with brussels sprouts. I’ve always been told horrible things about them, but roasting definitely turns them into a completely different vegetable, if the rumors are true! I am a brussels sprouts fan now. This is the only way I will prepare them because it is easy and yummy, out of the pan and into my mouth is the best way to eat them! I cut mine in half, tossed in olive oil, sea salt (the instructions above are correct, don’t be shy with the salt) and fresh ground pepper, roasted them at 400 degrees for 30 minutes. Two Yums Up!! The leaves that had fallen off and gotten all crispy brown were SO tastey! I’m going to try adding these to other recipes, like quiche. I put some in my teriyaki the next evening and they were pretty yummy! But just as a snack they get my vote.

  • Amber Age 20

    Hi I’m 20 and I have two kids, I like this recipe but we altered a little due to convience. We added 1/4 cup of brown sugar and we cooked it in a skillet with a lid on the stove. My children beg us for them everynight this way, they seem to think it’s like a dessert now. :)

  • Mom in a Box

    My mom and dad kept saying, “I can’t believe I like Brussel sprouts!” So easy and delicious. I will be making these often.

  • Tonyha

    I love roasted brussel sprouts! I can’t wait to try this version. Typically I roast them with worcestershire drizzled over with minced garlic and salt and pepper. Very yummy but I want to try this!

  • lunchsensenancy

    Yep, this is a winner. I’m almost embarrassed by how many brussels sprouts I’ve eaten this way in the last year. Really, it’s comical. And EXACTLY what this wonderful, humble, “laying in for siege” vegetable needs.

    I’ve also added parsnips to the mix, and it works great as well.

  • Emilie

    I am studying abroad in Barcelona and just made these sprouts along with your recipes for stuffing, holiday spiced yams, and roast chicken for a sort-of-Thanksgiving meal with my flatmates. These brussel sprouts got the most compliments!

    I am very much a novice cook and was using my laptop and your website as some sort of modern day cookbook. Works well as long as you don’t splatter the “pages”!

    Hah! I’ve been taking my iPad into the kitchen lately. A way more kitchen-friendly device than my laptop. No worries of spilling something into the keyboard. So glad you liked the Brussels sprouts! ~Elise

  • Amy

    We roasted chicken legs last night in a large cast iron pot in the oven. I threw these on top and around the chicken before we put it in the oven, and they turned out well.

    The only problem is that I accidentally left the oven in convection mode, and I got a big black cloud as a surprise when I opened the oven after 20 minutes! Fortunately we lost only a few of the outside leaves, and the inside of the sprouts was wonderful!

  • azme

    this was even terrific with just olive oil and kosher salt. I used a small cast iron skillet for a single serving and cooked them just a little longer than suggested. I’d make these again…in fact maybe tomorrow.


  • jean fedak

    I made these today – absolutely delish! cut them in half, and all the ingredients …..perfect.

  • Cindy C.

    Loved this recipe! First time making brussell sprouts and this recipe was a great start. I loved the flavor of the roasted garlic combined with the brussell sprouts. The lemon gave a nice tangy flavor. I will make this again for sure!

  • darcy reum

    they can also be made sweet, with butter and brown sugar. eliminate the lemon juice then. bake the same. i do covered in 350 oven for 30-45 minutes tossing at intervals so they don’t burn. the time depends on the size of the sprouts. i have found that i buy smaller ones now if i can so they cook faster and also aren’t bitter to start with.
    also pan fry with red onion and dried cranberry.
    i love brussel sprouts by their lonesome but these variations are the best also for a little different taste.

  • k

    Just wondering if it is okay to use frozen brussel sprouts? When I couldn’t find any fresh recently I brought frozen.

    • Gloria

      I always take frozen brussels sprouts, mist them with olive oil, sprinkle them with whatever seasoning I feel like using, mist again, and broil till brown. I have also fried them. Tastes the same as fresh, as long as you cook them while still frozen.

    • Elise Bauer

      Not really. If you try roasting frozen brussels sprouts likely you’ll end up with something a bit soggy.

  • Colleen Walsh Fong

    These look beautiful, Elise. I love brussels sprouts roasted, too, and have tossed a few caraway seeds in with them for a little twist.

  • Lori Fast

    I eat these like candy too!! This is my favorite veggie, fixed this way and this way ONLY.

  • Jen

    I LOVE roasted brussels sprouts! I usually skip the salt altogether in favor of tossing them with blue cheese and bacon right when I take them out of the oven (cancelling out any health benefits, but it’s oh so delicious!). I might try adding the bit of lemon juice before I roast them to see if that adds anything to the flavor. Yummm.

  • JLM54

    We LOVE sprouts, however we do it on top of the stove. Wash & cut in half, cut up some bacon into little bits, fry, when almost done add some thinly sliced shallots, fry a few minutes and add the sprouts with a little butter to aid in browning. Fry until the sprouts start to brown, then add some balsamic vinegar and toss to coat. Fry a little longer until the vinegar thickens and turns the sprouts dark. Best way I’ve ever had them!

    • Heidi

      Yummmm! Thanks!!

  • Janet


  • Joyce

    OK, all these reviews sounded fabulous! I too, had not found a way to cook them and for them to not have that strange almost bittery taste. So, I am trying them this way. I just popped them in the oven, frozen, But I forgot to add bacon :(, I can still do that when I take them out of oven. I will come back and let y’all know how they turned out, (by putting in oven frozen) …

    • Joyce

      OH MY, In my 40 years of cooking, I can say now that I have learned how to cook brussell sprouts! These are fabulous! Since they were frozen solid, I left them on the counter for about 45 mins. to soften up a little. Then cut about half of then into halves. My only problem, was that I did not cook enough of them :D ..went exactly by your recipe, with the exception, I just sprinkled the Parmesan over them, stirred and sprinkled again and used bought, jarred minced garlic, not fresh. Now I want to go to the store and buy more brussells! thank you for this recipe and all the other wonderful recipes that I have found here on your site…Keep ’em coming!

  • Charles Watson


  • Ashley

    Oh my goodness these were great! My family HATED Brussels spouts and now they love ’em.

  • 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 !

    • Elise Bauer

      Great Rachelle, I’m so glad you liked it! Love the addition of dried cranberries and bacon.

  • 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

  • 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 :)

  • Wendy

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

  • louise

    I loved roasted brussel sprouts! Instead of garlic and parm, I use fennel seeds … but I’ll try this recipe too. With fennel they are so good.

  • Gisele Charr

    I have made this recipe several times now and everyone loves it. Just as tasy made vegan (no parmesan). Much better in cast iron pan than when done in a baking dish. Just made it for a family function. Tripled the recipe and no leftovers.

  • Lynn Groh

    Delicious and so easy to make. I cut the larger ones in half so they would all be about the same size.

  • Nana

    I just tried these. After 30 min at 350, still not done. Next time will roast at 400 or 425. 350 is baking…. Above 400 is roasting. Right?

    • Elise Bauer

      Hi Nana, it all depends on the size of the sprouts and if they are at room temp or right out of the fridge. If they still aren’t done after half an hour, put them under the broiler for 5 minutes. As for baking vs roasting, you typically roast chicken at 350 so that’s not the accurate way of thinking about the difference.

  • Czerny

    I was never a big fan of brussel sprouts. I tried this recipe with chestnuts an fresh thyme. Loved it!


  • Mike in MI

    I found this recipe about a year ago and have made it about once a month since. Same result. People who say they don’t like Brussels sprouts find that they do. I’ve used fresh, in season, and frozen as well. Not a huge difference in result.

  • Kelly K

    This is my go-to recipe for roasted Brussels sprouts. Simple and so good.


  • David

    I cut mine in half, put oil and seasonings in a bowl first and let sit while you are cutting the brussels sprouts. Then toss make sure they are coated well. Place cut side up on the sheet pan and roast. Once they are done either put them in the serving bowl and then grate fresh parmesan over them or plate them and grate over the plate.


  • Pm

    I tossed halved brussel sprouts in the bacon rendering and added chopped bacon, carmelized onion and roasted garlic. I’m sure I added extra fat, but the taste is phenomenal! After all, recipes are a guide, a great cook can make any recipe their own!

  • Elaine Jones

    I made this recipe for the first time tonight…I love it…this is definitely going into my favorite recipe box! It was so easy and it gave Brussel Sprouts a new life
    Elaine Jones
    Holden Beach NC

  • TINA



  • 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!

    • Emma Christensen

      Hi, Suzanne! Unfortunately, this isn’t a great recipe to make-ahead or travel with. Best would be to prep the sprouts and then roast them once you get to your dinner. My only other thought would be to partially bake the sprouts for about 20 minutes, until they’re still a little crunchy in the middle, and then finish baking them once you get to dinner. Hope that helps!

  • 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!


  • 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.