Pan Roasted Brussels Sprouts

Pan Roasted Brussels Sprouts

Pan Roasted Brussels Sprouts are crispy and caramelized on the outside and tender on the inside

The greatest thing about roasting Brussels sprouts is how easy it is to turn them into the perfect side dish. Just toss with olive oil and sea salt and you are in for a treat.

There are just a few tips and tricks to choosing the best ones and achieving the perfect caramelization on your Brussel Sprouts. Roasting gives them a nutty, earthy flavor that is impossible to resist!

When is Brussels Sprout season?

In the U.S. we are lucky to find them year-round in the market but their true season is during cooler weather. The very best fresh Brussel sprouts are available September through mid-February. They become sweeter and more flavorful after they’ve been touched by mild frost. Often, during peak season, you can find them sold still on their stalks at farmers markets.

Choosing the best Brussels Sprouts:

When shopping be sure to look for sprouts that are firm and have bright green leaves that are still soft yet tightly closed. The outer protective leaves will generally need to be removed but they should still look healthy and green.

Unlike most other vegetables fresh Brussels sprouts will keep well in the refrigerator for about 10 days. They are members of the cabbage family and tend to be heartier than more delicate vegetables.

Choose sprouts that are generally about the same size to ensure even roasting in the oven. I like to choose medium sized sprouts for best results. The very small sprouts are sweeter but the medium sized sprouts handle the heat better overall and seem to roast more evenly.

How to prep fresh Brussels Sprouts

  • Begin by peeling off any of the protective leaves that are not pristine
  • Wash the peeled sprouts to remove any sand or dirt and pat dry
  • Trim the small root end but leave enough to hold the brussels sprouts together
  • Slice in half from flat stem end through the top. It’s important to split them in half this way in order to create a flat surface that will bake face down on the pan. This will become the caramelized surface and also helps trap the steam inside the sprouts during cooking to ensure the inside is soft and tender.
Brussels sprouts on tray uncooked

Just 3 ingredients needed:

  • Fresh Brussels Sprouts
  • Olive Oil
  • Fine Sea Salt

How to make roasted Brussels sprouts:

  • Preheat the oven to 425˚F and set the rack to the middle position in the oven
  • Line a large baking sheet with parchment paper (this is optional but makes clean up a breeze!)
  • Prep and dry the sprouts – see above paragraph for details
  • Add the Brussels sprouts to the baking sheet, drizzle with the olive oil and sprinkle with the fine sea salt. You can add more salt if you like your sprouts a little more tangy
  • Gently toss the sprouts to make sure they are well coated with the olive oil
  • Turn all the Brussels sprout halves CUT SIDE DOWN. This takes a tiny bit of extra time but is soooo worth it to achieve that flat caramelized surface!
  • Be sure the sprouts are in a single layer and not too crowded. We want them to roast, and get crispy, rather than steam. Brussels need their space!
  • Bake for about 20 minutes. Times will vary based on your individual oven and the size of the sprouts.
cooked sprouts on tray

Check for caramelization after 18 minutes

  • Do not turn the sprouts during the cooking time. Unlike most vegetables these veggies benefit from being left alone to roast and become golden
  • To check for doneness take a peek at the underside of a Brussels sprout half. You should look for a deep golden color and even a little browning in some areas. The inside should offer little resistance when pierced with a sharp knife tip or a fork
  • Remove from oven and serve piping hot
  • Left overs can be stored up to 3-days in the refrigerator
2 bowls of roasted brussels sprouts

Variations on the basic recipe:

One of the amazing things about Brussels sprouts is that they lend themselves well to many other flavors. I like to think about what my main course is and add flavors based on that main dish.

One of the most popular ways to serve Brussels sprouts, especially in restaurants, is with a drizzle of thick balsamic vinegar. If you love this flavor, just drizzle about 1 Tablespoon of balsamic on to the sprouts about 3-5 minutes before the end of cooking. This gives it a chance to infuse, warm, and lightly caramelize with the Brussels sprouts.

My favorite add-on for oven roasted Brussels sprouts is to add 1 teaspoon of chopped garlic and 1 Tablespoon of freshly shredded Parmesan about 3 minutes before the end of cooking. This is just long enough for the cheese to melt. If you don’t like a strong garlic flavor you can substitute the fresh garlic with garlic powder.

Garlic Parmesan Roasted Brussels Sprouts

Fun fact – How do I spell it?!

One of the most commonly misspelled words is Brussels sprouts, as the letter s is often left off of Brussels. The vegetable is thought to have originated in Belgium, Brussels in the 16th century. The spelling makes sense if you think of it this way because the vegetable name is spelled exactly like the city of Brussels, and is always capitalized.

Great Main Dishes for pairing Brussels Sprouts

2 bowls of roasted Brussels sprouts with silverware
brussel sprouts in 2 bowls
Print Recipe
5 from 6 votes

Pan Roasted Brussels Sprouts

Perfect pan roasted brussel sprouts are easy and make the perfect side dish. They are perfectly crispy on the outside and soft on the inside. Just 3 ingredients.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish, vegetables
Cuisine: American, European
Servings: 6 servings
Calories: 106kcal


  • 2 pounds Brussels sprouts
  • 2 tablespoons olive oil, + more if needed
  • 1 teaspoon fine sea salt


  • Preheat the oven to 425°F. Line a large baking sheet with parchment, if desired. (Makes for easy clean up)
  • Clean and dry the Brussels sprouts.
  • To prep the sprouts remove the scruffy and discolored leaves from each sprout. Cut the hard stem off the bottom of each sprout.
  • Slice each Brussels sprout in half cutting from the stem flat end through the top.
  • Place the sprouts on the baking sheet, drizzle with the olive oil and sprinkle with the sea salt. Toss to evenly coat all of the Brussels sprouts.
  • Place the sprouts flat (cut) side down in a single layer on the baking sheet.
  • Roast in preheated oven for 18-25 minutes, or until the sprouts are deep golden around the edges and tender on the inside. The sprouts should be easily pierced with a fork.
  • Gently toss and serve while warm.


Calories: 106kcal | Carbohydrates: 14g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 425mg | Potassium: 588mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1140IU | Vitamin C: 129mg | Calcium: 64mg | Iron: 2mg

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