Oven Roasted Brussels Sprouts (Easy + Crispy!)
This is one of the easiest ways to turn humble Brussels Sprouts into something crave worthy. With just a few pantry staples, you’ll have perfectly golden, crispy veggies. These Brussels Sprouts are roasted with garlic, herbs, honey, and a squeeze of lemon finished with optional Parmesan cheese in just 35 minutes.
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What Are Brussels Sprouts?
Brussels Sprouts are small, leafy green vegetables that look like tiny cabbages. They grow in clusters along a thick stalk, each sprout forming as a compact bud of layered leaves. Part of the cruciferous family (alongside broccoli, kale, and cauliflower), they’re packed with vitamins, minerals, and antioxidants that support overall health.
Why You’ll Love This Recipe
- Healthy made simple – Just a few ingredients make a nutrient-packed veggie side.
- No bitterness – Oven heat brings out their natural sweetness and caramelized flavor.
- Foolproof – No complicated steps, just toss, roast, and serve.
- Budget friendly – Fresh produce like Brussels Sprouts are affordable and stretch into several servings.
- Customizable – Add Parmesan cheese, balsamic, garlic, or spices to fit your taste.
- Versatile – Elegant enough for special occasions like Thanksgiving, but easy enough for Tuesday dinner.
- Quick and easy – 10 minutes of prep, 25 minutes of roasting.
- Pairs with anything – Chicken, steak, salmon, or vegetarian mains.
Ingredients You’ll Need
- Brussels Sprouts – The star of the dish.
- Garlic – Adds a savory depth and warmth.
- Fresh parsley – Brings brightness and freshness.
- Fresh thyme – Adds earthy, herby flavor.
- Salt – Enhances all the flavors.
- Black pepper – Gives a gentle kick of spice.
- Avocado oil – Helps with crispiness and carries the flavors.
- Honey – A natural sweetener that balances the bitterness, no refined sugar needed. I like to use 100% organic, raw, unfiltered honey for the richest flavor and best nutrients. This is the one I recommend.
- Lemon juice – Brightens the dish with acidity and freshness.
- Parmesan cheese, grated (for garnish) – Adds a salty, nutty finish.
For the full list of ingredients and step-by-step instructions, scroll down to the printable recipe card at the end of this post.
How to Shop for the Best Ingredients
- Brussels sprouts – Look for firm, bright green sprouts with tightly packed leaves; smaller ones are sweeter.
- Garlic – Fresh garlic gives the best flavor; avoid shriveled or sprouting bulbs.
- Fresh parsley – Choose vibrant green bunches without wilting.
- Fresh thyme – Stems should be flexible with fragrant leaves.
- Black pepper – Freshly cracked pepper makes the flavor pop.
- Oil – Go for cold-pressed, organic oil in a dark glass bottle.
- Honey – Opt for raw, unfiltered honey when possible. Local varieties often taste fresher and can even support your local farmers. This is the one I recommend.
- Fresh lemon juice – Pick firm, bright yellow lemons without soft spots.
- Parmesan cheese (optional) – Buy a block and grate it fresh; avoid pre-shredded for the best flavor.
Disclaimer: I share these ingredient tips based on my own experience and research. I am not a doctor or dietitian, and this information is not intended to replace professional medical advice.
Equipment You’ll Need
- Large baking sheet or sheet pan – Gives Brussels Sprouts room to roast evenly without steaming.
- Sharp knife + cutting board – For trimming and halving Brussels Sprouts.
- Grater or microplane – If topping with freshly grated Parmesan cheese.
- Parchment paper (optional) – For easier cleanup and to prevent sticking.
Step by Step Instructions
Step 1 – Preheat oven to 425°F (220°C).
Step 2 – Trim the Brussels Sprouts by slicing off the tough stem at the base. Remove any loose, yellow, or damaged outer leaves. Cut the sprouts in half lengthwise for even cooking, leaving the very small ones whole so they don’t overcook. Place them on the baking sheet in a single layer.
Step 3 – Add garlic, parsley, thyme, salt, and pepper. Drizzle with avocado oil and honey, then toss gently to coat (avoid tossing too hard so the sprouts don’t lose their leaves). Arrange them cut side down on the baking sheet for the best caramelization and crispy edges.
Step 4 – Roast for 20–25 minutes until Brussels Sprouts are golden brown with crisp outer leaves.
Step 5 – Remove from oven and finish with a squeeze of fresh lemon juice. Serve warm and top with freshly grated Parmesan cheese, if desired.
Recipe Tips
- Side down – Place Brussels Sprouts cut side down for golden, crispy edges.
- Don’t overcrowd – Use 2 pans if needed so Brussels Sprouts roast instead of steam.
- Even sizes – Choose similar-sized Brussels Sprouts so they cook evenly.
- High heat matters – Roast at 425°F (220°C) to avoid sogginess. The high heat evaporates moisture quickly, caramelizes the outside, and creates golden, crispy edges with rich flavor.
Storage & Reheating
- Store – Container in the fridge up to 2 days.
- Reheat – Reheat at 400°F oven for 5–8 minutes to re-crisp. Avoid microwaving since that will make them soft.
- Freeze – Not ideal (texture softens).
Serving Suggestions
- Roast chicken – Classic and comforting, Brussels Sprouts balance the richness of the chicken.
- Steak or beef roast – Adds a fresh, flavorful veggie to a hearty meal.
- Salmon or white fish – The lemony, herby sprouts complement lighter proteins.
- Pasta dishes – Especially creamy ones like Alfredo or carbonara.
- Holiday meals – Serve alongside turkey, ham, or prime rib for a festive spread.
Variations to Try
- Balsamic–honey Brussels Sprouts – Drizzle 1 tablespoon balsamic vinegar + 1 teaspoon honey after roasting for a sweet-tangy glaze on your oven roasted Brussels Sprouts.
- Spicy Brussels Sprouts – Toss with ¼ teaspoon of red pepper flakes before roasting.
Frequently Asked Questions
Yes, but thaw and pat dry first to reduce moisture and prevent sogginess.
Likely overcrowding or too little oil. Use 2 pans and make sure each piece is lightly coated and has space.
Absolutely! Just skip the Parmesan or use a dairy-free alternative.
Yes, to make them ahead, simply roast as directed, let them cool completely, and store them in an airtight container in the refrigerator for up to 2 days. When you’re ready to serve, spread them on a baking sheet and reheat at 400°F (200°C) for about 5–8 minutes until hot and crisp again. Another option is to do the prep work a day ahead by trimming and cutting the Brussels Sprouts, then storing them in the fridge. This way, you can roast them fresh the next day and still enjoy that golden, crispy finish.
Avocado and olive oil are the best choices for roasting carrots and parsnips. Avocado oil has a higher smoke point, which makes it perfect for high heat roasting and helps the veggies caramelize beautifully. Olive oil works well too and brings a rich, savory flavor.
Oven Roasted Brussels Sprouts (Easy + Crispy!)
Equipment
- Large baking sheet or sheet pan
- Sharp knife
- Cutting board
- Grater or microplane (for Parmesan cheese) (optional)
- Parchment paper (for easy cleanup) (optional)
Ingredients
- 2 pounds Brussels sprouts, halved and trimmed
- 6 garlic cloves, minced
- ½ cup fresh parsley, minced
- 2 tablespoons avocado oil
- 2 tablespoons honey
- 1 tablespoon fresh thyme, minced
- 2 teaspoons salt
- 2 teaspoons black pepper
- Juice of ½ lemon
- Freshly grated parmesan cheese, for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Trim the Brussels Sprouts by slicing off the tough stem at the base. Remove any loose, yellow, or damaged outer leaves. Cut the sprouts in half lengthwise for even cooking, leaving the very small ones whole so they don’t overcook. Place them on the baking sheet in a single layer.
- Add garlic, parsley, thyme, salt, and pepper. Drizzle with avocado oil and honey, then toss gently to coat (avoid tossing too hard so the sprouts don’t lose their leaves). Arrange them cut side down on the baking sheet for the best caramelization and crispy edges.
- Roast for 20–25 minutes until Brussels Sprouts are golden brown with crisp outer leaves.
- Remove from oven and finish with a squeeze of fresh lemon juice. Serve warm and top with freshly grated Parmesan cheese, if desired.
Notes
Nutrition
If you make this recipe, I’d love to know what you think! Share your photos or variations in the comments, or tag on Instagram or Facebook @awifeandherhome. Don’t forget to pin this recipe!
We love Brussel sprouts in our house! Super easy, delicious recipe!
Love how crispy they turned out!
Yum!!! The garlic, lemon, honey, and those herbs, what a delicious combination.