These Roasted Brussels Sprouts cook up in the oven until tender, crispy with a sweet caramelized flavor. They make the perfect quick and easy side dish perfect for Thanksgiving, Christmas or any holiday gathering. Naturally gluten-free, vegan, low carb, keto, paleo & Whole30 compliant!
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Updated November 2021
Easy Roasted Brussels Sprouts
Looking for an easy side dish for fall? These Roasted Brussels Sprouts are super simple to make you can’t beat the crispy edges and delicious nutty flavors in Brussels sprouts. The Brussels sprouts get seasoned with a little bit of salt, black pepper and are roasted in the oven until tender with light caramelized edges.
They make the perfect easy side dish for Thanksgiving, the holidays or any weeknight meal. You can pair them with your favorite protein and they are naturally low carb, low in calories and high in nutrients. Also known as superfood veggies that also fit perfectly if you are following a paleo, gluten free, keto, vegan or Whole30 diet.
And the best part about these cruciferous veggies? They work great as a make ahead recipe. Just wash and trim the sprouts ahead of time before the big Turkey day or on your Sunday meal prep and then just cook them up when you’re ready to serve them.
Ingredients you need
- Brussels Sprouts: you’ll need 1.5 lbs of Brussels.
- Avocado oil: or olive oil.
- Salt: You can use fine sea salt or kosher salt. Season generously to taste.
- Black pepper: We like to use freshly ground black pepper for the best flavor.
- Garlic Powder: for depth of flavor.
- Italian Seasoning: you’ll need just 1/2 teaspoon. or to taste.
How to trim Brussels Sprouts
When preparing these mini cabbages for roasting, we like to:
- Cut off bottom and trim: Cut off the bottom stem and then remove and discard any outer layers that are discolored. I usually keep the leaves that look nice and roast them along with the rest of the sprouts to get caramelized and crispy.
- Slice into halves or quarters: Depending on the size, I slice the Brussels sprouts in halve, or even quarter them into uniform pieces
How to make Roasted Brussels Sprouts
- Preheat oven: Preheat your oven to 450°. Line a large sheet pan (or 2 as needed) with parchment paper for easier clean up and set aside.
- Prepare the Brussels Sprouts: Trim off the outer leaves of the Brussels sprouts and cut off the bottom. Slice in half lengthwise.
- Season with salt and pepper: Place the Brussels sprouts on the baking sheet (or a large mixing bowl) and drizzle with oil and season with salt, black pepper, garlic powder and Italian seasoning. Toss until well combined.
- Spread on baking sheet: Spread out onto the baking sheet in an even layer making sure they do not overlap each other otherwise, they’ll end up steaming instead of roasting and tend to get soggy.
- Roast: Bake for 10 minutes until lightly charred, then rotate and shake the pan or flip each sprout to the other side. Return to oven and continue roasting until perfectly crispy on the outside, and tender on the inside (about 8-11 more minutes ), keeping an eye out for any that get too charred.
- Season to taste and serve: Season or sprinkle with additional sea salt, if desired, and serve immediately.
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Air Fryer Method
Making air fryer Brussels sprouts is no different than cooking them in the oven. Simply prepare the Brussels sprouts, season and:
- Place in the air fryer basket: Lay flat in a single layer (making sure there is no overlapping – working in batches as needed) in the air fryer basket and air fry at 400F for about 10-12 minutes, shaking halfway through.
- Season to taste and serve: Season or sprinkle with additional sea salt, if desired, and serve immediately.
Tips for Success
- Trim the ends: Cut off the bottom stem and then remove and discard any outer layers that are discolored. Slice the Brussels sprouts in halve, or even quarter them into uniform pieces to ensure they all cook evenly.
- Don’t Crowd the Baking Pan: Make sure you’re not putting too many Brussels sprouts on your baking sheet at once. It’s better to work in batches. If the sprouts are too crowded, they won’t get as crispy.
- Preheat the oven: Be sure to preheat your oven, don’t skip that step.
- Rotate the pan halfway through: Rotate the pan and use tongs to flip your sprouts halfway through the cooking process. This ensures crispiness all around!
Variations
- Crispy Brussels Sprouts With Parmesan. Sprinkle vegan (or regular if not dairy-free) Parmesan cheese over the Brussels sprouts.
- Balsamic Vinegar: Drizzle the Brussels with basalmic vinegar and cook for another 5 minutes then top with roasted pecans.
- Garlic: Add minced bacon over the Brussels and roast as directed.
- Bacon: Cut some vegan bacon into 1/2-inch pieces, and sprinkle around the Brussels while they are roasting.
Serving suggestions
Roasted Brussels Sprouts go so well with any protein or your favorite roasted vegetables. We love pairing these tender sprouts with one of the following sides!
- Salad: Our Thanksgiving Salad is a great dish to serve with this Brussels sprouts. It’s tossed in a tangy Dijon vinaigrette that really ties it all together.
- Soup: This Easy Pumpkin Soup is a must-make! It pairs perfectly with air fried sprouts to give you an ultra flavorful and nutritious vegan dinner.
- Protein: If you’re not vegan or vegetarian, we highly recommend serving this easy side dish with a hearty chicken recipe like this Easy Grilled Chicken or Air Fryer Turkey Breast. Such a healthy and satisfying meal!
How to Store
Store leftover Brussels sprouts in a well-covered, airtight container in the fridge. They’ll stay fresh for about 3-4 days.
Can you freeze Brussels Sprouts?
Yes, the great thing about making roasted veggies is that you can make them ahead of time and freeze them for meal prep.
How to freeze
Place the cooked Brussels on a large baking sheet and freeze for at least 20 minutes. Transfer to a large resealable freezer bag and store in the freezer for up to 3 months.
How to Reheat
When ready to reheat, place the frozen Brussels sprouts in the microwave, warming them up in the the oven at 350 F for 12 to 15 minutes or in a single layer in the air fryer basket at 365F and heat for 7-9 minutes or until desired crispiness.
More easy vegetable side dishes you will love:
Crispy Air Fryer Brussels Sprouts
These Roasted Brussels Sprouts cook up in the oven until tender, crispy with a sweet caramelized flavor. They make the perfect quick and easy side dish perfect for Thanksgiving, Christmas or any holiday gathering. Naturally gluten-free, vegan, low carb, keto, paleo & Whole30 compliant!
- 1.5 lbs Brussels sprouts , ends & leaves trimmed, sliced in half vertically
- 1 1/2 tablespoon avocado oil , or olive oil
- 2/3 teaspoon fine grain sea salt , or more to taste
- 1/3 teaspoon , freshly ground black pepper , or more to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- toasted pecans
- vegan Parmesan cheese
- dried cranberries
- balsamic vinegar / glaze
Preheat oven to 450°. Line a large baking sheet (or two as needed) with parchment paper. Set aside.
Trim off the outer leaves of the Brussels sprouts and cut off the bottom. Discard any discolored leaves. Slice each sprout in half lengthwise.
Place the Brussels sprouts on the baking sheet (or a large mixing bowl) and drizzle with oil and season with salt, black pepper, garlic powder and Italian seasoning. Toss until well combined.
Spread out onto the baking sheet in an even layer making sure they do not overlap each other otherwise, they'll end up steaming instead of roasting and tend to get soggy.
Bake for 10 minutes until lightly charred, then rotate and shake the pan OR flip each sprout. Return to oven and continue roasting until crispy on the outside, and tender on the inside (about 8-11 more minutes ), keeping an eye out for any that get too charred.
- Season or sprinkle with additional sea salt, if desired, and serve immediately.
Lay flat in a single layer (making sure there is no overlapping - working in batches as needed) in the air fryer basket and air fry at 400F for about 10-12 minutes, shaking halfway through.
Season or sprinkle with additional sea salt, if desired, and serve immediately.
How to Store
Store leftover Brussels sprouts in a well-covered, airtight container in the fridge. They’ll stay fresh for about 3-4 days.
How to freeze
Place the cooked Brussels on a large baking sheet and freeze for at least 20 minutes. Transfer to a large resealable freezer bag and store in the freezer for up to 3 months.
How to Reheat
When ready to reheat, place the frozen Brussels sprouts in the microwave, warming them up in the the oven at 350 F for 12 to 15 minutes or in a single layer in the air fryer basket at 365F and heat for 7-9 minutes or until desired crispiness.
Did you try this recipe?
mirian g -
we eat this by the panful! so easy and delicious thank you!
Barbara -
Yum!! Brussels sprouts are my favorite but my picky family are harder to please! They actually asked for seconds with your recipe! a big keeper for me! Thank you!
rita -
we make this once a week and i just eat them straight from the pan! so delicious! thank you for all of your low carb recipes!