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Top view of cooked Brussels sprouts in an oval casserole dish

Roasted 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!

Course Side Dish
Cuisine American
Keyword Brussels sprouts, keto, low carb, oven, paleo, roasted, roasted vegetables, spinach smoothie vegan, thanksgiving, thanskgiving side dish, vegetarian, whole30
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 4 servings
Calories 72 kcal
Author Kelly

Ingredients

  • 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

OPTIONAL FOR SERVING:

  • toasted pecans
  • vegan Parmesan cheese
  • dried cranberries
  • balsamic vinegar / glaze

Instructions

  1. Preheat oven to 450°. Line a large baking sheet (or two as needed) with parchment paper. Set aside.

  2. Trim off the outer leaves of the Brussels sprouts and cut off the bottom. Discard any discolored leaves. Slice each sprout in half lengthwise.

    Top view of trimmed Brussels sprouts on a wooden cutting board with a knife
  3. 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.

    Top view of raw Brussels sprouts in a clear mixing bowl with oil and seasonings

Oven Method

  1. 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.

  2. 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.

  3. Season or sprinkle with additional sea salt, if desired, and serve immediately.
    Top view of cooked Brussels sprouts in a white bowl

Air Fryer Method

  1. 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.

    Top view of air fried Brussels sprouts in an air fryer basket

Recipe Notes

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.

Nutrition Facts
Roasted Brussels Sprouts
Amount Per Serving (1 serving)
Calories 72 Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 10g3%
Fiber 4g16%
Sugar 2g2%
Protein 3g6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.