The BEST Way to Make Roasted Brussels Sprouts

When I say this is the best way to make roasted Brussels sprouts, I mean it. Use this method for future Brussels sprout success in your oven.

Roasted Brussels Sprouts

This super simple way to cook Brussels sprouts will transform this vegetable from, “meh” to “Yeah!” It’s all about getting as much crisp as possible in my opinion. Roasted Brussels Sprouts in a white bowl

This isn’t necessarily a recipe (although I’ll provide a guided one below) but more of a method that I use.

To start, slice the stem off the Brussels sprout. Then slice it into about 1/4 inch pieces. lots of little leaves will flake off in the process. Do not discard those. They are the BEST!

Sliced Brussels Sprouts

Toss your sliced Brussels sprouts (and leaves) with some olive oil and kosher salt.

Lay them out on a baking sheet, making sure to spread them out evenly.

Bake them at 450 for about 15 minutes, giving them a flip halfway through cooking time.

Roasted Brussels Sprouts in a while bowl

Make sure to eat them immediately. That delicious crisp won’t last too long.
Roasted Brussels Sprouts


The BEST Way to Make Roasted Brussels Sprouts

  • Author: Polly
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 2 cups 1x
  • Category: side dish
  • Method: baking
  • Cuisine: vegetable


My favorite way to eat roasted Brussels Sprouts


  • 2 cups Brussels sprouts
  • 1/4 cup olive oil
  • 1/21 teaspoon kosher salt


  1. Preheat oven to 450
  2. Slice stems off of Brussels spouts and then slice them into small, flat pieces, about 1/4 inch thick
  3. Toss sliced Brussels with olive oil and kosher salt
  4. Spread Brussels out evenly on baking sheet
  5. Bake for about 15 minutes, giving them a turn half way through


Don’t leave the little leaves behind! They will crisp up and give some great flavor and texture.

Baking time might vary. Keep them in oven until the big pieces start to turn golden brown.

Roasted Brussels Sprouts


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