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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.
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.
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!
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.
Make sure to eat them immediately. That delicious crisp won’t last too long.
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- 2 cups Brussels sprouts
- 1/4 cup olive oil
- 1/2–1 teaspoon kosher salt
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- Preheat oven to 450
- Slice stems off of Brussels spouts and then slice them into small, flat pieces, about 1/4 inch thick
- Toss sliced Brussels with olive oil and kosher salt
- Spread Brussels out evenly on baking sheet
- 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.