Roasted Brussel sprouts are a veggie house staple around here and THIS is my go-to recipe for them. Perfectly tender with a crispy outside, they are the perfect side to any dinner and totally kid-approved….which is always a win!

bowl of roasted Brussel sprouts

This might be shocking to some (or many), but Brussel sprouts are one of my 8 year-old daughter’s favorite veggies. She won’t touch a tomato to save her life. Don’t ask her to eat a cucumber. Carrot sticks go untouched. But roasted Brussel sprouts disappear first off my girl’s plate and our one of our family’s go-to veggies at meal time.

I’m sure some of your are sitting there thinking “her daughter must be a rarity. The exception to the veggie rule. Most adults don’t like Brussel sprouts, much less children!” But, TNNers, I assure you, she is not the exception. She is a normal child that most certainly has her strong feels about veggies (and lets me know), but we have found that roasting vegetables (especially those that tend to be more bitter like Brussel sprouts and broccoli) become magical in flavor when roasted over just about any other cooking method.

Why roasting veggies changes everything!

Many moons ago, someone (and I honestly don’t recall who) shared with me that roasting vegetables cuts the bitterness that most children find off putting and makes them sweeter.

Say wha? What an amazing fact that I instantly went home and tried out on my family. Every veggie I could get my hands on when onto a baking sheet and into the oven at a highish temp…and like magic, they always tasted better (except the ones I forgot about that burned. Those, not so much).

The dry heat of the oven caramelizes the natural sugars in vegetables, which brings out their sweeter side and creates this amazing flavor that even veggie-iffy people tend to enjoy. Bonus, its super easy!

A 4 step grid of how to make roasted brussel sprouts

Health benefits of Brussel sprouts

Brussels sprouts are cruciferous vegetables like broccoli, cauliflower, cabbage, kale, and collard greens. Cruciferous vegetables contain something called glucosinolate, which is responsible for the distinctive odor and bitter flavor. Which is why so many of us have iffy memories of trying to eat them.

So, why bother? Roasted or not, why are Brussel sprouts a vegetable that you want to add to your diet and your plate?

Well, because along with all that green color, Brussel sprouts naturally rock some pretty amazing vitamins and minerals. Such as….

Foods to pair roasted Brussel sprouts with

Okay, I’ve hooked you! You are about to jump in the car and grab some sprouts from your local market! Yes! Here are a few things to add to your roasted Brussel sprouts to jazz them up for a special occasion or just to intrigue the sprout-resistant eater!

  • Pomegranate seeds (this adds a pop of color and tang)
  • cooked and chopped up bacon
  • garlic (garlic makes everything better in my book)
  • your favorite cheese (I especially like roasted Brussel sprouts with parmesan sprinkled on top)

Other veggie sides your family will love

bowl of roasted Brussel sprouts
5 from 1 vote

The BEST Roasted Brussel Sprouts

Yield: 4 people
Prep Time: 10 minutes
Cook Time: 30 minutes
Cuisine: American
Course: Side Dish
Roasted Brussel sprouts are a veggie house staple. Perfectly tender with a crispy outside, they are the perfect side to any dinner and totally kid-approved.


  • 1 1/2 pounds Brussel sprouts
  • 2 tbsp avocado or olive oil
  • 1/2 tsp salt, or to taste
  • black pepper to taste


  • Preheat oven to 400℉
  • Trim and halve the Brussel sprouts. Be sure to remove any yellowed leaves.
  • Place them in a medium bowl and drizzle the Brussel sprouts with the oil. Add salt and black pepper. Toss to coat everything.
  • Arrange the Brussel sprouts in a single layer on a large baking sheet, cut side down. Don't crowd the sprouts, as they will steam instead of roast if they are too close together. If you don't have a large enough baking sheet, divid them between to smaller ones to ensure they have enough space to roast.
  • Roast for 25-30 minutes or until tender. If your sprouts are on the larger side, consider quartering them or upping your cooking time by about 5-10 minutes. If you are working with smaller sprouts, reduce cooking time to 15-20 minutes
  • The sprouts are done when the bottom and outer part of the parts are evenly browned.
  • Remove from the oven and enjoy warm. Add extra salt, a few pomegranate seeds, a squirt of lemon, some cooked bacon or a sprinkling of cheese. Or just enjoy as is!
  • Let leftovers cool and store in an air-tight container in fridge for 3-4 days.
Calories: 135kcal, Carbohydrates: 15g, Protein: 6g, Fat: 8g, Saturated Fat: 1g, Sodium: 333mg, Potassium: 662mg, Fiber: 6g, Sugar: 4g, Vitamin A: 1283IU, Vitamin C: 145mg, Calcium: 71mg, Iron: 2mg