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Oven Roasted Brussel Sprouts

5 from 239 votes
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This easy Oven Roasted Brussel Sprouts recipe will make everyone love Brussel Sprouts!

They are the most crispy Brussel sprouts with delicious soft garlic flavors and are also 100% dairy-free, keto, and vegan.

Oven Roasted Brussel Sprouts

There are many ways to roast Brussel sprouts. You can air fry, roast in a stir fry pan, or oven roast them!

I prefer oven-roasted sprouts because you can prepare a large batch, and they come out really crispy!

How To Roast Brussel Sprouts

All you need to make quick and easy Brussel sprouts are:


  • Fresh Brussel sprouts – See paragraph below for frozen option. Brussels Sprouts are delicious, healthy, and low-carb vegetables.
  • Extra Virgin olive oil
  • Kosher Salt
  • Black Pepper
  • Garlic powder

Cutting In Halves

First, prepare the vegetable. Wash the sprouts under clean water in a sieve.

Then cut the stems off each sprout and discard them before slicing the sprouts in halves. There are two ways to cut Brussels Sprouts, find your favorite in my Brussels Sprouts cutting guide.

Some outer leaves will fall out, and you can keep them for later to make Brussels Sprouts Chips. Discard yellow leaves.

Next, prepare the oil mixture. Stir all ingredients together in a small mixing bowl: garlic powder, olive oil, salt, and pepper.

Spread the oil mixture over the halves and massage or stir very well to evenly coat each half with the oil mixture.

Add-Ons And Variations

Of course, you can tweak this recipe by adding some extra flavors to your oil mixture like:

  • Red Pepper Flakes – optional, only use some for a touch of spice.
  • Maple Syrup – add one or two tablespoons to make maple-roasted Brussel sprouts.
  • Lemon Juice – or lemon zest
  • Balsamic Vinegar – or balsamic glaze
  • Soy Sauce
  • Rosemary and melted butter

Roasting Time

Preheat the oven to 400°F (200°C) and line two sheet pans or one large rimmed baking sheet with parchment paper.

You don’t have to use parchment paper, but it makes it much easier to clean the tray later on.

Also, make sure the pans are large enough to spread the batch of vegetables in a single layer, leaving some space between each.

In fact, if they are too close to each other, they won’t crisp as much.

Spray oil over the paper and toss the Brussels sprouts halves on the tray, cut-side face down first.

Bake the Brussels sprouts for 15 minutes, then flip and bake them for an extra 10 minutes.

Oven-roasted Brussels sprouts are ready within 25 to 35 minutes when they start to crisp on the outside.

Depending on the size of each, cooking time vary. It can take a little bit longer.

You know they are ready when the outside is crispy, golden brown, and slightly soft in the inside but still crunchy.

You should be able to prick a knife in the center of the half easily.

Making Roasted Brussel Sprouts

Roasting Frozen Brussel Sprouts

If Brussel sprouts are not in season, frozen vegetables are always a great way to add nutrients to your day.

To roast frozen Brussel sprouts, simply follow the recipe below, but roast the frozen sprouts (don’t thaw them) for 15 minutes before adding the olive oil mixture around.

Then cover with olive oil and keep baking for 15 minutes or until crispy.

Note that frozen roasted vegetables never get as crispy as fresh vegetables. They are softer and can be slightly mushy.

Keto-Baking-Guide-Best-Bread-Recipes Carine Grab my Keto Meal Plans! Use one of my many keto meal plans to reach your health goals!

Serving Plain

Serve these immediately to enjoy their best crispy texture.

Next, you can use these roasted sprouts plain or add on top some of the below:

  • Drizzle of lemon juice or honey
  • Freshly grated parmesan cheese and toasted bacon
  • Balsamic vinegar
  • Stir fry sauce – cook the sauce to thicken and drizzle on top of the roasted vegetable

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Best Meals To Serve With Brussel Sprouts

This side dish is even more delicious and served with a meat-based dish. Below are some great ideas to serve with this perfect side dish.

Roasted Brussel Sprouts

Storage Instructions

You can store leftovers in an airtight container in the refrigerator for up to 4 days or freeze them for up to 3 months.

To rewarm cooked Brussel sprouts, you can:

  • Microwave them in a microwave-safe dish for 1-2 minutes or until hot.
  • In a nonstick pan over low-medium heat, cover with a lid, and occasionally stir until warm.
  • In the air fry, air fry the Brussel sprouts at 300°F (150°C) for 5 minutes or until warm in the center.

Frequently Asked Questions

Are Brussel Sprouts Keto-Friendly?

Yes, Brussel sprouts are approved keto vegetables. They contain only net carbs per 100 grams, and they are the perfect keto side dish recipe for keto meals.

Can I Use Frozen Brussel Sprouts?

Yes, you can roast frozen Brussel sprouts with this recipe. Read the paragraph above for instructions.

What Are The Best Oil For Roasting Vegetables?

The best oils for roasting at 400°F (205°C) are high-smoke point oil like avocado oil or grapeseed oil.

Can I Add Parmesan?

Yes, you can make Parmesan Brussel Sprouts by adding some onto the roasted vegetables when they are still warm so the cheese melt on top.
Another option is to sprinkle parmesan on top of the roasted sprouts and return the baking sheet to the oven on broil mode for 2 minutes so the cheese melt and broils on top.

Can I Use An Air Fryer?

Yes, you can, but the best is to follow my Air Fryer Brussels Sprout Recipe to have detailed instructions and tips!

Have you made this easy 30-minutes side dish recipe? Share a comment or review below.

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Oven Roasted Brussel Sprouts

Oven-Roasted Brussel Sprouts

7.8gNet Carbs
These Oven-Roasted Brussel Sprouts are a 30-minute recipe for a delicious side dish to any meal.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Yield: 6 servings
Serving Size: 1 serving
5 from 239 votes


Roasted Brussel sprouts


This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • Preheat the oven to 400°F (200°C). Cover one or two large baking sheets with parchment paper. Slightly oil paper.
  • Slice each sprout in half lengthwise and trim the stem side of the Brussels sprouts. Discard the loose outer leaves that fall off or keep them to make Brussels Sprouts Chips later. 
  • In a small bowl, stir the garlic powder, olive oil, salt, and pepper.
  • Place the halved Brussels sprouts on a large baking tray. Drizzle the olive oil mixture and massage the halves to be fully covered with the mixture.
  • Place each half cut-side down onto the sheet.
  • Bake for 15 minutes, stirring halfway with a wooden spoon, and bake for an extra 10-15 minutes until golden brown and crispy.
  • Serve immediately.


Storage/freeze: store for up to 4 days in the fridge or freeze well in an airtight plastic container. Defrost in the fridge the day before and rewarm in the microwave or stove. 
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 1 serving
Yield: 6 servings
Serving: 1servingCalories: 106.7kcal (5%)Carbohydrates: 13.6g (5%)Fiber: 5.8g (24%)Net Carbs: 7.8gProtein: 5.1g (10%)Fat: 5.1g (8%)Saturated Fat: 0.7g (4%)Polyunsaturated Fat: 0.7gMonounsaturated Fat: 3.4gSodium: 231.8mg (10%)Potassium: 589.7mg (17%)Sugar: 3.3g (4%)Vitamin A: 1140IU (23%)Vitamin C: 128.5mg (156%)Calcium: 63.8mg (6%)Iron: 2.2mg (12%)Magnesium: 34.9mg (9%)Zinc: 0.6mg (4%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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