Simply Roasted Brussels Sprouts

I used to hate Brussels sprouts until I had them roasted like this. Now, I will eat these little guys like candy! They’re smoky and tender, with crispy, caramelized edges. This is a perfect veggie side dish at any Thanksgiving/Springsgiving table.
Total Time 25 minutes
Servings 4 servings
Author Amber Kelley


  • 1 pound/455 g Brussels sprouts washed
  • 1 tablespoon grapeseed oil
  • Salt and freshly ground black pepper


  1. Preheat the oven to 400ºF/200°C.
  2. Cut off the bottom of the Brussels sprouts and peel off any wilted or browned outer leaves. If any sprouts are very large, cut them in half lengthwise so they are all about the same size.
  3. Toss the sprouts in just enough oil to coat. Sprinkle with salt and pepper.
  4. Put them on a baking sheet and roast for 20 to 30 minutes, or until crispy on the outside and cooked through, shaking the baking sheet occasionally to make sure they aren’t sticking. Serve immediately.