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Oven Roasted Brussel Sprouts

The people who grew up eating broiled brussels sprouts are crazy. Try them oven roasted and you will be team brussels sprouts all the way.
Prep Time 5 mins
Cook Time 25 mins
Servings 4


  • Sheet pan
  • Sharp knife
  • Spatula


  • 1/4 cup Avocado oil
  • 1 16oz Bag of brussels sprouts
  • 1 1/2 tsp Salt celtic sea or pink salt
  • 1 1/2 tsp Favorite seasoning salt mix ex. Trader Joes Chili Lime or Everything but the bagel
  • Fresh ground black pepper to taste


  • Pre-heat oven to 425 degrees
  • Rinse brussels
  • Add 1/4 oil to baking sheet
  • Trim slight edge off of the steam and slice into quarters
  • Some of the leaves will fall off as you slice, add brussels and leaves to the pan.
  • Add 1 tsp of salt and 1 tsp seasoning mix to the brussels and toss with hands
  • Flatten them so they are spread out evenly on the pan.
  • Rinse hands and sprinkle another pinch of salt and seasoning mix over the top
  • Roast for 15 minutes. Use spatula to toss them around the pan and roast for additional 10 minutes
  • Leaves will be crisply and brussels will be tender


My kids will eat them right off the pan after it has cooled. You can pre-cut in advance if you need to save time or cook them completely in advance. They store well in the fridge and make great leftovers. Stores do carry the pre-cut versions and that is certainly an option. Those slices will be thinner and there will be more loose leaves.  My children really prefer to pick up a piece for bite over the crispy leaves, so I tend to think it's worth to cut them myself. Pairs great with the sweetness of the roasted sweet potatoes.