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Extreme close up of a batch of roasted Brussels sprouts resting on a bed of prepared quinoa.

Easy Roasted Brussels Sprouts

  • Author: Raquel Smith
  • Total Time: 25 minutes
  • Yield: 4 side portions 1x


The most delicious Brussels sprouts you’ve ever had! A super simple recipe and just 20 minutes in the oven gives you the crispiest, most flavorful Brussels sprouts that make a perfect side dish.


  • 2025 small Brussels sprouts
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 3 cups cooked quinoa (optional)


  1. Preheat the oven to 450ºF. Cover a baking pan (or toaster oven rack) with foil.
  2. Rinse and trim the Brussels, then cut each in half from end to end. If they are large, you may want to quarter them to ensure even cooking.
  3. Arrange the sprouts on the baking sheet as shown in the image above. Drizzle the olive oil over the sprouts, then sprinkle the salt and pepper over that. I recommend using freshly ground pepper via a pepper mill for this. The taste of freshly ground is so much more intense, and better in every way than the pre-ground version.
  4. Bake for 20-25 minutes if in a toaster oven, and up to 30 minutes in a normal oven. The Brussels should be nice and crispy on the edges when done. Serve by themselves, or over quinoa or rice, if desired.


Nutritional information does not include optional quinoa.

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Vegetables
  • Method: Baking
  • Cuisine: Side Dish

Keywords: Thanksgiving, Brussels sprouts, vegetarian, vegan, side dish