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How-To Roast Brussels Sprouts (Video)

Before making 5-minute lemon & garlic brussel sprouts I would have told you that roasting brussels sprouts were my favorite way to eat them.

Now I can’t decide between the two because they’re both so good that I guess I’ll just have to eat brussels sprouts more often.

If you ever have a veggie that you think you don’t like, roast it!  Roasting veggies makes them all taste good and has a way of turning any and everyone into a veggie lover.

In this video I show you my technique for roasting.  It’s pretty simple and straight forward and will result in amazing brussels sprouts every time.  I promise!

So go check out the video and then let me know what is your favorite way to prepare brussels sprouts? Do you like them roasted, steamed, raw in a salad?  I wanna hear your take down in the comments below;).

Roasted Brussels Sprouts
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4.89 from 18 votes

How-To Roast Brussels Sprouts (Video)

Course: DIET, DINNER, how-to, KITCHEN BASICS, sides
Cuisine: American, dairy free, gluten free, low carb + keto, nut free, Paleo, vegan, vegetarian, Whole30
Author: Dani Spies
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Calories: 247kcal


  • 1 lb. Brussels sprouts
  • 1 tsp. Olive oil
  • 1/2 -1/2 tsp. kosher salt
  • Few turns of black pepper
  • 1/2 tsp. garlic powder


  • Trim ends off Brussels sprouts and slice them in half lengthwise. Toss Brussels sprouts with olive oil, kosher salt, black pepper, and garlic powder.
  • Spread Brussels sprouts out on a rimmed baking sheet, cut side down and pop into a 400-degree oven for 30 minutes or until caramelized on the bottoms and crispy on the tops. Enjoy!
  • Makes 4 servings.


Calories: 247kcal | Carbohydrates: 42g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Sodium: 115mg | Potassium: 1764mg | Fiber: 17g | Sugar: 10g | Vitamin A: 3420IU | Vitamin C: 385.5mg | Calcium: 191mg | Iron: 6.4mg