These oven-roasted brussels sprouts are the perfect trifecta of crisp, garlic, and tangy feta cheese. Your new favorite year-round side dish!
This simple recipe for oven-roasted brussels sprouts is my go-to for so many different occasions. I make them for everything from Christmas and Thanksgiving spreads to summertime BBQs. Thank God for America’s year-round access to these tasty mini cabbages!
Although brussels sprouts are one of the best roasted vegetable side dishes, they are also so filling that they can be eaten as a light lunch all on their own. This is especially true when they are topped with tangy feta cheese like they are in this recipe.
If you love brussels sprouts but also find yourself never being able to get them perfectly crispy on the outside and tender on the inside, rest assured you will learn everything you need to know in this recipe. Let’s get to it!
How to Make Oven-Roasted Brussels Sprouts with Garlic
Making brussels sprouts in the oven only requires a handful of ingredients you likely already have in your pantry and 15 minutes of cooking time. Below, find a quick overview of the recipe before you get to work.
- Clean & Slice the Brussels: Using a sharp knife, slice the brussels in half, remove the wilted and tough outer layers, and rinse them under a colander.
- Make the Marinade: In a large bowl, whisk together the lemon zest, lemon juice, pressed garlic cloves, olive oil, black pepper, and kosher salt.
- Toss the Brussels: Toss the halved brussels sprouts in the marinade until evenly coated. Next, assemble them in a single layer on a rimmed baking sheet.
- Bake the Brussels: In an oven heated to 420°F, bake the brussels for 15 minutes on the middle oven rack until they turn golden brown.
- Top with Feta Cheese: Remove the brussels from the oven and immediately top them with crumbled feta cheese. Enjoy!
Tips & Tricks for Cooking Brussels Sprouts in the Oven
Below, find a couple of tips and tricks to help you make the best oven-roasted brussels sprouts.
- Remove the tough and/or wilted outer leaves. Each brussels sprout will have a couple of tough or wilted layers that have a bland taste. After slicing, remove and toss them for best results.
- Do not blanch or boil your brussels before roasting. Refrain from blanching or boiling your brussels before roasting them to prevent them from turning mushy.
- Assemble the brussels in a single layer. For the crispiest brussels, lay them out in a single layer on the baking sheet and refrain from stacking them. Creating as much surface area as possible for the heat to hit them is key!
- Play around with the seasonings. If you like a little extra tang, mix in some balsamic vinegar to your marinade. If feta cheese isn’t your thing, swap it from freshly grated parmesan cheese or goat cheese. Don’t be afraid to get creative!
Serving Brussels Sprouts
Eat brussels sprouts alongside your favorite protein for a well-rounded meal. A couple of great options include lamb shish kabobs, grilled ribeye steak, and one-pan roasted chicken and potatoes. You can also serve them as one of the many side dishes paired with your Thanksgiving turkey.
- Refrigerator: Store leftover brussels sprouts in an airtight container in the fridge. They should stay fresh for up to a week.
- Freezer: Freeze leftover brussels sprouts by first letting them cool completely. Next, lay them in a single layer on a baking sheet lined with parchment paper. Once completely frozen, transfer them to a freezer-safe bag and store them for up to 6 months.
Reheating Tip: The best way to reheat refrigerated or frozen brussels sprouts is in a conventional oven or air fryer to return them to a crispy state. Refrain from microwaving them or they will turn out soggy.
Why are my Roasted Brussels Sprouts Not Crispy?
The top three reasons you haven’t been getting crispy, oven- roasted brussels sprouts are: 1) you blanched or boiled the brussels before baking, 2) you didn’t lay them in a single layer on your baking sheet, and 3) you didn’t cook them at a high enough heat.
Should brussels sprouts be blanched before roasting?
Brussels sprouts do not need to be blanched before roasting. In fact, this process prevents them from coming out crispy. For best results, pop them in the oven halved and raw.
Why are my roasted brussels sprouts chewy?
Your roasted brussels sprouts likely turned out chewy and dry if you didn’t use enough oil to season them.
Should you soak brussels sprouts before cooking?
You don’t need to soak brussels sprouts before cooking them. All you need to do is rinse them in a colander to remove any dirt that’s lingering in the leaves.
How long does it take to roast halved brussels sprouts?
It takes 15 minutes to roast halved brussels sprouts at 420°F.
What’s the best way to cook brussels sprouts?
The best way to cook brussels sprouts is roasted in the oven or sautéed in a pan. The key is to not boil them before you cook them or else they will turn mushy and soggy.
Other Yummy Brussels Sprouts Recipes
- Crispy Air Fryer Parmesan Brussels Sprouts – Simple air fryer brussels sprouts
- Quick Bacon Brussels Sprouts Salad – One-pan parmesan roasted brussels sprouts
- Air Fryer Brussels Sprouts with Bacon – Quick and crispy brussels sprouts
- Clean the brussels sprouts by slicing them in half and removing the tough outer layers.
- In a bowl, zest the lemon and squeeze all the juice from it. Next, press the garlic cloves into the bowl. Add the olive oil, peppers, and salt into the bowl.
- Place the brussels sprouts into the bowl and toss them until evenly coated in the mixture.
- Bake the brussels sprouts at 420°F for 15 minutes or until they are golden brown.
- Sprinkle the feta cheese on top of the brussels sprouts. Serve and enjoy!