The crispy roasted brussels sprouts salad you didn't know you needed
Published: 31 March 2026 | Category: Sides | Total Time: 45 minutes
Why You'll Love This Recipe
I didn’t grow up eating Brussel sprouts. Because of that, it took me a while to get used to cooking them and find efficient ways to use them in the kitchen. In the beginning, they were mushy, bitter, and clearly overcooked. Then I discovered that the secret! Roasting them in a very well pre-heated oven. Yes, high heat!
Roasting brussels sprouts at high heat transforms them completely. The outside crisps up into deep, caramelized leaves while the inside turns tender and slightly sweet. Toss them with a little garlic and salt, and you've got a side dish (or a full-on salad) that people will actually fight over.
This recipe has exactly four ingredients and takes about 45 minutes start to finish, most of which is hands-off oven time. It's the kind of recipe you'll make on repeat all fall and winter.
What you'll need
Ingredients:
1 lb Brussels sprouts, halved
2 tbsp Olive oil
2 tsp Granular garlic
2 tsp Kosher salt
How to Make oven roasted brussel sprouts
a step-by-step guide
This is honestly the easiest side you'll ever make. Here's how:
Step 1: Preheat and prep
Heat your oven to 400°F. While it warms up, trim the stems from your brussels sprouts and halve them lengthwise. The flat cut side is what gets golden and crispy — don't skip this step.
Step 2: Season generously
Toss the halved sprouts with olive oil, granular garlic, and kosher salt until every piece is well coated. Don't be shy — even seasoning is the difference between a good roast and a great one.
Step 3: Roast, cut-side down
Spread them in a single layer on a baking sheet, cut-side down. This is key — direct contact with the hot pan creates that beautiful caramelized crust. Don't overcrowd the pan or they'll steam instead of roast.
Step 4: Wait for golden brown (40–45 min)
Roast for 40 to 45 minutes without stirring. You're looking for deep golden-brown, almost charred edges and crispy outer leaves. Pull them when they look slightly past the point you think you should — that's when they're perfect.
Tips for the best results
Dry your sprouts. Moisture is the enemy of crispiness. If you wash them, pat them completely dry before seasoning.
Use one layer only. Overcrowded pans trap steam. If needed, use two sheet pans rather than piling them up.
Don't open the oven early. Let the heat do its work. Every time you open the door you drop the temperature and slow the roast.
Optional (but tasts amazing!): MAKE IT A FULL SALAD
Once roasted, let them cool for a few minutes and toss with shaved parmesan, toasted walnuts, a squeeze of lemon, and a light drizzle of honey. Serve warm or at room temperature — both are exceptional.
That's it. Done! Use it right away or store it in the fridge for up to 3 days.
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