Roasted Brussels Sprouts (Oven Roasted or Air Fryer)
Roasted vegetables are my love language, and Roasted Brussels Sprouts may just be the best of the bunch. They’re caramelized and almost impossible to stop nibbling straight from the pan. Their tightly layered leaves transform in the heat: the centers become tender and slightly sweet, while the outer edges turn deeply browned and crisp. And those stray leaves scattered around the pan? Pure veggie gold. I always claim those for myself!
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I roast vegetables constantly because it’s one of the easiest ways to bring out their best flavor and make produce feel crave-worthy. If you share my roasted-veggie enthusiasm, try these:
Reasons to love these little sprouts!
- Crispy bits galore: Quartering the Brussels sprouts exposes more surface area to the heat, so you get loads of caramelized edges and crunchy leaves.
- Oven or air fryer: Roast a full sheet pan in the oven or use the air fryer when you want a speedy smaller batch.
- Beautifully basic: Salt, pepper, and a mist of olive oil are all you need, though garlic powder and red pepper flakes are wonderful additions.
- More than a side dish: Toss them into salads, Harvest Bowls and wraps, or serve them with sunny-side-up eggs for one of my favorite savory breakfasts.
In my house, roasted veggies rarely make it from the baking sheet to a proper serving bowl. The moment someone spots those browned edges, the “taste-testing” begins… and I’m the biggest offender, especially when Brussels sprouts are involved. I love them alongside chicken or fish at dinner, and leftovers are a total treat the next morning. Reheat them in the oven or air-fryer until crisp, then top with a fried egg (that golden, runny yolk over the sprouts is next-level!).
The secret to crispy sprouts
Give the Brussels sprouts plenty of breathing room. Spread them in a single layer without overlapping so they roast instead of steaming. Then serve them hot and be sure to snag the crispiest bits before everyone else gets to them!
Hungry for more? Try my Reboot Bowl next!
Roasted Brussels Sprouts (Oven Roasted or Air Fryer)
Ingredients
- 1½ pounds Brussels sprouts
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Olive oil cooking spray
Instructions
To make in the oven:
- Preheat oven to 420˚. Wash, trim, and cut Brussels sprouts into quarters. Spread the sprouts out on a baking sheet in a single layer; try not to overlap. Generously mist with olive oil spray (or drizzle olive oil over the tops).
- Sprinkle on kosher salt and ground black pepper (and any other preferred seasonings, like garlic powder and red pepper flakes). Using your hands or tongs, toss the veggies so that you thoroughly combine the oil and seasonings.
- Roast for about 25 minutes. Enjoy.
To make in the air fryer:
- Preheat air fryer to 375˚. Wash, trim, and cut Brussels sprouts into quarters. In a bowl, add the sprouts and generously mist with olive oil spray (or drizzle olive oil over the tops).
- Sprinkle on kosher salt and ground black pepper (and any other preferred seasonings, like garlic powder and red pepper flakes). Using your hands or tongs, toss to combine.
- Add the sprouts to air fryer basket and toss into a single layer; try not to overlap.
- Cook the brussels sprouts for about 10 to 15 minutes, shaking the basket halfway.
