what temp to bake brussel sprouts
For nicely roasted Brussels sprouts, use a hot oven: 400–425°F (about 200–220°C).
Quick Scoop
- Best temp range: 400–425°F.
- Go lower (375°F) for softer, less browned sprouts; go higher (425°F) for extra char and crisp edges.
- Typical time: 20–30 minutes, depending on size and how crowded the pan is.
Simple roasted Brussels sprouts (story-style walkthrough)
Imagine it’s a weeknight and you want a fast, cozy side dish—nothing fancy, just those restaurant‑style caramelized sprouts.
- Preheat your oven to 425°F if you like them very crispy, or 400°F if you prefer them a bit softer inside.
- Trim the stem ends, peel off any yellow leaves, and cut sprouts in half so they roast evenly.
- Toss with olive oil, salt, pepper, and (if you like) garlic or herbs, until each sprout looks lightly glossy.
- Spread them cut‑side down in a single layer on a bare or lightly greased baking sheet so they can brown instead of steam.
- Roast 20–30 minutes, shaking or stirring once halfway, until the cut sides are browned and the insides are tender when pierced with a fork.
You’ll pull the tray out to find little “baby cabbages” with crisp, browned edges and a sweet, nutty flavor that tastes way more indulgent than it is.
Quick variations
- Balsamic-honey: Toss with a mix of olive oil, balsamic, and a bit of honey or maple; roast at 400°F for about 25–30 minutes.
- Parmesan finish: Roast plain at 400–425°F, then sprinkle with grated Parmesan right after they come out of the oven so it melts over the hot sprouts.
TL;DR: Set your oven to 400–425°F and roast halved Brussels sprouts for about 20–30 minutes until browned on the outside and tender inside.
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