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Oven Roasted Brussel Sprouts

by Adrianne

Oven Roasted Brussel Sprouts are delicious and so quick to prepare! Oven bake them with some garlic and chilli and it will be the best side dish you have ever made.

Roasted Brussel Sprouts on a black serving plate

This is the perfect side dish to serve as a side to a delicious meat based dish. Throw some Honey Soy Chicken Wings in the oven, combine all of the ingredients for this salad and you have a meal in one!

Let’s talk about Brussel Sprouts

These oven roasted brussel sprouts are so good, you will want to make them every night of the week!

Hi ho, my friends!! Hope you are having a great weekend. I am, however, I have noticed that I now need to create lists to get things done or else the time just disappears!! I am sure you have noticed it too. One minute it’s all ‘Fridayyyyyy’ and then poof all of a sudden it’s almost Monday again.  I did, however, put on my list to share this recipe with you and you guys are going to LOVE it!

I know Brussel Sprouts are not everyone’s cup of tea and I totally understand that. They can be plain, seen as a ‘boring’ vegetable but when you do them my way, boy do they pack a punch. You will be running right out to the shops to get some to whip them up each weekend when you have tried these bad boys.

It will be Roasted Brussel Sprouts for breakfast, lunch and tea! Haha!

How to make Oven Roasted Brussel Sprouts?

I’ll start from the outset in saying that I did consider using parmesan in this dish to begin with….but and there is always a but…I realised I wanted to make them vegan. I have talked to you guys in the past about how I have heaps of vegan or vegetarian friends and I honour that. The parm would not have, so in leaving that out, I am coming from an understanding of the vegan lifestyle, but I will in a future post also give you guys a recipe to use these for that is not vegan. I feel that way we are covering all bases.

So…..let’s begin by looking at the veggies, raw….I think they look really pretty, but trust me, they do not taste good just yet…


Roasted Brussel Sprouts | Sweet Caramel Sunday


I made lots of video clips for this recipe and posted them to my insta feed, so if you want to follow that process, you can do that right here. I was getting my groove on, listening to some cool tunes and roasting away.


Roasted Brussel Sprouts 2 | Sweet Caramel Sunday

How to cook Oven Roasted Brussel Sprouts?

If you remember back to when we were talking about garlic mushrooms and I posted that recipe here, you will recall the garlic/olive oil seasoning that we did. Well, that is quite similar to the seasoning that we are doing for these Brussel Sprouts, but I changed up the herbs a little.

We still use garlic, olive oil, salt and pepper, but I have switched out the thyme and used chilli flakes instead.


The idea here is that I want these veggies to taste goooooooood. I want lots of flavour and ‘yum’ factor and the combo of those key ingredients takes these to that place, nom nom nom.


Roasted Brussel Sprouts 3 | Sweet Caramel Sunday


You will see I have used an oven tray to lift the sprouts off the base of the baking tray. That is because whilst we use a bit of oil to baste them, we don’t want to have to go to yoga every single day, (ain’t nobody got time for that), so less ingested oil the better.


Roasted Brussel Sprouts | Sweet Caramel Sunday


When they come out of the oven, they will be looking like the above – mmmm hmmmm, they will also smell fabulous at this point too.

So….let’s have a look at what we need to do to them to get them to be beautiful and delicious Oven Roasted Brussel Sprouts!

Roasted Brussel Sprouts | Sweet Caramel Sunday

Oven Roasted Brussel Sprouts (Vegan side dish)

Oven Roasted Brussel Sprouts! If you are looking for a way to get more veggies into your diet but not be bored whilst doing it, then look no further!
5 from 9 votes
Print Rate
Course: Appetiser, Side, Side Dish
Cuisine: Australian, International
Keyword: brussel sprouts, chilli, garlic, vegan, vegetables, vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 233kcal
Author: Adrianne


  • 600 g brussel sprouts
  • 1/3 cup olive oil
  • 1 tbsp minced garlic chunky size
  • 1 tbsp chilli flakes
  • 1 tsp cracked pepper
  • 1 tsp himalayan rock salt
  • 1 tsp garlic salt


  • Preheat your oven to 180 degrees. 
  • Line a baking tray with greaseproof paper and place a wire tray on top 
  • Rinse your Brussel Sprouts. Cut the ends off and cut them in 1/2. 
  • In a small bowl, mix olive oil, minced garlic, chilli flakes, garlic, salt and pepper, stir to combine 
  • Use a pastry brush to coat the open half of each vegetable. 
  • Bake for 30 minutes 
  • When you take them out of the oven, season again with garlic salt and serve 


  • The garlic salt can be found in the grocery store with other herbs and spices (it is premade and mixed together) 
  • Don't worry too much if you miss cutting the ends off one or 2 of the brussel sprouts - more greens the better!
  • Your technique can be either baste each brussel sprout half indivdually and then place on tray, or place all on tray and then use the brush to go over them all (2nd option is much faster). 
  • Don't forget the garlic salt at the end, it is the ingredient that makes you go 'ahhhhhh' when eating these


Calories: 233kcal | Carbohydrates: 15g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 1233mg | Potassium: 622mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1725IU | Vitamin C: 128.1mg | Calcium: 73mg | Iron: 2.6mg
Did you make this recipe? Share on Instagram!It makes my day when you make my recipes! Tag @sweetcaramelsunday

Vegetables recipes and salad ideas

If you are after more ideas to get veggies into your meals….then definitely check out these recipes:

Thanks for coming, always nice to see you here.

Adrianne x (Brisvegas is not so cold anymore, yay! But very breezy today).

P.S A few of you have been asking about Tonks, so I took another pic to show you. He helped me put a fresh set of sheets on the bed yesterday 🙂 Love the feeling of a nights sleep in fresh sheets! He says Meow!



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rachaelstray August 13, 2018 - 10:56 am

These sounds really tasty I just wish my husband liked brussels more! He tolerates them on his Christmas dinner and that’s about it.

Adrianne August 13, 2018 - 6:40 pm

Hey Rachael! Oh I see. They are definitely less common than spinach or other greens that’s for sure. Maybe you could make some and disguise them as something else….he will never know!

rachaelstray August 13, 2018 - 6:46 pm

Not over here – Brussels are grown in the county where Steve was brought up he just doesn’t really like them! I do though!

Adrianne August 13, 2018 - 6:48 pm

Nice! I wasn’t sure of the spelling was Brussels Sprouts or Brussel Sprouts and I think I may have got it incorrect now! They are tasty and I like the texture. Nice for a change. Maybe you can make them and he can watch you eat and enjoy then then he will try!

rachaelstray August 13, 2018 - 7:40 pm

Brussel sprouts or Brussels is fine ?

chef mimi August 13, 2018 - 3:00 pm

Such a cute kitty! I love B sprouts, and feel sorry for those who don’t, or who think they don’t (husband) cause they’re missing out! We do both love cayenne pepper flakes, so I love this recipe!

Adrianne August 13, 2018 - 5:50 pm

Thanks Mimi! I love him to bits. Haha yes it would be a pity to not get these greens in your diet. Have a great day!

Mary October 13, 2018 - 9:49 pm

Roasted brussels sprouts are my favorite!

Adrianne October 13, 2018 - 11:17 pm

Mine too!

Allison October 13, 2018 - 11:26 pm

5 stars
This is my favorite way to prepare brussels sprouts! I love that you added garlic and chili flakes – yum!

Adrianne October 13, 2018 - 11:37 pm

Cheers Allison, so good to get your greens in!!

Nicole Tingwall October 14, 2018 - 12:50 am

5 stars
I could eat brussels every day!! I love the crispy leaves that are produced when you oven roast them too 🙂

Adrianne October 14, 2018 - 2:27 am

I know, me too Nicole!! They are not as popular with everyone, but they taste so good!!

Sara October 14, 2018 - 2:05 am

5 stars
I am adding your recipe to my Thanksgiving menu!
P.S. Your cat is super cute! My dog likes to “help” make the bed too HA!

Adrianne October 14, 2018 - 2:28 am

Thanks Sara! Haha, too funny. They are such great company aren’t they. Where would we be without pets. Yes, I would love for the recipe to be on your menu, cheers!

Danielle October 14, 2018 - 2:37 am

5 stars
Yumm! I’m always looking for great ways to cook Brussel sprouts!

Adrianne October 14, 2018 - 2:40 am

Thanks Danielle, me too!!

Nancy | Flavorpalooza.com December 23, 2018 - 1:30 am

5 stars
Such a popular side dish! These little gems are so delicious. Love this preparation suggestion!

Adrianne December 23, 2018 - 4:04 am

Thanks Nancy! I could eat them every day.

Valentina December 23, 2018 - 4:01 am

5 stars
Adrianne, I love brussels sprouts — they are my cup of tea. 😉 The bit of heat added to them must be so delicious after roasting. I want them!

Adrianne December 23, 2018 - 5:00 am

Thanks Valentina! Yes it’s a little but not a lot. You can have as many as you like!

Calleigh - the Fork Bite December 23, 2018 - 4:29 am

I love Brussels sprouts, I’m always in the lookout for a new recipe on this one.. and I can’t wait to try your recipe.

Adrianne December 23, 2018 - 4:59 am

Awesome to hear Calleigh! Hope you love it.

Natalie December 23, 2018 - 5:31 am

5 stars
Looks so delicious! I love Brussle sprouts – such a healthy side dish ♥

Adrianne December 23, 2018 - 5:56 am

Me too, thanks Natalie! Got to get your greens in.

Adriana Lopez Martin December 23, 2018 - 6:07 am

5 stars
I love brussels sprouts, and in my opinion, the best way to cook them is roasting them in the oven. Your version sounds delightful I need to try that seasoning too. I have a black kitty at home too they have so much attitude, right?

Adrianne December 23, 2018 - 6:32 am

Adriana, sounds like we are kindred spirits, in name, in animals and in food!! Yes they do! Meow from Tonks x

Emily December 23, 2018 - 4:45 pm

5 stars
I love it that you can eat this recipe on just about any diet. Vegan, Paleo, So Carb or Whole30. Great recipe.

Adrianne December 23, 2018 - 7:12 pm

Cheers Emily! I wish they were in season more often in Australia! Yes, you are right. Thanks


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