Unbelievably Easy Toaster Oven Roasted Brussels Sprouts

Toaster Oven Roasted Brussels Sprouts are crispy, deliciously tender-yet-toothy, and so easy to make with this simple step-by-step guide.

Brussels sprouts have gotten such a bad rap. I blame steaming and boiling. They’re common methods for cooking sprouts but the results are not great (aka mushy).

Roasting Brussels sprouts at a high temperature with oil caramelizes them. Bringing out their natural sweetness without turning them into a mushy mess.

Roasted Brussels sprouts in a bowl with lemon wedges.

And if you’re only cooking a small batch for two, your toaster oven is truly the right machine for this tiny veggie roasting job. Let me show you how easy it is!

How To Cook Brussels Sprouts In a Toaster Oven

1. Start by preheating your toaster oven to 425ºF. If your oven runs hot or you’re using a convection toaster oven reduce the temperature to 400ºF and begin checking on your sprouts about 2/3 of the way through the total cooking time.

Brussels sprouts in a white colander.

2. Prep the Brussels Sprouts:

  • Wash and dry them well. (Wet sprouts will steam instead of roast.)
  • Trim off the stems and remove any browned or discolored leaves.
  • Slice each sprout in half. *If you have a few sprouts that are on the larger size, slice those ones into quarters.  

Just like when making this Vegetarian Sausage Sheet Pan Dinner, if everything is similarly sized the pieces will all cook at the same rate.

Sliced brussels sprouts on a cutting board.

3. Place the sprouts on a roasting pan or rimmed sheet pan small enough to fit in your toaster oven and drizzle them with oil. Then season liberally with salt and pepper or your favorite seasoning blend.

Toss the sprouts well to get all of the pieces evenly coated. I like to use my hands for this part.

Brussels sprouts halves on a dark roasting pan.

4. Cook until the sprouts are golden brown and fork-tender (but not mushy), about 15 to 25 minutes.

5. Enjoy them warm served with lemon wedges or drizzled with a flavorful small-batch dressing like our Orange Vinaigrette or Sriracha Vinaigrette.

Roasted Brussels sprouts on a small black pan.

Brussels Sprouts Roasting Tips 

  • How long they take to cook will depend on how large your sprouts are.
  • About halfway through the cooking time, stir the sprouts. Sometimes I use a fork to carefully turn each sprout so its interior is facing down onto the pan. This way all of the exposed parts get nice and golden.
  • When you stir the sprouts, take note of how they’re cooking. If they’re browning too quickly it’s okay to reduce the temperature.

You may get a few crispy loose leaves on your pan. Don’t toss them out they have a ton of flavor and a unique texture like a Brussels sprouts chip.

Small bowl of golden roasted Brussels sprouts with lemon wedges.

More Tasty Toaster Oven Vegetable Recipes Like This:

Close up of roasted Brussels sprouts in a bowl with lemon wedges.

Toaster Oven Roasted Brussels Sprouts

Yield: 2 Large Servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Delicious tender-yet-toothy toaster oven roasted Brussels sprouts.


  • 1 lb Fresh Brussels Sprouts
  • 1 tablespoon Oil (olive oil, coconut oil, grapeseed oil, avocado oil, etc.)
  • Fine Sea Salt, to taste (we use about 1/4 teaspoon)
  • Ground Black Pepper, to taste (we use about 1/8 teaspoon)


  1. Preheat your toaster oven to 425°F on the BAKE setting (see notes for convection adjustments).
  2. Wash and dry Brussels sprouts. Trim off any stems and slice each sprout in half.
  3. Place sprouts on a rimmed toaster oven pan and drizzle with oil. Sprinkle with the desired amount of salt and pepper. Using your hands toss sprouts to evenly coat them.
  4. Cook sprouts until browned, caramelized, and fork-tender, about 15 to 25 minutes depending on their size. Smaller sprouts will cook faster, larger will take longer. Halfway through the cooking time stir the sprouts and take note of how they're cooking. If they are browning too fast, turn down the temperature/reduce the cooking time.
  5. Enjoy sprouts served plain, with lemon wedges, sriracha sauce or your favorite topping.


Convection Adjustments: If you're cooking with a convection toaster oven/countertop oven reduce the temperature to 400ºF and begin checking your sprouts for doneness about 2/3 of the way through the total cooking time.

Nutrition Information:
Yield: 2 Serving Size: 8 ounces (or half of recipe)
Amount Per Serving: Calories: 157Total Fat: 7.5gSaturated Fat: 6gSodium: 347.4mgCarbohydrates: 20.4gFiber: 8.7gSugar: 5gProtein: 7.7g


  1. Love this website! Just discovered the Pinterest connection. What about using frozen Brussels sprouts and frozen broccoli? Do not have regular access to fresh vegetables. More economical for my budget to buy frozen vegetables.

    1. Hi Teresa!

      You can definitely cook frozen veggies in your toaster oven. We do frozen broccoli all the time. Here’s a post showing how to do it and a few tips: https://toasterovenlove.com/roasted-frozen-broccoli/

      Frozen whole Brussels sprouts can sometimes end up soggy when roasted. To keep the soggy to a minimum I’d cook them for about 10 to 15 minutes, let them cool a little, slice them in half and then continue cooking. That way the insides will have a chance to get a little roasty.

      Happy Cooking!

    1. Von, I’m really sorry about your sprouts that’s a bummer. It sounds like 400F or even 375F is going to be a better temperature for your oven.

      We use this recipe to make sprouts in our toaster oven and countertop ovens a lot without a problem but maybe the sprouts were smaller or your oven runs warmer than ours? Have you tested its temperature accuracy: https://toasterovenlove.com/toaster-oven-temperature-and-heating-tests/

      By chance, are you using a convection toaster oven? In that case, it’s best to reduce the temperature and cooking time as the oven is actually hotter than the temperature on the dial – you can see more about that here: https://toasterovenlove.com/7-things-you-should-know-about-convection-toaster-ovens/

      Thanks for leaving a comment, I’m going to update the recipe card to include more information and timing tips since everyone’s ingredients and ovens are different – we don’t want anyone ending up with burnt sprouts.

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