If you think you don’t like Brussels sprouts, you haven’t had them roasted until they are perfectly crispy! Gone are the days of mushy, boiled sprouts; this Crispy Roasted Brussels Sprouts Recipe turns the humble vegetable into a craveable, delicious side dish that steals the show. The key to success is using high heat, ensuring proper space on your pan, and letting them sit long enough to develop that deep, golden-brown caramelization.
When roasted, the edges of the sprouts become wonderfully browned and crispy, while the inside turns tender and sweet. Roasting at a high temperature actually coaxes out the natural sugars in the vegetable, removing the bitterness some people dislike. We pair this simple technique with a basic seasoning of olive oil, salt, and pepper, and then hit it with an optional but recommended finishing touch—a drizzle of balsamic glaze or a squeeze of fresh lemon—that brightens the flavor and makes them truly irresistible.
This recipe is simple, healthy, and incredibly fast, taking less than 30 minutes from start to finish. It’s the perfect side dish for busy weeknights, and elegant enough for a holiday meal. Once you master this method, you’ll never prepare Brussels sprouts any other way! Get ready to convert even the pickiest eaters with the best Crispy Roasted Brussels Sprouts Recipe you’ll ever make.
Why You’ll Love This Crispy Roasted Brussels Sprouts Recipe
This isn’t just another recipe for sprouts; it’s a foolproof guide to achieving that coveted, restaurant-quality crispiness every single time.
- Maximum Crispiness Guaranteed: We use specific techniques (high heat and single-layer placement) to maximize surface area contact, leading to crunchy edges and tender centers.
- Converts the Haters: Roasting eliminates the bitter taste often associated with boiled or steamed sprouts, replacing it with a delicious, nutty, and sweet flavor.
- Simple Ingredients: You likely already have the basic ingredients—olive oil, salt, and pepper—in your pantry right now.
- Fast & Easy: The total time is under 30 minutes, making this a perfect quick side dish for any weeknight meal.
- Highly Versatile: This simple base recipe is easily customized with different glazes, cheeses, or mix-ins, allowing you to pair it with almost any main course.
Ingredients
- 2 lbs Brussels sprouts
- 3 tablespoons olive oil (or avocado oil for higher smoke point)
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- Optional Finishing Touch: 1 tablespoon balsamic glaze (or 1 tablespoon fresh lemon juice)
Step-by-Step Instructions: The Secret to Crispy Sprouts
Follow these steps precisely to ensure your Brussels sprouts come out perfectly crispy every time.
- Preheat Oven to High Heat: Preheat your oven to 400∘F (200∘C). This high temperature is absolutely essential for achieving that desirable crispiness and browning. Place a large, rimmed baking sheet into the oven while it preheats. Heating the pan ensures immediate contact with high heat when the sprouts are added.
- Prep the Brussels Sprouts: Trim off the very bottom of the stem from each Brussels sprout. Remove any loose or yellowed outer leaves; these leaves will become wonderfully crispy later, so don’t discard any healthy ones!
- Halve or Quarter: For uniform cooking, cut the sprouts in half lengthwise. If you have particularly large sprouts, cut them into quarters. Ensure all pieces are roughly the same size to prevent some from burning while others remain raw.
- Toss and Season: In a large bowl, toss the prepared Brussels sprouts with 3 tablespoons of olive oil, 1 teaspoon of Kosher salt, and 1/2 teaspoon of black pepper. Mix thoroughly to ensure every piece is lightly coated in oil and seasoning.
- Spread on Hot Pan (Crucial Step): Carefully remove the hot baking sheet from the oven. Spread the seasoned Brussels sprouts onto the hot pan in a single layer. This is the second most crucial step: do not overcrowd the pan. If the sprouts are piled on top of each other, they will steam instead of roast, leading to mushy results. Use two pans if necessary.
- Place Cut-Side Down: Arrange the sprouts so that as many as possible are sitting cut-side down on the hot baking sheet. This cut-side contact with the hot metal is what gives them that deep, caramelized brown color and the best texture.
- Roast: Place the pan back into the 400∘F oven. Roast for 15 minutes without touching them.
- Toss and Finish Roasting: After 15 minutes, remove the pan and gently toss the sprouts using a spatula. Return to the oven and roast for another 5 to 10 minutes, or until they are fork-tender and the edges are dark golden brown and crispy.
- Serve: Transfer the Crispy Roasted Brussels Sprouts immediately to a serving bowl. Drizzle with balsamic glaze or lemon juice if desired. Serve hot.
Pro Tips for Maximum Crispiness
Achieving that perfect, shatteringly crispy outer layer requires a few simple but non-negotiable techniques. Use these tips to guarantee success every time:
- The Power of High Heat (400∘F): Never roast Brussels sprouts at a low temperature. Lower heat will allow moisture to escape slowly, causing the sprouts to steam and soften. The 400∘F heat immediately starts the caramelization process, resulting in the desired crispy exterior.
- The Preheated Pan: As mentioned in the instructions, placing the baking sheet in the oven while it preheats creates an instant sear when the sprouts are placed on it. Think of it like a reverse pan-fry—this ensures the bottoms get crispy right away.
- Dry Your Sprouts: Moisture is the enemy of crispiness. After washing your sprouts, dry them thoroughly. You can use a salad spinner or pat them dry with a clean kitchen towel or paper towels. If they are wet, the oil won’t stick, and they will steam.
- Use the Right Oil: Olive oil works great, but for truly high-heat roasting, consider using avocado oil. It has a higher smoke point, which means it can handle the intense heat better without burning or smoking.
- Avoid Overcrowding (Single Layer Rule): If the sprouts are touching, they release steam that gets trapped between them. This steam is what creates a soggy texture. Use two separate baking sheets if needed to ensure every sprout has its own “personal space.”
- Don’t Toss Too Early: For the best caramelization, let the sprouts sit undisturbed for the first 15 minutes. This allows the side touching the pan to develop a deep brown, crispy crust.
Serving Suggestions and Flavor Variations
While a simple seasoning is perfect, the best part about this Crispy Roasted Brussels Sprouts Recipe is how easily you can customize the flavor!
Serving Suggestions
- Holiday Side: Serve as a vibrant, earthy side dish alongside Roast Chicken, Glazed Ham, or the Cranberry Turkey Stuffing Balls we wrote about!
- Pair with Pasta: Wonderful alongside creamy pasta dishes to add texture and a boost of green goodness.
- Simple Main: Toss the finished sprouts with quinoa or farro for a light, healthy lunch bowl.
- Garnish: Finish with a sprinkle of flaky sea salt (like Maldon) right before serving for a salty crunch.
Creative Variations
- Bacon and Maple Glaze: The most popular variation! Roast the sprouts as directed. During the last 5 minutes, toss them with 1/2 cup of cooked, crumbled bacon and a drizzle of pure maple syrup.
- Garlic and Parmesan: Add 4 cloves of minced garlic to the oil mixture before tossing. After roasting, toss the hot sprouts with 1/4 cup of freshly grated Parmesan cheese. The heat will slightly melt the cheese.
- Spicy Chili Lime: After roasting, toss the hot sprouts with the juice of 1 lime, 1 teaspoon of chili powder, and a pinch of red pepper flakes.
- Sweet and Tangy Cranberry: Roast as directed. Toss the finished sprouts with 1/4 cup of dried cranberries and 1 tablespoon of apple cider vinegar. This is excellent for holiday meals!
- Everything Bagel Seasoning: For a simple, savory twist, sprinkle the sprouts generously with Everything Bagel Seasoning before roasting.
Frequently Asked Questions
- What should I look for when buying Brussels sprouts? Look for sprouts that are firm, tightly packed, and bright green. Avoid any that look yellowed, bruised, or have holes from pests. Smaller sprouts are often sweeter and more tender than larger ones.
- Can I use frozen Brussels sprouts for this recipe? It is highly discouraged for this specific “crispy” recipe. Frozen Brussels sprouts contain much more water, which will turn to steam and result in a soft, mushy texture, even at high heat. If you absolutely must use frozen, thaw them completely first and then dry them thoroughly with paper towels before tossing with oil. You will likely need to increase the roasting time.
- What is the best way to cut Brussels sprouts? For a good balance of crispy edges and tender centers, simply cut them in half lengthwise through the stem. If the sprouts are very large (over an inch and a half), quarter them. Always cut them in a way that allows the maximum flat surface area to touch the pan.
- Why do my Brussels sprouts taste bitter? Bitterness can occur if they are overcooked (boiled/steamed) or if they are old. High-heat roasting is the best way to break down the compound that causes bitterness. The optional finishing touches like a sprinkle of salt, a squeeze of lemon juice, or a drizzle of balsamic glaze are also effective at masking any residual bitterness.
- Can I make this recipe ahead of time? You can prep the sprouts ahead of time! Trim and halve the sprouts up to 2 days in advance, storing them in an airtight container in the refrigerator. However, do not add the oil and seasoning until right before you are ready to roast them. Once roasted, they are best served immediately; they will lose their crispiness as they cool.
- How do I reheat leftover Roasted Brussels Sprouts? Do not use the microwave, as it will make them soggy. Spread them out on a baking sheet and reheat them in a 350∘F oven or a toaster oven for 5 to 7 minutes until they crisp up again.
This Crispy Roasted Brussels Sprouts Recipe is a game-changer and a must-have for your recipe collection. It’s proof that a healthy side can be just as exciting and flavorful as any main dish!
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Crispy Roasted Brussels Sprouts Recipe
These honey balsamic Brussels sprouts are roasted until golden and caramelized, then tossed in a sweet and tangy glaze. A simple and delicious side dish perfect for weeknights, holidays, or entertaining.
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread Brussels sprouts cut side down on the baking sheet.
- Roast for 20–25 minutes, stirring once halfway through, until browned and tender.
- While roasting, whisk balsamic vinegar, honey, and minced garlic in a small bowl.
- Remove sprouts from oven and drizzle with the honey balsamic mixture. Toss to coat and serve warm.
Notes
For extra flavor, sprinkle with parmesan cheese or toasted nuts before serving. You can also add a touch of chili flakes for a spicy kick. Leftovers reheat well in the oven or air fryer for crispiness.