crispy brussel sprouts recipe
This crispy brussel sprouts recipe is oven-roasted to golden perfection in just 20 minutes. A simple, flavorful side dish everyone loves!
Ingredients
- 1 lb brussel sprouts trimmed and halved
- 2 –3 tbsp olive oil enough to coat evenly
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Optional: 1–2 tbsp balsamic vinegar or lemon juice freshly grated parmesan cheese
Instructions
- Preheat the oven to 425°F (218°C). Place a baking sheet inside to preheat too—this helps with that golden sear.
- Prep the sprouts (5 minutes)
- Rinse and trim your brussel sprouts. Cut off the stem ends and remove any yellow outer leaves. Halve them lengthwise for even cooking.
- Toss with oil, salt, and pepper
- In a large bowl, toss the sprouts with olive oil, salt, and pepper until evenly coated.
- Roast on the hot sheet pan (20 minutes)
- Carefully remove the hot baking sheet and spread the sprouts out cut side down in a single layer.
- Roast for 18–22 minutes until the cut sides are deeply golden brown and crispy.
- Finish and serve
- Optional: Toss with balsamic vinegar, lemon juice, or sprinkle with parmesan cheese.
- Serve immediately!
Notes
Expert Tips:
- Use a preheated baking sheet to get that restaurant-quality sear.
- Cut side down = crisp factor. Always place them cut side down for maximum caramelization.
- Dry your sprouts well after rinsing—excess moisture leads to steaming, not roasting.
- Overcrowding the pan leads to soggy sprouts. Use two pans if needed.
- Skipping the flip or shake midway if you want even color on all sides.
- Low oven temps = steamed sprouts. High heat is your friend here.
- Parmesan roasted brussels sprouts: Add grated parmesan during the last 5 minutes.
- Maple balsamic glaze: Toss with 1 tbsp balsamic and 1 tsp maple syrup post-roast.
- Spicy sriracha drizzle: Add a kick with sriracha mixed into olive oil.
- Bacon & brussels: Toss chopped, cooked bacon with the roasted sprouts.
- Garlic lovers: Add minced garlic in the last 5–7 minutes so it doesn’t burn.