Crispy Brussels Sprouts
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Crispy Brussels Sprouts
These roasted Brussels sprouts transform the humble vegetable into a caramelized masterpiece with just three simple ingredients. The high heat roasting method creates tender insides with crispy, golden edges that even vegetable skeptics will love. They’re ready in under 40 minutes and perfect for weeknight dinners or holiday feasts.
I discovered the magic of perfectly roasted Brussels sprouts during a fall farmers market visit years ago. The vendor showed me how roasting transforms their bitter reputation into something sweet and nutty. Now I make these weekly, often pairing them with my oven roasted turkey for Sunday dinners or adding them to a vegetable grain bowl for lunch. They’ve become my go-to side dish for traditional Thanksgiving dinner celebrations too.
What Makes These Sprouts Special
- Caramelized Perfection: High heat roasting creates crispy edges with tender centers.
- Three Ingredients: You only need sprouts, olive oil, and basic seasonings.
- Versatile Side: Complements everything from weeknight meals to holiday feasts.
- Healthy Choice: Packed with nutrients and naturally gluten-free.
Ingredients for Perfect Roasted Brussels Sprouts
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Fresh Brussels sprouts: Choose firm, bright green sprouts without yellow leaves.
- Extra virgin olive oil: Helps achieve that perfect crispy caramelization.
- Kosher salt: Enhances the natural sweetness of the roasted vegetables.
- Black pepper: Freshly ground pepper adds subtle warmth and depth.
Roasted Brussels Sprouts
Learn how to make perfect Roasted Brussels Sprouts with crispy edges and tender centers. This easy recipe takes just 37 minutes for a delicious vegetable side dish.
Equipment
- oven
- baking sheet
- large bowl
- knife
- cutting board
- measuring spoons
Ingredients
- 1.5 pounds fresh Brussels sprouts
- 2 tablespoons extra-virgin olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Position an oven rack in the middle of the oven for even cooking.
- Trim off the tough ends of each sprout and remove any loose, discolored outer leaves. For smaller sprouts, cut them in half through the stem end. For larger sprouts, you may cut them into quarters to ensure even cooking.
- In a large bowl, combine the prepared Brussels sprouts with 2 tablespoons of extra-virgin olive oil. Add 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Toss well with your hands or a spoon until all the sprouts are evenly coated with oil and seasoning.
- Spread the seasoned Brussels sprouts in a single layer on a large baking sheet. Make sure they are not overcrowded, as this allows them to roast and brown properly rather than steam. If necessary, use two baking sheets.
- Roast for 20 to 30 minutes, tossing the sprouts once halfway through the cooking time to promote even browning. The sprouts are done when they are tender-crisp on the inside and nicely caramelized with browned, crispy edges on the outside.
- Carefully remove the baking sheet from the oven. Serve the roasted Brussels sprouts hot as a delicious side dish.
Notes
Make sure they are not overcrowded on the baking sheet, as this allows them to roast and brown properly rather than steam.
Creative Sprout Variations
- Balsamic Glaze: Drizzle with balsamic reduction after roasting for sweetness.
- Parmesan Crisp: Sprinkle with grated Parmesan during last 5 minutes.
- Spicy Kick: Add red pepper flakes before roasting for heat.
My Pro Tips for Perfect Brussels Sprouts
- Even Sizing: Cut larger sprouts into quarters for consistent roasting.
- Dry Sprouts: Pat sprouts dry before oiling for better browning.
- Single Layer: Never overcrowd the pan to prevent steaming.
- Halfway Toss: Rotate sprouts midway for even caramelization.
Storing Your Roasted Brussels Sprouts
- Store: Refrigerate in airtight container for up to 4 days.
- Freeze: Freeze on baking sheet first, then transfer to freezer bags for 3 months.
- Reheat: Bake at 375°F for 10-15 minutes to restore crispness.
- Make-Ahead Tip: Prep sprouts a day ahead and store refrigerated until roasting.
Frequently Asked Questions
Why are my roasted Brussels sprouts soggy?
Sogginess usually comes from overcrowding the pan or not drying sprouts properly. Always pat them dry and spread in a single layer with space between each sprout for proper air circulation and roasting.
Should you cut Brussels sprouts before roasting?
Yes, cutting sprouts in half or quarters exposes more surface area to heat, creating better caramelization and crisp edges while ensuring the interiors cook through evenly.
What is the best temperature for roasting Brussels sprouts?
400°F is ideal as it’s high enough to create crispy caramelization without burning the outer leaves too quickly. This temperature allows the insides to become tender while developing that perfect golden-brown exterior.
Can you eat roasted Brussels sprouts leftovers?
Absolutely, leftovers reheat beautifully in the oven or air fryer. I often add them to next-day salads or grain bowls for an easy vegetable grain bowl upgrade.
More Vegetable Sides to Try
- Honey Roasted Carrots
- Southern Sweet Potato Casserole
- Easy Thanksgiving Vegetables
- Pumpkin Patch Deviled Eggs
Why These Brussels Sprouts Win
With their irresistible crispy edges and tender, sweet centers, these roasted Brussels sprouts convert even the most skeptical vegetable eaters. They’re simplicity itself to prepare yet deliver restaurant-quality results every time. I hope they become a regular on your table just as they have on mine.
