Brussels Sprouts Recipe – Crispy, Roasted, and Surprisingly Addictive
Let’s be honest—Brussels sprouts get a bad rap. People think “bitter,” “boring,” or that weird mushy side dish from childhood dinners. But that’s not this recipe. These roasted Brussels sprouts are crispy on the outside, tender on the inside, and honestly? Pretty addictive. A little olive oil, some heat, and a few flavor boosts—and you’ve got a veggie side that steals the show.
Whether you’re making weeknight dinner, prepping a holiday meal, or just trying to eat more greens, this recipe has your back.
🥬 Ingredients You’ll Need
You don’t need much to turn these little green gems into something crave-worthy.
- 1½ pounds fresh Brussels sprouts, trimmed and halved
- 2–3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ½ teaspoon garlic powder or onion powder
- Optional topping: balsamic glaze, grated Parmesan, or crumbled bacon
🔥 How to Make Crispy Roasted Brussels Sprouts
1. Prep the Sprouts
Trim off the stem ends and remove any yellow or wilted outer leaves. Cut each sprout in half lengthwise. If they’re really big, you can quarter them.
2. Toss with Oil & Seasoning
Place sprouts in a bowl or directly on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and any optional seasonings. Toss until well-coated.
3. Roast at High Heat
Preheat your oven to 425°F (220°C). Spread the sprouts in a single layer on a baking sheet, cut-side down. Roast for 20–25 minutes until the edges are crispy and brown. Shake the pan halfway through for even roasting.
4. Serve Hot
Transfer to a serving dish and finish with toppings like balsamic drizzle or cheese if you want to level it up.
⏱️ Time & Serving Info
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: ~35 minutes
- Serves: 4 people as a side
🧰 Kitchen Tools You’ll Need
- Sharp knife
- Cutting board
- Baking sheet
- Large mixing bowl
- Tongs or spatula
- Optional: parchment paper for easier cleanup
🍽️ How to Serve Roasted Brussels Sprouts
These work great in so many ways:
- As a side with chicken, steak, or salmon
- Tossed into grain bowls or salads
- Topped with a fried egg for breakfast-y vibes
- Paired with mashed potatoes or sweet potatoes
- Mixed with pasta and a little garlic oil
They’re versatile, filling, and way better than you’d expect.
✅ Extra Tips to Make Them Even Better
- High heat is key. Don’t be afraid of a hot oven—it’s what gets them crispy.
- Don’t crowd the pan. If they’re too close together, they’ll steam instead of roast.
- Add flavor last. Things like balsamic or honey should go on after roasting, not before.
- Use fresh sprouts. Frozen can work in a pinch, but they won’t get that same crispiness.
🧊 Storage Tips
Refrigerator:
Store leftovers in an airtight container for up to 3 days. They’ll lose some crisp but can still taste great.
To Reheat:
Pop them in the oven or air fryer at 350°F for 5–7 minutes. Microwave works too, but they’ll be softer.
Freezing?
Not recommended—they get mushy when thawed.
🔍 Nutrition Breakdown (Per Serving – Approximate)
- Calories: 130
- Fat: 8g
- Saturated Fat: 1g
- Carbs: 12g
- Fiber: 4g
- Protein: 4g
- Sugar: 2g
- Sodium: 180mg
Values are based on basic olive oil + seasoning version without toppings.
📌 Recipe Notes
- Make them spicy with a pinch of chili flakes or cayenne.
- For cheesy sprouts, sprinkle grated Parmesan during the last 5 minutes of roasting.
- Add lemon zest after baking for a fresh citrusy kick.
- For sweet & savory vibes, drizzle with a touch of maple syrup and sea salt.
Frequently Asked Questions
Conclusion
Brussels sprouts are having a bit of a moment—and for good reason. With a hot oven and the right touch of seasoning, they transform into something crispy, flavorful, and honestly hard to stop eating. Perfect for busy weeknights, holiday tables, or whenever you want a veggie side that doesn’t feel like a chore.
