These Crispy Roasted Brussels Sprouts are a simple, healthy, and naturally gluten-free side dish that even kids will enjoy. We’ll show you how to make brussel sprouts that are crispy on the outside and tender on the inside every single time.
If you are a lover of brussels sprouts, you can also try these Creamy Brussels Sprouts and Bacon or these Roasted Brussels Sprouts and Sweet Potatoes.
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Crispy Roasted Brussels Sprouts
These crispy Brussels sprouts prove that they never, ever need to become the mushy, sulfurous vegetable that you might remember from your childhood. When cooked properly, Brussels sprouts have a sweet and nutty flavor that pairs perfectly with simple ingredients like lemon juice, balsamic vinegar, honey, and cheese. In fact, these have even become a favorite of our pickiest eaters at home!
Below you will find a few variation ideas (hot honey brussels sprouts, anyone?) to get you thinking about how you might want to mix things up, depending on what you are serving them with. We’ve also given you a few handy tips to make sure you get delicious caramelized and crispy roasted Brussels sprouts every single time!
If you love veggie recipes, try these Roasted Brussels Sprouts and Sweet Potatoes, Creamy Brussel Sprouts, and Bacon Wrapped Asparagus.
What to Eat with Roasted Brussels Sprouts
Brussels sprouts are in season from around September through March. You can usually buy them at the store year-round, however fruits and veggies will always be at their very best during the peak of when they are in season. This is why you will often see them on fall and winter holiday menus, despite the fact that you can absolutely cook Brussels sprouts at any time during the year.
A few of our favorite dishes to pair with this Roasted Brussels Sprouts recipe are other Fall favorites like Old-Fashioned Goulash, Beef Stroganoff, Oven-Roasted Chicken and Potatoes, or this Slow Cooker Venison Roast.
Key Ingredients
- Brussels Sprouts - you want to use Brussels sprouts that are all approximately the same size. The smaller ones typically have a sweeter flavor! To prepare them, just cut off the little knob at the end and slice in half.
- Olive Oil - you can also substitute avocado oil if you would like.
- Garlic Powder - this has a nice sweet garlic flavor, and you don’t have to worry about it burning in the hot oven.
- Lemon Juice - it’s best to use fresh lemon juice.
- Parmesan Cheese - you can use whichever kind you’d like - grated, shredded or even the cheese in the can.
- Balsamic Vinegar - a little bit goes a long way!
How to Make Crispy Roasted Brussels Sprouts
- Season the brussels sprouts. Place trimmed and halved Brussels sprouts in a large resealable plastic bag. Drizzle with olive oil, garlic powder, salt, and pepper, then seal tightly and shake well to coat. Pour the Brussels sprouts onto a baking sheet and spread in an even layer.
- Roast. Put into a preheated 400 degree oven and roast for 30-45 minutes, or until dark golden brown. Be sure to mix the Brussels sprouts every 10-15 minutes so that they cook evenly!
- Serve. Season with lemon juice, Parmesan cheese, and a dash of balsamic vinegar before serving. Enjoy!
Recipe Variations
- Try adding a sprinkle of bacon bits over the top once they are roasted. They add a little extra protein and a lot of flavor.
- Turn these into hot honey brussels sprouts by adding a couple tablespoons of honey and about 1 ½ teaspoons of red pepper flakes to the oil mixture.
- Drizzle every so lightly with sesame oil, then toss in teriyaki sauce just before roasting. You can sprinkle with toasted sesame seeds once you remove from the oven—yum!
Frequently Asked Questions
No one wants mushy, overcooked Brussels sprouts. Here are a few tips to be sure yours turn out extra crispy:
-Don’t crowd the baking sheet. If you do, they will put off too much steam to even get crispy. It’s better to split between more than one sheet pan if necessary.
-Roast the Brussels in a 400-425 degree oven. High heat is key to crispy Brussels sprouts. If it’s not hot enough, you’ll never get those nice crisp outer leaves because you will need to cook for too long in the oven. However, if it’s too hot, the olive oil will burn and leave an unpleasant flavor behind.
-Don’t go too crazy with the oil. Too much oil will never allow them to crisp to their full potential!
The cook time will all depend on the temperature of your oven and the size of the Brussels sprouts. We can at least provide you with a general idea, based on oven temperature but you should always keep a close eye on your veggies after about 25 minutes in the oven.
375 degrees: 35-45 minutes
400 degrees: 30-40 minutes
425 degrees: 30-35 minutes
450 degrees: 20-30 minutes
Oven-Roasted Brussels Sprouts Recipe
Ingredients
- 1 ½-2 lbs Brussels Sprouts washed and cut in half
- 3 Tablespoons Olive Oil or avocado oil
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt or more to taste
- ¼ teaspoon Pepper
Optional Garnishes
- Lemon Juice
- Parmesan Cheese
- Balsamic Vinegar
Instructions
- Preheat oven to 400 degrees F.
- Place trimmed and halved Brussels sprouts in a large resealable plastic bag. Drizzle with olive oil, garlic powder, salt, and pepper, then seal tightly and shake well to coat. Pour the Brussels sprouts onto a baking sheet and spread in an even layer. and place in a preheated 400 degree oven.
- Put into a preheated oven and roast for 30-45 minutes, or until dark golden brown, mixing the Brussels sprouts every 10-15 minutes.
- Season with lemon juice, Parmesan cheese and a dash of balsamic vinegar before serving, if desired, then serve immediately. Enjoy!
Nutrition
More Veggie Side Dishes We Love
- Sausage Stuffed Mushrooms
- Oven-Roasted Broccoli with Garlic and Lemon
- Chili-Spiced Sweet Potato Chunks
- Cinnamon Roasted Squash
- Oven-Roasted Green Beans
- More Side Dishes
- More Veggie Side Dishes
This Crispy Brussels Sprouts recipe is a favorite simple, healthy and naturally gluten-free side dish that even picky eaters will love. We’ll show you how to achieve beautifully caramelized veggies that are crispy on the outside and tender on the inside every single time.
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