Boring Brussels sprouts? No way! These caramelized, crispy, salty bits of goodness are irresistible. It's a surprisingly delicious vegetable that makes for the perfect easy side dish.
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Never in my life did I think that Brussels sprouts would be one of my favorite side dishes. That all changed the day my daughter (#3) made Brussels sprouts for our family after eating them at her SIL’s house. We have been making them regularly ever since.
The loose leaves that fall off and become super crispy are my favorite. Plus, I feel so good about upping my veggie quota. But the best part is with 5 minutes of prep and just four simple ingredients you have a side dish that is healthy and addictive!
🧂 Ingredients and equipment
Brussels Sprouts: Choose ones that aren’t too large or small.
Olive oil: Makes for a delicious layer of flavor.
Kosher salt: Always kosher.
Pepper: Freshly ground if you have it, but already ground works as well.
The only equipment you need for this recipe are cookie sheets like these. Anything similar will do. My favorite place to buy them is Sam’s Club because they are so inexpensive. I would stay away from the air cookie sheets that used to be so popular. They don’t allow for the same level of crispiness.
🔪 Instructions
Before prepping the sprouts preheat the oven to 425. They need to go in a nice hot oven. While the oven is heating, slice the ends off the sprouts. Then slice them in half. If they are over an inch wide quarter them.
Next, place them in a bowl including all the loose pieces. Those are the ones that get extra crispy! Toss with olive oil, salt, and pepper.
Now spread them onto a sheet pan (being careful not to overcrowd the pan) and turn the cut sides down. That helps them get super caramelized.
Once the oven has reached the correct temperature, pop the sheet pan in the oven. Cook for 15-20 minutes, or until they've reached the desired level of crispiness. Enjoy!
👨👩👧👦 For a crowd
These are so easy that they make a great side dish for a crowd. The biggest thing to consider is oven space. You can fit one 18” x 13” cookie sheet per oven rack. When roasting several sheets at a time, you need to rotate them every 10 minutes. Also consider that they most likely will need to cook longer when the oven is full.
🌶 Variations
- Try roasting them with bacon or pancetta. Dice the meat into ½ inch pieces and mix when the ingredients are in the bowl. Spread out on the sheet pan and roast until crispy.
- Sprinkle the sprouts with red chili pepper flakes for a little kick!
- Once the sprouts come out of the oven try a thin drizzle of balsamic glaze, maple syrup, or honey. Oh my!
🙋 Questions & Answers
Anyone one else trying to get their family to eat more (and different kinds) of vegetables? 🙋🏼♀️ Brussels sprouts are a perfect choice. Not only are they easy to prepare, they are also full of vitamins, fiber and cancer fighting properties according to WebMD. Eat up!
Frozen veggies can be a lifesaver. However, that is not the case here. Frozen Brussels sprouts will not turn out crispy. Only mushy. Please use fresh.
These little gems are great for meal prep or prepping for a crowd. Do all the cutting and place in a ziptop baggie. Just wait to toss in the oil, salt, and pepper until right before roasting, that way they don't get soggy.
As long as you reheat them at a lower temperature they will turn out almost as crispy. If I am doing them for a crowd then I prefer to do them fresh. However, baking at 350 for 10-12 minutes is perfect way to reheat leftovers. As usual don’t overcrowd the pan because they will steam and lose their crispiness.
👨🏼🍳 Tips & Tricks
- Don't overcrowd the pan (otherwise they steam and can't get crispy). About one pound per 18" x 13" pan.
- Turn the cut sides down on the sheet pan. That way they get caramelized and delicious.
📖 More side dishes
- Try these Easy Green Beans Almondine for a fresh, lemony side.
- These easy, no peel Red Skinned Mashed Potatoes are creamy and buttery every time.
- This Skillet Roasted Corn is caramelized and sweet - absolutely the best way to eat this summer veggie!
👋 Connect with us!
If you try this recipe, please leave a comment and star rating below to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!
📋 Recipe
Crispy Roasted Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts
- 1 tablespoon olive oil extra virgin
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 425°F. While it is heating, slice the ends off the sprouts. Then slice them in half. If they are over an inch wide quarter them. Place them in a bowl including all the loose pieces. Toss with olive oil, salt, and pepper.
- Spread them on a sheet pan being careful to not overcrowd the pan and turning the cut sides down. Then roast for 15-20 minutes. Note that cooking time is dependent on the cookie sheet and oven. Start checking at 15 minutes and continue cooking until they've reached desired level of crispiness.
Notes
- Don't overcrowd the pan (otherwise they steam and can't get crispy). About one pound per 18" x 13" pan.
- Turn the cut sides down on the sheet pan. That way they get caramelized and delicious.
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Aspen says
I'm so impressed. I've never liked brussels sprouts before... now I think this is one of my favorite dinner vegetables. And it's so easy!
Misty says
I never liked Brussels Sprouts before either. Turns out they are really good if you cook them well. So happy you gave them a try!
Delani Denton says
I love Brussel Sprouts, but I never make them. I will 100% be trying this.
Danielle says
I’m sure you will love them!
Kimberly A Jones says
yum!!