Crispy Roasted Brussels Sprouts

Boring Brussels sprouts? No way! These caramelized, crispy, salty bits of goodness are irresistible. I dare you to eat only one.

Feed Me Crispy Roasted Sprouts

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. Win, win!

The best part is with 5 minutes of prep and just four simple ingredients you have a side dish that is healthy and addictive. There are some ways to kick ‘em up a notch, but crispy and salty is my favorite. Try them with Chicken Breasts in Lemon Sauce, Slow Cooker Fall Apart Pot Roast, or Honey Butter Pork Tenderloin.

What Do I Need To Make Roasted Brussels Sprouts?

Ingredients

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.

Equipment

The only thing you need here 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 air cookie sheets that used to be so popular. They don’t allow for the same level of crispiness. Also, know that a dark cookie sheet will require a different cooking time.

How to Make Roasted Brussels Sprouts

Before prepping the sprouts preheat the oven to 425. They need to go in a nice hot oven. Begin by slicing off the ends of 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. 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 way they get super caramelized. Once the oven has reached the correct temperature, pop the sheet pan in the oven. Set the timer for 15 minutes. Now is the time to begin to check and see when you want to pull them out. My family likes it when the loose pieces are almost burnt looking but not actually burnt. In my oven these take right around 20 minutes.

Roasted Brussels Sprouts FAQs

Are Brussels Sprouts Good For You?

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!

Can Brussels Sprouts Be Prepped Ahead?

These little gems are great for meal prep or prepping for a crowd. Do all the cutting and place in a ziptop baggie. Wait to toss in the oil, salt, and pepper until right before roasting.

Can I Use Frozen Brussels Sprouts?

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.

Can I Roast Brussel Sprouts Ahead and Reheat?

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.

Crispy Roasted Brussels Sprouts For A Crowd: Great for Easter, Thanksgiving, and Christmas.

These are so easy that they make a great side dish for a crowd. The biggest thing to consider is oven space. One 18” x 13” cookie sheet per oven rack. They need to be rotated every 10 minutes. The more pans you do the longer they will take.

Kick Them Up a Notch

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.

Once the sprouts come out of the oven try a thin drizzle of balsamic glaze, maple syrup, or honey. Oh my!

If you are really feeling crazy do both. Feel free to play around with different combos. Truly delicious! Come back and comment with your favorite combination.

Hungry For More Side Dishes?

• Super Easy Green Beans Almondine for a lemony, crunchy bite.
• Easy, no peel Red Skinned Mashed Potatoes.
• Caramelized bites of yummy in this Skillet Roasted Corn.

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.

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