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    Home » Recipes » Side Dishes

    Published: Feb 27, 2020 · Modified: Jun 2, 2020 by Danielle · This post may contain affiliate links. For more information, see our privacy policy.

    Crispy Roasted Brussels Sprouts

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    Roasted brussels sprouts on a sheet pan with text overlay.

    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.

    Corner of Sheet Pan with roasted Brussel sprouts.
    Skip to:
    • 🧂 Ingredients and equipment
    • 🔪 Instructions
    • 👨‍👩‍👧‍👦  For a crowd
    • 🌶 Variations
    • 🙋 Questions & Answers
    • 👨🏼‍🍳 Tips & Tricks
    • 📖  More side dishes
    • 👋🏻 Connect with us!
    • 📋 Recipe
    • 💬 Comments

    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.

    Corner of sheet pan with raw brussels sprouts.

    🔪 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!

    Overhead of crispy roasted Brussels sprouts on sheet pan.

    👨‍👩‍👧‍👦  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

    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 I use frozen?

    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 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. Just wait to toss in the oil, salt, and pepper until right before roasting, that way they don't get soggy.

    How do I reheat these?

    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.

    Up close of crispy Brussel sprouts.

    👨🏼‍🍳 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 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

    Roasted sprouts on cookie sheet.

    Crispy Roasted Brussels Sprouts

    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.
    5 from 3 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 6
    Calories: 53kcal
    Author: Borrowed Bites

    Ingredients

    • 1 pound Brussels sprouts
    • 1 tablespoon olive oil extra virgin
    • 1 teaspoon kosher salt
    • ¼ teaspoon pepper
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    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

    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.
     
    Prep Ahead
    Cut all the sprouts and place in a ziptop baggie. Wait to toss in the oil, salt, and pepper until right before roasting.
     
    Reheating Instructions
    Bake for 10-12 minutes at 350.
     
    For a Crowd
    Roast one sheet pan per oven rack rotating them every ten minutes. Plan on extra cooking time if the oven is full. 

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    Nutrition

    Calories: 53kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 407mg | Potassium: 294mg | Fiber: 3g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 64mg | Calcium: 32mg | Iron: 1mg

    All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

    Tried this recipe?Leave a rating or pin it for later!

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      Recipe Rating




    1. Mary J Ernst says

      November 13, 2022 at 5:00 am

      5 stars
      I just made this, as Brussel Sprouts for breakfast make perfect sense made with BACON. I put in bacon instead of oil, but in hindsight I should've added some oil as well so they'd crisp. I also cooked them on a pizza stone, as I only have the thicker baking pans. I'm not sure that was a good decision either. I'll cook them differently next time, but they're still GREAT (as I'm munching on them right now)!

      Reply
      • Danielle says

        November 13, 2022 at 8:06 pm

        I'm impressed with your decision to make Brussel sprouts for breakfast. I usually try to figure out how to eat cake for breakfast. Truley glad yo like them and hope they turn out even better next time. The crunchy little bits are my favorite.

        Reply
    2. Aspen says

      March 08, 2020 at 3:05 pm

      5 stars
      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!

      Reply
      • Misty says

        March 08, 2020 at 3:16 pm

        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!

        Reply
    3. Delani Denton says

      March 01, 2020 at 12:21 pm

      I love Brussel Sprouts, but I never make them. I will 100% be trying this.

      Reply
      • Danielle says

        March 01, 2020 at 10:07 pm

        I’m sure you will love them!

        Reply
    4. Kimberly A Jones says

      February 27, 2020 at 10:01 am

      yum!!

      Reply

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