Perfectly Roasted Brussels Sprouts
If I have to choose one side dish to make for the holidays, it would be these roasted Brussels sprouts. Tender on the inside and caramelized on the outside, this easy side dish requires only six common ingredients and delivers delicious nutty flavor and healthy nutrients.
I love making easy and delicious side dishes, and this one tops the list. It has the perfect mix of flavor, crunchiness, and crispiness, and the best part is that it is fuss-free and takes minutes to put together. If you are looking for more healthy side dishes, try our roasted asparagus and crispy sweet potato fries.
Table of contents
My Perfectly Crispy Roasted Brussels Sprouts are so good that they are always the talk of the table. People are usually shocked by how simple it is to prepare them. I take some fresh Brussels sprouts, clean them, cut them in half, season them with olive oil, salt, and pepper, and roast them in the oven.
Roasting them is the perfect way to bring out the delicious nutty flavors and make them crisp and crunchy. I have tried many ways to cook them, and I believe roasting them is the ultimate way to go, especially when you get those caramelized edges. If you want to add a little extra flavor, I suggest tossing in some Parmesan cheese or bacon bits.
Why you will love this recipe
- Just a few ingredients: For this easy side dish, I use only Brussels sprouts, oil, garlic, and Parmesan.
- Frugal: This delicious side dish pairs well with so many main dishes and won’t break the bank.
- They’re so easy: Toss them with oil and bake them in the oven. That is all there is to it.
- Goes with everything: Whether it is beef, pork, chicken, turkey… I have not found a dish that this doesn’t go with.
What you will need
- Brussels sprouts: I get organic Brussels sprouts from my farmers’ market.
- Oil: I use extra-virgin olive oil to help them crisp and keep the seasoning on them. The oil helps them caramelize and brings out their natural sweetness.
- Seasonings: Besides salt and pepper, I use garlic powder to help prevent bitterness and complement the natural sweetness. I sprinkle on shredded parmesan right when they come out of the oven for a rich, nutty, and salty flavor.
How to make
Preheat the oven: First, I preheat the oven to 425 degrees F and spray a baking sheet with cooking spray. Let the pan preheat in the stove so it is hot when the sprouts are placed on it.
Prep the sprouts: While I wait, I slice off the stems, then cut them in half lengthwise.
Coat the sprouts: Now, I toss them in a large bowl with three tablespoons of olive oil, garlic powder, salt, and pepper until well coated.
Roast the sprouts: Next, I put them on the prepared baking sheet and roast them for 35 to 45 minutes, depending on their size. They should be crisp on the outside and tender on the inside.
Garnish and serve: Last, I sprinkle grated Parmesan cheese on top and serve it hot.
Expert tips
How to choose the best Brussels sprouts
First, I highly recommend buying organic and getting it from a trusted source, such as a well-known farmers’ market. Then look for bright green Brussels sprouts that are firm and have tightly closed leaves. They should be vivid green and solid when squeezed. Do not choose anything soft, yellowing, or wilting. Choose small to medium-sized sprouts. Large ones tend to have less flavor. But try to get sprouts of similar size so they cook evenly.
Making crispy roasted Brussels sprouts
To achieve crispy roasted Brussels sprouts, make sure they are evenly coated with oil and spread out in a single layer on the baking sheet. It is essential not to overcrowd the pan so that they do not touch. Otherwise, they will steam rather than roast and may end up soggy. Also, cook them at higher oven temperatures and a longer roasting time. This will ensure a perfectly crispy texture.
Ideal oven temperature for roasting Brussels sprouts
To get that crispy texture, I highly recommend cooking them at a higher temperature. A cooking temperature of around 400°F to 425°F(200-215°C) is best for roasting Brussels sprouts. It allows them to cook through while also developing a desirable caramelized exterior and perfectly crispy texture.
More tips to consider:
- Don’t use heavy oil. I highly recommend extra virgin olive oil for crispy sprouts.
- Let the oven preheat to 425 degrees F. It has to be hot to get the sprouts crispy.
- If your Brussels sprouts are large, cut them into quarters.
- Please make sure the sprouts are completely dry before coating them in oil for a better crispiness.
- Roast the sprouts, cut-side down, for perfect crispiness. Make sure the pan is hot.
Recipe variations and add-ins:
- Add bacon: Since everyone loves bacon, add some meaty flavor and saltiness to this recipe by chopping it up and tossing it with the sprouts before putting it on the sheet.
- Make them sweet: A little brown sugar and honey, or maple syrup, drizzled on top will give these sprouts some sweetness and a nice, crispy brown glaze.
- Heat it up: Instead of sweet, make them hot with some red pepper flakes or my Cajun seasoning mix.
- Citrus twist: To add a bit of tang, I sometimes squeeze a bit of lemon or lime juice on top after they are cooked. Or, add a bit of lemon/lime zest to the seasoning.
- Herbs and spices: Other herbs and spices can also be added before cooking. Some of my favorites include onion powder, ginger, thyme, rosemary, sage, and paprika.
Serving suggestions:
Brussels sprouts go great with any dish, but I especially like them as a holiday side dish with my herb-roasted turkey. This brined bird is succulent and juicy, with crispy skin, and will feed up to 10 people. I typically serve it with these sprouts and some other side dishes, such as this easy cranberry stuffing that my family loves. It is loaded with wild rice, apple bits, tart berries, raisins, and pecans.
These sprouts are also a good addition to a salad mixed with other complementary fruits and vegetables. For example, I added them to this fall pasta salad, which has celery, pecans, pomegranate seeds, broccoli, and squash. It was a big hit and hearty enough for a light dinner. Another favorite is serving some with buttery sweet potato casserole and mac and cheese.
How to store leftovers:
- Refrigerate: Pack roasted Brussels sprouts in a sealed container and refrigerate for several days.
- Freezing: To keep leftovers longer than that, I put them in a freezer bag, and they can be frozen for up to 3 months.
- Defrost: For the best taste and texture, I thaw them overnight in the fridge before reheating them.
- Reheating: Then, I reheat them in the oven at 350 degrees F for 10 minutes or in the air fryer at 360 degrees F for 5 minutes. I wouldn’t use the microwave because they turn out rubbery.
Frequently asked questions
All vegetables should be washed before using them. Even though I buy organic, I still want to get rid of any dirt and bugs that may have gotten into the sprouts. I trim the ends and rinse them in a large bowl of cold water. The dust and dirt will sink to the bottom of the bowl while other fragments float to the top. Then I drain them in a colander, spin them in a salad spinner, and pat them dry with paper towels before seasoning.
First, be sure they are completely dry before starting. Then, make sure the oven is preheated to 425 degrees F, and let the pan heat up with it. That will give the sprouts an extra sear when placed on the sheet. Also, cook them cut side down and do not crowd the pan. Finally, do not cook them with anything else. Just like when having a water bath for a cheesecake, these things absorb moisture.
The key to this starts with shopping for your sprouts. Choose those that are bright green and hard with no yellow leaves. They should be solid and firm like tiny cabbages with tight leaves. Then, be sure to cut off the stem and slice them in half lengthwise. Again, make sure the oven is preheated to 425 degrees F, and do not overcook them. Overcooking will give them a bitter taste.
This usually happens if they were cooked at a temperature that was too low or not long enough. The oven should be preheated to 425 degrees F. It is a good idea to test your oven temperature once in a while to make sure it is cooking at the right temperature. Get an oven thermometer, and it can tell you in just a few minutes whether it is too high or too low. It may be as simple as turning up the heat or cooking them longer.
More easy side dishes:
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Crispy Roasted Brussels Sprouts
Ingredients
- 1 1/2 – 2 pounds Brussels sprouts
- 4 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon garlic powder optional
Garnish:
- 1 cup grated Parmesan
Instructions
- Preheat oven to 425 degrees F.
- Cut off the brown ends of the Brussels sprouts, pull off any yellow and dry leaves, and slice the Brussels sprouts in half lengthwise.
- In a large bowl, toss the Brussels sprouts with 3 tablespoons olive oil, kosher salt, pepper, and garlic powder, if desired, until well coated.
- Transfer the vegetables to a large, lightly greased baking sheet with olive oil or cooking spray. Roast them for 35 to 45 minutes, until they are crisp on the outside and tender on the inside
- Taste and season with more kosher salt if needed.
- Serve the dish warm, and sprinkle with grated Parmesan cheese if desired.
Video
Notes
How to choose the best Brussels sprouts
First, I highly recommend buying organic and getting it from a trusted source, such as a well-known farmers’ market. Then look for bright green Brussels sprouts that are firm and have tightly closed leaves. They should be vivid green and solid when squeezed. Do not choose anything soft, yellowing, or wilting. Choose small to medium-sized sprouts. Large ones tend to have less flavor. But try to get sprouts of similar size so they cook evenly.Making crispy roasted Brussels sprouts
To achieve crispy roasted Brussels sprouts, make sure they are evenly coated with oil and spread out in a single layer on the baking sheet. It is essential not to overcrowd the pan so that they do not touch. Otherwise, they will steam rather than roast and may end up soggy. Also, cook them at higher oven temperatures and a longer roasting time. This will ensure a perfectly crispy texture.Ideal oven temperature for roasting Brussels sprouts
To get that crispy texture, I highly recommend cooking them at a higher temperature. A cooking temperature of around 400°F to 425°F(200-215°C) is best for roasting Brussels sprouts. It allows them to cook through while also developing a desirable caramelized exterior and perfectly crispy texture.More tips to consider:
- Don’t use heavy oil. I highly recommend extra virgin olive oil for crispy sprouts.
- Let the oven preheat to 425 degrees F. It has to be hot to get the sprouts crispy.
- If your Brussels sprouts are large, cut them into quarters.
- Please make sure the sprouts are completely dry before coating them in oil for a better crispiness.
- Roast the sprouts, cut-side down, for perfect crispiness. Make sure the pan is hot.