Description
Perfectly roasted Brussels sprouts with a crispy exterior and tender inside, made with simple ingredients and easy steps. This versatile side dish is healthy, flavorful, and customizable with spices, herbs, or toppings to suit any meal or occasion.
Ingredients
Scale
Main Ingredients
- 1 lb fresh Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1 tsp salt, or to taste
- ½ tsp freshly ground black pepper, or to taste
Optional Additions
- 1–2 cloves garlic, minced
- Fresh herbs (such as thyme or parsley), chopped
- Maple syrup (for maple-glazed variation)
- Chili flakes (for a spicy twist)
- Balsamic vinegar (for tossing before roasting)
- Grated Parmesan cheese (for topping)
- Smoked paprika, cumin, or cayenne (for added spice)
- Toasted walnuts or pecans (for nutty crunch)
- Lemon juice (to finish)
Instructions
- Prep the Sprouts: Start by trimming the stem ends and removing any yellow or damaged outer leaves from your Brussels sprouts. Cut them in half lengthwise to ensure even cooking and maximize the crispy edges.
- Toss with Oil and Seasoning: Place the halved sprouts in a large bowl, drizzle with olive oil, sprinkle generously with salt and freshly ground black pepper, and toss well to coat every piece. This oil layer is essential for crisp roasting and flavor development.
- Arrange on a Baking Sheet: Spread the Brussels sprouts cut side down in a single layer on a rimmed baking sheet. Avoid overcrowding to allow hot air circulation, which promotes even browning and crunchiness.
- Roast at High Heat: Bake in a preheated oven at 425°F (220°C) for 20-25 minutes. Halfway through roasting, give them a quick stir or shake to brown all sides evenly. Look for a deep golden color with slightly charred tips.
- Add Finishing Touches: Once roasted, optionally toss the sprouts with minced garlic, fresh herbs, or a squeeze of lemon juice while still warm for an extra layer of flavor before serving.
Notes
- Dry thoroughly: After washing, make sure sprouts are completely dry to promote crispiness.
- Use high heat: Roasting at 425°F or higher helps caramelize the sugars inside the sprouts.
- Don’t overcrowd: Give each sprout enough space on the pan for the best crunchy texture.
- Cut side down: Placing sprouts cut side down on the baking sheet maximizes caramelization.
- Season well: Don’t be shy with salt and pepper to bring out the natural flavors.
- Reheat in oven or skillet to maintain crispiness; avoid microwave when possible.
- Store leftovers in an airtight container in the fridge for 3-4 days.
- To freeze, spread cooled sprouts on a baking sheet, freeze until firm, then transfer to a freezer bag for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted Brussels sprouts, crispy Brussels sprouts, healthy side dish, easy vegetable recipe, gluten free side
