Crispiest Roasted Brussel Sprouts
Crispiest Roasted Brussel Sprouts
Rated 5.0 stars by 1 users
Category
Sides
Cuisine
American
Author:
Weeknight Dinner Party
Servings
4
Prep Time
5 minutes
Cook Time
20 minutes
Calories
111
I'll be honest. I didn't know what a brussel sprout was until I was in college, and I didn't taste my first one until I was in my late 20s. They had a really bad PR agent.
They were always steamed, a strange color and weirdly soft. Turns out Brussels sprouts weren’t the problem. We just weren’t cooking them wrong.
This version keeps things simple on purpose. Trimmed and halved (or quartered if they’re large), tossed with olive oil and House Seasoning, then roasted at high heat until the edges caramelize and the loose leaves turn into little vegetable potato chips. The centers stay tender while the outside gets deeply golden and crisp.
And if you’re somebody who normally picks around vegetables—these might be the ones that finally convert you.
Why You’ll Love It
Three ingredients
Ready in under 30 minutes
Extra crispy edges
Pairs with literally everything
Beginner-friendly side dish
Ingredients
-
1 pound, brussels sprouts
-
2 tablespoons, olive oil
-
2 teaspoons, House Seasoning
Directions
Preheat the Oven. Preheat your oven to 425°F. Line a large sheet pan with parchment paper if desired.
Prep the Brussels. Trim the ends off 1 pound Brussels sprouts. Cut larger sprouts into quarters and smaller sprouts into halves. Remove and reserve loose leaves if you prefer fewer crispy bits—or leave them for maximum crunch.
Season. Add Brussels sprouts to the sheet pan. Drizzle with 2 tablespoons olive oil, and 2 teaspoons House Seasoning. Toss until evenly coated. Arrange and cut-side down, and ensure there is space between the sprouts.
Roast. Cook for 18–20 minutes, flipping once halfway through if desired. The Brussels should be deeply golden with crispy edges.
Recipe Note
Considerations
Cut side down matters: More contact with the pan means more caramelization.
Don’t crowd the pan: Brussels steam before they roast.
Embrace the leaves: The loose leaves become the crispiest part of the entire tray.
Buy similarly sized sprouts: They cook more evenly.
Serving Suggestions
Roast chicken
Steak dinners
Holiday tables
Grain bowls
Topped with parmesan and lemon
Variations
Garlic Butter Brussels: Toss with melted butter and garlic after roasting.
Caesar Brussels: Finish with parmesan and Caesar dressing.
Spicy Version: Add red pepper flakes.
Crispy Lemon: Finish with lemon zest and flaky salt.
Nutrition
Nutrition
- per serving
- Calories
- 111
- Carbs
- 10 grams
- 3%
- Protein
- 4 grams
- 8%
- Fat
- 7 grams
- 11%
- Saturated Fat
- 1 grams
- 6%
- Fiber
- 4 grams
- 17%
- Sugar
- 2 grams
- Sodium
- 29 milligrams
- 1%
- Iron
- 2 milligrams
- 9%
- Potassium
- 442 milligrams
- 13%