This easy and delicious crispy brussels sprouts recipe makes perfect brussels every time.
Better-Than Basic Brussels
- Brussels sprouts are simple to prepare, season, and serve. Our roasted version makes them crisp but tender, and every bite is lightly seasoned.
- Baked Brussel sprouts are caramelized on the outside and tender on the inside.
- A high oven temperature and a little oil help achieve perfectly browned, crispy edges.
- Brussels pair well with almost any main course. Customize them with toppings like balsamic glaze, Parmesan cheese, or crispy bacon.
Easy Ingredients
- Brussels Sprouts: Fresh, crispy Brussel sprouts are the star of this dish. Wash each sprout and trim away any leaves that are wilted or discolored. Discard Brussels sprouts that are bruised or soft. Cut each sprout in half vertically (down through the stem) before seasoning and cooking to maximize the “crispy” factor!
- Seasonings: Sprouts are tossed with olive oil, garlic powder, salt, pepper, and lemon juice.
Sprout Spin-Offs
- If you really like bacon, add cooked bacon for the last 5-10 minutes. Or wrap them with bacon for a tasty treat.
- Add a bit of balsamic vinegar or simply toss with a little honey.
- Brussels can also be fried in the air fryer or cooked in an Instant Pot.
How to Bake Brussels Sprouts
- Toss trimmed Brussels sprouts with oil and seasonings. (Full recipe below)
- Roast in one layer in the oven.
- Increase oven temp and sprinkle Brussels sprouts with lemon juice. Bake again.
Best Tips for Brussels Sprouts
- If using frozen Brussel sprouts, simply add another 20 minutes to the cooking time and check for doneness by piercing one from the center of the baking tray to make sure it’s tender. (Check after about 10 extra minutes for smaller sprouts.)
- Roasted Brussels sprouts will keep in the refrigerator in a sealed container for about 3 to 4 days. Any longer and their flavor may start to become bitter.
- Reheat them in the microwave with a dash of lemon juice and some salt and pepper. Or reheat in a 450°F oven for about 10 minutes. This will keep them crisp, but just warm on the inside. Any more and they may become soggy.
- Leftovers taste great chopped up in a salad. Freeze cooked Brussels sprouts by allowing them to completely cool and then put them in a zip-top bag or Stasher bag with the date labeled on the outside. They will keep about 12 months.
More Roasted Veggies
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Crispy Brussels Sprouts
These crispy Brussels sprouts are flavorful, and oh-so-easy to make!
Equipment
Ingredients
- 2 pounds Brussels sprouts
- ¼ cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup lemon juice optional
Instructions
- Preheat oven to 400°F. Line a baking tray with foil and set aside.
- Clean Brussels sprouts, trim the bottoms, and remove any spoiled leaves. Cut sprouts in half lengthwise, through the stem.
- In a large bowl, toss sprouts with olive oil, garlic powder, salt, and pepper.
- Add to baking tray in a single layer and bake for 30 minutes.
- Increase oven temperature to 450°F. Sprinkle Brussels sprouts with lemon juice if using. Bake for an additional 5-10 minutes to brown, being careful not to burn the sprouts.
Notes
- Refrigerate leftovers up to 4 days, or store in freezer bags and freeze for up to 12 months.
Nutrition Information
Calories: 149 | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 426mg | Potassium: 609mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1142IU | Vitamin C: 132mg | Calcium: 66mg | Iron: 2mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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