If you’re looking for a no-fail, crispy roasted brussel sprouts recipe, this is the one for you! I’ve been making this easy vegetable side dish for years, and all it requires is a bit of olive oil, kosher salt, and black pepper. Serve them as is (my preferred way) or read below for suggestions on how to jazz ’em up a bit!
Crispy roasted brussel sprouts. This is kind of the quintessential fall side dish, don’t ya think? I’m sharing my top FIVE to help you make these perfect every single time.
1. Proper brussel sprout selection
You’re laughing. I can see you laughing at me. But trust me when I tell you that size matters here. Look for brussel sprouts that are roughly the size of golf balls (about 1 1/2″ big). They’ll hold up so much better than the teeny tiny little guys that are the size of marbles.
Can you roast frozen brussel sprouts?
I always reach for fresh, but as long as the brussels sprouts are cooked at a high enough temperature (to help absorb any residual condensation, I’d crank the heat up to 450F), you should be fine. Just make sure to coat with enough oil (tips on this below!) and season well with salt.
2. How to clean brussel sprouts
Use a sharp knife to cut off the hard, woody end on the bottom of the sprout. Discard. Next, remove the outer layer of leaves (or any that are discolored) by peeling back gently. Go ahead and toss those. There ya have it! Perfectly cleaned brussel sprouts.
3. For crispiest ever brussel sprouts, don’t roast whole!
Slice brussel sprouts in half from top to bottom, leaving the core in tact on each piece to hold the leaves together. Can I roast whole brussel sprouts? You absolutely can, but the insides will ssteam and they won’t get as crisp.
Pro tip: do NOT throw away any leaves that fall off when slicing brussels in half! Add them to your baking sheet and you’ll end up with crisp little brussel sprout chips!
4. Roast brussel sprouts cut side DOWN.
You said you were looking the crispiest brussel sprouts ever, right? They’ve got to be cut side down, period, the end.
5. Embrace oil.
Don’t be shy with oil when roasting veggies. I stick with olive oil or grapeseed oil, but avocado, canola, or vegetable oil work great too. Just make sure there’s enough fat on the veggies (and the pan) to help them get crispy. A good rule of thumb is at least 1 Tbsp olive oil per pound of brussel sprouts. I go up to 1 1/2 Tbsp. Don’t tell anyone.
6. Cook at a high temperature!
Roasting vegetables brings out the absolute best flavor. In this case, it caramelized the outer leaves, yet created a tender, almost creamy like texture in the center. For best results, roast veggies at a temperature of at least 400 F, but up to 450 F. I usually stick with 425 F.
7. Ways to serve roasted brussel sprouts
What I love about this recipe is it’s the baseline. From here you can dress ’em up any way you like!
- crispy bacon or pancetta
- balsamic vinegar and gorgonzola dolce
- maple syrup and dried mustard
- butter and fresh herbs (rosemary, thyme, oregano)
- pomegranate seeds
- parmesan cheese
Literally there are hundreds of ways to adapt brussel sprouts to fit your menu. I like to add any sauces or extra ingredients after they’re roasted — if you add a liquid to the pan beforehand, like balsamic vinegar, the sprouts won’t crisp up quite as much. But honestly, these are perfect as is. No fail, crispy roasted brussel sprouts are here to stay, and I am SO GLAD we found each other!
Questions about roasting brussel sprouts that I didn’t answer? Ask in the comments below! This is one vegetable side dish you absolutely can conquer. I believe in you!
If you make Crispy Roasted Brussel Sprouts, please let me know by leaving a review below!
For more simple, flavorful dishes, check out the following recipes:
Weeknight pasta with pancetta, peas, and mint
Chicken milanese with fennel salad
Crispy pan seared salmon with lemon parmesan sauce
Sheet pan pork with red onion and peaches
Spicy tagliatelle with crab, lemon, and capers
Crispy Roasted Brussel Sprouts
- 2 lbs brussel sprouts about the size of a golf ball (1 1/2" round)
- 3 Tbsp olive oil or other oil such as grapeseed, vegetable, avocado, or canola oil
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Preheat oven to 425 F.
- Trim brussel sprouts by using a sharp knife to cut off the hard, woody end on the bottom. Next, slice in half from top to bottom, leaving the core in tact to hold brussel sprout together. Remove first outer layer of leaves, including any that are discolored. Discard. (See note below!)
- Place brussel sprouts in a large mixing bowl, then toss with olive oil, salt, and pepper. Place brussel sprouts cut side down on a rimmed baking sheet. Roast until the tops and bottoms of the sprouts are caramelized and brown, and centers are creamy, about 20-25 minutes. Serve immediately.