Crispy roasted brussel sprouts. This is the quintessential fall side dish, don’t ya think? Perfect all season long, and a staple on our Thanksgiving menu! I’m sharing my top SEVEN TIPS to help you make perfect roasted brussel sprouts 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, ready to be roasted.
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 steam 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 for the crispiest brussel sprouts ever, right? They’ve got to be cut side down, period, the end.
5. Embrace Oil.
There are so few ingredients for roasted brussel sprouts — the sprouts, olive oil, kosher salt, and black pepper. In order to get the best finished product, you’ve got to use enough oil!
Don’t be shy with oil when roasting veggies. Stick with olive oil or grapeseed oil, but avocado, canola, or vegetable oil work fine too. Just make sure there’s enough fat on the brussel sprouts (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 creates 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. We think crispy brussel sprouts are best when roasted at 425 F.
7. Ways To Serve Roasted Brussel Sprouts
What I love about this roasted brussel sprouts recipe is that 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
There are hundreds of ways to adapt brussel sprouts to fit your menu. We 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 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. We believe in you!
Looking for more Thanksgiving side dishes? We got you covered!
- Mashed potatoes with sour cream
- Homemade applesauce
- Focaccia stuffing with chorizo
- Butternut squash mash
- Maitake mushrooms with ‘nduja
- White cheddar biscuits
- Lentil salad
- Herb scented mashed potatoes
If you make Roasted Brussel Sprouts, please let us know by leaving a review and rating below!
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For more simple, flavorful dishes, check out the following recipes:
- Pasta with pancetta, peas, and mint
- Chicken milanese with fennel salad
- Pan seared salmon with lemon parmesan sauce
- Sheet pan pork with red onion and peaches
- Spicy crab pasta
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.