Author: Whether you're a Brussels sprouts enthusiast or a skeptic, this recipe will win your taste buds over! Forget about bland, mushy sprouts, we're talking golden-brown and irresistibly crisp outer leaves, tender on the inside, and seasoned to perfection. The Perfect Crispy Roasted Brussels Sprouts are a delicious side dish for a Thanksgiving dinner, holiday feast, or for almost any meal! Just 6 ingredients, and 15 minutes of prep time.
FEATURED COMMENT:
Delicious! I would eat these every day! - Julie
No steamed Brussels sprouts allowed! Brussels sprouts have long been misunderstood and under-appreciated, but today, we're here to change that. When roasted and prepared just right, these vibrant green gems can be the star of your dinner table. The crispy exterior, umami richness, and nuanced hints of nuttiness, garlic, and mild cheesiness (if you opt for nutritional yeast) make these the absolute best Crispy Roasted Brussels Sprouts!
What Makes These Crispy Brussels Sprouts a Hit
- Sweet Deliciousness: Roasting Brussels sprouts is the secret to unlocking their full flavor potential. When you roast them, their natural sugars caramelize (that's the brown goodness you see). This means they taste sweeter and more delicious.
- Crispy Goodness: Roasting Brussels sprouts at a high temperature transforms them into crispy, golden-brown bites. Each sprout becomes a tiny flavor bomb.
- Versatility: Roasted Brussels sprouts are incredibly versatile. They are the perfect side dish to almost any meal, and are one of my favorite ways to get some cruciferous veg into my diet!
Ingredients for Roasted Brussels Sprouts
- Brussels sprouts: Trim off the ends and cut the sprouts in half. (If they're especially big, you can quarter them.)
- Olive oil: Or another oil you like to use for cooking, like avocado oil.
- Nutritional yeast: This is optional, but it gives your crispy Brussels sprouts a cheesy flavor.
- Seasonings: Garlic powder, salt, and pepper.
Tips for Perfect Roasted Brussels Sprouts
- Dry the Brussels sprouts well: Moisture is your enemy when you're roasting vegetables. Either let the sprouts dry in the colander before cooking or if you don't have time for air drying, use a clean kitchen towel to pat them dry.
- Spread them out on the pan: That's how you get your Brussels sprouts crispy! If they're crammed in, they'll steam and you'll miss out on those crispy outer layers.
- Try other seasonings and add-ons: Drizzle the sprouts with balsamic vinegar when they're done roasting, or toss them with maple syrup before roasting for a little sweetness. Add toasted walnuts or pecans for more crunch, or sprinkle with lemon zest for a little brightness.
How to Store and Reheat
- Refrigerator: Transfer leftover crispy roasted Brussels sprouts to an airtight container and refrigerate for up to 4 days. I don't recommend freezing this recipe, because the sprouts will be mushy afterwards.
- To reheat: You can eat the leftovers cold, but if you want them warm, you can heat them in a 400ºF oven to re-crisp, use the air fryer, warm in a nonstick skillet over medium-heat, or try the microwave.
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull
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Crispy Roasted Brussels Sprouts
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Ingredients
- 1 ½ lbs Brussels sprouts, ends trimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon nutritional yeast, (optional, adds a cheesy taste)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425°F (220℃).
- Spread the halved Brussels sprouts across a large baking sheet. Drizzle the olive oil over the sprouts, and then sprinkle over the nutritional yeast (if using), garlic powder, salt, and pepper. Toss well so that the sprouts are evenly coated in the oil and seasonings. Spread the Brussels sprouts evenly across the pan in a single layer with ample space around each sprout so that they can get crispy.
- Bake for 20 - 25 minutes, stopping to stir halfway through. They will be done when they are fork tender, and are browned in areas. (They will look almost burnt in some areas, but will taste AMAZING)!
Nutrition
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I'd love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More recipes you might enjoy:
Andrea says
Can they be baked at a lower temp (350) for longer or won't they get crispy? I am baking meat at 350 and would like to get the veggies done at the same time as the meat. thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Andrea! You can bake them at 350°F, but they won’t get nearly as crispy. The high heat (425°F) is what gives them those golden, crispy edges. If you need to cook everything together, you could roast them at 350°F until tender, then increase the heat to 425°F for the last 10–15 minutes to crisp them up 😊
Emma says
These are amazing and so easy. I made them to go into a salad, but ended up eating most of them straight from the pan because they were so crispy and delicious. Can't wait to make them again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Emma! Haha that’s the ultimate compliment 😄 So glad you loved them!
Joyce Solazzo says
Your roasted brussel sprouts are absolutely wonderful. My husband always wants to buy brussel sprouts and asks me if I'll eat any and I always tell him no but go ahead and make them for yourself.
After trying your recipe, I'm the one asking him if he'll eat them if I buy them and make them and he says, "If you don't, I will!!!" We both love them made with your recipe. Thanks Sam!!!
I've made many of your recipes and love them all.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha! I love that!!! So happy you're enjoying so many of my recipes Joyce 🙂
Isobel R Ritch says
These are great, Sam! I may place the sprouts in a bowl to mix with the oil and seasonings before placing on the baking sheet and then spray the sheet. But they seem to be evenly enough coated, and with today being Thanksgiving, appreciated the shortcut! Very tasty addition to my vegan Thanksgiving table!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy you enjoyed them Isobel! Happy Thanksgiving 🙂
Marie Bartorona says
The easiest best recipe and suddenly we love brussel sprouts. I put a sprinkle of nutmeg on them.
Jess @ It Doesn't Taste Like Chicken says
Yay! We're glad you love brussel sprouts!
Rodger says
Simple, easy, delicious.
Jess @ It Doesn't Taste Like Chicken says
Yay!
Denise Magee says
Love these and I even got my husband to eat them! He now loves Brussel Sprouts! This is our favorite recipe for this veggie!
Jess @ It Doesn't Taste Like Chicken says
That's wonderful!
Rhonda says
I always cooked it this way , but instead of yeast I use Parmesan cheese it tastes wonderful
Sam Turnbull @ It Doesn't Taste Like Chicken says
I hope you mean vegan Parmesan 😉
Julie says
Delicious! I would eat these every day!
Sam Turnbull says
Yay so happy to hear that!!
Sunny says
Would these turn out well if done from frozen defrosted brussel sprouts?
Sam Turnbull says
Yes, but they will likely be a little softer and you may need to adjust the cooking time.
Sunny White says
Sam thanks for taking the time to answer me. I had gone ahead and made it with my frozen ones and you were so right, I won't be doing them that way again. They were OK but would be much different and better from fresh.
Bella says
JFC, could you pick the correct spelling of Brussels sprouts and stick with it?!
Cas says
I hope your day gets better.
Sam Turnbull says
Believe it or not, I did that intentionally for SEO purposes because more people search for the incorrect spelling than they do the correct one. 😉