The word “brussels sprouts” is often used negatively, but when cooked properly, they become tasty, golden-brown bites. With just the right amount of caramelization and crunch, this recipe makes sure that your Brussels sprouts are the crispiest they’ve ever been.
This foolproof way will make you want more whether you make them as a side meal, a healthy snack, or even the main dish!
Why this recipe is great
- Extra crispy feel
- Easy-to-follow steps that are simple
- Flavor that is perfectly cooked
- Different spices can be added to make it your own.
Ingredients
- 1 lb (450g) Brussels sprouts, trimmed and halved
- 2 tbsp olive oil or avocado oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- ½ tsp paprika (optional)
- 2 tbsp grated Parmesan (optional, for extra crispiness)
Step-by-Step Instructions
Step 1: Preheat Your Oven
Warm the oven up to 425°F (220°C). For the crispiest Brussels sprouts, you need to cook them at a high temperature.
Step 2: Prepare the Brussels Sprouts
Make sure the Brussels sprouts are completely clean and dry. Anything that makes them wet will stop them from crisping up right.
Cut them in half and trim the ends. Cut them into quarters if they’re really big so that they cook evenly.
Step 3: Seasoning the Sprouts
Add olive oil, salt, black pepper, garlic powder, and paprika to a bowl and toss the Brussels sprouts around in it.
Make sure that the oil and spices are spread out evenly on all of the pieces.
Step 4: Arrange on a Baking Sheet
For easy cleanup, line a baking sheet with foil or parchment paper.
Spread the Brussels sprouts out flat, cut side down. This makes sure that the food has the most touch with the hot pan, which makes the sides the crispiest.
Step 5: Roast to Perfection
After the oven is hot, bake them for 20 to 25 minutes, flipping them over halfway through.
Add Parmesan cheese during the last 5 minutes of baking if you want the top to be extra crispy.
Step 6: Serve and Enjoy
When they’re golden brown and crispy, take them out of the oven.
Right away serve and enjoy with your favorite dip or as a side meal!
Tips for Extra Crispy Brussels Sprouts
- Dry them completely. Wetness keeps things from getting crispy, so dry them well with a clean towel or paper towel.
- Use high heat. Caramelization can happen at 425°F (220°C) without cooking the food too much.
- Spread them out so they don’t steam in the pan if it’s too full.
- Place the cut side down. This will help the ends get nice and crispy.
- Give an air burner a try: For 12 to 15 minutes at 375°F (190°C), shaking the pan every so often will make it cook faster and crispier.
FAQs
Why don’t my Brussels sprouts get crispy?
There could be too much water in the Brussels sprouts, too many of them in the pan, or the temperature during cooking that is too low if they are not brown. Make sure they are always dry and that there is enough room on the baking sheet.
Can I make this recipe with frozen Brussels sprouts?
To be sure, but fresh Brussels sprouts are the best for making them crispy. If you use frozen, let them thaw first, then pat them dry and roast them at 450°F, which is a little higher for better crispiness.
How do I keep extra Brussels sprouts fresh and heat them up again?
Leftovers can be kept in the fridge for up to three days in a container that doesn’t let air in. To get the crispiness back, put it back in the oven at 375°F for 5–10 minutes or in an air fryer for 3–5 minutes.
What are some different ways to make crispy Brussels sprouts?
Glaze of balsamic: Add honey and balsamic vinegar for a sweet and spicy twist.
To make it hot, add a pinch of red pepper flakes or Sriracha.
For extra cheese, pour extra Parmesan on top or crumble some feta over the top before serving.
To make it Asian, cook the vegetables and then toss them with soy sauce, sesame oil, and sesame seeds.