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October 21, 2019

Crispy Roasted Brussels Sprouts

The secret to crispy roasted brussels sprouts is how you slice them and giving them a head start on cooking, using hot preheated sheet pans.

The secret to crispy roasted brussels sprouts is how you slice them and giving them a head start on cooking, using hot preheated sheet pans.

Crispy Roasted Brussels Sprouts

You might consider me more of a newbie when it comes to brussels sprouts.

During my childhood, my mom didn’t force me to stay at the table to finish my sprouts or any other vegetable at dinner.

Looking back I’m pretty confident my 10-year-old self wouldn’t believe that I am obsessed with vegetables. Brussels sprouts make it on my top 10 list.

Sprouts are one of my go-to greens for fall and winter salads. I shred them and keep them raw for a salad with pears and kale. They are great for a twist on a Caesar salad, too.

It’s only on occasion that I roast brussels sprouts. I make a grain bowl with wheat berries and sweet potatoes.

Roasting brussels sprouts can be tricky, even though it should be a very straightforward side. 

Crispy Roasted Brussels Sprouts

When I buy sprouts at the farmers market, I get to select each one from a big bin. 

It’s different at the grocery where they are pre-packed in mesh bags. That means you go home with big and little sprouts.

When brussels sprouts are different sizes, cook time varies. You end up with smaller ones that are borderline too dark and larger sprouts that aren’t cooked all the way through.

Crispy Roasted Brussels Sprouts

How To Make Crispy Roasted Brussels Sprouts

My solution to this problem is to thinly slice brussels sprouts lengthwise. Then it doesn’t matter if they’re not all the same size. 

I love crispy roasted brussels sprouts with browned edges.

To get them crisping up the moment they start roasting, I put the sheet pans in the oven as it preheats.

Crispy Roasted Brussels Sprouts

After I toss the sliced sprouts in olive oil, salt and pepper, I carefully spread them over the hot sheet pans.

The moment they make contact with the metal they are sizzling. 

It only takes 15-20 minutes for the sprouts to finish roasting.  When they are about halfway through cooking, toss them around with a spatula, so they brown in other spots.

Crispy Roasted Brussels Sprouts

I transfer the brussels sprouts to a bowl and toss them with lots of fresh lemon juice before serving.

It’s best to eat crispy roasted brussels sprouts when they are warm. They don’t take long to cook, so don’t worry that you can’t make them in advance.

You could leave them last for your dinner prep. 

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Crispy Roasted Brussels Sprouts

Crispy Roasted Brussels Sprouts

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 25-30 minutes
  • Yield: Serves 4 1x

The secret to crispy roasted brussels sprouts is how you slice them and giving them a head start on cooking, using hot preheated sheet pans.

Ingredients

2 pounds brussels sprouts, root end trimmed, if large

1/4 cup olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

Juice of 1 lemon

Instructions

Preheat the oven to 400 degrees F with 2 sheet pans on the center racks.

Thinly slice the brussels sprouts lengthwise. Toss with olive oil, salt and pepper in a large bowl. Remove the preheated sheet pans from the oven. Spread the brussels sprouts on them.

Roast for 15-20 minutes until brown and crisp at the edges using a spatula to flip and toss the sprouts about halfway through cooking.

Transfer the brussels sprouts to a bowl and stir in the lemon juice before serving.

WHAT DID YOU THINK?

Rate + Review

  1. Thanks for the recipe! Great idea to cut the brussels sprouts thinly– I have always hated soggy-in-the-middle roasted brussels sprouts. These were much crispier.