Easy Roasted Crispy Brussels Sprouts

5 from 2 votes

Easy Roasted Crispy Brussels Sprouts

The keys to getting crispy brussels sprouts is all about how you slice them and roasting them on hot preheated sheet pans.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

2 pounds brussels sprouts
1/4 cup olive oil
Juice of 1 lemon
1 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

Preheat the oven to 400 degrees F with 2 sheet pans on the oven racks.
Trim the brussels sprouts. Then slice them thinly lengthwise about 1/8-inch thick.
Toss the brussels sprouts with oil, lemon juice, salt and pepper in a large bowl.
Remove the preheated sheet pans from the oven. Transfer the sprouts to the hot pans. Carefully spread them out in a single layer using a spatula or spoon.
Roast for 15-20 minutes until brown and crisp at the edges. Flip them over about halfway through roasting.

Video

Notes

Roasted brussels sprouts are best served warm.

Optional additions after you roast the sprouts include:

- Grated Parmesan cheese
- Toasted walnuts or pecans
- Honey: drizzle it on to the hot roasted sprouts
- Balsamic vinegar: stir the sprouts with a splash balsamic vinegar
- Minced garlic: Quickly stir 1-2 minced garlic cloves into the brussels sprouts when you take the pans out of the oven.

You can trim and slice the brussels sprouts a few hours in advance.

Store leftovers in an airtight container in the fridge up to 2 days. Rewarm them in a 350-degree F oven or in a skillet on the stove with a little olive. They won't be as crisp as when you first roasted them. Try stirring them into cooked grains or pasta.

You can also eat leftover roasted brussels sprouts cold in a salad.

Nutrition