Crispy Roasted Brussels Sprouts
A quick and easy recipe for perfectly crispy roasted Brussels sprouts with a caramelized, nutty flavor. Ideal as a delicious side dish for any occasion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 pound (450 g) Brussels sprouts, trimmed and halved
- 2 to 3 tablespoons olive oil (extra virgin preferred)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder (optional)
- Pinch of red pepper flakes (optional)
- ¼ cup grated Parmesan cheese (optional)
- Juice from half a fresh lemon
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse Brussels sprouts well and pat dry. Trim stem ends and halve each sprout lengthwise; quarter larger sprouts.
- In a large mixing bowl, toss Brussels sprouts with 2 to 3 tablespoons olive oil, 1 teaspoon sea salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder if using. Mix well to coat evenly.
- Arrange sprouts cut-side down in a single layer on a rimmed baking sheet, leaving space between them.
- Roast for 20-25 minutes, flipping sprouts halfway through (around 10-12 minutes) using a spatula or tongs, until edges are dark golden and crispy.
- Remove from oven, sprinkle with grated Parmesan cheese if desired, and squeeze fresh lemon juice over the top. Serve immediately.
Notes
Dry Brussels sprouts thoroughly before roasting to avoid steaming. Avoid overcrowding the pan to ensure crispiness. Flip sprouts only once halfway through roasting. For vegan option, omit Parmesan or use nutritional yeast. Reheat leftovers in oven or air fryer to maintain crispiness; avoid microwaving.
Nutrition
- Serving Size: About 1 cup (88 gram
- Calories: 56
- Sugar: 2
- Sodium: 230
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 8
- Fiber: 4
- Protein: 4
Keywords: Brussels sprouts, roasted Brussels sprouts, crispy Brussels sprouts, easy side dish, healthy vegetables, gluten-free, vegan option