These delicious Crispy Roasted Brussel Sprouts need only 4 ingredients and are practically foolproof! With the tips in this post, you'll get a super crispy and healthy treat while avoiding common pitfalls that diminish that classic crispiness.
I also like to make these roasted brussel sprouts on Sunday nights as part of my meal prep for weekday lunches. They make a baked potato and roasted chicken breast feel like a fancy combination. In fact, you can mix and match as you like, because these little crispy brussels sprouts make everything feel fancy!
Need that perfect addition to a potluck, holiday meal, or your weekly meal prep? These crispy roasted brussels sprouts are your best bet. Who knew my vegetable-fearing family would devour them before the delicious roasted potatoes?! (seriously, it was wild)
We often make Crispy Parsley Roasted Potatoes at the same time for holidays or meal prep during the cooler months. They also pair well with my Unbelievably Dairy-Free Scalloped Potatoes and Super Tasty Baked Cottage Fries!
And we can't forget dessert! If you're making this recipe for the holidays, be sure to follow it up with something special like our Gluten Free Gingerbread Loaf Cake, Dairy-Free Tiramisu, Gluten-Free Monster Cookies, and Christmas Rocky Road.
Why you'll love this recipe:
- the brussel sprouts get super crispy
- only 4 ingredients
- the best way to eat brussel sprouts
- totally snackable
- incredibly easy
This is one of my favorite holiday side dishes and I'm *so* excited to share it with you!
How to make Crispy Roasted Brussel Sprouts
This recipe needs only four ingredients for the perfect *crunch*.
- brussel sprouts
- olive oil
- crushed red pepper flakes
See the recipe card for full ingredients and quantities.
- Spicy - add more crushed red pepper flakes for an extra kick!
- Mild - omit the red pepper flakes entirely, or reduce to ⅛ teaspoon.
- With Bacon - add crisp bacon pieces either at the end, or when you remove the brussel sprouts from the oven to toss with red pepper flakes.
- Balsamic Roasted Brussel Sprouts - add a drizzle of thick balsamic vinegar, balsamic reduction, or balsamic glaze after salting.
- Zesty Lemon Brussel Sprouts - add a squeeze of lemon juice at the end, and a little fresh grated lemon zest!
Step 1. Preheat: Preheat the oven to 400 degrees F (205 deg C).
Step 2. Coat the brussels in oil: On a large metal baking sheet, combine brussel sprouts and olive oil and toss to coat evenly.
Step 3. Bake: Bake on the middle oven rack for 20 minutes.
Step 4. Red pepper flakes: Remove from the oven, add red pepper flakes and toss to coat evenly.
Step 5. Bake again: Bake for another 5 minutes, or until brussel sprouts are crisp and the edges are browning.
Step 6. Toss with salt and serve: Remove from the oven, toss with salt, and serve immediately!
Tips to make them crispy
- Preheat the oven. A 'shock' of high heat is important for getting the ultimate crispiness. You need a fully preheated oven for the right effect.
- Don't use a silicone baking mat. Using a silicone baking mat will increase the baking time and lead to a softer texture. I bake right on a metal baking sheet. You can use parchment paper if you want to use a liner.
- Use a metal baking sheet. Similarly to the silicone mat, a glass or cast iron baking dish absorbs too much heat. See the photos above (in the instructions) to see the pan I use.
- Give the sprouts some space. Use a large baking sheet and spread them out a little before popping them in the oven.
- Salt AFTER baking. If you toss in salt and then bake, the salt pulls water out of the brussel sprouts. This extra water will cause your brussel sprouts to be soggy and tough.
- Eat just after salting. The brussel sprouts will be crispiest just after removing them from the oven. They still have an amazing roasty taste as leftovers, but the crisp won't last.
Brussel sprouts can become soggy if you did any of the following: you didn't preheat the oven, you baked on something other than a metal baking sheet, you salted before baking, or you let them sit too long before serving.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Top Tip for Best Taste
FULLY coat the brussel sprouts in oil. They will still be crispy if you have some leaves that are not fully coated in oil, but they will be papery and lack flavor.
I usually toss the brussel sprouts in olive oil for a full two to three minutes, making sure every last bit has a thin coat of oil.
After several trials, I do not think it's important to place them 'face down' as some other popular food bloggers suggest. I prefer them strewn about every which way.
Some bloggers suggest placing the halves 'face down' and then drizzling the oil over them and baking them. Without tossing completely, I don't even think brussel sprouts are worth roasting. It makes that much of a difference!
More fall and winter side dishes
Other gluten-free winter and holiday recipes you'll love:
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Crispy Roasted Brussel Sprouts
These delicious 4-ingredient Crispy Roasted Brussel Sprouts are the perfect addition to any potluck, holiday meal, or your weekly meal prep!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 1x
- Category: side, holiday
- Method: Baking
- Cuisine: American
- Diet: Vegan
- 1 ½ pounds (0.7 kg) brussel sprouts, halved lengthwise with rough ends sliced off
- 2 tablespoons olive oil
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- Preheat the oven: Preheat the oven to 400 degrees F (205 deg C).
- Coat the brussel sprouts in oil: On a large metal baking sheet, combine brussel sprouts and olive oil and toss to coat evenly.
- Bake: Bake for 20 minutes.
- Red pepper flakes: Remove from the oven, add red pepper flakes and toss to coat evenly.
- Bake again: Bake for another 5 minutes, or until brussel sprouts are crisp and the edges are browning.
- Toss with salt and serve: Remove from the oven, toss with salt, and enjoy!
Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
For best taste: FULLY coat the brussel sprouts in oil. They will still be crispy if you have some leaves that are not fully coated in oil, but they will be papery and lack flavor. I usually toss the brussel sprouts in olive oil for a full two to three minutes, making sure every last bit has a thin coat of oil.
For best texture: Bake the brussel sprouts on a metal baking sheet unlined or with parchment paper. A silicone mat will decrease crispiness, as will a glass baking dish. For more crispiness tips, be sure to read the tips in the blog post.
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