These crispy roasted brussels sprouts are charred to perfection in the oven with just oil, sea salt, and a pinch of heat if you like! With just four ingredients and five minutes of prep time, this is one of the easiest vegetable side dishes. With the tips in this post, you'll get a super crispy vegetable treat while avoiding common pitfalls that diminish that classic crispiness.
Crispy Roasted Brussels Sprouts are the perfect Thanksgiving side dish, Christmas side dish, meal prep recipe, or potluck addition. I like to make this recipe on Sunday nights as part of my Sunday dinner and meal prep for weekday lunches.
I often make Crispy Parsley Potatoes at the same time as this recipe for holidays or meal prep during the cooler months because it has a very similar prep and compliments this dish well. Crispy Brussels Sprouts also pairs well with Mashed Potatoes without milk or butter, Dairy-Free Mashed Potatoes, Dairy-Free Scalloped Potatoes, and Baked Cottage Fries!
For main dish pairings, check out my Dairy Free Swedish Meatballs, Thanksgiving Turkey Cranberry Meatballs, Vegan Swedish Meatballs, and Easy Baked Salmon Cakes.
How to make it (with photos)
Ingredient Notes + Substitutions
This crispy roasted brussels sprouts recipe needs only four ingredients for the perfect flavorful *crunch*!
Brussel Sprouts
Any fresh brussels sprouts will do. I find they taste best when they're in peak season, which is October through December. But the brussels sprout season runs through March, so you can keep making them beyond the holiday season.
Sea Salt
Add sea salt to taste at the very end, just before serving. As soon as salt is added, it begins to draw the water out of the brussels sprouts leaves, making them less crispy.
More Ingredient Notes
- olive oil - Another regular cooking oil can be used as a substitute, like avocado oil or vegetable oil.
- red pepper flakes - This ingredient is entirely optional to add just a little heat to this recipe.
See the recipe card for a full list of ingredients with quantities.
Variations
Here are some fun ways to vary this crispy roasted brussels sprouts recipe:
- 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!
- Parmesan Roasted Brussels Sprouts - sprinkle the brussels sprouts with finely grated parmesan cheese just before serving.
Step-by-Step Instructions
Learn how to make crispy roasted brussels sprouts in just three easy steps.
- Prep: Preheat the oven to 400 degrees F (205 deg C) for best browning. On a large metal baking sheet, combine brussels sprouts and olive oil and toss to coat evenly.
- Bake: Bake for 20 minutes. Remove the brussels sprouts from the oven, add red pepper flakes and toss to coat evenly. Then bake for another 5 minutes, or until brussels sprouts are crisp and the edges are browning.
- Toss with salt and serve: Remove from the oven, toss with salt, and enjoy!
Expert Tips
Get the tastiest and crispiest roasted brussels sprouts with these expert tips.
FULLY coat the brussels 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 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. I do not recommend this method either, as it noticeably diminishes the flavor.
Fully 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.
Use a metal baking sheet without a liner.
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.
Similarly to the silicone mat, a glass or cast iron baking dish absorbs too much heat. See the photos under "how to make it" above 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. Eat just after salting.
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.
The brussels 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.
Recipe FAQs
Here I answered some frequently asked questions about this crispy roasted brussels sprouts recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover crispy roasted brussels sprouts in an airtight container in the refrigerator for up to 4 days.
Roasted brussels sprouts can become soggy for any of the following reasons: the oven wasn't preheated, you baked on something other than a metal baking sheet, you salted before baking, or you let them sit for too long before serving.
Related vegetable side dishes to consider...
If you love these crispy roasted brussels sprouts, check out these other vegetable side dishes:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field below. Thank you!
📖 Recipe
Crispy Roasted Brussels Sprouts
Ingredients
- 1 ½ pounds brussels sprouts , halved lengthwise with rough ends sliced off (0.7 kg)
- 2 tablespoons olive oil
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
Instructions
- Prep: Preheat the oven to 400 degrees F (205 deg C). On a large metal baking sheet, combine brussels sprouts and olive oil and toss to coat evenly.
- Bake: Bake for 20 minutes. Remove the brussels sprouts from the oven, add red pepper flakes and toss to coat evenly. Then bake for another 5 minutes, or until brussels sprouts are crisp and the edges are browning.
- Toss with salt and serve: Remove from the oven, toss with salt, and enjoy!
Alexa says
Yum!! I’m planning on making these for Thanksgiving - they are my youngest son’s favorite! The crispiness makes this a favorite dish!
Candice says
You can't find a simpler or tastier way to make Brussel sprouts! Even my kids will eat them! Thank you Jamie!
Jamie says
Thank you so much for your review Candice! I am so glad that your kids will eat them too!
Cherie says
These are so good. I wasn't a fan of Brussel sprouts...until now. Thanks, Jamie!
Sharon L says
I make these at least once a week! I also add garlic powder. Also perfect recipe for broccoli - so good!
Jamie says
Broccoli is such a good idea too! Trying tonight 🙂 I'm so glad you love them as much as I do. Thank you for the review!