These delicious Crispy Roasted Brussels 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 brussels 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 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 Baked Cottage Fries!
For the main dish, we like to pair these brussel sprouts with Dairy Free Swedish Meatballs, Vegan Swedish Meatballs, and Easy Baked Salmon Cakes.
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
- healthy
- 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 it (with photos)
Ingredients Notes
This crispy roasted brussels sprouts recipe needs only four ingredients for the perfect flavorful *crunch*!
- brussel sprouts
- olive oil
- crushed red pepper flakes (optional for a little heat)
- salt
See the recipe card for full ingredients and 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!
Step-by-Step Instructions
This easy roasted brussels sprouts recipe has 6 simple steps:
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
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.
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 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 roasted brussels sprouts in an airtight container in the refrigerator for up to 4 days.
Brussels 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.
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!
Related healthy vegetable side dishes to consider...
If you love these crispy roasted brussels sprouts, check out these other healthy side dishes:
And also check out our Crustless Pumpkin Pie and Dairy-Free Charcuterie Board that make excellent additions to your holiday table!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field or recipe card below. Thank you!
Crispy Roasted Brussel 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
- Preheat the oven: Preheat the oven to 400 degrees F (205 deg C).
- Coat the brussels sprouts in oil: On a large metal baking sheet, combine brussels 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!
Alexa
Yum!! I’m planning on making these for Thanksgiving - they are my youngest son’s favorite! The crispiness makes this a favorite dish!
Candice
You can't find a simpler or tastier way to make Brussel sprouts! Even my kids will eat them! Thank you Jamie!
Jamie
Thank you so much for your review Candice! I am so glad that your kids will eat them too!
Cherie
These are so good. I wasn't a fan of Brussel sprouts...until now. Thanks, Jamie!
Sharon L
I make these at least once a week! I also add garlic powder. Also perfect recipe for broccoli - so good!
Jamie
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!