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!

Course Side, Holiday

Cuisine American

Keyword paleo thanksgiving sides, vegan thanksgiving sides, brussel sprouts sides for thanksgiving, roasted brussel sprouts, the best way to eat brussel sprouts

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 90kcal

Author Jamie

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!

Notes

Storage: Store leftover roasted brussels sprouts 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.

Nutrition