Crispy Roasted Brussels Sprouts

These crispy roasted Brussels sprouts have browned, crisp edges and tender centers with just olive oil, salt, and optional red pepper flakes. An easy 30-minute oven side dish.

Course Side, Holiday, Thanksgiving

Cuisine American

Keyword oven roasted brussel sprouts, crispy roasted brussel sprouts, crispy brussels sprouts, brussels sprouts recipe, roasted brussels sprouts recipe, gluten free brussels sprouts

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 90kcal

Author Jamie Monkkonen

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: Fully preheat the oven to 400°F (205°C). Add the halved Brussels sprouts and olive oil to a large metal baking sheet. Toss thoroughly until every sprout has a thin coating of oil, then spread them into a single layer with some space between them.
Roast: Roast for 20 minutes. Add the red pepper flakes and toss, then roast for about 5 minutes more, until the outer leaves and edges are deeply browned and crisp and the centers are fork tender.
Season: Toss with salt to taste and serve immediately.

Notes

For best taste: 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 Brussels sprouts in olive oil for a full 2-3 minutes, making sure every last bit has a thin coat of oil.

Pan: I get the crispiest results on a bare metal baking sheet. Parchment works too, but a silicone baking mat produced a softer texture in my tests.

Placement: I tested arranging every half cut-side down and simply spreading the sprouts over the pan. I don't find the extra arranging necessary for crisp Brussels sprouts.

Wait to add the salt. Salt begins drawing moisture from the sprouts as soon as it’s added. Since excess surface moisture works against browning, I roast them unsalted and season immediately after they come out of the oven.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. The sprouts soften as they sit.

Nutrition