Crispy Roasted Brussels Sprouts

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!

Course Side, Holiday, Thanksgiving

Cuisine American

Keyword oven roasted brussel sprouts, crispy roasted brussel sprouts

Prep Time 5

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

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!

Notes

See the blog post for ingredient notes, step-by-step instructions, expert tips, and FAQs.

Storage: Store leftover crispy roasted brussels sprouts in an airtight container in the refrigerator for up to 4 days.

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 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 brussels 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 Expert Tips section of the blog post.

Nutrition