You won’t believe how good these crispy Brussels sprouts are until you’ve tried them! Skip the stinky steamed stuff, these sprouts have the perfect texture and roasty toasty flavor!
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Brussels sprouts are definitely a love them or hate them type of food, but I’m pretty sure that most people in the ‘hate them’ category just haven’t had them cooked properly.
If you’re boiling Brussels sprouts, it’s no wonder they aren’t your favorite vegetable!
Roasted Brussels sprouts, like other vegetables, sweeten up as they roast because the natural sugars found in the sprouts caramelizes. The Brussels sprouts get a bit crispy on the outside, thanks to the Parmesan we coat them in, and they’re fork tender and have a nice bite to them – nothing like mushy boiled Brussels sprouts!
These would make a great side dish for your holiday dinner, and roasting veggies is so simple that you can really make them any night of the week.
And if this isn’t the Brussels sprouts recipe for you, be sure to try out our creamy Brussel sprouts or these bacon wrapped Brussel sprouts (just use keto maple syrup on that one).
Expert Tips & Tricks:
Crispy: In my experience, the best way to get crispy brussels sprouts in the oven is to cut them in half and place them cut side down on your sheet pan. This allows for the most surface area to touch the pan and really crisp up.
Fresh: You’ll have the best results using fresh Brussels sprouts. Frozen are not the best choice for crisping up in the oven as they tend to get a bit soggy.
Reheating: These reheat best in an air fryer or hot oven. Microwaving these crispy Brussels sprouts will warm them right up, but you’ll lose the crispy texture.
Extra Flavor: Give these a little squeeze of lemon juice after roasting if you’d like to brighten up the flavor.
Crispy Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- 3 cloves garlic minced
- ½ cup grated Parmesan cheese see note
- ½ teaspoon salt
- Pinch of red pepper flakes
Instructions
- Preheat oven to 400 degrees.
- Wash the Brussels sprouts and trim the ends. Cut in half from top to bottom. Pat dry with a paper towel.
- Add Brussels sprouts to a large mixing bowl along with the remaining ingredients. Stir to coat.
- Spread the Brussels sprouts onto a large, rimmed baking sheet in an even layer. For extra crispiness, place Brussels sprouts cut side down.
- Bake for 25-30 minutes or until sprouts are a deeply golden brown and crispy.
- Serve hot.
Tips & Notes:
Nutrition Information:
Ingredient Notes:
Brussels Sprouts – You’ll need some fresh brussels sprouts that have been cut into halves. Fresh is definitely best here – we’ve never tested this with frozen Brussels sprouts and don’t believe the texture would be as good.
Crispy Coating – To make perfectly crispy Brussels sprouts you’re going to coat them in a mixture of olive oil, minced garlic, powdery Parmesan cheese, salt and red pepper flakes! The pepper will add just a little bit of a kick to the oven roasted Brussels sprouts.
Roasted crispy Brussels Sprouts are a whole different thing from the stinky, mushy steamed or boiled sprouts! When you roast them, the outside gets perfectly crispy and caramelized and the seasoning they roast in doesn’t hurt either. These definitely aren’t boring Brussels sprouts!
How To Trim Brussels Sprouts:
It’s easy to trim fresh Brussels sprouts and cutting them in half will help to get them perfectly crispy when they roast in the oven!
To trim and prepare wash the sprouts well first and then use a knife to trim off the stem end of each. If there are any yellow leaves go ahead and remove those now as well.
Finally, slice the Brussels sprouts in half lengthwise from top to bottom. Halving the sprouts will create let them rest flat on the baking sheet and will create more surface area for all that crispy goodness!
How To Make Crispy Brussels Sprouts:
Season – Add the halved sprouts to a large mixing bowl and then dump in all the remaining ingredients. Give it a good stir to coat the sprouts in the oil and seasoning mixture.
Bake – Spread the Brussels sprouts out onto a large rimmed baking sheet in an even layer. If you want them to be extra crispy place the sprouts cut side down. They won’t take very long to cook, about 25 to 30 minutes or until they’ve turned a deep golden brown and are nice and crispy!
Helpful Tip!
Make ’em Crispy!
The best way to get crispy Brussels sprouts is to cut the sprouts in half so that you have plenty of surface area to crisp up. Take the time to arrange all of the Brussels sprouts cut side down on the roasting pan. The more area touching the hot pan, the crisper the will be!
What To Serve With Roasted Brussels Sprouts:
These crispy roasted Brussels sprouts make a great side dish that will pair well with lots of other tasty foods! We especially enjoy serving them with pretty much any kind of meat.
They’re great for holidays or weeknight dinners too! Try them with one of these other recipes:
- Keto Meatloaf
- BBQ Keto Meatballs
- Mozzarella Stuffed Meatballs
- Baked Chicken Drumsticks
- Crockpot Chicken Wings
- Creamy Tuscan Chicken
- Breaded Baked Pork Chops
- Air Fryer Boneless Pork Chops
Save yourself some work for later! You can prepare and cut the Brussels sprouts ahead of time and store sealed in the fridge until you are ready to use them. They’ll stay fresh for at least a couple of days.
FAQ’s:
Sure! Just put them in an airtight container and they should last in the fridge for up to 4 days. I wouldn’t recommend freezing them or they’ll probably turn out soggy.
They’re green, and kids tend to hate them, so it’s a pretty safe bet that they are. Brussels sprouts are low in calories and high in nutrients and fiber as well as antioxidants so they are nutritious and healthy vegetables!
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