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Homemade crispy Brussels sprouts, roasted to golden brown with caramelized edges, halved and topped with fresh parsley in a ceramic bowl.

Crispy Brussels Sprouts

These crispy Brussels sprouts are the result of 15 years of testing, roasting, and seasoning. With caramelized edges, tender centers, and a texture even veggie skeptics love.
5 from 1 vote
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Course: Appetizer, Side Dish
Cuisine: American
Keyword: Crispy Brussel sprouts air fryer, Crispy Brussels Sprouts, Crispy brussels sprouts in oven, Crispy brussels sprouts with bacon, Crispy brussels sprouts with balsamic, Parmesan Brussels sprouts, Roasted Brussel sprouts with balsamic
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 180kcal
Cost: $6

Equipment

  • Large rimmed baking sheet (Essential for caramelization)
  • Sharp chef's knife (For clean cuts through stem)
  • Cutting board (For prepping Brussels sprouts)
  • Large mixing bowl (For seasoning sprouts)
  • Measuring spoons (For accurate seasoning amounts)

Ingredients

  • 1.5 lb Brussels sprouts - Fresh; trimmed and halved
  • 2–3 tablespoon Olive oil - Or other high-heat oil
  • 1 teaspoon Coarse sea salt - To taste
  • ½ teaspoon Black pepper - Freshly ground
  • 1 teaspoon Garlic powder - Optional, or substitute fresh garlic
  • ¼ cup Parmesan cheese - Optional, for final 5 mins of roasting
  • Optional add-ins - Bacon bits, red pepper flakes, herbs

Instructions

  • Trim the stems, remove any loose leaves (save them), and cut each sprout in half lengthwise.
  • Pat sprouts thoroughly dry with paper towels or roll in a clean kitchen towel to roughen surfaces.
  • Toss halved sprouts with olive oil, salt, pepper, and garlic powder in a large mixing bowl.
    Halved Brussels sprouts in a glass bowl being tossed with wooden spoons, seasoned with coarse salt, cracked black pepper, and spices, coated in olive oil in a bright, home kitchen setting.
  • Place sprouts cut-side down on a baking sheet. Scatter saved loose leaves around them. Don’t overcrowd.
    Halved Brussels sprouts arranged cut-side down on a baking sheet, lightly oiled and seasoned, with loose leaves scattered and space between each piece for even roasting.
  • Roast at 425°F (220°C) for 18–22 minutes. Don’t flip them. Add Parmesan cheese in the last 5 minutes if using.
  • Remove from oven when edges are golden brown. Serve hot and enjoy the crispy leaves and caramelized centers.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

Nutrition

Serving: 150g | Calories: 180kcal | Carbohydrates: 14g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 8.5g | Cholesterol: 3mg | Sodium: 390mg | Potassium: 460mg | Fiber: 4g | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 82mg | Calcium: 75mg | Iron: 1.4mg