Crispy Roasted Brussels Sprouts (Easy Oven + Skillet Recipe)

Why You'll Love These Crispy Brussels Sprouts

There is a reason crispy Brussels sprouts have become such a popular side dish. They are simple, flavorful, and incredibly versatile.

This recipe uses just Brussels sprouts, oil, and seasonings, so it is easy enough for a weeknight dinner but delicious enough for Thanksgiving, Christmas, or a special meal.

The biggest secret to crispy roasted Brussels sprouts is not complicated at all: don't overcrowd the pan. When the sprouts have enough room, the moisture can escape and the cut sides have a chance to caramelize instead of steaming.

I also recommend cutting the Brussels sprouts in half. The flat cut side gets direct contact with the hot pan, which creates those deeply browned edges everyone fights over.

Ingredients You'll Need

Brussels sprouts: Choose firm, fresh Brussels sprouts. Trim the woody ends and remove any loose or damaged outer leaves.

Oil: Olive oil is my everyday choice, but avocado oil or another neutral cooking oil works too.

Seasonings: Keep it simple with salt, black pepper, garlic powder, or your favorite seasoning blend. You can easily change the flavor depending on what you're serving.

Other Seasoning Options: You can also use other other seasoning mixes like, my favorite 21 Seasoning Salute from Trader Joe's. (not a sponsored product) old bay, Cajun or Italian spices.

For the finishing touch, I highly recommend you drizzle some balsamic glaze which is reduced thick balsamic vinegar or pomegranate molasse. The sweet and tart flavors of either these two sauces bring a great depth of richness to caramelized sprouts.

Some other options are Lemon or lime juice with the zest, Orange juice and zest, and topping of roasted nuts like pine nuts, pecans, chopped almonds, walnuts will add extra depth of texture and flavors.

How to Make Crispy Roasted Brussels Sprouts

Start by trimming the Brussels sprouts and cutting them in half lengthwise. If you have very large sprouts, quarter them so everything cooks evenly.

Toss the sprouts with oil and seasonings until they are evenly coated.

For the oven method, preheat your oven to 425°F. Arrange the Brussels sprouts in a single layer on a large baking sheet, preferably with the cut sides facing down. Give them plenty of breathing room.

Roast for about 20–25 minutes, or until the Brussels sprouts are tender and deeply golden brown. If you like them extra crispy, give them a few additional minutes.

I personally like a little char on the edges. Don't pull them out just because a few leaves look very dark. Those crispy leaves are usually the tastiest bites.

Skillet Brussels Sprouts

Don't want to turn on the oven? Make these crispy Brussels sprouts in a skillet instead.

Heat a large skillet over medium-high heat and add the oil. Place the halved Brussels sprouts cut-side down in the skillet. Let them cook without constantly stirring so the cut sides have time to develop a golden-brown crust.

Cook for about 5–7 minutes, then turn the sprouts and continue cooking until they are tender and browned, another 5–7 minutes. Season to taste and serve hot.

Work in batches if necessary. A crowded skillet makes it harder to get those crispy edges.

What to Serve With Roasted Brussels Sprouts

These crispy Brussels sprouts are one of my favorite flexible side dishes. Serve them with roasted tofu, grilled chicken, pasta, rice bowls, burgers, or your favorite holiday main course.

They are also delicious tucked into grain bowls or added to a simple lunch salad.

Serve them alongside Penne Rosa or Penne Pesto Primavera for scrumptious pasta dinner. They also taste amazing as a side to Creamy Tomato Soup or Vegetable Barley Soup.

Pair them with cranberry sauce, creamed spinach, wild rice pilaf stuffing and homemade Cornbread and you have " The Perfect Sides " for Thanksgiving, Christmas and Holiday dinner menu.

If you want to serve them as an appetizer. Greek Tzatziki Sauce, Bread Dipping Oil, Avocado Cilantro Lime Dressing and Cilantro Jalapeno Hummus make excellent dipping choices.