Crispy Brussels Recipe

Prep

Preheat the oven to 425°F (220°C). Rinse the Brussels sprouts and trim the stem ends. Remove any loose or yellow outer leaves. Cut larger sprouts in half lengthwise so all pieces are roughly the same size.

Dry

Place trimmed sprouts on a clean kitchen towel or paper towels and pat dry thoroughly. Removing surface moisture helps achieve better crisping.

Season

In a large bowl, toss the dry Brussels sprouts with the olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.

Arrange

Spread the sprouts cut-side down in a single layer on a rimmed baking sheet. Do not overcrowd; use two sheets if necessary. Crowding causes steaming instead of browning.

Roast

Roast in the preheated oven for 20–25 minutes, until the undersides are deep golden-brown and crisp and the outer leaves are slightly charred. Check at 15 minutes and rotate the pan if your oven has hot spots.

Flip & finish crisping

If desired, flip the sprouts and roast 3–5 more minutes to crisp the other side. For maximum crispness, turn the oven to broil for 1–2 minutes while watching carefully to avoid burning.

Add garlic (optional)

If using garlic, warm a small skillet over medium-low heat with 1 tsp olive oil and lightly sauté the minced garlic for 30–45 seconds until fragrant but not browned. Toss garlic with the roasted sprouts immediately so it distributes evenly.

Brighten & finish

Transfer roasted sprouts to a serving bowl. Toss with 1 tablespoon lemon juice and, if using, 1 tablespoon balsamic glaze. Sprinkle with 2 tablespoons grated Parmesan and/or 1 teaspoon red pepper flakes to taste. Adjust salt and pepper as needed.

Serve

Serve hot as a side dish. Leftovers can be reheated in a 400°F (200°C) oven for 6–8 minutes to re-crisp.