Crispy Brussels Sprouts Recipe
Make Crispy Brussels Sprouts Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brussels sprouts & seasoning
Finishing & optional add-ins
Method
Brussels sprouts & seasoning
Preheat and prep
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil and set aside. This high heat is key to getting crispy edges.
Trim and halve
Rinse 1 lb Brussels sprouts and pat dry thoroughly. Trim the stem ends and remove any loose or damaged outer leaves. Slice each sprout in half lengthwise so the cut side will contact the pan.
Season
Place the halved sprouts in a large bowl. Add 3 tbsp extra-virgin olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder. Toss well so every sprout is evenly coated. If the sprouts feel wet after rinsing, patting dry first prevents steaming and promotes crisping.
Arrange on sheet
Spread the sprouts cut-side down in a single layer on the prepared baking sheet. Make sure there is space between pieces; overcrowding causes steaming instead of browning. Use two sheets if necessary.
Roast
Roast in the preheated oven for 18–25 minutes, depending on size, until the cut sides are deep golden brown and the outer leaves are crisp. Check at 12–15 minutes and rotate the pan if your oven has hot spots. For extra crispness, broil for the last 1–2 minutes, watching closely to avoid burning.
Finishing & optional add-ins
Finish with flavor
Remove the baking sheet from the oven. Immediately sprinkle 1 tbsp fresh lemon juice over the hot sprouts and toss gently on the sheet or transfer to a serving bowl. The heat helps the lemon brighten the flavor.
Add cheese and heat-sensitive ingredients
While still hot, sprinkle 2 tbsp grated Parmesan evenly over the sprouts so it melts slightly. If using 0.25 cup toasted walnuts or pecans and 0.25 tsp red pepper flakes, add them now and toss gently to combine.
Serve
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately so the sprouts remain crisp. Leftovers can be reheated in a 400°F (200°C) oven for 5–7 minutes to re-crisp.