Crispy Brussels Sprouts Recipe
Recipe information
Make Crispy Brussels Sprouts in just 35m. goat cheese, toasted baguette
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Ingredients
Crispy Brussels sprouts
Toasted baguette
Finishing & assembly
Crispy Brussels sprouts
1. Prep
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly coat with oil.
2. Trim & halve
Trim the stem ends of the Brussels sprouts and remove any loose outer leaves. Cut each sprout in half lengthwise. For very large sprouts, quarter them so pieces are roughly uniform in size.
3. Season
In a large bowl, toss the halved sprouts with 2 tbs olive oil, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/4 tsp red pepper flakes until evenly coated.
4. Arrange
Spread the sprouts cut-side down in a single layer on the prepared baking sheet, leaving a little space between pieces for browning. Overcrowding will steam them instead of crisping.
Toasted baguette
6. Prepare baguette
While sprouts roast, slice the baguette on a diagonal into 12–14 slices about 1/2-inch thick.
7. Butter & garlic
Mix the 2 tbs softened butter with 1 tsp olive oil. Spread a thin layer on each baguette slice. If desired, rub the cut side of a garlic clove lightly across each slice for a subtle garlic flavor.
8. Toast
Arrange slices on a separate baking sheet and toast in the oven for the last 6–8 minutes of the sprouts' roast time, until edges are golden and butter is melted. Alternatively, broil 2–3 minutes watching closely to avoid burning.
Finishing & assembly
9. Finish sprouts
When the sprouts are done, remove them from the oven and transfer to a serving bowl. Zest and then squeeze the juice of half a lemon over the hot sprouts and drizzle with 1 tsp honey; toss gently to combine and adjust salt to taste.
10. Assemble crostini
Spread or dollop about 1 tsp of goat cheese onto each toasted baguette slice (reserve some goat cheese for topping if you prefer larger dollops). Top each slice with 2–3 warm crispy Brussels sprout halves.
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