These are the *crispiest* Brussels sprouts with potato-chip crisp outer shells and a savory maple miso glaze for the most addictive roasted Brussels sprouts. This is the only crispy roasted Brussels sprouts recipe you need!

bowl of crispy Brussels sprouts

One thing I’m always ordering out at restaurants is the Roasted Brussels sprouts. The way that a restaurant is able to make them SO crispy and perfectly salty with the somehow sweet caramelized and soft centers seemed near impossible to replicate at home- until now!

This is my all time favorite Brussels sprouts recipe, and I just know you’re going to love it too. Not only is it so quick and easy, but you’ll get perfectly crispy Brussels sprouts every time.

Simply toss everything in the skillet or on the pan, and roast!

My trick? Preheating the pan in a semi-high heat oven. It’s that easy!

This roasted Brussels sprouts recipe is also deliciously simple in ingredients and flavor- but somehow is so cozy and delicious, it’s the perfect vegetable side dish to pair with any main (like vegan meatballs or vegan mushroom lentil burgers!) – or dress up entirely as a main dish or salad with your favorite dressing (I love this tahini dressing!), crispy tofu or beans, and roasted sweet potatoes!

They’re even great dipped in my vegan caesar dressing.

You’re just going to absolutely LOVE this easy recipe- it’s the perfect side dish!

Key Ingredients:

  • Brussels sprouts
  • Cooking oil: I use a high quality olive oil here, but you can also use avocado oil or coconut oil. Some vegan butters are actually great for this! I like to use Miyoko’s. You can also use avocado oil or coconut oil.
  • Maple syrup
  • Soy sauce: You can also use Tamari soy sauce, coconut aminos, or even a teriyaki sauce
  • Miso paste: I like to use a chickpea miso. It’s super flavorful and soy free if you need that!
  • Sea salt
close up of roasted crispy Brussels sprouts

How to make the crispiest roasted Brussels sprouts in the oven:

The best pans for Roasted Brussels sprouts:

I absolutely LOVE to use my Dutch oven for making super crispy Brussels sprouts. A cast iron skillet works well too, but you can also just use a baking sheet or sheet pan!

The most important part is preheating the pan. That means that you’ll place the pan into the oven as it preheats, along with a little oil, so that everything is super hot for the Brussels sprouts.

If you’re going the baking sheet method, make sure that you use parchment paper over tinfoil. It’ll create much crispier and tender Brussels sprouts.

How long to roast Brussels sprouts:

When you’re roasting veggies at high heat (400 degrees F and above), you don’t need that long until your vegetables are done. To roast Brussels sprouts, you only need to roast them for 25-30 minutes at 415F. 

I start by making sure the open face of the Brussels sprouts is face down on the oiled baking sheet and roasting them for 13 minutes. Then flip them so evenly crisp up!

They’ll come out nice and crispy and tender in texture! Just make sure you’re using the middle oven rack so that they don’t get burnt too quickly!

bowl of crispy roasted Brussels sprouts

Roasted Brussels sprouts flavor variations:

  • Italian-inspired: 1 tbsp chopped basil + 1 tbsp Italian seasoning (or thyme or rosemary!) + 1 tsp onion powder + sea salt/pepper+ a finishing of olive oil
  • Thai-inspired: juice from 1 lime + 1 tbsp chopped Thai basil + a drizzle of this easy peanut sauce
  • Mediterranean: juice from 1 lemon or 2 tbsp balsamic vinegar + 1 tbsp chopped dill + 1 tbsp chopped parsley + sea salt/peppe + a drizzle of this dill yogurt sauce 
  • Sweet & Smokey: 1 tbsp maple syrup + 1 tbsp red pepper flakes + 2 tsp smoked paprika + 1 tbsp soy sauce OR 2-3 tbsp vegan BBQ sauce

What to serve with Roasted Brussels sprouts:

I absolutely love serving these Roasted Brussels sprouts alongside an easy meal, like my vegan scallops or with my chickpea tuna. They’re also great as a holiday side dish, like with my vegan Wellington or vegan lentil loaf!

And you can never go wrong with more veggie sides– add in my roasted crispy sweet potatoes and roasted red cabbage and a hefty drizzle of this quick and easy vegan Caesar dressing for even more veggie goodness!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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bowl of crispy Brussels sprouts

The *CRISPIEST* Maple Miso Glazed Roasted Brussels Sprouts – So Easy!

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  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Side dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

Description

These are the *crispiest* Brussels sprouts with potato-chip crisp outer shells and a savory maple miso glaze for the most addictive roasted Brussels sprouts. This is the only crispy roasted Brussels sprouts recipe you need!


Ingredients

Scale
  • 1.5  lbs. Brussels sprouts, washed and cleaned of any bad leaves
  • 1/4 cup (60 mL) high quality extra virgin olive oil, divided
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp miso paste
  • 1 tsp sea salt
  • 1 tsp sesame seeds
  • Optional: yogurt dill sauce, vegan pesto, tahini dressing, olive oil, vegan parmesan cheese

Instructions

  1. Prep: Preheat the oven to 415F. Line a baking sheet with parchment paper OR use a Dutch oven or cast iron skillet.
  2. Preheat the pan: Drizzle 2 tbsp of olive oil onto the parchment paper-lined baking sheet or in the dutch oven or cast iron skillet. Place the pan or skillet into the oven on the middle rack to heat while you slice and prep the Brussels sprouts.
  3. Rinse: Start by rinsing the Brussels sprouts well under water. Then peel off any dirty or old leaves from the outside.
  4. Chop: Chop the Brussels sprouts in half, keeping any clean outer leaves that fall off. Those will crisp up really nicely! Add the Brussels sprouts to a bowl.
  5. Season: Add in the remaining olive oil, soy sauce, maple syrup, miso paste, and sea salt, and toss to evenly coat. 
  6. Prep for baking: Remove the baking sheet or skillet from the oven, and spread the Brussels sprouts onto the baking sheet, making sure the open face of the Brussels sprouts is face down onto the baking sheet. If it’s in the skillet, try to make sure that the Brussels sprouts are touching the bottom of the skillet.
  7. Bake: ​​​​Place the baking sheet or skillet onto the middle rack and roast for 13 minutes. Then flip the Brussels sprouts so the open face is now exposed, and roast for another 13-15 minutes, or until crisped and browned.
  8. Serve: Remove the Brussels sprouts and serve immediately! Top with sesame seeds, and enjoy!

Notes

See blog post for all tips and tricks, along with flavor variations!