How to make Perfectly Crispy Oven Roasted Brussels Sprouts Every Time
Learn how to make the BEST crispy roasted Brussels sprouts with crispy outer shells and the most perfect caramelized soft yet still crisp inner layer. Delicious, so easy, and fool proof!
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.
You don’t need any mixing bowls- simply toss everything in the skillet or on the pan, and roast!
The trick to getting crisp outer shells? Roasting at a high heat (and using the right pan!).
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!
You’re just going to absolutely LOVE this easy recipe- it’s the perfect side dish!
Key Ingredients:
- Brussels sprouts
- High-heat cooking oil: some vegan butters are actually great for this! I like to use Miyoko’s. You can also use avocado oil or coconut oil. Don’t use olive oil here- if you want that olive oil flavor, use a high quality extra virgin olive oil to finish after roasting! This is because olive oil breaks down in high heat cooking.
- Garlic: You can also sub in onion powder or use garlic powder too for ease.
- Sea salt
- Lemon
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!
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. And also be sure to spread the Brussels sprouts out in an even layer!
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 30 minutes at 425F.
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!
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
- Soy garlic: 1 tbsp soy sauce or gluten free Tamari sauce + 1 tsp ground ginger + 1 tbsp minced garlic + 1 tsp arrowroot starch or cornstarch
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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How to make Perfectly Crispy Oven Roasted Brussels sprouts Every Time
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Side dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Learn how to make the BEST crispy roasted Brussels sprouts with crispy outer shells and the most perfect caramelized soft yet still crisp inner layer. Delicious, so easy, and fool proof!
Ingredients
- 1 lb. whole Brussels sprouts
- 2–3 cloves garlic, minced
- juice from 1 lemon
- 1 tbsp Italian seasoning, or favorite dried herbs*
- 2–3 tbsp melted vegan butter or high-heat cooking oil, like avocado oil or coconut oil
- Sea salt and pepper to taste
- Optional: yogurt dill sauce, vegan pesto, tahini dressing, olive oil, vegan parmesan cheese
Instructions
- Prep: Preheat the oven to 425F. Line a baking sheet with parchment paper OR use a Dutch oven or cast iron skillet.
- Rinse: Start by rinsing the Brussels sprouts well under water. Then peel off any dirty or old leaves from the outside.
- 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 your baking sheet, Dutch oven or skillet.
- Season: Add the garlic, herbs, lemon juice, melted vegan butter, sea salt and pepper on top, and toss to coat evenly.
- Bake: Place the baking sheet or skillet onto the middle rack and roast the Brussels sprouts for 30 minutes, or until golden and crispy.
- Serve: Remove the Brussels sprouts and serve immediately!
Notes
See blog post for all tips and tricks, along with flavor variations!
