This is so easy it probably shouldn’t even count as a recipe but I wanted to share with you in case you didn’t have already a technique for perfect, crispy, but yet still light, roasted Brussels sprouts.

Brussels Spouts are one of my favorite winter vegetables and though I do things like this to them, my absolute favorite way to eat them is roasted.  Roasted and crispy yet not oily! YUM!!

The thing about them is they really don’t need a ton of stuff.  I’ve tried it all — herbs, spices, garlic, ginger– you name it.  I just keep coming back to this simple recipe. These are definitely a staple in our house! They are so easy and go with so many things—we love them straight out of the oven, when they are the most crispy!


  • I divided this recipe into 2 servings at 2 Points Plus.  You could serve 3 or 4 as a smaller side dish and the Points Plus would be 1 Point per person.
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Crispy Roasted Brussels Sprouts




2 Points Plus per serving — Recipe Makes 2 Servings — Individual Serving is ½ finished dish.
Serves: 2

  • 1 pound Brussels Sprouts, cleaned, trimmed and halved
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon kosher salt
  • couple turns of freshly ground black pepper
  • ⅛ teaspoon crushed red pepper flakes (optional)
  • Olive Oil Spray (or nonstick cooking spray), tinfoil and a ziploc bag for shaking.

  1. Preheat oven to 425F. Line a baking sheet with tinfoil and spray with olive oil. Set aside.
  2. Wash brussels sprouts, trim ends and cut into halves.
  3. Toss into a ziploc bag with olive oil, salt and pepper. Shake to coat.
  4. Place cut side down on baking sheet, be sure not to crowd the pan (important for crisp!). .
  5. Roast for 30 to 35 minutes until crispy. Serve immediately and Enjoy!