It’s no secret that I have a fondness for all things crispy – especially vegetables. I went on and on about it last week when I posted these Crispy Old Bay Sweet Potato Fries.

A popular vegetable in my house is Brussels Sprouts. I have served them countless ways including shredded, on toasts with blue cheese and fig jam and of course, crispy!

For me, there is no better way than crispy roasted brussels sprouts.

But, and this is a big but, I do not cook for myself and some of my family members (ahem, my mom) really prefers her brussels sprouts roasted whole.

To keep the peace, I have taken to alternating how I cook brussels sprouts just to keep everyone happy and eating their vegetables.

While this is a simple recipe and more about technique, a huge upside is that you can fit a lot more brussels sprouts on one tray. This is particularly helpful if your kitchen is a one-oven kitchen like mine and the oven is already full roasting a chicken or something else.

3.7 from 3 reviews

Whole Roasted Brussels Sprouts




2 Points Plus Per Serving — Serves 6
Serves: 6

  • 2 pounds brussels sprouts
  • 1½ tablespoons olive oil
  • ¾ teaspoon kosher salt
  • pinch crushed red pepper flakes

  1. Preheat oven to 425F. Line a baking sheet with tin foil and set aside. Wash brussels sprouts and trim the very ends of the stem off.
  2. Use a paring knife to cut an X into the stem of each one. I usually go about ¼” deep.
  3. Toss brussels with olive oil, salt and crushed red pepper.
  4. Place on baking sheet and cook for 15 minutes.
  5. Remove and use a tongs to turn each one over.
  6. Place back in the oven and cook an additional 20 to 25 minutes until crispy on the outside and tender on the inside.
  7. Serve warm and Enjoy!

 Whole Roasted Brussels Sprouts from