Learn how to make easy crispy brussels sprouts in just a few minutes. Caramelized brussels sprouts are so good that kids and adults alike can’t resist them!
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 Sprouts 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!
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Crispy Roasted Brussels Sprouts. Paleo.
- 1 pound Brussels Sprouts cleaned, trimmed and halved
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- couple turns of freshly ground black pepper
- 1/8 teaspoon crushed red pepper flakes optional
- Olive Oil Spray or nonstick cooking spray, tinfoil and a ziploc bag for shaking.
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Preheat oven to 425F. Line a baking sheet with tinfoil and spray with olive oil. Set aside.
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Wash brussel sprouts, trim ends and cut into halves.
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Toss into a ziplock bag with olive oil, salt and pepper. Shake to coat.
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Place cut side down on baking sheet, be sure not to crowd the pan (important for crisp!).
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Roast for 30 to 35 minutes until crispy. Serve immediately and Enjoy!
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Do you need to turn the Brussels sprouts half way through?
Nope! Not with this method!
I have been looking for a roasted recipe I like and this is it! Came out perfectly at 30 minutes. Definitely putting in my dinner sides book! I added garlic because im obsessed with it and it’s really good. Thank you sharing!
Perfect Bekah!! 🙂
I’m not sure what happened….Actually set oven for 400 degrees….set timer for 20 minutes then reread and it said 30 minutes so I changed the timer real quick…..I got little pieces of charcoal – I should have checked them at 20 minutes but I was busy doing the rest of dinner. In my 45+ years cooking I’ve never had such a fail!!! I will not be deterred however, I will be trying again.
Hi Ann! That sucks – I haven’t heard of this happening to anyone with this recipe. The first two things that come to mind are altitude – do you live at a high altitude? and then second, oven calibration? Either way – I know how frustrating it is to have this happen and waste food so I’m sorry about that. I love your attitude though – you are awesome!
Do you ever have a problem losing too many leaves after halving? They fall right off for me, maybe i cut to much of the end off?
Yep, I think you cut too much of the stem off. The upside is the brussels chips are so yummy but next time try only cutting a small amount of stem off!
These turned out just like you said they would. I thought they were great. My wife is not a big fan of brussels sprouts so I added some sauteed bacon and onions for her (something her father does), but I will definitely be making them again!
I just saw stalks of brussels at Trade Joe’s last week and was thinking it was time to start making these! Love adding bacon and onions – glad you liked them Scott!
This looks amazing, and I am cooking it up right now! But when I plugged it into the Recipe Builder on WW, it said it was 8 points total for 1 lb and Brussels Sprouts + 1 tbsp of oil, so it would be 4 points for half the recipe, not 2. Any idea why we have such different Points Plus values? Thanks!
Hi Elle,
Yes, I don’t count the points of vegetables as a side dish. Fruit and Vegetables are supposed to be 0 points plus (for one serving) but the recipe builder adds the points back in. It’s so controversial and everyone has their own way of doing it but that is how I do it. Thanks!
I love roasted brussels sprouts, and just about any vegetable roasted. Great tip, shaking all the veggies in a bag to coat.
Thanks Jeanette! I use the bags to coat all kinds of veggies for grilling / roasting. Lets me use a lot less oil!
Roasting is my favorite way to go when it comes to brussels sprouts! Thanks for sharing your method, I will give this a try!
Definitely! I just love roasted brussels, broccoli, cauliflower, etc. Makes them so sweet 🙂
Thank you!! I needed a technique!! Can’t wait to try!!
Enjoy Amy! I hope you love them 🙂
Love them!!!!! Fantastic!
Awesome!!! 🙂