Are you in the camp of Brussels sprouts lover? You will definitely love these crispy Brussels sprouts! Keto, vegan, low-carb, Whole30.
These crispy Brussels sprouts are one of my favorite side dishes!
I posted a Pan-Fried Honey Vinegar Brussels Sprouts recipe about a year ago, which I absolutely love (it can also be made low-carb!).
It’s a truly delicious side dish, but I also knew I wanted to make a different Brussels sprouts recipe with a crispy texture.
These crispy Brussels sprouts are not only delicious, but they don’t take long at all! The oven really does all the hard work here, while you work on the main dish, or kick back and wait.
I love dishes like this for the holidays, especially Thanksgiving, which is rapidly approaching here in the USA. I can’t believe it’s next week, when did that happen??
They’re also quite simple to make.
I’ve kind of alluded to how easy this recipe is, but here is a step-by-step on how to make these delicious little crispy Brussels sprouts.
Start by washing off the Brussels sprouts, and be sure to thoroughly dry them out. I prefer to wash them a few days in advance, then dry them with a paper towel, and place them into the fridge. That way, you have perfectly dry sprouts all ready for roasting!
When you are ready to begin, preheat the oven to 400F. Chop the sprouts in half, and add to a bowl. Toss with some olive oil (or coconut oil), and garlic salt, pepper and whatever other spices you’d like. Stir to ensure that the sprouts are evenly coated.
To a baking sheet, add a layer of parchment paper and place the Brussels sprouts with the cut side down, in a single layer. Make sure there is a bit of room between the sprouts, so the air can crisp them up on every single surface.
Roast under golden brown on the bottom, or until cooked to your liking. They can be stored in the fridge, but note that they are the crispiest right after roasting.
Can I add other seasonings to these?
Yes, of course you can! Feel free to use whatever seasoning you enjoy. BBQ rub, Italian seasoning, cayenne pepper…feel free to add whatever you like! Note that I only recommend dry seasonings here. Adding a sauce will prevent these from crisping up as the recipe intends.
Are they still crispy as leftovers?
After refrigerating, these are not as crispy as they were right after roasting. I do not recommend microwaving the leftovers. Instead, toss them back into a hot oven in the same way as the first time (cut side down, in a single layer), and they should crisp back up again!
If you give these crispy Brussels sprouts a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
You may also enjoy these other recipes:
Crispy Brussel Sprouts
Ingredients
- 1 pound fresh Brussels sprouts, cut into halves (16 oz)
- 1 tablespoon olive oil
- 1/3 teaspoon sea salt
- freshly ground pepper, to taste
Instructions
- Preheat oven to 400F.
- Make sure Brussels sprouts are dried fully after washing them. Toss them into a bowl and drizzle with olive oil, sea salt and pepper. Mix to coat evenly.
- Line a baking sheet with parchment paper and spread sprouts out into a single layer with the flat side facing down. Roast for 25-30 minutes.
- If they are not super crispy by the end of 30 minutes, turn up the heat to 450F. Remove sprouts from oven and stir, then return to oven. Heat for an additional 5-10 minutes. Allow to cool before consuming.
