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Crack Brussels Sprouts {The Best Roasted Brussels Sprouts}

Perfect oven-roasted brussels sprouts made in just 30 minutes! My Crack Brussels Sprouts recipe produces crispy charred brussels sprouts with a crunch that aren’t mushy or soggy. An easy and healthy side dish that features brussels sprouts tossed in olive oil, ranch powder, garlic, salt, cracked pepper, and lemon citrus served with seasoned sliced almonds and parmesan cheese. The BEST oven-roasted brussels sprouts bake in a quick 18-minutes with outrageous ranch and lemon flavor throughout the vegetable much like my Crack Broccoli recipe. Now featuring a video showing a step by step guide to making them at home.

Easy oven-roasted ranch and lemon brussels sprouts.

Classic savory roasted brussels sprouts are simple to make at home in a cinch. Like most other roasted vegetables, it needs oil and seasoning like salt and pepper. Step the flavor up a notch and use your favorite seasonings like ranch powder and garlic in addition to lemon, salt, and pepper to transform bland vegetables into delectable morsels that will make the dinner menu regularly. Even if you’re not a fan of brussels sprouts or are scared to try them after decades of getting a bad rap, give them a try because you will love them!

Roasted Brussels Sprouts - An overhead view of brussels sprouts ingredients. Small bowls featuring salt, lemon juice, pepper, lemon zest, garlic powder, red pepper flakes, and ranch seasoning. Larger bowls of oil, almonds, and cut brussels sprouts displayed on a white backdrop.

Roasting Brussel Sprouts

  • Pick firm, tightly bound sprouts. Skip wilted ones that are loose.
  • Choose green ones with some yellow ones. Skip ones that are going brown along the edges. Brown leaves may be torn off but skip buying any that are generally this color.
Easy Roasted Brussels Sprouts - Delicious ranch and lemon flavored sprouts roasted on a sheet pan in 18 minutes!

Trimming

  • Cut any stubs off the bottom of the sprout. Remove any tough yellow leaves.
  • Cut the vegetable in half. This helps it to evenly cook. Roasting a whole brussels sprout can leave the center of it mushy and overcooked. Aim to undercook them where they result in a mild crunch.
  • Rinse and dry well. Rinse under cold water. Place a large bathroom towel on the countertop folded in half. Place washed brussels sprouts between the layers and pat dry. Very well dried brussels sprouts will result in crispy bottoms. If they are wet, they will steam resulting in a different texture.
  • Space sprouts cut side down about 2-inches apart. This will ensure the sprouts roast to a crisp.
  • Roast in the oven at 400°F for 18 minutes on a rimmed baking sheet. Bottoms should be crispy and dark. The center of the sprouts should be tender but not too soft or you run the risk of them being soggy. Traditionally, sprouts with a little bite that may appear undercooked are much more preferred than overcooked.
Easy oven-roasted ranch and lemon brussels sprouts.

Brussels Sprouts Ingredients:

  • Crack Brussels Sprouts use olive oil and seasoning.
  • BRUSSELS SPROUTS: 1½ lbs. fresh brussels sprouts or 24 ounces. Trim the hard stems off the end and remove any loose leaves before slicing them in half to roast.
  • OIL: Oil is a traditional ingredient used to roast vegetables. It also helps the dry rub seasoning to adhere to it while it bakes.
  • KOSHER SALT: Adds deep flavor to this vegetable.
  • RANCH SEASONING POWDER: My secret ingredient used to transform plain vegetables into delicious savory vegetables. Trust me, your kids will gobble every morsel up!
  • FRESH LEMON: A little citrus goes a long way and lemon helps to bring out the flavors even more.
  • PARMESAN CHEESE: I love cheese. Especially salty parmesan cheese. Use the stuff from the green can or use grated cheese.
  • ALMONDS: Add a nice crunchy texture and nutty flavor. Toasted in the oven the last 5-minutes.
Ranch Roasted Brussels Sprouts with a delicious and addictive flavor.

Brussels Sprouts Tips and Questions

What do roasted brussels sprouts taste like?

I find the taste very similar to steamed or roasted broccoli but the flavor is deeply more complex. Roasting the brussels sprouts correctly yields vegetables that are crispy on the outside without overcooking the centers inside.

Where can I find brussels sprouts?

Find them near the fresh produce at your local grocery store. They may come in a large bin that needs bagging or pre-packaged. Brussels sprouts are typically available year-round with the peak season between September and February.

How should I store them?

Store the vegetables in the fridge in an airtight container for up to 2-3 days.

How do I prepare them?

For tips on how to pick sprouts, prepare them, trim, roast, and store, read post for best answers above and below this questions.

How can I add more flavor or jazz them up a little for the holidays?

I like to start by drizzling a little balsamic vinegar on top, maybe a tablespoon or two. Next, be sure to add bacon, and a little rosemary.

Reheating Veggies

To reheat the veggies, simply lay sprouts in a single layer on a rimmed baking sheet. Bake in 300 degree F oven until warm and crisp. Alternatively, they can be microwaved until heated throughout.

Quick and easy brussels sprouts roasted in the oven for a healthy side dish vegetable recipe.

CRISPY ROASTED TIPS:

  • Why didn’t my brussels sprouts get crispy? It is possible that the pan was too overcrowded. Overcrowding a pan prohibits air to circulate and instead, result in vegetables steaming. For more on this, see the caramelization step below.
  • CARAMELIZATION: Cut the brussels sprouts in half then toss them in the oil mixture. Place the sprouts cut side down on the pan about 1½ -2 inches apart. TIP: Don’t overcrowd the pan as this will result in vegetables that steam. The key trick is to give them enough space on the pan to allow air to circulate and crisp it.
  • EXTRA CRISPY: To get sprouts even more crispy, take the pan out of the oven and flip the sprouts over so the cut side is facing up. Turn the oven to high broil and broil tops to the desired texture. They
  • TOASTED ALMONDS: Almonds should be rubbed in any remaining seasoned oil then added to the oven the last 5-minutes of baking. They tend to roast pretty quickly, so keep on eye on them and remove them from the oven before they burn.

HOW TO SERVE BRUSSELS SPROUTS:

Brussels sprouts have a bad reputation due to decades of misinformation. For decades, this simple vegetable had a reputation of tasting bitter while it turns out it was being cooked the wrong way the entire time! Now, this superfood is a prominent vegetable at the dinner table once again. Pan-roasted brussels sprouts are a popular side dish vegetable for holidays. It can be served in a salad as an appetizer or as a quick side dish to your family’s meal.

If you like this Roasted Brussels Sprouts recipe, try these GARLIC BUTTER BRUSSELS SPROUTS next or my Crack Asparagus recipe.

Easy oven-roasted ranch and lemon brussels sprouts.

Crack Brussels Sprouts {The Best Roasted Brussels Sprouts}

Perfect oven-roasted brussels sprouts made in just 30 minutes! My Crack Brussels Sprouts recipe produces crispy charred brussels sprouts with a crunch that aren't mushy or soggy. An easy and healthy side dish that features brussels sprouts tossed in olive oil, ranch powder, garlic, salt, cracked pepper, and lemon citrus served with seasoned sliced almonds and parmesan cheese. The BEST oven-roasted brussels sprouts bake in a quick 18-minutes with outrageous ranch and lemon flavor.
5 from 12 votes
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Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: ranch vegetables, Roasted Brussels Sprouts
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 222kcal

Ingredients

  • lbs (about 24 oz) brussels sprouts
  • cup oil (olive oil or vegetable oil)
  • 3 tsp ranch seasoning dry powder
  • 1 tsp salt
  • ½ tsp ground or cracked black pepper
  • ½ tsp garlic powder
  • tsp red pepper flakes
  • ½ zest of lemon
  • 3 tsp fresh lemon juice
  • cup sliced almonds
  • ¼ cup grated parmesan cheese

Instructions

  • Preheat oven to 400°F.
  • Cut off the hard ends of the brussels sprouts. Remove any yellow outer leaves.
  • Cut in half. Rinse under cold water. Drain and dry well on a kitchen towel.
  • In a large mixing bowl, whisk together oil, ranch powder, salt, pepper, red pepper flakes, garlic powder, lemon zest, and lemon juice.
  • Add in brussels sprouts. Using your hands, toss and coat the sprouts well in the seasoned oil mixture.
  • Transfer to 2 large baking sheets, with parchment paper. Oil the parchment paper well with vegetable or canola oil. Place facing the cut side down on the sheet about 1½-2 inches apart. Discard any fallen out leaves.
  • Bake in oven 18-25 minutes. I prefer mine cooked to about 18 minutes or just until the bottoms are brown. Careful to not overcook the sprouts as they will turn too soft.
    TIP: To check for doneness, take one out and try it then adjust cooking time accordingly. Sprouts should have a bite and appear more undercooked than overcooked. If bottoms still need more time to crisp, flip over and broil for a few minutes.
  • Place sliced almond in the large bowl and gently coat with any remaining sauce. TIP: If none remains, add a splash of oil and a splash of salt and ranch powder.
  • With 5 minutes remaining, add the almonds to a clean side of the sheet pan. If no space, bake almonds after brussels sprouts.
    For extra crispy tops, face the sprouts center side up and broil on high for 3-6 minutes. Be sure to remove any almonds.
  • Remove from oven and sprinkle with grated parmesan cheese and any extra sea salt.

Video

Notes

  • Space sprouts cut side down about 2-inches apart. This will ensure the sprouts roast to a crisp.
  • Roast in the oven at 400°F for 18 minutes. Bottoms should be crispy and dark. The center of the sprouts should be tender but not too soft or you run the risk of them being soggy. Traditionally, sprouts with a little bite that may appear undercooked are much more preferred than overcooked.
  • Reheating sprouts. Simply reheat in the microwave or a 300°F until crisp.

Nutrition

Calories:222kcal | Carbohydrates:14g | Protein:7g | Fat:17g | Saturated Fat:2g | Cholesterol:4mg | Sodium:706mg | Potassium:483mg | Fiber:5g | Sugar:3g | Vitamin A:903IU | Vitamin C:98mg | Calcium:110mg | Iron:2mg
Easy Crispy Roasted Brussels Sprouts - Quick, healthy brussels sprouts with outrageous flavor! Oven-roasted sprouts tossed in delicious ranch seasoning with parmesan cheese and toasted almonds. Healthy side dish vegetable to make for holidays.

updated 4/21

29 Comments

  • Avatar for Swankyrecipes
    Reply
    Molly
    03/13/2022 at 4:25 pm

    5 stars
    Love this recipe but Im confused. Did you mean 1.5 lbs Brussels meaning 24 oz?

  • Avatar for Swankyrecipes
    Reply
    Annette
    05/17/2022 at 7:23 pm

    5 stars
    These turned out terrific and they’re addictive! Thanks for the hint about not cooking too long or the Brussels sprouts might get too soft. I thought I had undercooked mine but after a few minutes they were perfect. Thanks for the recipe 🙂

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