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.
Classic 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!
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.
- 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. 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.
Brussels Sprouts Ingredients:
- Crack Brussels Sprouts use olive oil and seasoning.
- BRUSSELS SPROUTS: 1½ lbs fresh brussels sprouts or 48 ounces.
- OIL: Oil is a traditional ingredient used to roast vegetables. It also helps the dry rub seasoning to adhere to it while it bakes.
- 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.
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.
- 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.
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.
- Main course recipes to serve brussels sprouts with include: classic Crock Pot Glazed Brown Sugar Ham with Pineapple, Juicy Roast Turkey, Asian-Style Baby Back Ribs, Slow Cooker Turkey Breast, Instant Pot Whole Rotisserie Chicken, Creole Jambalaya, Garlic Parmesan Roasted Spaghetti Squash, Chicken Lettuce Cups.
- Serve as a side dish for holidays along with Instant Pot Creamy Mashed Potatoes, Classic Ambrosia Salad, Italian Pasta Salad, Creamy Cranberry Fluff Salad, Sweet Cornbread, Cherry Fluff Salad, Loaded Ranch Potato Salad, BLT Pasta Salad, Easy Creamed Corn, and Cranberry Relish.
If you like this Roasted Brussels Sprouts recipe, try these GARLIC BUTTER BRUSSELS SPROUTS next or my Crack Asparagus recipe.
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.
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Servings: 6 servings
Calories: 222kcal
Ingredients
- 1½ lbs (about 48 oz) brussels sprouts
- ⅓ 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
- ⅛ tsp red pepper flakes
- ½ zest of lemon
- 3 tsp fresh lemon juice
- ⅓ 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 mixing 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.
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.
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
8 Comments
Lisa
05/30/2020 at 7:28 pmI love brussel sprouts and those look delicious!
Meg
06/19/2020 at 6:16 amCan you use frozen brussel sprouts for this recipe?
Jessica Knott
07/04/2020 at 3:37 pmI have not tried so I can’t say for sure. If you do, make sure to defrost them and thoroughly dry them before using.
Cherlyn
07/02/2020 at 10:17 pmI didn’t add the lemon zest or the Parmesan cheese but these were fabulous! They taste similar to the ones served at Cosmic Cowboy, but these aren’t deep-fried (and they use bleu cheese vs. Parmesan cheese).
Bonnie
07/05/2020 at 6:37 pmAmazing, but I absolutely cannot discard the leaves that fall off!! Those are my favorite part of roasted Brussels sprouts!!! Love, love, love the recipe, though!! They turned out fantastic! Possibly a family favorite!! Thank you!
Gwen
07/25/2020 at 11:36 amI have made this recipe 3 times and we love them. My only issue is when I add the ranch dressing it turns the seasoning mixture into a thick paste. Any suggestions?
Pat
08/17/2020 at 8:34 amHi Gwen, Are you using the DRY ranch dressing in a small package or are you using the ranch dressing that you put on a salad? I would think that the only reason it would turn into a thick paste would be if you used the regular ranch salad dressing otherwise there isn’t a whole lot of liquid to this recipe. Hey, we’ve all done that sooner or later. Keep cooking and learning that’s how everyone learns and some recipes your family might like the way you make it better, that’s how recipes are evolve. Keep enjoying cooking.
Amanda
11/07/2020 at 4:51 pmAwesome. I’ve made the Brussels sprouts and they were a huge hit so we just roasted broccoli in this marinade and it was equally awesome. Sharing this recipe with all my friends. So good!!,