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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
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    Lisa
    05/30/2020 at 7:28 pm

    I love brussel sprouts and those look delicious!

  • Avatar for Swankyrecipes
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    Joy
    06/02/2020 at 5:55 am

    Wow! Are these really 14 g carbs per serving?

  • Avatar for Swankyrecipes
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    Meg
    06/19/2020 at 6:16 am

    Can you use frozen brussel sprouts for this recipe?

    • Avatar for Swankyrecipes
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      Jessica Knott
      07/04/2020 at 3:37 pm

      I have not tried so I can’t say for sure. If you do, make sure to defrost them and thoroughly dry them before using.

  • Avatar for Swankyrecipes
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    Cherlyn
    07/02/2020 at 10:17 pm

    5 stars
    I 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).

  • Avatar for Swankyrecipes
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    Bonnie
    07/05/2020 at 6:37 pm

    5 stars
    Amazing, 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!

  • Avatar for Swankyrecipes
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    Gwen
    07/25/2020 at 11:36 am

    I 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?

    • Avatar for Swankyrecipes
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      Pat
      08/17/2020 at 8:34 am

      Hi 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.

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    Amanda
    11/07/2020 at 4:51 pm

    5 stars
    Awesome. 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!!,

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    Diane Haugen
    11/19/2020 at 7:34 pm

    I need clarification on the amount of Brussels sprouts. The recipe says 1 1/2 # (48 oz), but 48 oz would be 3#. Can you clarify please?

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    patty
    12/31/2020 at 8:57 am

    recipe was well received, even by my non-brussel-sprouts-eating husband!
    website kept jumping around as i was trying to read thru

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    Lynn
    01/04/2021 at 8:11 am

    5 stars
    Made these last night and had some leftover fresh broccoli and threw that on the pan too. It was delicious! I did not have almonds and we did not miss them at all. Will try almonds next time.

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    Linda W
    01/05/2021 at 11:04 am

    5 stars
    I have been searching for the perfect Brussel Sprouts Recipe~! This is it!!!! Absolutely delicious! & Very Easy!!

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    Jennifer
    01/11/2021 at 10:10 pm

    5 stars
    Love love love.
    Add goat cheese to oiled salted and peppered Brussel sprouts, so delish.

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    Mary
    01/29/2021 at 7:58 pm

    I want to try these, but there’s no way I can make a pound and a half! And I’m afraid of using the full ingredients and making them taste too strong/ruining them. I think my plan is to double the dry ingredients/spices and then figure on 3.5 teaspoons per pound of BSprouts, and save the extra for next time. I would appreciate feedback… Math is hard, lol

    • Avatar for Swankyrecipes
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      Swankyrecipes
      03/19/2022 at 12:07 pm

      Hi Mary, hover over the serving size and adjust the recipe to how much you’d like to make. Hope that helps!

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    Zoe
    02/08/2021 at 5:23 pm

    5 stars
    These were incredible!! For the nutritional information, is that per serving or total? If per serving, can you clarify what that is? Thank you so much!

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    Amy
    03/30/2021 at 6:08 pm

    5 stars
    Incredible – the family loved it.

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    Mollie Duvall
    04/30/2021 at 1:57 pm

    So yummy! The seasoning made them palatable to my Brussel sprouts-hating DH! A correction: 1 1/2 lbs. is 24 ounces, not 48.

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    John
    06/08/2021 at 7:54 am

    I was tired of just roasted sprouts so this receipe sounded good. Made it and yes is was good. I printed it off and will use again.

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    Pat
    11/22/2021 at 9:36 am

    Can I make these the day before Thanksgiving since I will be traveling to a friends house

    • Avatar for Swankyrecipes
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      Swankyrecipes
      11/24/2021 at 7:40 am

      I have reheated them several times. While the flavor will be there, the texture won’t hold as well. Of course, they can be reheated and then broiled on high in the oven to achieve it before serving.

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    Alana
    11/28/2021 at 2:32 pm

    5 stars
    I made this as a side dish for our thanksgiving dinner and it was a hit! I ‘m wondering what the best way to preserve the leftover is and how long you would say they stay good? I am also hoping to make this again for some company this weekend but I know one of the people coming over is allergic to almonds. I don’t want to omit any kind of nut because they added such a nice crunch… if I was going to replace the almonds with another nut what would you recommend? Thanks so much!

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    Melissa Gilmore
    02/03/2022 at 11:19 am

    5 stars
    I made these last night and I literally could eat them NIGHTLY! Thanks for this recipe! 🙂 It was my main course! Melissa

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