Crack Brussels Sprouts

Crack 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. Take the flavor to the next level by using your favorite seasonings. Add ranch powder, garlic, lemon, salt, and pepper to transform these bland vegetables into delectable morsels. These will become a regular on your dinner menu! 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 Crack Brussels Sprouts: Expert Tips for Perfect Crispy Results

Roasting Brussels sprouts is a fantastic way to bring out their best flavors—crispy on the outside and tender on the inside. With years of experience perfecting vegetable roasting techniques, I’m here to guide you step-by-step to achieve delicious results every time.

Select the Best Brussels Sprouts

Choosing the right Brussels sprouts is essential to ensure your dish comes out perfectly every time.

• Pick firm, tightly bound sprouts: Look for Brussels sprouts that are firm and compact. Loose or wilted sprouts indicate they’re past their prime, and won’t roast well.
• Look for vibrant green color: Choose sprouts that are bright green, with minimal yellowing. Avoid brown leaves, as these are a sign of reduced freshness. Freshness is key to getting that perfect taste and texture.

Jessica’s Tip: Fresh Brussels sprouts will roast evenly and develop a more appealing caramelization, resulting in a rich, nutty flavor.

Prepare the Sprouts

Proper preparation is crucial for consistent texture and flavor in your roasted Brussels sprouts.

• Trim the bottom stubs: Remove any tough bases and yellow outer leaves. This will help the sprouts roast evenly and avoid any chewy, unappetizing parts.
• Cut the sprouts in half: Halving your Brussels sprouts ensures even cooking and prevents mushy centers. This step is critical for getting a crispy exterior and a tender, slightly crunchy interior.

Jessica’s Insight: From my experience, whole Brussels sprouts often end up overcooked on the outside while the center remains underdone. Cutting them in half guarantees consistent roasting, providing that perfect balance between crispy edges and a tender inside.

Rinse and Dry Thoroughly

The key to perfectly crispy Brussels sprouts is eliminating moisture before roasting.

• Rinse under cold water: Place the sprouts on a clean towel and fold it over them.
• Pat them thoroughly dry to remove all excess moisture. Any leftover water can lead to steaming, rather than roasting, which results in a soggy texture.

Jessica’s Insight: I can’t emphasize enough the importance of thoroughly drying your sprouts. After many trials, I’ve found that the secret to crispiness lies in making sure they are completely dry before they go into the oven.

Space for Perfect Roasting

Proper spacing is often overlooked, but it’s vital for getting that coveted crispy texture.

• Place the sprouts cut side down, ensuring they have about 2 inches of space between each. This spacing allows for proper air circulation and helps the sprouts roast evenly, rather than steaming due to overcrowding.

Jessica’s Insight: Crowded pans lead to soggy sprouts. When they have enough space, the sprouts roast evenly, with a crisp, golden-brown bottom.

Roast at 400°F for Perfect Crispiness

With your sprouts prepared, it’s time to roast them for that perfect golden finish.

• Preheat your oven to 400°F and roast the Brussels sprouts for 18 minutes. You want the bottoms to be crispy and dark while the centers remain tender but firm. Slightly undercooked sprouts with a bit of crunch are always better than overcooked, mushy ones.

Jessica’s Insight: After years of perfecting this recipe, I’ve found that roasting at 400°F for just the right amount of time yields the perfect combination of crispy edges and tender centers. If your oven runs hot, be sure to keep an eye on them after the 15-minute mark to prevent overcooking.

Why This Method Works

By selecting fresh Brussels sprouts, properly preparing and drying them, giving them space to roast, and using the right temperature and time, you are guaranteed a side dish that’s bursting with flavor and texture. My years of working with roasted vegetables have taught me that these small steps make all the difference between an average dish and an exceptional one.

Trust me, if you’ve never enjoyed Brussels sprouts before, this method will make you a fan for life!

How to Season Crack Brussels Sprouts

As a food enthusiast with years of experience roasting and seasoning vegetables, I’ve discovered that the secret to making Brussels sprouts truly shine lies in the right combination of flavors. Let me guide you on how to transform these humble sprouts into a culinary masterpiece with our exclusive Crack Brussels Sprouts recipe.

I infuse the Brussels sprouts with a mix of fresh garlic, zesty lemon, creamy ranch seasoning, and a touch of salt and pepper to bring out their best flavors. The garlic and citrus add brightness, while the ranch seasoning provides a rich, savory depth. This carefully curated blend will awaken your taste buds and elevate your dining experience.

Jessica’s Tip: Don’t be afraid to adjust the seasoning to match your preferences. The beauty of this recipe is its versatility. Whether you want a more garlicky kick or an extra citrus zing, it’s easy to customize to your liking.

For a gourmet twist, I recommend trying kosher salt instead of regular table salt. Kosher salt not only enhances the flavor of the sprouts but also contributes to a perfect crispy texture. For those who enjoy a bit of heat, add a dash of Creole seasoning to introduce a bold, spicy element that pairs beautifully with the tanginess of lemon and garlic.

After extensive experimentation, I’ve found that subtle changes in the seasoning can completely transform the dish. For instance, swapping regular salt for kosher salt yields a deeper, more complex flavor. Adding Creole seasoning introduces just the right amount of heat to balance the richness of the ranch.

Crack 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 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.
• Why did my crack brussels sprouts not 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.

Crack Brussels Sprouts tips

• 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 Crack Brussels Sprouts

Brussels sprouts have long had a bad reputation for being bitter, but it turns out they were just being cooked the wrong way! When roasted to crispy perfection, Brussels sprouts transform into a delicious side dish that’s far from bland. Today, this superfood has found its rightful place at the dinner table, loved for its versatility and rich flavor.

• Main course recipes to serve easy roasted 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 – Crispy Ranch & Lemon Roasted Sprouts in 30 Minutes!

Make these crispy Crack Brussels Sprouts in just 30 minutes! Roasted with ranch, lemon, garlic, and almonds for a delicious crunch. Perfect for a quick side dish!

4.84 from 12 votes

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Prep Time 12 minutes mins

Cook Time 18 minutes mins

Total Time 30 minutes mins

Course Appetizer, Main Course, Side Dish

Cuisine American

Servings 6 servings

Calories 222 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1½ lbs (about 24 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

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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: 222kcalCarbohydrates: 14gProtein: 7gFat: 17gSaturated Fat: 2gCholesterol: 4mgSodium: 706mgPotassium: 483mgFiber: 5gSugar: 3gVitamin A: 903IUVitamin C: 98mgCalcium: 110mgIron: 2mg

Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.

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updated 10/30/2024