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.

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!

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.

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.

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.

Brussels Sprouts Tips and Questions

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.

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 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.

updated 4/21