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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.
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


  • 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


  • 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.



  • 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.


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