This Crispy Brussels Sprouts recipe is an easy and fast side dish that will have your whole family loving brussels sprouts. This recipe is great for a weeknight dinner, and delicious enough to serve at a holiday!
Do you guys remember the other day when I posted that roasted potato recipe and talked about the parade of side dishes coming your way? Well, I squeaked one more out for you! And this parmesan crispy brussels sprouts recipe is actually easy enough that you could make it tomorrow for Thanksgiving and everyone will be so impressed and certain that you planned it this way all along.
Spoiler alert: This is exactly how I do all of life.
ROASTING BRUSSELS SPROUTS MAKES THE PERFECT
If you aren’t a fan of brussels sprouts, I am willing to bet that you just haven’t had them prepared well. I really love this recipe because roasting is such an easy way to caramelize vegetables and bring out their natural amazing flavors. Same deal with my Oven Roasted Asparagus. I guess what I’m trying to say is get on board with roasting, friends.
WHY THIS CRISPY BRUSSELS SPROUTS RECIPE WORKS
This recipe for roasted brussesls sprouts comes to you courtesy of the folks at America’s Test Kitchen with a couple super tiny tweaks from me. They are geniuses and my go to for so many things. This recipe works because:
- You are adding water to the brussels sprouts and creating a seal around them in the pan for the initial part of the cooking. The water steams them during cooking and makes them tender.
- Then you are removing the foil and letting them crisp up.
- The high temperature you are cooking them at gets this all done fast.
- Once they are cooked, you can add whatever toppings you want to them!
HOW TO TRIM BRUSSELS SPROUTS
Brussels Sprouts, while easy to make, do need a small bit of preparation.
Wash your brussels sprouts and peel away any leaves that look brown and withered. Trim off the rough bottoms, just a little.
Any brussels sprouts that are more than 1/2 an inch should be cut and half, but the little ones can be left alone.
After the quick cooking process, you just toss them with some sautéed garlic and red chili flakes and then a little parmesan cheese. That’s another great thing about this recipe. You could add so many different things to this recipe! If you are adding bacon or nuts, you just want to cook or brown them while the brussels sprouts are roasting.
CRISPY BRUSSELS SPROUTS VARIATIONS
- Feta cheese and toasted almonds
- Bacon and pecans (everyone always loves oven roasted brussel sprouts with bacon)
- Dried cranberries, sunflower seeds, and goat cheese
WHAT TO SERVE BRUSSELS SPROUTS WITH
I have so many main dishes that these would go well next to!
This Top Round Roast Beef recipe is easy prep just like these roasted brussels sprouts.
If you need more veggies to balance out my Spaghetti Meat Sauce, this is a great option.
With their easy prep and fast cooking time, these crispy brussels sprouts would be great with my Baked Chicken Tenders.
OTHER SIDE DISHES PERFECT FOR HOLIDAYS AND WEEK NIGHTS
If your repertoire of great sides is lacking, you will want to check out some of these.
My Roasted Honey Glazed Carrots are a winning reciting that belong on a holiday table.
Everyone loves the simplicity of this Roasted Baby Potatoes recipe.
You can never go wrong with my Cheese Potatoes.
If you make any of these recipes or this crispy brussels sprouts recipe, leave me a comment and let me know what you think. I always love hearing from you.
Have a great Thanksgiving, friends!
Crispy Brussels Sprouts
Ingredients
- 2 pounds brussels sprouts trimmed, read how to cut Brussel spouts (see note)
- 3 tablespoons olive oil
- 1 tablespoon water
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Topping (optional)
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup parmesan cheese
Instructions
- Preheat your oven to 500 degrees and line a rimmed baking sheet with parchment paper.
- In a bowl mix together the brussels sprouts, 3 tablespoons olive oil, water, salt and pepper. Mix well.
- Place the brussels sprouts cut side down on the baking sheet. Cover the baking sheet tightly with aluminum foil. Bake 10 minutes. Remove the tin foil and bake for 10 to 12 more minutes or until the brussels sprouts are browned and crispy.
- While the brussels sprouts are cooking, heat the olive oil in a sauce pan. Add the garlic and red pepper flakes and saute for 1 to 2 minutes.
- Remove the brussels sprouts from the baking sheet to the bowl you mixed them in, and toss with the cooked garlic, red pepper flakes, and oil. Then add in the parmesan. Or top with other great toppings perfect for brussels sprouts!
Vona Wilson says
sounds good. will try this
Chris OSmond says
I have made this but par-boiled sprouts. These are then placed in some previously cooked bacon fat. The bacon is chopped & added back to the pan along with some chopped onion. Pan fry until crispy.
Sounds delicious! One of my favorite parts about this recipe is the simplicity. I love that the covering of the brussels in the oven makes them so nice and tender.