Crispy Roasted Brussels Sprouts

Crispy roasted Brussels sprouts are the perfect side dish for any meal, offering a delightful blend of crispy texture and cheesy, garlicky flavor. This recipe combines simple ingredients to transform humble Brussels sprouts into a crowd-pleasing dish that even those who usually avoid veggies will love. The balance of olive oil, garlic, Parmesan cheese, and a light sprinkle of bread crumbs creates a savory coating that crisps beautifully in the oven.

I first tried roasting Brussels sprouts this way after struggling with a soggy batch and now my entire family asks for this version every time we have roasted veggies.

Ingredients

• Brussels sprouts: choose fresh firm sprouts without yellowing leaves for the best flavor and texture
• Olive oil: provides a rich body and helps the sprouts roast crisply
• Salt: enhances the natural flavor of the sprouts
• Pepper: adds a subtle heat that complements the cheese and garlic
• Garlic powder: gives a gentle allium depth without overpowering
• Bread crumbs: create a crispy coating that holds the Parmesan cheese
• Grated Parmesan cheese: adds salty nutty flavor and helps form the golden crust

Instructions

Sauté the Aromatics:

Remove the stem from each Brussels sprout and slice them in half lengthwise. Place the halves in a large mixing bowl. This step ensures even cooking and a tender inside.

Toss with Seasonings and Oil:

Add olive oil salt pepper garlic powder bread crumbs and Parmesan cheese to the bowl. Toss everything thoroughly until each sprout half is evenly coated in the savory mixture. This coating is key to a crispy crunchy exterior.

Arrange on Baking Sheet:

Spread the coated Brussels sprouts in a single layer on a baking sheet. Make sure none are overcrowded so they roast evenly rather than steam.

Initial Roast:

Place the trays in a preheated oven at 400 degrees Fahrenheit or 200 degrees Celsius. Roast for 20 minutes which begins to brown the outside and tenderize the sprouts.

Flip and Finish Roasting:

Carefully flip each sprout half to expose the underside. Return the pan to the oven and roast for another 20 minutes or until golden brown and fork tender.

Serve and Enjoy:

Remove from oven and allow to cool slightly before serving so the crispy coating sets. These delicious Brussels sprouts are perfect as a standalone side or tossed into salads and bowls.

Many friends who swore they did not enjoy Brussels sprouts have become converts after trying this recipe. It is a hit at potlucks because it appeals to all ages and tastes.

Storage Tips

To keep leftover Brussels sprouts crispy store them in an airtight container in the refrigerator but reheat in the oven instead of the microwave. The oven restores their delightful crispness much better.

Ingredient Substitutions

If you do not have Parmesan try Pecorino Romano for a sharper tang or nutritional yeast for a vegan friendly cheesy flavor. For bread crumbs use crushed crackers or panko for extra crunch.

Serving Suggestions

These Brussels sprouts pair wonderfully with roasted chicken mashed potatoes or tossed into warm grain bowls for a vegetable boost. Sprinkle extra Parmesan or a squeeze of fresh lemon for brightness before serving.

These roasted Brussels sprouts are an easy make ahead side that wins over skeptics. Reheat in the oven to restore crispiness.

Common Questions About Recipes

→ How do I achieve crispy Brussels sprouts?

Coat sprouts evenly with oil and bread crumbs, then roast at a high temperature around 400˚F to ensure a crispy exterior.

→ Can I prepare Brussels sprouts ahead of time?

Yes, you can toss them in oil and seasonings earlier, then roast fresh before serving for optimal texture.

→ What seasonings enhance the flavor best?

Garlic powder, freshly ground pepper, and grated Parmesan add savory layers without overpowering the sprouts.

→ Should I cut the Brussels sprouts before cooking?

Halving the sprouts allows for even roasting and better caramelization on the cut sides.

→ How long should I roast the Brussels sprouts?

Roast for about 40 minutes total, flipping halfway to ensure even browning and tenderness.