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Here’s the secret to the best crispy Brussels sprouts! They’re roasted until blackened and caramelized, then tossed with a tangy sweet balsamic sauce.
Why we love this recipe
These crispy Brussels sprouts are so crispy, you’ll think they were fried. But they’re baked! You know those crispy Brussels that you can get at a restaurant? These are just as good.
They’re baked until impossibly crunchy, then tossed with a balsamic and honey sauce that brings in the tangy and sweet notes. Alex and I could eat at least 10 pans of these in a sitting, so we try to make only one at a time! Here’s how to do it in your kitchen!
The secret to making ultra crispy Brussels sprouts
Every time we see crispy Brussel sprouts on a menu, we can’t resist ordering them. This formerly hated vegetable has had a huge resurgence in popularity. And for good reason: roasting or frying these cruciferous veggies makes them taste infinitely better than boiled. Turns out, you can recreate restaurant-style glamour at home using simply your own oven. It’s an easy side dish that tastes much greater than the sum of its parts.
Here are a few tips to getting the crispiest sprouts in town:
- Roast at very high heat (450°F). The best roasted veggies are roasted at very high heat, otherwise they’ll steam and turn out soggy.
- Place them on the baking sheet cut side down. Turn down all those flat sides, and you’ll get the perfect browning.
- Don’t roast anything else at the same time! This one’s important. To get crispy Brussels sprouts with the recipe below, make them the only tray thing in the oven. Cooking other foods at the same time changes the cook time and moisture level.
Avoid silicone baking mats
Alex and I suggest using parchment paper in all of our roasting recipes. Parchment paper is great for easy cleanup: so food doesn’t get glued to the pan! If you don’t have any parchment paper, you can roast right on the baking sheet; you’ll just have a trickier time cleaning it later.
Avoid using a silicone baking mat for this recipe. We’ve found the silicone baking mats make veggies more soggy. To get the crispiest of crispy Brussels sprouts, use either parchment paper or skip it and roast them right on the tray.
Toss with balsamic sauce if desired
Follow all those hints, and you’ll have supremely crispy Brussels sprouts! To take them over the top and make restaurant-style flavor, we tossed them with a balsamic and honey sauce. It adds huge tangy sweet flavor. Here are a few notes on the sauce:
- Omit for the crispiest sprouts. Adding the sauce does wet the sprouts, making them a little less crispy. So if your goal is ultra crispy, try them without it first. But it does add huge flavor, so we liked it with the sauce.
- Use maple syrup for vegan. The flavor is great with honey, but it tastes almost exactly the same with maple syrup. So it’s a great vegan substitute!
- Add hot sauce for a spicy variation. If you like the heat, add a little hot sauce into the honey balsamic sauce.
Crispy Brussels sprouts variations
There are lots of other tasty ways to top crispy Brussels sprouts! Here are few more ideas we’d recommend:
- Shaved Parmesan or Pecorino cheese: Make them even crunchier by tossing with aged cheese halfway through the bake time.
- Pecans: Top with toasted pecans or glazed pecans for another crunch.
- Goat cheese or feta crumbles: Top with goat cheese or feta before serving to add a salty, savory flavor.
- Balsamic reduction: Add a drizzle of concentrated sweet tart flavor by adding Balsamic Reduction.
More Brussels sprout recipes
This popular veggie is delicious any night of the week, for easy weeknight meals or entertaining. Here are a few more Brussels sprout recipes you might enjoy:
- Go for classic Roasted Brussels Sprouts
- Try Smashed Brussels Sprouts or showy Brussels Sprout Casserole
- Mix up Parmesan Brussels Sprouts or Roasted Brussels Sprouts with Garlic
- Go for Steamed Brussels Sprouts, Sauteed Brussels Sprouts, or Shaved Brussels Sprouts
Dietary notes
This crispy Brussels sprouts recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Perfectly Crispy Brussels Sprouts
Here’s the secret to the best crispy Brussels sprouts! They’re roasted until blackened and caramelized, then tossed with a tangy sweet balsamic sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Roasted
- Cuisine: Vegetables
- Diet: Vegetarian
Ingredients
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 2 tablespoon honey (or maple syrup)
- Spicy variation: 1 teaspoon hot sauce, plus more to drizzle
Instructions
- Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
- Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
- Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
- Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
- Roast for 25 minutes until very browned and tender (don’t stir!). For the crispiest sprouts you can eat them as is, or go to Step 6.
- Optional: While the sprouts are roasting, whisk together the balsamic vinegar and honey or maple syrup (and 1 teaspoon hot sauce, if using). When the sprouts are done, pour over the mixture and toss to combine. For the spicy variation, drizzle with additional hot sauce to taste. Serve immediately.
Notes
*Don’t use a silicone baking mat, since these can also make the Brussels sprouts less crispy. If you don’t have parchment paper, you can skip it and roast directly on the sheet.
My wife loved every recipe that I used. Happy that you have plant based options too. Keep the awesome recipes coming
Hi, love making brussel sprouts like this in the oven , and also love the convenience of parchment paper. The manufacturer of parchment paper, however, cautions not to use it in temps over 425 degrees because it can (and has!!) caught on fire. I don’t like to push my luck past 400 now.
This recipe does not need amendments – my only complaint? The brussel sprouts didn’t last long enough so I made a second batch and snacked on them while watching a movie. Delicious!