Crispy roasted brussels sprouts are very popular and really easy to make. If cooked properly these little baby-like cabbages are quite scrumptious. I was never a big fan of Brussels sprouts until I had them prepared this way.
Here’s how I fell in love with this sometimes off-putting vegetable! I was at dinner with friends and the waiter insisted we order crispy Brussels sprouts. Now, this was many years ago, before they popped up on every menu in town. I was like, um I’ll pass, what’s so special about Brussels sprouts? He said you have to taste them to believe him. Well, he was right. We had to order another batch because we inhaled them and ever since that night I have had a new love for Brussels sprouts.
Being that I love to recreate things I have in restaurants I knew this was definitely a recipe I’d have to figure out. The most important thing was to find a way to get them crispy without burning them. So I had a few test runs and ultimately figured out the best method to cook Brussels sprouts to get them nice and crispy and not burnt! The key is that the leaves are separated from the core so they crisp up in the oven and the core gets nice and crispy too, but still stays tender on the inside. So here’s what you’re going to do to make these crispy roasted brussels sprouts.
First, prep the Brussels sprouts
This is the most time-consuming part of the recipe, but it is imperative that you do this step. You need to separate the leaves from the core. Brussels sprouts are little cabbages, so there are several layers of outer leaves that surround the core.
First, cut the sprouts in half and then you’re going to gently remove the outer leaves until you get to the core. Only pull off the leaves that easily come off. If they start to tear and won’t come off then just leave them. Once you’ve done this keep the leaves separate from the core.
You’re going to toss only the leaves with some olive oil, salt, and pepper. Spread them out on a parchment-lined baking sheet. Now add the cores to the bowl and toss with olive oil, salt, and pepper. Set aside until ready to roast.
Time to roast the Brussels sprouts
You’re going to roast the leaves first before the cores. This gives them a chance to really brown and gets crispy. After about 10 minutes you’ll add the cores to the baking sheet and finish roasting them off together. The cores are pretty small at this point so they don’t take very long to crisp up and get tender. If you find that they need more time and the leaves are done first, just remove the leaves and keep cooking the cores.
Time to eat the crispy roasted Brussels sprouts!
Once you’re done roasting both the leaves and cores it’s time to eat. I love to squeeze a little lemon juice on top, but it’s totally optional. Be sure to do this right before serving or the sprouts will get soggy. These crispy roasted Brussels sprouts are definitely worth trying and go with just about anything. I like to serve them at Thanksgiving Dinner or with my Quick Chicken Piccata or Turkey Meatloaf recipes. Whatever you decide to try them with I hope you enjoy them as much as I do!
Crispy Brussels sprouts
These crispy Brussels sprouts are so easy to make and only need 4 ingredients. The outer leaves are separated from the core so they can bake up nice and crispy while the core stays tender.
Ingredients
- 24 oz. bag or 2lbs. Brussels sprouts, halved and outer leaves removed from core and kept separate
- Olive oil (just enough to coat the sprouts)
- Salt
- Black Pepper
Instructions
1. Preheat the oven to 400 degrees.
2. Line a baking sheet with foil or parchment paper.
3. Cut brussels sprouts in half and then peel the outer leaves off and separate the cores. Keeping them separate.
4. In a medium-sized bowl add just the leaves and toss in olive oil, salt & pepper. Set bowl aside to use again later.
5. Add leaves to the prepared baking sheet.
6. Bake the outer leaves at 400 degrees for 15 minutes.
7. While the outer leaves are baking add the core of the Brussel sprouts to the bowl and toss with olive oil, salt & pepper.
8. After 15 minutes of baking just the outer leaves, add the core of the sprouts and bake for an additional 10-15 min until golden brown and crispy. Be sure not to over-crowd the pan. The cores should be cut side down and spread out in a single layer and not on top of each other.
9. Serve immediately.
*Option to squeeze fresh lemon juice over just before serving. Do not do this ahead of time or the sprouts will get soft.
Notes
Depending on your oven the leaves may be done before the cores. If you find that the cores need more time and the leaves are done, just remove the leaves and keep cooking the cores.
