Crispy Brussels Sprouts

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!

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.

This recipe works because we are combining water with the sprouts and covering them tightly for the first part of the cooking. They are cooked at a high temperature and steamed. Then they are uncovered and continue to cook, caramelizing the bottoms, making this recipe perfection.

raw brussels sprouts on a baking sheet ready to be roasted - 2

How to Roast Brussels Sprouts

Here is a brief overview of how these oven-roasted Brussels sprouts come together. For the full recipe, including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.

Season the Brussels sprouts. While the oven preheats, mix together the Brussels sprouts, three tablespoons olive oil, water, salt, and pepper in a bowl.
Bake the Brussels sprouts. Place the Brussels sprouts cut side down on the baking sheet . Cover the baking sheet tightly with aluminum foil and bake for 10 minutes. Remove the tin foil and bake for 10 to 12 more minutes or until the Brussels sprouts are browned and crispy.
Sauté the garlic and red pepper flakes. While the Brussels sprouts are cooking, heat the olive oil in a saucepan. Add the garlic and red pepper flakes and sauté for one to two minutes.
Put it all together. Toss the cooked sprouts with the cooked garlic, red pepper flakes, and oil. Then add in the Parmesan. Enjoy!

bowl of crispy brussels sprouts with parmesan - 3

Variations

Switch up the cheese: Instead of adding Parmesan at the end, add in some feta cheese or some goat cheese.
Add in nuts or seeds: Lightly toast some almond slices or pecans and toss them in with the cheese. Give these a deeper fall vibe by adding in some sunflower seeds or pumpkin seeds.
Add in bacon: My Brussels Sprouts with Bacon is always a winner.

Storing and Reheating Leftovers

Store any leftover baked Brussels sprouts in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the oven or air fryer until heated through.

fork getting a brussels sprout out of a bowl of crispy roasted brussels sprouts - 4

What To Serve With Brussels Sprouts

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 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 .

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.

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Ingredients

2 pounds brussels sprouts prepped, see note 1
3 tablespoons olive oil
1 tablespoon water
1 teaspoon kosher salt or 1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper

Topping

2 tablespoons olive oil
2 cloves garlic minced
1/4 teaspoon red pepper flakes
1/4 cup Parmesan cheese see note 2

Instructions

Preheat your oven to 500 degrees Fahrenheit 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. 2 pounds brussels sprouts, 3 tablespoons olive oil, 1 tablespoon water, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
Place the Brussels sprouts cut side down on the baking sheet. Cover the baking sheet tightly with aluminum foil. Bake for 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 saucepan. Add the garlic and red pepper flakes and sauté for 1 to 2 minutes. 2 tablespoons olive oil, 2 cloves garlic, 1/4 teaspoon red pepper flakes
Remove the Brussels sprouts from the baking sheet to the bowl you mixed them in and toss them with the cooked garlic, red pepper flakes, and oil. Then top with Parmesan. Serve warm and enjoy. 1/4 cup Parmesan cheese

Notes

Prepare the brussel sprouts by removing any damaged outer leaves, cutting off a small bit of the stem and cut them in half. Read more about that here: how to cut brussel spouts .
I highly recommend using freshly grated Parmesan cheese for this recipe.

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