Best Roasted Brussels Sprouts Recipe {Easy and Crispy} - Cook with Kushi (2024)

Published: Apr 27, 2018 · Modified: Jul 6, 2023 by Kushi · This post may contain affiliate links.

Roasted Brussels Sproutsare a flavorful and addictive, caramelized and nutty side dish that is tender on the inside and crispy on the outside, prepared in less than 30 minutes! Each serving is under 100 calories per serving. This dish is among the one thathas become my family's favorite very fast. Do try this out, and you will find out why! Guaranteed to turn Brussels Sprouts hater into a fan.

If you love Roasted Brussel Sprouts, consider serving them along with Quinoa Rainbow Salad, creamy and delicious Potato Salad, roasted chicken leg, etc.

About Brussel Sprouts Recipe

Brussels sprouts are from the cruciferous vegetable family. They are a good source of iron, vitamins A and C, and are also low in carbs!

My husband and Ilove trying out all new veggies here in the United States, and I still remember the first time getting Brussels Sprouts home and preparing a dish out of them. It was not cooked evenly, tasted bitter, and had an off-putting smell. Neither of us ever wanted to give it a shot again.

The problem was not with the Brussels Sprouts. Plain and simple, I did not know how to cook them. I had simply steamed them, and added some salt and chile powder. We just hated the smell and the after-taste.After scrolling throughseveral yummy and drool-worthy Brussels Sprouts recipes over the years, I finally got this vegetable again.

This time it was a super hit. I just roasted them in a blend of olive oil and coconut oil, along with jalapenos, until they were caramelized, crisp, and tender. Finally, I sprinkled salt, pepper powder, and garlic powder. I made it slightly salty, like french fries. We totally loved it, and now that we know to cook them, we can't stop eating them. I prepare them quite frequently as a side for dinner.

The recipe below is super easy to make. Wash the sprouts in cold water and remove any outer leaves that have blemishes. Place the cut side down and roast first for about 12 to 15 minutes. This time may vary. You will have to brown the Brussels sprouts to enhance the flavor. As mentioned earlier, I have added coconut oil and olive oil. But you can add one of the oil or even use butter instead of coconut oil. Feel free to sprinkle some Parmesan cheese at the end if desired. Also, serve this dish immediately once it is done, and you will fall in love with this small cabbage-like green vegetable.

Ingredients for Roasted Brussels Sprouts

• Brussel Sprouts - main star of the show. This cabbage-like veggie tastes so delicious when caramelized. Choose those that are firm and green. Remove the woody stems (if any) and peel off layers that have blemishes. Chop them into halves and quarters so they are all uniform.
• Olive oil and/or Coconut oil - Use either one of these or a combination of both in the recipe. Coconut oil can be substituted with butter for a nutty, rich flavor.
• Garlic powder - optional for flavor. Add freshly chopped garlic instead.
• Salt to taste.
• Black pepper powder and Jalapeno - for heat. Jalapeno is optional, and can be substituted with serrano peppers, green chilies, etc.

Refer to the recipe card for a complete list of ingredients and their exact amounts.

Step by Step Recipe

Step 1 - Heat oil in a pan/skillet on medium-high heat. Place the Brussels Sprouts cut side down, throw in chopped jalapenos, cover, and cook it without stirring for 10 to 15 minutes or till it is crisp and tender.

Step 2 - Flip the sprouts and cook for additional 5 minutes. Sprinkle garlic powder, salt, and black pepper powder, and toss.

Roasted Brussels Sprouts are now ready. Serve and enjoy.

Expert Tips

1. Use firm, green Brussels Sprouts. Avoid those with wilted leaves on the outside.
2. Make sure to trim any woody portions of the sprouts. If the sprouts are large, cut them into quarters. Make sure the cut pieces are of the same size to help with even baking/cooking.
3. You can also use frozen Brussels Sprouts to prepare this dish. Cook for an additional 5 to 10 minutes than suggested in the recipe here.
4. Baking Instructions - You can bake Brussels Sprouts in a preheated 425 degrees F oven for 25 to 30 mins. Just prep the Brussels Sprouts as mentioned in the recipe here. Toss the halved/quartered Brussels Sprouts in olive/coconut oil, salt, black pepper powder, and jalapenos. Spread it over a baking sheet, so that they are spread in a single layer. Bake as instructed here. Enjoy crispy and tender Roasted Brussels Sprouts in 25 minutes. I use this cooking method, especially when I want to make a big batch of these amazingly delicious Roasted Brussels Sprouts for the Holidays.
5. Shredded Roasted Brussels Sprouts are prepared similarly. Instead of chopping the sprouts into halves or quarters, they are shredded using a grater or a food processor. These can then be roasted on a skillet or in an oven, as described above. Cooking times remain more or less the same.
6. Storage Instructions: Leftover Roasted Brussels Sprouts can be stored in an airtight container in the refrigerator for 3 to 4 days. To reheat, transfer the roasted Brussels Sprouts to a skillet and warm it up on medium-high heat for about 10 mins. You also reheat them in an oven for 15 mins at 350 degrees F.

FAQs

More Christmas/Thanksgiving Sides to Love

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Recipe card

Note: We originally posted this recipe in April 2018. It has now been modified in July 2023 with Recipe Card, Expert Chef Tips, FAQs, Storage Instructions, etc.