Crispy Brussels sprouts

Posted on 02/05/2025

Posted by Ava

A plate of roasted Brussels sprouts with crispy edges.

Lunch

Difficulty

Prep time

Cooking time

Total time

Servings

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Brussels sprouts have a bit of bad public image. For years, they have been the laughingstock of picky eaters and the one vegetable that kids (and some adults, be honest) just like to push around plates. But the kind of impression you get about this dish is, they are soggy, smelly little cabbages; they must have been either boiled or mashed into pulp.

If prepared properly, Brussels sprouts can be crispy and very tasty, so delicious that they can turn into an addictive vegetable! Whether you roast them till they’re caramelized to perfection or toss them in a garlic butter sauce or shred them to make a crunchy salad, Brussels sprouts simply deserve to be the star of dinner instead of an average side dish. Disbelieve that? Then it’s time to reconsider that Brussels sprout dish once and for all! Here’s what you need to know-all the secrets to selecting, cooking, and loving this misunderstood veggie.

Why Do People Hate Brussels Sprouts? (And Why They’re Wrong)

A dish of roasted Brussels sprouts served in a white baking dish with a fork on the side.

Let’s start with the elephant in the room. Why do so many people think they hate this dish?

Bad Childhood Memories – If you grew up eating mushy, overcooked Brussels sprouts, it’s no wonder you weren’t a fan. Boiling them to oblivion brings out their natural bitterness and weird sulfur-like smell. Gross.
The Wrong Cooking Method – Brussels sprouts need high heat to get crispy and caramelized. If you’ve only had them steamed or microwaved, you’re missing out.
Old-School Mindset – For a long time, Brussels sprouts weren’t exactly prepared with bold flavors. A little butter and salt? Sure. But roasting them with balsamic glaze, tossing them in Parmesan, or crisping them up with bacon? That’s a game-changer.

The good news? Brussels sprouts have had a glow-up in the last decade. Thanks to food trends, restaurant menus, and social media, people are finally figuring out how to make them taste amazing. And once you try them the right way, there’s no going back.

How to Pick the Best

Not all Brussels sprouts recipe are created equal. To get the best flavor and texture, here’s what to look for:

Go for small to medium sprouts – The bigger they are, the tougher they can be. Smaller ones offer a sweeter taste and softer texture.
Look for bright green leaves – Avoid sprouts with yellow or wilted leaves. That’s a sign they’re past their prime.
Firm and compact is best – Squeeze them lightly—if they feel soft or loose, they’re not as fresh.
Still on the stalk? Even better! – If you can find them still attached to the stalk, grab them. They last longer and tend to be fresher.

Ingredients

Making crispy Brussels sprouts recipe is easier than you think! With the right method, you’ll get perfectly golden, crunchy sprouts every time.

You’ll Need:

Brussels sprouts (evenly sized for even cooking)
Kosher salt
Black pepper
Garlic powder
Honey
Extra virgin olive oil (use high quality for the best flavor)

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Ingredient Tips

Brussels Sprouts: Try to buy similar-sized sprouts so they cook evenly.

Olive Oil: It is the elegant touch, a premium extra-virgin olive oil- no cheating for this very important ingredient!

How to Make Crispy Roasted Brussels Sprouts

1. Prep the Brussels Sprouts

A kitchen countertop with halved Brussels sprouts and a knife for preparation.

450°F was selected as an oven temperature, and a baking sheet was put in the oven for preheating. Wash the Brussels sprouts, trim any yellow or wilted leaves, cut the sprouts in half lengthwise, and set aside.

2. Season the Sprouts

Halved Brussels sprouts in a stainless steel bowl, ready to be seasoned.

In another bowl, combine the halved Brussels sprouts with half the olive oil, pepper, salt, garlic powder, and honey and then mix until well-coated.

3. Roast at High Heat

Brussels sprouts arranged on a parchment-lined baking sheet, ready for roasting at high heat.

Remove the preheated baking sheet, drizzle with the remaining oil, and place the Brussels sprouts cut-side down. Roast for 25-30 minutes, flipping halfway, until golden and crispy. If they’re not crisping up, add a little more oil.

4. Garnish & Serve

Crisp and charred Brussels sprouts roasted to perfection on a baking sheet.

Once crispy, transfer to a bowl, season with extra salt if needed, and serve hot!

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Quick Tips

For extra crispiness: Don’t overcrowd the pan and make sure the baking sheet is hot before adding the sprouts.

Cooking times: may vary depend on your oven and sprout size—check at the 20-minute mark.

Fun Ways to Eat (Not Just a Side Dish!)

Brussels sprouts recipe don’t have to be just another side on your plate. Here are some creative ways to enjoy them:

Shaved Brussels Sprout Salad – Thinly slice them and toss with apples, walnuts, and a tangy Dijon dressing.
Brussels Sprout Slaw – Swap cabbage for shredded sprouts in your coleslaw recipe for a crunchy twist.
Brussels Sprouts Pizza – Yes, really. Roast them first, then throw them on a white pizza with goat cheese and caramelized onions.
Brussels Sprout Tacos – Crispy sprouts, chipotle mayo, and pickled onions in a tortilla? Say less.
Brussels Sprout Mac & Cheese – Mix roasted sprouts into your mac & cheese for a sweet, smoky kick.

How to Store it

No one wants a sad, wilted veggie. Here’s how to keep your Brussels sprouts recipe fresh:

In the fridge: Store unwashed sprouts in a loose bag in the crisper drawer. They’ll last 1-2 weeks.
On the stalk: If you bought them on the stalk, keep them that way until you’re ready to use them. They stay fresher longer!
In the freezer: Blanch them first (boil for 3 minutes, then ice bath), dry completely, and freeze in a bag.

this recipe Are Packed with Nutrients (And Actually Good for You)

When cooked well, this dish tastes good and is very nutritious. If you need a vegetable with flavor plus health benefits, these little green gems are it! Brussels sprouts are very high in fiber, which promotes digestion and keeps you satisfied for longer periods. They’re rich in vitamin C, supporting immunity and healthy skin. Not to mention, there’s vitamin K for bone health. Did I mention their antioxidant properties? Yep-these little fellows help fight inflammation and keep your body in order. And if you’re on a carb-watching spree, Brussels sprouts are low on carbs and perfect for keto. This makes them almost an ideal choice for any diet.

Brussels Sprouts and Bacon: A Match Made in Heaven

If you’re still on the fence about this dish, let me introduce you to their best friend—bacon. There’s something magical about the smoky, crispy saltiness of bacon mixed with the slight sweetness of caramelized Brussels sprouts. It’s a game-changing combo that turns even the biggest skeptics into fans.

For an easy bacon-Brussels sprouts side dish:

Chop 4-5 slices of bacon into small pieces and cook in a pan until crispy.
Remove the bacon and cook halved Brussels sprouts in the same pan (with that delicious bacon fat!).
Add garlic, a splash of balsamic vinegar, and a sprinkle of red pepper flakes.
Toss the crispy bacon back in and serve hot.

This dish is perfect for holidays, dinner parties, or just when you need a little extra comfort food.

this dish for Breakfast? Yes, Please!

Most people think of Brussels sprouts as a dinner side, but hear me out—they belong at breakfast too. Their slightly sweet, nutty flavor pairs perfectly with eggs, toast, and even pancakes.

Here are a few ways to sneak this recipe into your morning routine:

Brussels Sprouts Hash – Sauté shredded Brussels sprouts with potatoes, onions, and sausage, then top with a fried egg.
Breakfast Tacos – Add crispy Brussels sprouts to scrambled eggs and avocado in a warm tortilla.
Savory Oatmeal – Yep, it’s a thing. Roast Brussels sprouts and toss them over a bowl of cheesy, buttery oatmeal.

If you’ve never tried Brussels sprouts for breakfast, trust me—this is one trend worth jumping on.

The Secret Ingredient That Makes this dish Even Better

Want to know a little trick for taking this recipe to the next level? A drizzle of honey or maple syrup.

The natural bitterness in Brussels sprouts is balanced perfectly with a touch of sweetness. After roasting or pan-frying, just add a light drizzle of honey or maple syrup, and boom—you’ve got a side dish that tastes restaurant-worthy.

This is especially good if you’re making this formula for kids (or anyone who claims they “don’t like them”). The slight sweetness softens the flavor and makes them way more irresistible.

FAQs

What is the best way to eat Brussels sprouts?

The best way to eat this recipe depends on your taste, but roasting is hands down the most popular method. Roasting at high heat caramelizes the sprouts, bringing out their natural sweetness while giving them a crispy texture. Other great ways include sautéing them with garlic and butter, shredding them for a fresh salad, or even air-frying them for a quick and crispy side. Pairing Brussels sprouts with bold flavors like balsamic glaze, Parmesan cheese, or crispy bacon makes them even more delicious.

How does Gordon Ramsay cook his Brussels sprouts?

Gordon Ramsay makes Brussels sprouts irresistible by blanching them first, then pan-frying them for extra crispiness. He often cooks them with pancetta or bacon, adding a rich, smoky flavor. To finish, he usually tosses them with chestnuts or a balsamic glaze for a perfect balance of sweet and savory. His method ensures that the sprouts are tender on the inside while staying crispy on the outside—never mushy or bitter.

Why do you soak Brussels sprouts before roasting?

Soaking Brussels sprouts before roasting helps them cook more evenly and reduces bitterness. Some people soak them in cold water for about 20 minutes to remove dirt and soften the outer leaves. This can also help them retain moisture, preventing them from drying out in the oven. While it’s not necessary, it can be useful if you’re working with larger sprouts or want to mellow out their flavor before roasting.

How to make Brussels sprouts tasty?

For tasty Brussels sprouts, it takes high heat, bold seasoning, and some extra crunch. Roasting them nice and crispy alone is a game changer, but garlic, Parmesan, honey, or balsamic vinegar take it to the next level. Bacon or pancetta makes the dish smoky and rich, while a dash of red pepper flakes gives it sexy heat. And the finishing touches are; a squeeze of lemon juice and/or some maple syrup to offset the flavors.

Final Thoughts

If you’ve written off Brussels sprouts as that one vegetable you’ll never like, it’s time to try them again. When cooked right, they’re crispy, caramelized, and packed with flavor—nothing like the bitter mush you remember.

So grab a fresh batch, fire up your oven (or air fryer, or skillet), and get ready to actually enjoy Brussels sprouts. Who knows? They might just become your new favorite veggie.

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