How To Get Brussel Sprouts Crispy

Roasting is one of the best ways to bring out the delicious nutty flavors in Brussels sprouts—plus it's SO easy. Toss them with olive oil, spread them on a sheet tray, and let them hang out in the oven for a half an hour. The best part? The crispy edges. Below are some general guidelines to ensure your Brussels crisp up and don't steam.

Don't line your sheet tray.

Parchment paper is great for baked goods like cookies and brownies, but not needed for roasting. Veggies have a much better chance of crisping up when placed directly on a metal baking sheet.

Don't overcrowd your pan.

As your sprouts cook they will release a bit of moisture. If all of them are crowded in a small pan, that moisture will begin to steam the Brussels, resulting in mushy sprouts.

Keep the heat high.

Want deep caramelization in a short amount of time? High heat is the way to go. Roasting at a lower heat will eventually give you some golden veggies, but we prefer hot and fast because it leaves the sprouts with a little bit of crunch. Al dente Brussels sprouts, if you will.

Keep 'em cut side down.

As with any roasted veggie, we want as much surface area to be touching the baking sheet as possible. After you've dumped all your oiled-up sprouts onto your baking sheet, give it a shake to allow the sprouts to rest cut-side down. We even like to go through and flip the last stragglers. It'll be worth it in the end.

Don't mess with them.

Those cut sides will take awhile to caramelize, so give 'em a chance! If you're stirring your veg every few minutes, they won't have enough time on any side to get that delicious golden color. Before giving your sprouts a big stir, check the undersides to make sure they're done caramelizing. If you've got the color you're looking for, give them a stir to allow them to get a little color on their rounded sides.

Looking for more ways to prepare Brussels Sprouts? Start with this Cheesy Brussels Sprout Casserole—even sprout "haters" won't be able to resist...

Have fun with variations.

This is a very basic and simple recipe...with endless opportunities for variations. Feel free to add hearty freshly chopped herbs, like thyme or rosemary. Or, a few smashed cloves of garlic to infuse a super savory flavor. Ground spices, like cumin, coriander, and chile powder, are also great ways to elevate the vegetable side.

Save the leftovers!

Leftovers store well in an airtight container to 3 to 5 days after cooking. And they taste particularly amazing when thrown into a quesadilla, grilled cheese, or skillet of fried rice.

Made them? Let us know how it went in the comment section below!

Editor's Note: This recipe was edited on March 11, 2020.

Yields: 4

Prep Time: 0 hours 5 mins

Total Time: 0 hours 30 mins

1 lb.

Brussels sprouts, trimmed and halved

2 tbsp.

olive oil

kosher salt

Freshly ground black pepper

Flaky sea salt, for serving (optional)

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Preheat oven to 425°. On a large baking sheet, drizzle brussels sprouts with olive oil and season with salt and pepper. Toss until combined.
Roast until the brussels sprouts are crispy on the outside and tender on the inside, about 25 minutes, shaking the pan halfway through.
Sprinkle with flaky sea salt, if desired, and serve immediately.

Ethan Calabrese

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Lauren Miyashiro Food Director Lauren Miyashiro is a contributing recipe developer at Delish, and our former Food Director.

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