Crispy Roasted Brussels Sprouts is one of my favorite Fall veggie dishes. They're quick and easy to make, have a nutty, sweet caramelized flavor and irresistibly crisp edges. It's the perfect, easy side dish that always makes an appearance on our holiday table.
Say goodbye to old school Brussels sprouts (boiled, mushy, over cooked and flavorless) and hello to tender, crispy, caramelized, flavorful Brussels sprouts. Toss them with parmesan cheese, red pepper flakes, and a squeeze of lemon juice right before serving for a zesty, cheesy punch of flavor.
Brussel sprouts are so fresh, healthy, and versatile. My family loves them shredded in vegetarian potstickers, shaved brussel sprout salad or coleslaw, stir fried in rosé pasta sauce or pan fried with onions and peppers.
You'll need only a few simple ingredients for this Brussels sprouts recipe, but the flavor combination is spectacular!
- Brussels Sprouts: Choose bright green, firm, like-sized Brussels sprouts.
- Olive Oil: The way to get caramelized Brussels sprouts with crispy edges!
- Salt: A sprinkle or two of salt to elevate the savory-sweet flavors.
- Black Pepper: I like coarsely ground black pepper (lots of it).
- Lemon Juice: Wakes up the flavors, adds brightness, and some zing! Freshly squeezed is best.
- Optional Add Ins: Parmesan cheese (dairy-free), red pepper flakes, fresh garlic or garlic seasoning. Serve with your favorite dipping sauce like Nana's Sauce (below).
How to Cook Brussels Sprouts
Making crispy, lightly charred Brussels sprouts is easy! Here's two easy methods we love (oven roasted and deep fried):
Oven Roasted Brussels Sprouts
Roasting Brussels is the best way to coax out sweetness and develop caramelization on the surface (the Maillard reaction) as the veggies release their natural sugars. Follow these easy steps to make perfectly roasted Brussels sprouts:
- Preheat oven to 425º F. Add a sheet of parchment paper to a large baking sheet.
- Trim and chop the Brussels sprouts: Rinse and pat dry as needed. Trim any excess stem or ratty leaves being careful not to trim off too much. Then, slice larger sprouts in half and leave the smaller ones whole. For even cooking, aim for the sprouts to be similar in size.
- Season the sprouts: Toss with olive oil and seasonings right on the baking sheet being sure to coat all pieces. Then arrange in a single layer with the cut side down.
- Don't throw out the stray leaves: Tuck them around the cut halves - they turn out super crunchy and delicious!
- Time to bake: Place in a pre-heated oven for ~18-22 minutes until tender and caramelized with crispy edges. Check after ~12 minutes by flipping one over and piercing it with a fork - roast for longer as required. Oven temperatures vary greatly.
- To Serve: Season with more salt, pepper, and parmesan cheese (if using). Finish with a squeeze of fresh lemon juice and red pepper flakes right before serving.
Deep Fried Brussels Sprouts
These crispy, salty, deep fried Brussel sprouts are my niece's (Chef Steph) specialty side dish to serve the family at Christmas dinner. They are ultra indulgent and delicious!
- Preheat the oil to 360º F either in a deep fryer or a heavy bottom pan with 2-3" of oil over medium-high heat.
- Prepare the Brussels sprouts as above. Be sure the sprouts are completely dry before adding to the hot oil.
- Once the oil has come to temperature, add the sprouts to the oil using a spider or slotted spoon. Don't overcrowd the pan which drastically reduces the temperature of the oil.
- Remove from oil to a paper towel-lined cooling rack or bowl. Immediately sprinkle with salt.
- Brussel sprouts fry up pretty fast so don't leave them unattended.
- Continue in batches until all sprouts are fried. Serve with a squeeze of fresh lemon juice and a sprinkle of red pepper flakes.
Tips for Cooking Brussels Sprouts
Here's a few tips for cooking restaurant-style Brussels sprouts that will disappear in a flash:
- Selecting Brussels sprouts: The size of the sprouts, how crowded the pan is, how hot your oven runs, and the type of pan you use will all impact the roasting time. So keep checking 'doneness' to determine the perfect temperature and time for your oven and personal taste.
- How many Brussel sprouts per person?: Allow ~6-8 medium Brussels sprouts per person.
- Start with a hot oven: Be sure to pre heat the oven before adding the Brussels sprouts to get that irresistible crispy outside and tender inside.
- Don't over cook!: It's not necessary to boil or steam the Brussel sprouts before roasting since we are slicing the larger sprouts in half which ensures crispy outer leaves and tender center.
Ways to Serve Brussels Sprouts
A few tasty topping ideas . . .
- Don't be afraid to season them. I like a generous pinch of salt and coarse ground black pepper as soon as they come out of the oven or deep fryer. Add any other seasoning you enjoy as well.
- Make it cheesy. Sprinkle some parmesan or feta cheese on hot Brussels so it gets soft and melty.
- Add some crunch: Garnish with some chopped nuts like pistachios or pine nuts. For color and crunch add a sprinkle of pomegranate seeds.
- Dipping Sauce: Serve with a dipping sauce like Nana's Sauce (recipe below) or try Vegan Honey Mustard sauce, Sweet and Spicy Tahini sauce, Balsamic Reduction or Vegan Tzatziki sauce. There's so many sauces that pair well with the savory, earthy flavors of roasted Brussels sprouts.
More Tasty Vegan Recipes
- Mashed Potatoes
- Crispy Smashed Potatoes
- Sage and Onion Seasoning
- Vegan Gravy (the best!)
- Vegan Caesar Salad
- Extra Flaky Vegan Biscuits
- Damn Delicious Vegan Cornbread
If you tried this crispy Roasted Brussels Sprouts recipe, please leave a rating and review below! Be sure to follow along on Instagram and Pinterest or sign up for my Sunday morning newsletter for tips on how to make vegan food taste incredible.
Crispy Brussels Sprouts Recipe (2 ways)
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- 1 ½ pounds Brussels sprouts, trimmed and cut in half
- 1-2 tablespoons olive oil
- sea salt, to taste
- black pepper, coarse ground
- ¼ teaspoon garlic powder (optional)
- ½ - 1 lemon, juiced
- red pepper flakes (to taste)
Nana's Sauce (make this ahead and store in the fridge)
- 2 tablespoons Vegenaise
- 2 tablespoons vegan Worcestershire sauce (store bought or homemade)
- 1 tablespoon lemon juice (more to taste)
- kosher salt and coarse black pepper to taste
- 1 tablespoon sriracha, to taste (optional)
- ¼ teaspoon maple syrup (optional)
- Preheat the oven to 425º F. Line a baking sheet with parchment paper.
- Trim the ends and any ratty leaves from the Brussels sprouts. Slice the larger ones in half leaving the smaller ones whole. Place on the prepared baking sheet then toss with the olive oil, salt, and pepper. Arrange in a single layer on the baking sheet - cut side down.
- Place in a pre-heated oven for ~18-22 minutes until tender with crispy edges. Check after ~12 minutes by flipping one over and piercing it with a fork - roast for longer as required. Oven temperatures vary greatly
- Remove from the oven. Toss the roasted Brussels sprouts with S&P, lemon juice, parmesan cheese, red pepper flakes (and any other toppings). Taste and adjust seasoning as needed.
- Serve immediately with Nana's sauce.
- Topping Options: For extra crunch, add a handful of toasted pine nuts, almonds or hazelnuts or a sprinkle of pomegranate seeds. Add some parmesan cheese or vegan feta cheese for extra creaminess.
DEEP FRYING METHOD
- Use a deep fryer if you have one. If you don't, heat 2-3" vegetable oil in a heavy bottom pan over medium to high heat (to 360º F).
- Be sure the sprouts are dry before deep frying them (oil and water don't mix!).
- Carefully place the Brussels in the hot oil using a spider or slotted spoon. Cook in batches - don't overcrowd which lowers the temperature of the oil.
- Let them cook for 2-3 minutes until they are crispy and golden. Remove them from the oil with the spider and place in a paper-towel lined bowl or baking rack. Sprinkle with salt immediately.
- Continue until all the batches are cooked.
- Add a squeeze of lemon, S&P, and a pinch of red pepper flakes. Taste and adjust seasoning as needed.
NANA's SAUCE - can prepare ahead of time and store in fridge.
- In a small bowl, whisk the Vegenaise, vegan Worcestershire sauce, and lemon juice.
- Season with salt and pepper. Taste and adjust ingredients as desired. Creamier, add more Vegenaise; more flavor, add more Worcestershire; tangier, more lemon juice; flat, add more salt.
- Optional: Add sriracha to spice things up - approximately 1 tablespoon to start. Add a ¼ teaspoon (or more) maple syrup if the sauce is too sour for you.
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Originally posted November 2019, updated photos and directions September 2021.