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–+ servings
Tray of roasted Brussels sprouts.

Crispy Brussels Sprouts Recipe (2 ways)

Prep Time: 8 minutes
Cook Time: 20 minutes
Servings: 4 servings
Author: Tracy Halasz

Ingredients

  • 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)

Instructions

  • 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.

Notes

Brussels Sprouts. Choose sprouts that are fresh, firm, and similar in size so they cook at the same rate - cut the large ones in half.
How many Brussels Sprouts per person?: I suggest 6-8 medium size Brussel sprouts (cut in half) per person.
Cooking Method. Both roasted and fried Brussels sprouts are easy and delicious. The oven baked sprouts are sweeter, caramelized, and healthier. The fried sprouts are crispier and more indulgent.
Nana's Sauce. This sauce is delicious in its original form (without Sriracha or maple syrup). Check ingredients in Worcestershire to be sure it's vegan or make your own super easy Vegan worcestershire sauce.
Play with Spices. Brussels are super versatile and their slightly sweet, earthy flavor lends itself well to bold flavors. Try adding a pinch of curry powder, harissa, Italian spices, EBTB, chili, cumin or whatever your favorite spice is. Enjoy!
Optional Toppings. For added crunch add a handful of toasted pine nuts, almonds, walnuts, hazelnuts or pomegranate seeds. For creaminess and salty flavor add a sprinkle of parmesan cheese or vegan feta cheese.
Storage. Baked Brussels sprouts can be stored in the fridge for a day or two. Reheat in the microwave. The leftovers are great in pasta sauces and stir fries.